Premises Information


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Name

JADE EXPRESS

Address

1103 SILAS CREEK PKWY

City/State/ZIP

WINSTON SALEM

27127

Premise Type

1 - Restaurant

County

Forsyth

Inspection Date

6/2/2026

Final Score @ Grade

General Comments

Person in Charge stated owner does pest control for the facility. Owner need to be a licensed pest control applicator. Elease be advised that domestic pest control chemicals cannot be used. 15A NCAC 18A .2660 PUBLIC DISPLAY OF GRADE CARDS: (a) The grade card shall be located in a conspicuous place where it may be readily observed by the public upon entering the food establishment. (b) When an inspection of a food establishment is made, the regulatory authority shall remove the existing grade card, issue a new grade card, and post the new grade card in the same location where the grade card was previously posted as long as that location remains conspicuous. The person in charge of the food establishment shall keep the grade card posted at the designated location at all times. The grade card may be posted in another location which meets the criteria of this Rule if agreed upon by the person in charge and the regulatory authority. 15A NCAC 18A .2661 INSPECTIONS AND REINSPECTIONS: (h) Upon request of the permit holder or his or her representative a reinspection shall be made. In the case of a food establishment that requests an inspection for the purpose of raising the alphabetical grade, and that holds an unrevoked permit, the regulatory authority shall make an unannounced inspection within 10 business days of the request. Maintain grade card posted at all times. Contact Daygan Shouse at (336) 462-3669 or shousedm@forsyth.cc when ready for a reinspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-103.11 (A) - (P) Person-In-Charge Duties (Pf) Multiple Priority (P) and Priority Foundation (Pf) violations marked out during today's inspection. These violations include stacking order, dish washing, proper cooking temperatures, date marking, cooling methods, and proper backflow prevention. PIC shall ensure rules in the code for food safety and handling are met. VERIFICATION REQUIRED by 6/12 to insure PIC is maintaining priority violations. Contact Daygan Shouse at (336) 462-3669 or email shousedm@forsyth.cc when all priority items are back in compliance.
6	1	Proper eating, tasting, drinking or tobacco use	No	Yes	No	2-401.11 Eating, Drinking, or Using Tobacco (C) One employee drink stored on prep table. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. REPEAT.
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash (P) Employee observed removing gloves and putting on new pair of gloves without washing hands in between glove change. Employee was handling raw food and getting ready to handle ready-to-eat food. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. REHS intervention; PIC asked employees to rewash hands; employees removed gloves and rewashed hands to don new gloves. All other handwashing in compliance.
10	0	Handwashing sinks supplied & accessible	No	No	No	5-202.12 Handwashing Sinks, Installation (C) Employee heandwashing sink in bathroom needs replacement battery for automatic sensor faucet so that 100 F water can be provided. Employees will utilize restraint restroom until battery can be replaced. (A) A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet.
15	1.50	Food separated & protected	No	No	Yes	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) In walk in freezer, raw chicken was stored over package of ready to eat eggrolls, and raw chicken and raw beef were stored over ready to eat noodles. In reach in cooler, raw shell eggs were stored over ready-to-eat foods. Cardboard box originally labeled for raw chicken was being used to store frozen crab rangoons. Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. Crab rangoons voluntarily discarded by PIC. VERIFICATION REQUIRED by 6/5. Contact Daygan Shouse at (336) 462-3669 when storage order has been corrected.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Multiple items stored on clean dish rack that were soiled. Potato wall slicer above utility sink in need of cleaning. Cleaning and breakdown of equipment components needed on meat grinder. Food contact surfaces of equipment shall be clean to sight and touch. VERIFICATION REQUIRED by 6/12. Contact Daygan Shouse at (336) 462-3669 or email shousedm@forsyth.cc when dishes have been cleaned.
18	1.50	Proper cooking time & temperatures	No	No	No	3-401.11 Raw Animal Foods - Cooking (P) Bourbon chicken in oven temped at 152 F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked to 165F or above for < 1 second (instantaneous) for poultry, baluts, wild game animals. VERIFICATION REQUIRED by 6/5. Contact Daygan Shouse at (336) 462-3669 or email shousedm@forsyth.cc when establishment can reach proper cook temperatures.
23	1.50	Proper date marking & disposition	No	No	Yes	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No date marking system is in place for items held in establishment for more than 24 hours. refrigerated, ready-to-eat, time/ tempearture control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. VERIFICATION REQUIRED by 6/12 to confirm date marking procedures. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) One container of sweet & sour chicken made yesterday did not have date mark. One large container of leftover rice in walk in freezer without a date mark. A food shall be discarded if it is in a container or package that does not bear a day or date. CDI: PIC denatured both containers and box of rice with bleach and voluntarily discarded leftover food.
33	1	Proper cooling methods used; adequate equipment for temperature control	No	Yes	Yes	3-501.15 Cooling Methods (Pf) Three pans of cabbage were prepared this morning and placed directly into flip top cooler; temperature of cabbage was 45-55 F at 11:56 am and did not change temperature by 12:36 pm. Noodles in the flip top cooler were 59 F at 11:56 am and did not change by 12:36 pm. Noodles in the reach in cooler were 54 F at 11:26 am and did not change in temperature by 12:12 pm. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI: All items moved to walk in freezer where they were unwrapped; temperature of cabbage was 41-45 F by 1:51. Noodles were 43-45 F by 1:51 pm. REPEAT. 4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Establishment received large delivery of raw chicken and placed boxes in walk in freezer, making it difficult to evaluate freezer. Establishment was cooling general tsos and bourbon chicken in reach in coolers. Establishment does not have capacity to cool any chicken as stated in permit conditions. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. VERIFICATION REQUIRED by 6/12 to indicate how freezer space will be utilized.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Food Storage - Preventing Contamination from the Premises (C) Employee food stored in reach in coolers and walk in freezer above ready-to-eat food. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage (C) Tongs used for cooking were hanging from handle of oven. Cup without handle is being used to scoop yum yum sauce. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with their handles above the top of the container.
45	1	Single-use & single-service articles: properly stored & used	No	Yes	No	4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Back storage hallway with pallets that are not above 6 inches. Boxes of chicken stored on floor of walk in freezer. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) off the floor. Single service and single use articles shall be stored and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. REPEAT.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-205.10 Food Equipment, Certification and Classification (C) Rice cooker, meat grinder, lemon slicer, and can opener do not have sticker or documentation indicating it is ANSI certified. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Cleaning needed in back dry storage shelving and in back reach in cooler. Cleaning needed in all cooling equipment on main cook line. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. REPEAT.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-202.14 Backflow Prevention Device, Design Standard (P) Mop sink has hose connected with pistol grip. Mop sink needs backflow prevention device rated for continuous pressure. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. CDI: Pistol grip removed from hose.
54	1	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.111 Area, Enclosures and Receptacles, Good Repair (C) Large crack in left side of dumpster on right. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. 5-501.113 Covering Receptacles (C) Doors to right side dumpster was left open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. REPEAT. 5-501.114 Using Drain Plugs (C) Missing drain plug in large cardboard dumpster and small dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. REPEAT. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster pad in need of cleaning. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair needed where wood is loose on main hot hold serving line. Recaulking needed on handwashing sink where wall meets sink on cook line. Physical facilities shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed in the following areas: Floor and wall cleaning needed in dry storage area, on floor drains throughout, in mop sink, under equipment on main cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT.