China Jade Tempe

Inspector's notes

Observed raw shell eggs stored above cooked pork and cooked chicken in the walk-in refrigerator, also observed raw chicken placed on top of rice container. Reviewed food storage chart with manager. Manager moved the raw chicken and raw shell eggs to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 trays of fried chicken cooling at room temperature in the kitchen, internal temperatures were measured between 89*F to 95*F. Manager stated the fried chickens were prepared about 30 minutes prior to inspection. Educated manager and employee cooling requirement and proper cooling methods. Manager moved the fried chickens in walk-in refrigerator for fast cooling at time of inspection.

Inspector's notes

Observed multiple containers of cooked chicken, beef, egg rolls, and other prepared TCS foods without date marking stickers. PIC informed that the cooked chicken was prepared three days prior. Instructed PIC to date mark all prepared TCS foods at time of inspection. PIC properly date marked all RTE/TCS foods at time of inspection. Discussed the importance of proper date marking with PIC. 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).

Inspector's notes

Observed a heavy dark brown buildup on the grates above the cooking station. Observed a debris build up on the top of the metal backing of the cooking area. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate that precludes to accumulation of dirt and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed flats of raw shell eggs over bins of cooked chicken and cooling cooked chicken, raw shrimp over cooked chicken, and two raw pork lions over cooked chicken and raw veggies in the walk-in refrigerator. Informed PIC that all raw animal proteins need to be stored below any RTE/cooked foods, and then arranged by final cooking temperature. PIC moved the food items in the walk-in so that cross-contamination is prevented at time of inspection. Discussed the importance of storing food based on final cooking temperatures and separating the raw food from cooked food to prevent cross contamination with PIC. 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. Corrective Action: Corrected at time of inspection. ***** 2nd Repeat Violation *****

Inspector's notes

Observed boiled chicken cooling on a sheet pan next to the wok station. The chicken ranged from 80*F to 130*F depending on the location of the thermometer probe. PIC informed that the chicken is currently cooling at room temperature before being put in the walk-in. PIC informed that the chicken is being cooked in small batches and added to the same sheet pan. Informed PIC that cooling begins when the food reaches 135*F and must be cooled in equipment that is designed to rapidly cool. PIC informed that the first batch of chicken was cooked an hour prior. Instructed PIC that placed the pan in the walk-in to rapidly cool to 41*F. Discussed proper cooling parameters and methods with PIC. PIC placed the tray of boiled chicken in the walk-in refrigerator at time of inspection. Observed four trays of breaded chicken on a rack with an internal temperature of 78*F. PIC informed that they are cooling and have been out for an hour. Informed PIC that cooling needs to be done in the refrigerator where the chicken can rapidly cool and meet the cooling parameters. PIC placed the chicken into shallow bins and then into the walk-in at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection. ***** 2nd Repeat Violation *****

Inspector's notes

Observed frozen roasted pork thawing at room temperature. Informed PIC that thawing needs to be done under refrigeration, under running cold water, or as part of the cooking process. PIC placed the roasted pork in the walk-in to finish thawing at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken bins stored over raw eggs. Instructed person in charge (PIC) to flip order at time of inspection. Raw chicken must be stored on the bottom. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed egg drop and mixed vegetable soup hot holding at 125*f degrees. Unit was found to be on too low of a setting. PIC reheated items back to 165*f degrees and held above 135*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection inspector observed walk-in to have a hold temperature of 45*f degrees. Per PIC, most of the walk-in product had been restocked that day and large amount of preparation had occurred causing the walk-in to be opened multiple times within the last 2 hours. Raw beef was identified as an item that had been inside walk-in longer than a day. Beef temped at 45*f degrees. Other TCS items found out of temperature were raw chicken, cooked chicken, gyoza, and cut cabbage between 62*f-48*f degrees. Walk-in found to reach 41*f degrees at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both cookline reach-ins holding TCS foods. left side cookline reach in holding 59*f degrees and right side holding 54*f degrees. re-inspection scheduled for 7/18/24 Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked chicken, red pork, cooked shrimp, cut cabbage, lomein, cooked beef all in the process of cooling from cooking in the last 2 hours from 69*f- 46*f degrees in both open top cookline units. Items were sent to the walk-in freezer to rapidly cool and placed in functional double door reach-in. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee drop utensil on the ground, and fail to wash hands before going back to food operations. Manager had employee put utensil in dirty dish pile and immediately wash hands. Ensure hand washing is occurring going from dirty to clean tasks in the kitchen. Correct By: Corrected At Time Of Inspection

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 container of water with rice utensils in it, stored inside the front hand sink basin. Manager relocated the container. Ensure that all hand sinks are open and accessible at all times. Corrected on site during inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at back hand sink. Manager refilled the paper towels. Ensure there is paper towels at all times at each hand sink. 2nd repeat violation. :

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.---provide paper towels for handsink in bathroom. Towels provided. Correct By: Corrected At Time Of Inspection