Jade Garden

Inspection history

1. August 5, 2026

   Followup

   A · 99

2. July 29, 2026

   Regular

   C · 81
   • Critical: PROPER EATING, TASTING, DRINKING, OR TOBACCO USEEmployees eating and drinking during food preperation.
   • Critical: HANDS CLEAN AND PROPERLY WASHEDHands not washed to prevent contamination from previous task- hands not washed between eating and drinking and food preperation.
   • Adequate hand washing facilities supplied and accessibleIndividual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible.
   • Critical: FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATEDFood and/or ice adulterated or contaminated- Ice in contact with insects, cabbage subject to adulteration by eating and drinking in food prep area.
   • Food separated and protectedReady-to-eat food subject to contamination by raw animal product- eggs stored above produce.
   • Food stored coveredChicken stored uncovered.
   • Critical: PROPER COOLING TIME AND TEMPERATURETCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. Fried chicken observed at 72F after 3 hours of cooling.
   • Personal cleanliness; hair restraintsNo hair/beard restraints where required.
   • Critical: INSECTS, RODENTS AND ANIMALS NOT PRESENTPresence of insects- Roaches in ice machine
   • Physical facilities installed, maintained and cleanEmployee personal items improperly stored
   • In-use utensils, properly storedScoop with handle not provided.

3. February 19, 2026

   Followup

   B · 100

4. February 12, 2026

   Followup

   C · 98
   • Critical: INSECTS, RODENTS AND ANIMALS NOT PRESENTPresents of roaches.

5. February 6, 2026

   Followup

   C · 96
   • Critical: INSECTS, RODENTS AND ANIMALS NOT PRESENTOne live roach observed underneath the 3-compartment sink.

6. January 30, 2026

   Regular

   C · 90
   • Critical: INSECTS, RODENTS AND ANIMALS NOT PRESENTPresence of insects. (Several live roaches observed throughout the facility including in rice.)
   • Critical: PROPER HOT HOLDING TEMPERATURESTCS food not maintained at 57°C (135°F) or above. (Food on the buffet hot holding unit including chicken and potatoes holding internally at 115 to 118 degrees F.) (Quarantined)
   • Critical: PROPER EATING, TASTING, DRINKING, OR TOBACCO USEImproper storage of employee food/drinks. Employee personal drink improperly stored inside of reach-in cooler next to customer food.

7. October 3, 2025

   Followup

   A · 97

8. September 26, 2025

   Regular

   C · 84
   • Critical: PROPER HOT HOLDING TEMPERATURESTCS food not maintained at 57°C (135°F) or above. (Buffet holding chicken, rice, noodles, vegetables and various items at 114 degreees F.)
   • Critical: PROPER COLD HOLDING TEMPERATURESTCS food not maintained at 5°C (41°F) or below. (Chicken holding on counter at 66 degrees F.)
   • Wiping cloths: properly used and storedChemical sanitizing solution containers placed on floor. Cloths in use not stored in sanitizing solution.
   • Critical: HANDS CLEAN AND PROPERLY WASHEDHands not washed to prevent contamination from previous task. (Employee observed emptying dirty water from the 3-compartment sink and then handling produce without washing hands.)
   • Critical: INSECTS, RODENTS AND ANIMALS NOT PRESENTPresence of insects. (Live roach observed inside of kitchen.)
   • Adequate hand washing facilities supplied and accessibleHand sink being used for purposes other than hand washing. (Storing large container lid on kitchen hand sink.)
   • Critical: PROPER EATING, TASTING, DRINKING, OR TOBACCO USEImproper storage of employee food/drinks. (Employee personal drinks stored next to food preparation.)
   • In-use utensils, properly storedIn use utensil stored in stagnant water at below 135 degrees F.