Happy Jade

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a wet wiping cloth stored under a cutting board to prevent slipping. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled cardboard used as shelf liners throughout the kitchen. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Remove cardboard to restore a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of dust and organic debris on the ceiling across from the walk in cooler fan and ventilation system in the main kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a wet wiping cloth stored under a cutting board to prevent slipping. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed wet wiping cloth left on assorted prep. stations., in between use. spoke to GM regarding storing wet wiping cloth back in a designated sanitizer solution. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

the microwave, near the cookline, interior panel had dried food, debris. frequency of cleaning reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the walk in cooler observed potstickers being stored directly in a "to-go" grocery bag. In the freezer, observed potstickers and cooked chicken being stored directly in a "to-go" grocery bag. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC removed items from grocery bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler observed two containers of cut cabbage, one container of cooked beef, 2 containers of cooked chicken, and a tray of preportioned rice with no datemarking. Person in charge (PIC) stated items were made within the last 2 days. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed partially cooked chicken stored above unwashed broccoli and noodles. As well as raw animal product stored on top a 5 gallon bucket of sauce. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Reminded PIC of separation parameters. PIC moved all raw and semi cooked animal meat to lower shelf below noodles and fresh produce. Corrective Action: Corrected at time of inspection. 1st violation.

Inspector's notes

observed bags of frozen beef left in the manual warewashing basin(three compartment basin). informed PIC, suggested to utilize the onsite food prep. table. use of running cold water also recommended. also may thaw overnight in the walk-in cooler. manager relocated to prep. sink and running cold water.

Inspector's notes

wet wiping towels were left on the cutting boards, suggested to utilize a designated sanitizer bucket. chlorine at 50 ppm established. corrected Corrective Action: Corrected at time of inspection.

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. A meta bowl blocked the access of the kitchen hand washing sink. Address code violation with staff and manager at time of inspection. Bowl removed from kitchen hand washing sink at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed only hand sink in kitchen obstructed by bowl and cleaning equipment and blocked by stacked soy sauce buckets. Hand sinks must be accessible at all times. PIC moved items at time of inspection. Chef reblocked hand sinks later during inspection. PIC moved bucket and stand up fan the second time. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Sliced raw beef and ginger noted being stored directly in contact with the surface inside the groceries bag. Please use food graded bag for storing food. Manager instructed staff to remove food from the groceries bag at time of inspection. Correct By: Corrected At Time Of Inspection