Jia Jia Kitchen

Measured improper holding temperatures for the following: 1. At the front service counter, at the steam table, measured potentially hazardous foods between 103F and 133F including stewed pork belly, egg soup, meatball, tofu, eggplant, chow mien, and bean sprouts. In the rice cooker, measured cooked rice at 113F. PIC reported PHFs in the steam table stored from 11:30am and cooked rice stored from 12:00pm. 2. At the front service counter, in the insert prep top with ice, measured pig ear at 56F. In the under counter fridge, measured cooked chicken at 57F. PIC reported pig ear and cooked chicken stored from 11:30am. 3. In the kitchen prep area, measured potentially hazardous foods between 46F and 67F including ground pork, beef, chopped chicken, chicken feet, and whole fish. PIC reported PHFs stored outside of refrigeration within the last 30 minutes. 4. In the kitchen prep area, stored on top of the insert prep top for the 2 door prep unit, measured cooked duck at 60F and cooked pork belly at 46F. PIC reported PHFs stored from 12:00pm.; In the kitchen area, no paper towels and soap in handwash sink near prep counter.; PIC skipped sanitizing step during warewashing.; In the kitchen area, on a storage rack next to the walk-in refrigerator, observed whole ginger stored on a tray with pieces of rotting ginger and growing fruit flies.