JIANG'S HOT POT

Published report comment

A complaint investigation and routine inspection were each conducted at the facility on site on 01/16/2026. Complaint was received from a customer for sanitation, food quality, and food source. Upon inspection, it was observed that areas of the facility are in need of cleaning and sanitizing: ventilation at the tables, in containers storing silverware, chopsticks, plates, and in the area of the fountain drink machine. Food source comes from a reputable supplier and the food quality appeared to be in good condition. Complaint is verifiable. The following violations were corrected on site or are in need of further correction: Item #8- Employees in the kitchen not washing their hands while switching tasks and prior to putting gloves on. Employees washed their hands between different tasks and putting new gloves on their hands and the violation was corrected on site. This is a repeat violation. All hand sinks must be accessible and supplied with soap and paper towels. Person in charge will make sure employees must wash their hands often. Item #10- Hand sink in the back area has a pan sitting on the sink. Soap missing from the back hand sink. Pan was moved away from the hand sink and soap was provided to the back hand sink and the violation was corrected on site. This is a repeat violation. Person in charge will make sure that the hand sinks are accessible at all times, are only used for hand washing, and are supplied with soap and paper towels. Item #15- Raw eggs, raw seafood, and raw beef stored above vegetables and ready to eat foods in the walk in cooler. Multiple foods in the storage area and the walk in freezer uncovered. Vegetables and ready to eat foods were moved above and away from the raw food items and all foods were covered and the violation was corrected on site. This is a repeat violation. Person in charge will make sure that no cross contamination is present and that all foods are properly covered. Item #16- Several cutting boards in very poor condition. Facility will replace the cutting boards. Item #21- Buffet island holding the hot foods temping between 104*F and 126*F. The buffet island heat was turned up and the hot foods were being held above 135*F and the violation was corrected on site. Item #43- Bowls and old cans used to disperse food. Facility will provide scoops with handles. Item #49- Floor in the beverage area with debris and gunk. Door seals and handles in the kitchen with debris. Ventilation at the tables with dust and gunk present. Facility will clean and sanitize all areas. Item #51- 3-compartment sink is leaking water from the spigot and from the base of the faucet. Facility will repair the 3-compartment sink faucet. Discussed with person in charge certified food protection manager certification, employee health, norovirus clean up procedures, hand washing, temperatures, storage, cleaning/sanitizing, and cross contamination. A recheck inspection will occur on or after 01/16/2026. Follow-up will be completed on or after 1/26/2026 by Physical Recheck.