JADE CHINESE BUFFET

Raw and cooked foods were stored or prepared in a way that could spread germs.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Employees ate, drank, or used tobacco in food prep areas where it is not allowed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*34 Outer openings:closing holes, gaps

*45 Premises shall be maintained in good repair

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*28 Date marking > 24 hrs,on site,temp 41F

*39 Store all equipment & utensil covered or inverted

*46 Physical Facilities Premises

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

*32 Equipment and Utensils Multiuse Materials durable

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*41 Food storage containers, identified with common name of food.

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

*18 Toxic items labeling-non original container