CHINA JADE

High Priority - Nonfood-grade card board containers used for food storage - direct contact with wontons in chest freezer. Operator placed wontons on a sheet pan. Fried crab Rangoon in card board box previously used with raw chicken. Box is labeled raw chicken. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade card board containers used for food storage. Fried crab Rangoon in card board box previously used for raw chicken. Lab,ed raw chicken.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink at cook line. Operator removed dishes. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10F off.

Basic - Bowl or other container with no handle used to dispense fried chicken in prep area. Operator removed bowl. Corrected On-Site

Basic - Bucket of soy sauce stored on floor in walk in cooler. Operator moved sauce on a shelf. Corrected On-Site

Basic - Employee personal food not properly identified from food to be served to the public in glass door cooler at front counter. Operator identified. Corrected On-Site

Basic - Ice buildup in stand up reach-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over fully cooked krab sticks at tall reach in freezer. Both products not in commercial packaging. Operator stored products properly. Raw beef over green onions at walk in cooler. Safe storage chart emailed to operator. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs at walk in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: sliced cabbage (78F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time stamp for remaining hour. Time control procedure emailed to operator. ; steam well: egg drop soup (123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed back on stove to reheat to 165+F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Incense sticks stored over rice at dry storage rack by triple sink. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluids procedure emailed to operator. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: general tso chicken (94F - Cooling) at 1:37; cooling since 1:07 - 91F at 2:09 Observed in deep covered container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in shallow container and placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled on storage rack at rear of kitchen. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of oil residue.

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance screen door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer by back door.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork not in commercial packaging over peas at tall white reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at tall white reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Bodily fluid procedure sent to operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary Lysol wipes used in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled. Advised operator to label chlorine sanitizer.

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop for cooked rice in rice cooker. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At threshold of back door.

Basic - Stored food not covered. Opened bags of Salt and flour on storage shelf across from triple sink. Corrected On-Site

High Priority - Employee switched from working with raw chicken marinating to ready-to-eat cooked shrimp, peeling shrimp without washing hands. Cook went to wash his hands. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and cooked chicken prepared yesterday morning not date marked in walk in cooler.

Basic - Employee beverage containers of can of coke and a bottle of water on a food preparation table on cook line. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in chest freezer across steam table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F. Operator discarded water. Corrected On-Site

Basic - Raw pork and soy sauce stored on floor in walk in cooler. Operator placed items on a shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator removed cloth. Corrected On-Site