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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | ZI JING CHINESE | Food Service Establishment Inspection | Routine

ZI JING CHINESE

6525 MEMPHIS ARLINGTON #102 Memphis, TN 38134

Food Service Establishment Inspection | Routine

August 3, 2023 | View Original Inspection PDF
Score & Grade: 83 Grade:
Observations & Corrective Actions

8: Watered down soap was placed at front hand sink behind register. Do not add water to soap.

8: Watered down sanitizer was placed at handsink in kitchen. Sanitizer can not be substituted for soap. Hands must be washed with soap.

13: Raw chicken on a stick stored on shelf over batter mix and cooked chicken. Raw food can not be stored over cooked/ ready to eat food.

37: Frozen eggrolls and wonton are stored in deep freezer uncovered.

37: Fan was sitting on counter blowing towards cold holding table. Fan must blow away from food.

47: Grease build up on side of fryers. Please wash ,rinse and sanitizer.

52: Dumpster sliding door is open. Please close door.

56: Most recent inspection is not posted.

Additional Comments

Educated all staff on cooling method. There is a language barrier and im concern that employees still do not understand my explanation. I recommended them to fill a metal container half way then freeze it to make an ice bath doing their cooling down process. This establishment does not have an ice machine. They have can drinks. I recommended that they stop using those big plastic containers to place their chicken and rice in to cool. I recommended them to use shallow metal pans for cooling.


I explained to all staf that the cooling process is a two step method. The cooling process does not start until food reaches 135 degrees Fahrenheit. Once food reaches 135 you have 2 hours to get food to 70 degrees Fahrenheit. Then 4 hours to get froom from 70-41 degrees Fahrenheit. Food can be place on walk on cooler at 135 degrees but not hotter than 135 degrees.

I showed them a diagram from the Tennessee Department of Health website To help with my explanation of the cooling process.

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
56 Most recent inspection posted
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