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Establishment: 7466 - JADE GARDEN Inspection Date: 02/20/2019 Inspection Purpose: REGULAR Status: Failed: 11 Critical, 8 Non-critical violations
Violations:
2-102.11.(A).(B) - C: The person in charge could not demonstrate required knowledge, either by complying with this code and no critical violations during this inspection or not having a current CFPM certificate.
2-401.12 - Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth are working with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped single service or single use articles.
2-301.12 - Food employees are not following proper hand cleaning procedures.
3-301.11.(A).(B).(D) - Food employees are handling ready to eat foods with bare hands.
6-301.12 - Sanitary towels / hand drying device not provided for hand wash sink or lavatory.
3-302.11.(A).(2) - Different types of Raw animal foods are not stored in a way to prevent cross contamination with each other during storage, preparation, holding, or display.
4-602.11.(A) - Food contact surfaces are not cleaned between uses.
4-601.11.(A) - Equipment food-contact surfaces and utensils are not clean to sight and touch.
4-501.114.(A).(1) - Dishes/utensils are not being sanitized in water with the correct chlorine sanitizer concentration.
3-501.14.(A) - Cooked Potentially hazardous food not cooled to the proper temperature within the proper time periods per code.
3-501.16.(A).(2) - PHF not maintained at 41 F or less.
7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT Surfaces do not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020 sanitizing solutions.
4-302.12.(A) - Inadequate number of food temperature measuring devices provided.
3-305.11 - Food not protected from contamination during storage.
3-304.14.(B).(1) - Wiping cloths used for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer.
3-304.12 - Improper between-use storage of in-use utensils.
4-501.14 - Ware washing equipment not cleaned before use, at a frequency necessary to prevent recontamination, or every 24 hours.
4-602.13 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
6-501.12 - The physical facilities are not clean.