CHINA JADE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from dining room after eating and began cutting celery, without washing his hands first. Employee went to wash his hands. Corrected On-Site

High Priority - Raw chicken stored over/not properly separated from unwashed vegetables in walk in cooler. Operator removed vegetables. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 12:10 (81°F - Cooling); noodles 12:35 (80°F - Cooling) left out at room temperature on triple sink. Operator stated noodles were cooked 1/2 hour ago. Operator placed noodles in walk-in cooler. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 1.11.24

Basic - Employee eating while preparing food.Employee eating while scooping uncooked rice. Employee went to dining room to eat. Corrected On-Site

Basic - Raw celery not washed prior to preparation prep cook cutting visibly soiled celery without washing it first. Employee went to wash the celery. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk-in cooler; operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roll (46F - Cold Holding);in cold holding unit at cook line Food double panned ; food not prepared or portioned today; food out of temperature for approximately 1 hour; operator placed food in one pan Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to packets sauces for customers in dining room Operator stored properly Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public- chicken in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation

Basic - Food stored on floor - say sauce in walk-in cooler; Operator stored properly Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- bowl with handle submerged in the soy sauce bucket in walk-in cooler; operator removed Corrected On-Site

Basic - Stored food not covered- chicken in reach in freezer Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with chicken and beef in chest freezer at prep station Educated operator Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public- boiled eggs stored with customers food in reach in cooler at cook line; Operator stored properly Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Eggrolls stored under condenser line in walk-in cooler; operator stored properly Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle of thongs touching cooked pork in reach in cooler at cook line; Operator stored properly Corrected On-Site

Basic - Stored food not covered. Chicken not covered in reach in freezer at prep station Operator covered; Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried chicken (53-54F - Cooling) at 12:45 to 54 Fat 1:00 since 11:00; fried wings (56F - Cooling)at 12:45 to 56 F at 1: 00 since 11:00 in reach in cooler by the kitchen entrance; at this rate food will not reach 41° F or below within 6 hours; cooler leaking water by evidence of plastic containers stored under doors; ambient temperature 52° F Operator moved food to walk-in cooler Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho bugs insecticide for home use stored next to employee reach in freezer; operator discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken and raw beef over city onions, green peppers and cabbage Operator stored properly Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- in reach in cooler at the entrance to the kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- rice warmer at cook line

Basic - Equipment in poor repair. Reach in cooler at the entrance to the kitchen leaking as evidence of plastic containers stored under the doors to catch the dripping water.

Basic - Food stored on floor. Cases of chicken while being portioned stored on the floor at prep table Operator too busy to correct

Basic - Gaskets soiled with grease, food debris, dirt, slime or dust- all coolers

Basic - Sandwich table lid and prep area have accumulation of soil residues/ mold like substance

Basic - Stored food not covered- reach in freezer next to walk-in cooler: chicken, beef, wantons not covered; Operator covered Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, fresh garlic and oil (75F - Cold Holding). Item held at room temperature. Item out of refrigeration less than 4 hours. Placed in refrigeration to chill and cold hold Corrective Action Taken