Inspection Report

Business Name
China Jade Tempe

Business Address
825 W BASELINE RD TEMPE AZ 85283

Permit Number
FD-83803

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/28/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl 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 *****

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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 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 *****

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl 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.

Comments/Details

No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.