Jefferson County Department of Health

JADE GARDEN CHINESE RESTAURANT

760 ACADEMY DR BESSEMER 35022

Deducted	Remarks
2	2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Employee personal food stored on equipment and counters.
1	ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on equipment throughout the establishment.
4	4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Ice machine and fountain nozzles contained grime and debris.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the establishment.

Deducted	Critical	Remarks
1	No	4-502.13 Cease the reuse of single-service and single-use articles for food service.// Staff are re-using plastic containers and cans to store food.
1	No	4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Encrusted food debris on exterior of equipment.// 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Residue on container lids throughout kitchen.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food debris and grease on floor under cooking equipment.
5	Yes	3-501.16(A)(1) Maintain TCS food at 135 F or above.// Shrimp and beef holding with internal temperature of 98F in wire basket above cooking station.//Staff reheated to required temperature.
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Diced pork 53F stored in bottom RI cooler. Raw shrimp and beef 50F stored in makeline cooler.//Staff voluntarily discarded.