Cold Hold (41 F/45F) Ensure all potentially hazardous food is cold held at a minimum of 41 F. Observed food in prep cooler at 48 F with an ambient air temperature of 52 and both internal thermometer reading at 50 F. Food had been in cooler less than 4 hours and was moved to walk in cooler. Thermostat on unit was turned to coldest setting.
Cross-contamination of Raw/cooked foods/Other Properly store raw animal protein to prevent cross contamination. Observed raw chicken above raw eggs in walk in cooler.
No evidence of Rodents/Other Animals Increase routine pest control to reduce the presence of rodents. Noticed strong odor upon entering establishment and observed droppings along electrical box in dry storage room.
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