JADE TEA GARDEN

Observed open filters under ventilation hood. Accumulation of grease on ventilation hood. [CA] All hood ventilation filters shall be in place and in good repair. Ventilation hood filters shall be maintained clean and good repair.

Soiled wiping towel stored on prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths shall be free of food debris and visible soil.

Upon arrival in the facility, there was no designated person in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Lack of food handler cards and food manager certificate for a manager. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Roast duck measured between 120-139F hanging on room temperature at cookline in secondary kitchen area. Per PIC, roast duck was prepared 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]PIC time marked the roast duck to be used within 4 hours from when it was taken out of temperature control.

Lack of testing equipment for high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Walls and floors at cookline area are accumulated with food debris and grease. [CA] Clean the floors and maintain in good condition. Cookline with roast duck has a prep table on unapproved flooring with grease accumulation on wooden floor. [CA] Clean the wooden floors and move the prep table to approved flooring.

Lack of paper towels and soap at hand wash sink near warewash area and at the sink at front tea prep area. [CA] Provide single use paper towels and soap at all times. [COS] Soap and paper towels provided. Soap bottles provided at some hand wash sinks. [CA] Provide soap in wall mounted dispensers at all times.

Observed food boxes and containers stored on floor near cooklines. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee attempted to put on new gloves without washing hands while switching tasks. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Directed employee to wash hands before putting on new gloves.

Observed open lids for containers containing tea and front bar area and in the kitchen.[CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food bags stored on floor in dry storage area upstairs. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack of thermometers in the refrigerator units, lack of probe thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Equipment to flatten dough for dumplings is not approved. Two door meat dryer unit is not approved the health department. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide equipment specifications to district inspector at sukhreet.kaur@deh.sccgov.org by 11/13/24

Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in public view in the facility.

Hand wash sink near warewash area is blocked with buckets and prep table. Lack of paper towels at this hand wash sink. Lack of soap at hand wash sink at bar area and paper towel dispenser is blocked by racks. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels and soap at all times. [COS] Hand wash sink made clear, soap and paper towels provided.

Lack of test strips for chlorine. quaternary ammonium sanitizer and high temperature dish machine. [CA] Provide test strips or testing equipment for chlorine, quaternary ammonium and high temperature dish machine.

Observed wiping clothes stored outside the sanitizer bucket near meat slicer machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Measured boiled noodles at 80F at prep table for noodles, dumplings at 56F at prep table near steamer, bbq pork at 120F hanging above bbq oven, roast duck is hanging at display measuring at 100F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC will use TPHC (time as public health control) method to store the PHFs. TPHC form provided to PIC.

Accumulation of pink mod like substance on inside panel of ice machine, it is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine. [COS] Ice machine was cleaned and sanitized.

Roast duck is hung with rack containing food boxes [CA] All food shall be separated and protected from possible contamination. Discontinue storing duck near the rack to protect from contamination.

Lack of food handler cards for some employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.