Jade Palace Improves its Sanitary Rating

Basic - Food debris/dust/grease/soil residue on exterior of microwave in wait area. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris in wait area.

Basic - Spring rolls stored in holding unit not covered. Cook covered rolls. **Corrected On-Site**

Basic - Hole in ceiling above ice machine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spring rolls 48°F in white reach in cooler at cook line. Operator added ice **Corrective Action Taken**

Basic - Wall soiled with accumulated grease, food debris to the left of the cook line. 10.8.15 observed wall was cleaned above the cook line, however the wall should be cleaned all the way to the floor, before next inspection

Basic - Grease accumulated on kitchen floor under cooking equipment.

Basic - Stored shrimp not covered in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris to the left of the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. Operator called for service. **Corrective Action Taken**

High Priority - Raw chicken stored over ready-to-eat vegetables in white reach in cooler at cook line. Took chicken out for cooking. **Corrected On-Site**

Intermediate - Non-pitting surface rust on food-contact equipment inside ice machine.

Basic - Case/container of sauces stored on floor in walk-in cooler.

Basic - Fried chicken and spring rolls stored in white refrigerator not covered. Cook covered everything **Corrected On-Site**

Basic - Soiled dry wiping cloth in use at cook line. Cook discarded cloth **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook put spring roll inside a to go bag with bare hands.

Basic - Food stored on floor. Sauces on floor in walk in cooler.

Basic - Stored spring rolls not covered in reach in cooler at cook line white one door refrigerator.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. **Repeat Violation**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line **Repeat Violation**

Basic - Case/container/bag of soy sauce stored on floor in walk-in cooler.

Basic - In-use knife/knives stored in crack between equipment and wall. At bar

Basic - Interior of ice bin with rust that has pitted the surface.

Basic - Interior of ice machine with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.at cook line.

High Priority - Raw animal food stored over ready-to-eat food. Chicken and raw shell eggs on top of vegetables. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup on prep table.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Objectionable odor in establishment. In men's room.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various foods in walk in.

Intermediate - Packaged food not labeled as specified by law, in freezer out of original box.

Basic - Food stored in dry storage area not covered. in its original container

Basic - Bowl or other container with no handle used to dispense food. rIce container in dry storage area.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walkin freezer/cooler

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Rust on can opener blade.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Both blenders at bar

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, water dispenser at wait station

Basic - Objectionable odor in establishment, men's restroom.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Musinex over ice cream area.

High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Can of stereo stored near noodles.

Critical - Observed food received from unapproved source ,shark fin and fish.No receipts provided. Fax to 954-956-5699.

Critical - Food from an unapproved source not discarded--f-ish and shark Fin--.tilapia.

Critical - Working containers of food removed from original container not identified by common name. Crash cart at cookline seasonings not labled.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar container on shelf by backdoor . Repeat Violation.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.In prep area .Repeat Violation.

Equipment and utensils not properly air-dried.Wet nesting.

Critical - Handwashing cleanser lacking at handwashing lavatory and no paper towles.

Critical - Observed toxic item stored by food.Drugs on prep table .

Observed unnecessary persons in the food preparation, food storage, or warewashing area. Older woman in kitchen.

No Violations Were Observed

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. at sugar container in shelving by backdoor .Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at sugar container in shelving by backdoor .Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment at bar.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink.

Observed equipment in poor repair. rusted/ broken scale in shelving near 3 compartment sink in rear prep area.

Observed equipment in poor repair. rusted shelving at cookline cooler. flip top cooler.

Observed utensils in poor condition. coffee can lid broken in server's station .

Critical - Observed soil residue in storage containers. sugar, msg and rice containers in shelving by back door. flour container in rear prep area.

Critical - Observed soil residue in straining bowls in rear prep area storage .

Critical - Observed soil residue in storage containers. peanut,msg and baking powder containers at cookline .

Critical - Observed interior and exterior of microwave soiled. under table in rear prep area.

Critical - Observed interior and exterior of microwave soiled. microwave on prep table near walkin cooler.

Critical - Observed interior and exterior of microwave soiled. in server's station .

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed soil buildup inside ice bin. in server's station and bar.

Critical - Observed soil buildup inside and outside of blenders at bar.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior and exterior of reach-in cooler soiled with accumulation of food residue. cookline coolers.

Critical - Observed interior and exterior of reach-in cooler soiled with accumulation of food residue. at bar.

Observed residue build-up on nonfood-contact surface. handwash sinks throughout establishment soiled. faucets soiled at handwash sinks.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap holder dirty by handwash sink in rear prep area .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. light switch near handwash sink in rear prep area soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled by slicer storage area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. trash bucket heavily soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. wire shelving above slicer soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at ROPER cooler at cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensil and soup bowl storage containers soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving liner soiled in takeout container storage shelving

Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 compartment sink at bar

Observed build-up of food debris, dust or dirt on nonfood-contact surface.door handle to second floor stairwell soiled .

Observed clean utensils stored in dirty container

Observed reuse of single-service articles. reuse of soy containers to store msg and rice.

Critical - Observed handwash sink used for purposes other than handwashing. use to store scrub pads at cookline .

Critical - Hand wash sink lacking proper hand drying provisions. in rear prep area.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .

Critical - Observed toxic item stored by food. sanitizer stored next to tea in server's station .

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.

Critical - Observed soil residue in storage containers. ice tea container and food storage containers.

Critical - Observed interior of microwave soiled. server's station .

Critical - Observed encrusted material on strainer .

Observed build-up of grease on nonfood-contact surface. exterior of reachin cooler at end of cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler door handle,handwash sink spout, handles and soap holder by rear prep area.

Observed gaskets with slimy/mold-like build-up. bar cooler.

Critical - Handwashing cleanser lacking at handwashing lavatory. server's station .

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor not tight fitting or sealing .

Observed hole in wall. dishwashing area.

Observed wall soiled with accumulated black debris in dishwashing area.

Equipment or utensils not designed or constructed in a durable manner. rusted shelving inside cookline cooler.

Critical - Observed soil residue in storage containers.

Critical - Observed interior and exterior of reach-in cooler soiled with accumulation of food residue. ROPER white cooler/freezer in cookline area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at ROPER cooler/freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. utensils container soiled.Corrected On Site.

Observed gaskets with slimy/mold-like build-up. cookline cooler.

Observed gaskets with slimy/mold-like build-up. bar cooler.

Observed single-service items stored on floor. takeout boxes in upstairs dry storage area. Corrected On Site.

Observed single-service articles improperly stored. takeout containers not properly inverted. Corrected On Site.

Observed single-service articles improperly stored. utensils stored in dirty container.Corrected On Site.

Critical - Observed objectionable odors in bathroom.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor not tight fitting or sealing .

Critical - Observed improper vertical separation of raw animal foods . raw chicken over raw beef at walkin freezer .

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed nonfood-grade containers used for food storage. use of non food grade bags to store ribs.

Observed old food stuck to clean dishware/utensils.

Critical - Observed buildup of soiled material on racks in the w walk-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ROPER cooler soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink soiled.

Wall not smooth and easily cleanable. 2nd floor dry storage area.

Observed ceiling in disrepair. water damaged ceiling tile 2nd floor.

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. at Roper cooler

Critical - Hot water not provided/shut off at employee hand wash sink. handicap restroom

Critical - No handwashing sign provided at a handsink used by food employees. cookline . Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. server's area and bar area

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink in rear prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. light switch by handwash sink in rear prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. mop sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside and inside of Roper cooler by cookline

Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks used for cups in dishwashing area

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving throughout kitchen

Observed build-up of food debris, dust or dirt on nonfood-contact surface. storage containers for utensils

Observed build-up of mold-like substance on surface of nonfood-contact surface. 3 compartment sink at bar

Observed clean utensils/equipment stored in dirty drawers, racks.

Critical - Observed food stored in a prohibited area. hoisen sauce, pinneapples, bamboo shoots stored in original opened metal containers at cookline coolers

Observed gaskets with slimy/mold-like build-up. cookline coolers

Observed nonfood-contact equipment in poor repair, rusted can opener stand

Observed nonfood-contact equipment in poor repair, rusted shelving at walkin cooler, reachin coolers at cookline .

Observed nonfood-grade containers used for food storage. non-food grade bags used to store foods at walkin freezer

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45 degrees shrimp and chicken. Corrected On Site. all food moved to a different cooler.

Critical - Observed uncovered food in holding unit/dry storage area. ice cream at chest freezer

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site-sanitizer was primed.

Critical - Handwashing cleanser lacking at handwashing lavatory.

No copy of latest inspection report.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only-used for various outlets.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.

Critical - Observed accumulation of debris in three-compartment sink.

Observed build-up of grease on nonfood-contact surface on deep fryer.

Observed build-up of grease on nonfood-contact surface-on various surface areas of equipment.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-rice in turned off rice cooker. Corrected On Site-voluntarily discarded.

Observed soiled dry wiping cloth on prep area counter.

Critical - Observed uncovered food in holding unit/dry storage area-egg rolls/white refrigerator.

Critical - Observed uncovered food in holding unit/dry storage area-precooked crab rangoon in white refrigerator.

Critical - Observed uncovered food in holding unit/dry storage area-ribs in white refrigerator.

Critical - Observed uncovered food in holding unit/dry storage area-white sauce in ric.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-egg rolls in wic.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-precooked crab rangoon-white refrigerator.

Critical - Soiled items not loaded into warewasher -left dirty overnight.