JADE GARDEN CHINESE RESTAURANT health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and food debris observed on the exterior of equipment in the facility.

Provide a utensil with a handle for serving or dispensing food or ice. /// Observed bowls without handles being utilized to dispense food.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors and walls of the facility. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open. /// Back door was opened and the fly fan was not functioning.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. /// Observed staff members utilizing kitchen counter to consume personal food.

Keep dumpster doors and lids closed. /// Dumpster doors opened. Dumpster lids were broken.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors and walls of the facility.

5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. cooler.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on exterior of the facility.

6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected. /// Observed several half eaten staff member meals on top of the kitchen/prep counter in the kitchen.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed several personal food stored above food for service.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 3-501.13 Cease thawing TCS food at room temperature. /// Observed raw chicken thawing at room temp.

Provide a utensil with a handle for serving or dispensing food or ice. /// Observed several food scoopers without handles.

Protect unpackaged food from environmental sources of contamination during preparation. /// Observed open rice bin not covered stored near the mob basin. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw pork stored above raw broccoli.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed personal food stored above food for service.

Provide a utensil with a handle for serving or dispensing food or ice. /// Observed bowl/container used for serving cooked rice.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on exterior of equipment.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles. /// Observed apron hanging across and above 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw shrimp and beef stored above raw broccoli in the W.I. cooler.