ORIENTAL J RESTAURANT

3 findings recorded on Sep 10, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed sanitizer bucket with sanitizer concentration too low. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was replaced to proper concentration. //

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   Observed sanitizer bucket with sanitizer concentration too low. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was replaced to proper concentration. //

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed single use plastic bowls being used as scoops in dry goods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed single use plastic bowls being used as scoops in dry goods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls removed and metal scoops used. //

   Official report · Item 14A ↗

   Correction status not recorded

3. Inspector observationItem 14C ↗

   Single-use article storage and use

   Observed single use plastic containers being washed and reused. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Bowls were discarded. //

   Inspector’s full note

   Inspection item: Inspection item 14C

   Code .05(6)(r)

   Observed single use plastic containers being washed and reused. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Bowls were discarded. //

   Official report · Item 14C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.