Jade Flower Improves its Sanitary Rating
3105 W Broward Blvd
Fort Lauderdale, FL 33312
;
Basic - - From inspection on 2016-09-30: Basic - Wood food-contact surface not properly sealed. White wooden shelving storage not sealed wood exposed - From follow-up inspection on 2016-10-10: Time extended till next unannounced visit **Time Extended**
- From inspection on 2016-09-30: Portable fire extinguisher missing from its designated location. For reporting purposes only. Sitting on kitchen floor - From follow-up inspection on 2016-10-10: Still sitting on floor, till next unannounced visit **Time Extended**
Basic - A minimum of one bathroom facility is not available for public use.
Basic - Bathroom facility not clean. Entire bathroom needs to be clean
Basic - Bowl or other container with no handle used to dispense food.Cup used to scoop sweet and sour sauce out of bucket, removed bowls, **Corrected On-Site** **Repeat Violation**
Basic - Build-up of grease on nonfood-contact surface. Observed grease build up under cook line,on walls, on hind sink next to cook line., **Repeat Violation**
Basic - Cardboard used to line food-contact shelves. Cardboard found in reach in cooler victory brand cooler, removed cardboard, **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed fritter batter on floor of walk in cooler, removed from floor, **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted under prep table near triple sink
Basic - Clean utensils stored between equipment and wall. Knives stored between triple sink and cooler, removed from wall and placed in proper location after being rewashed and sanitized. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Lotto tickets, keys and hair nets stored with take out containers, removed items, **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishwasher stacking wet dishing together
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Per manager this location is mixing soap and sanitizer
Basic - Equipment in poor repair. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Flip top 3 door cooler behind cook line not meeting 41° holding at 48° cooked chicken 49° shrimp48° cooked ham 55° cooked pork 50° garlic 61°
Basic - Floor area(s) covered with standing water. Mop sink outside filled with dirty standing water
Basic - Floor soiled/has accumulation of debris. Observed food debris on floor near white wooden storage area.. Rice and other foods
Basic - Food contaminated by unsanitized equipment. See stop sale. 1)Cooked wings stored in walk in cooler in a card board box 2) chicken nuggets on newspaper in box, Lender cooler, removed and placed in proper container, **Corrected On-Site** **Repeat Violation**
Basic - Food not stored at least 6 inches off of the floor. Observed bags of rice stored on floor in back area near white wooden storage
Basic - Garbage on the ground and/or pad around grease box outside
Basic - Gaskets with slimy/mold-like build-up. Observed coolers threw out restaurant needs to be cleaned
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, under cookline, **Repeat Violation**
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tong on newspaper at cookline. Placed on clean location, **Corrected On-Site** **Repeat Violation**
Basic - No hot and cold running water at mop sink. Needs hot and cold running water at mop sink
Basic - No stopper for 3 compartment sink
Basic - Soil residue build-up on nonfood-contact surface. Hand sink near cook line, top and bottom soiled whole hand sink area needs to be cleaned
Basic - Toilet seat loose in bathroom
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Water draining onto Victory cooler.
Basic - Wood food-contact surface not properly sealed. White wooden shelving storage not sealed wood exposed
High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Flip top 3 door cooler behind cook line not meeting 41° holding at 48° cooked chicken 49° shrimp48° cooked ham 55° cooked pork 50° garlic 61°, placed ice over foods, maintaining 41°, **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food Observed raw beef over cooked chicken in walk-in cool, manager located properly, Observed raw chicken over egg rolls in reach in 2 door coolet, near cook line, manager relocated properly **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of encrusted food debris on/around mixer head. And meat grinder
Intermediate - Lack of toilet tissue at each toilet.
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label, red bottle under cookline.
Intermediate - Soil residue in food storage containers. flour and dry Ansiced Containers soiled.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Sitting on kitchen floor
Basic - Bowl or other container with no handle used to dispense food. In dry storage bins. Removed **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In dry storage bins, handle removed from product **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp at three compartment sink. Placed under running water **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Raw animal food stored over ready-to-eat food. Stored over Broccoli In walk in cooler Stored over bamboo shoots in reach in flip top cooler at cookline.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over shrimp
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowls at sink next to three compartment. Removed **Corrected On-Site**
Intermediate - No soap provided at handwash sink. At cookline and in bathroom. Replaced **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 109°-121° placed in walk in cooler **Corrective Action Taken**
No Violations Were Observed
Basic - Accumulation of food debris/soil residue on handwash sink. In cook line
Basic - Employee eating while preparing food. In cook line
Basic - Equipment in poor repair. Rusted bottom of water heater
Basic - Food stored in holding unit not covered. Shrimps cooked in 3 doors reach in freezer
Basic - Grease accumulated on kitchen floor and/or under cooking equipment In cook line under fryers
Basic - Soiled reach-in cooler gaskets. Throughout kitchen
Basic - Water leaking from pipe and/or faucet/handle. Faucet in 3 compartment sink
Intermediate - Handwash sink not accessible for employee use due to being blocked by food containers next to 3 compartment sink.cleared upon request to keep hand wash sink clear and accessible to use at all times **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit, ham 47°f, pasta 46°, cooked shrimp 46°, cooked chicken 47°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Operator lowered temperature and will monitor. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food. Observed raw beef stored over cooked shrimp in walk in cooler. Operator reversed. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top unit, ham 47°f, pasta 46°, cooked shrimp 46°, cooked chicken 47°. Operator lowered temperature and will monitor. **Corrective Action Taken** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired 6/17/2015 **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. Operator cleaned. **Corrected On-Site**
Basic - Shelf under preparation table soiled with food debris. Observed next to Delfield unit. Operator cleaned. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken stored over cooked ribs in delfield reach in cooler. Operator moved raw chicken. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to wok station.
Intermediate - No soap provided at handwash sink. Observed next to wok station.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked over 24 hrs, in leader brand reach in cooler. Operator dated. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken stored over cooked ribs. **Corrected On-Site** **Repeat Violation**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in Delfield unit, cooked pork, cooked eggs cooked shrimp not date marked. **Corrected On-Site** **Repeat Violation**
No Violations Were Observed
No Violations Were Observed
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on shelves across from cookline.
Basic - Food stored on floor. Observed peeled onions in container on floor near 3-compartment sink, operator removed. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw shrimp in container with standing water in 3-compartment sink.
Basic - Reach-in cooler gasket torn/in disrepair. Observed on Victory RIC.
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed newspaper used after frying to store foods, operator removed. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed1 live roach in container of cooked rice. Also observed 20 live roaches in cabinet under rice cooker and 12 live roaches behind cabinet, 6 live roaches on storage shelf above food prep counter across from 3-compartment sink. A total of 39 live roaches.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed live roach in container of rice.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in Victory RIC cooked-shrimp,chicken and pork not date marked after 24hrs.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed in rice and sugar bins, operator **Corrected On-Site**
Basic - Raw animal food stored above unwashed produce. Observed raw chicken stored over unwashed broccoli in WIC, operator reversed to comply. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in Delfield RIC.
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at front counter.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Delfield RIC cooked chicken 46°f, shrimp 46°, pork 41°, raw chicken 46°, Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator moved to working unit as a Corrective Action.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed ribs covered during cooling process, operator uncovered. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed in Delfield RIC cooked chicken 46°f, shrimp 46°, pork 41°, raw chicken 46°.
Basic - Bowl or other container with no handle used to dispense food. Observed in cornstarch. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.observed by 3 compartment sink.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in rice bin. **Corrected On-Site**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in 130° in room temperature
High Priority - Raw animal food stored over ready-to-eat food. Raw beef over chopped washed onions in flip top cooler in kitchen
Basic - Stored food not covered in walk-in cooler. Dumplings
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink
High Priority - Employee washed hands with no soap.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
High Priority - Live flies in kitchen.
Basic - Wet mop not stored in a manner to allow the mop to dry. In front of walk in cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken in 2 door reach in cooler in kitchen
Basic - Stored food not covered in walk-in cooler. Dumpling for soup
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice scoop inside cooked rice
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. N kitchen
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket
Basic - Missing drain plug at dumpster.
Basic - Open dumpster lid.
Basic - Grease on the ground and/or pad around grease receptacle. And under hood system leading outside of building with accumulation of grease
Critical - Working containers of food removed from original container not identified by common name. 2 sugar containersin prep area.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in 121 degress under no temperature control ,rice moved to walk in cooler to continue cooling processes .
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over shrimp in 2 door reach in cooler in prep area.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over shrimp in 2 door reavh in cooler in prep area.DELFIELD Repeat Violation.
Critical - Observed food stored on floor. beef in walk in cooler.
Critical - Observed uncovered food in holding unit/dry storage area. rice in walk in cooler.
Observed equipment in poor repair. rusted reach in cooler/fliptop cooler doors in cookline
Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
Wet wiping cloth not stored in sanitizing solution between uses. in prep table.
Critical - Observed soiled reach-in cooler gaskets. throughout establishment .
Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
Critical - Observed small flying insects in prep area.
Lights missing the proper shield, sleeve coatings or covers. above cookline.
Light not functioning. in hood system 2 lights out.
No Violations Were Observed
No Violations Were Observed
Critical - observed no date mark on labels on cooked food.
Critical - observed shrimp, chicken, and ham above safe temperature in flip top on cookline.
Critical - obseved cold holding equipment not maintaining 41 fahrenheit or below; flip top on cookline.
Critical - observed cooked rice on floor in kitchen in storage bins.
Critical - observed lid in the uncooked rice.
Critical - observed raw beef over broccoli in walkin refridgerator.
Critical - observed raw beef over raw shrimp in reachin freezer.
Critical - observed linen napkin used to cover raw vegetables in walkin.
Critical - observd used egg craters employed as food contact surfaces.
observed scoop handlw in starch container.
observed utensils stored in stagnant water.
Critical - observed employee handling raw poultry than handle raw vegetables without washing hands.
observed knife smeathy fabricated using card board and duct tape.
observed gaskets throughout kitchen soiled and in disrepair.
observed floor fan encrusted with residue.
Critical - no hand wash sink in food prep area.
Critical - observed hand wash sink without no soap.
Critical - obseved garbage can without lid in unisex restroom.
Critical - observd bathroom doors propped open and not self closing.
obseved open dumpster lid.
Critical - observed flies in kitchen.
Critical - observed gaps around screen door.
observed lights out above stove.
Critical - observed paint stored over soda cans.
observed mop stored incorrectely.
observed imitation crab misrepresented on menu as real crab; crab rangoo, crab claw.
Critical - observed four employees on duty with no certified food manage.r
Critical - observed no proof of employee training.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk in cooler
Critical - Observed food stored on floor; chicken in kitchen
Wet wiping cloth not stored in sanitizing solution between uses.
Observed utensils stored in crevices between equipment. knifes in kitchen at 3 compartment sink
Observed single-service items stored on floor. takeout containers in kitchen
Critical - Observed bathroom doors left open other than during cleaning or maintenance.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Wet mop not hung to dry.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , eggroll , pork in reach in cooler
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk in cooler
Critical - Observed potentially hazardous food thawed in standing water. seafood in 3 compartment sink in kitchen Corrected On Site.
Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen Corrected On Site.
Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, chicken , plantfoods in walk in cooler
Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in ric
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , pork, beef, rice in wic
Critical - Observed raw animal food stored over cooked food. shells eggs in ric
Critical - Observed food stored on floor. produce in wic
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. corn starch in kitchen
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Critical - Displayed food not properly protected from contamination. in ric
Food-contact surface not smooth and easily cleanable.
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to stoves
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Observed container of medicine improperly stored. in ric in kitchen
Critical - Observed employee eating in a food preparation or other restricted area.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed nonfood-grade containers used for food storage. shopping bags in wic
Observed ripped/worn tin cardboard used as shelf cover.in ric
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. in wic
Critical - Person in charge failed to insure proper handwashing by employees.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
Lights missing the proper shield, sleeve coatings or covers.endcap in kitchen
Missing drain plug at dumpster.
Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
Observed dusty ceiling tiles and/or air conditioning vent covers.
Observed employee with no hair restraint.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Corrected On Site.
Observed nonfood-grade containers used for food storage. shopping bags in wic
Observed personal care item stored with food. clothes
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Lights missing the proper shield, sleeve coatings or covers.rif in kitchen
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Observed employee with no hair restraint.Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed uncovered food in holding unit/dry storage area. corn starch in stockroom
Observed unnecessary items stored in garbage enclosure.
Critical - Outer openings not protected with self-closing doors.rear door
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg roll, pork, chicken in ric in kitchen , pasta
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in wic
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.