Jade Garden

Chlorine sanitizer was too strong. , , - Corrected during inspection. , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips. Chlorine sanitizers must be used at 100 ppm.

Freshly fried pork pieces were stored in a cardboard box to cool. The box appeared to be greasy. , , - Do not use cardboard to store foods. All foods must be stored in food grade containers that are smooth, easy to clean and sanitize and non-absorbent.

1) Raw chicken and squid were being thawed at room temperature. The internal temperature of chicken was measured at 16.7 degrees Celsius, and squid was measured at 8.7 degrees Celsius. , , Discarded the chicken., , - Do not thaw foods in room temperature. Use one of the approved methods of to thaw foods:, - in cooler a head of time, - under cold running water, - during the cooking process , - in microwave if being cooked or consumed immediately after., , 2) Egg mixture stored in water. The ice had melted. Egg mixture was measured at 17.3 degrees Celsius. , , - Store perishable foods at 4 degrees Celsius or below. If ice is used ensure ice surrounds the container. Replenish ice at adequate intervals. , - Egg was discarded.

Cleaver was stored directly on shelf above the preparation cooler. Shelf did not appear to be clean. , , Store cleaver in a container or magnet and ensure it is cleaned and sanitized throughout the day.

Deep grooves were noted on the prep cooler cutting board. , , Resurface or replace the cutting board as needed.

1) Minor black mold was noted along the wall joint caulking of the sink beside the dishwasher., , 2) The floor underneath the sink, kitchen and other hard to reach areas were dirty., , 3) Accumulation of dust observed on ceiling in the kitchen. , , 1 to 3): Clean the indicated areas.

****** Recurring violations cited on October 27, 2025 ******, 1) Food such as cut vegetables were left uncovered and directly on the floor in the walk-in cooler., , - Do not store foods on the floor. Ensure foods are covered and stored at least 6 inches off of the floor at all times to prevent contamination. , , 2) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , , , July 07, 2025:, , 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , 3) Rice scoop was submerged in stagnant water at room temperature. (Corrected during inspection)., , The rice scoops were promptly washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils., , Previous violations:, 1) Food such as soup, vegetables were left uncovered in the prep cooler., , 2.Food such as soup, vegetables were left directly on the floor in the walk-in cooler., , Ensure food items are covered and stored off floor to protect against cross contamination.