DRAGON CITY

High Priority - Dented/rusted cans present. See stop sale. #10 can straw mushrooms with dented/creased side.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee returned to kitchen from outside smoking and put on new gloves without first washing hands. Reviewed procedures with employee and employee washed hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of clean wiping clothes in hand sink in server station. Manager removed bucket from sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned sauces in chest freezer missing date marks. 2) Cooked rangoons in walk in freezer missing date marks. Repeat Violation Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer under prep sink by walk in cooler. Manager labeled as degreaser. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw shrimp (38F) in standing water on prep table by cook line. Employee moved shrimp to fliptop cooler to continue thawing. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under multiple cutting boards in kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom. Sign provided to be posted.

High Priority - Employee washed hands with cold water. Employee rinsed hands quickly under cold water at prep triple sink and immediately handled plate to serve food. Reviewed with manager to explain proper use of hand sinks and washing procedures. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee rinsed hands quickly under cold water at prep triple sink without using any soap and immediately handled plate to serve food. Reviewed with manager to explain proper use of hand sinks and washing procedures. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, container of raw marinated beef on shelf above box of broccoli. Manager rearranged for proper separation. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned to cookline after exiting kitchen area and failed to wash hands and change gloves before starting food order. Reviewed with manager to explain proper use of hand sinks and hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper cooler section, being held above chill line, bowl of cut cabbage (68F - Cold Holding). Per employee in bowl maybe two hours. Employee moved bowl to lower cooler to rechill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not gate marked. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands quickly under cold water at prep triple sink and immediately handled plate to serve food. Reviewed with manager to explain proper use of hand sinks and washing procedures. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, bags of cooked chicken not date marked when prepared. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle under prep station triple sink. Manager labeled as degreaser. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed water bottle on back kitchen shelf next to clean produce containers. 2) Employee open top beverage next to cutting board while cutting vegetables on top of 3 door reach in cooler at back of kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on top of 3 door reach in cooler at end of make line.

Basic - Food stored on floor. Buckets of soy sauce on floor in back dry storage area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep sink and prep table at back of kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under multiple cutting boards in kitchen.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher removed gloves after rinsing and loading dirty dish ware and proceeded to handle clean dish ware without washing hands first. Reviewed with manager to explain proper procedures to dishwasher. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen right fliptop unit, container of raw shell eggs above bowl of cooked beef. Employee rearranged to properly separate. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of portioned prepared goods in walk in freezer not properly date marked.

Basic - Food stored on floor. Box of shallots on floor in walk in cooler. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at back prep area by back door. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Container of frozen whole raw fish and bags of shrimp thawing at room temperature. Manager moved all to sink under running water to properly thaw. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic cutlery on kitchen prep shelf not presented with all handles up. Employee inverted all to correctly present. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in kitchen, peking duck (86-91F - Cooling 3 hrs); cooked ribs (86F - Cooling 3 hrs). Employee moved to walk in freezer to rapid chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle under prep table in kitchen.

Basic - Food stored on floor. Buckets of sauces on floor in walk in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Block of frozen fish sitting at room temperature on prep table at back of kitchen. Employee moved to walk in cooler to properly thaw. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under multiple cutting boards in kitchen. Manager removed all cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg on cook line not labeled.

High Priority - Nonfood-grade bags used in direct contact chicken inside walk in freezer. Operator placed raw chicken into approved food grade bags during inspection. Corrected On-Site

High Priority - Raw shell eggs stored over unwashed produce inside walk in cooler. Operator moved raw shell eggs to bottom shelf and stored correctly. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Buckets with sauces on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters soiled with accumulation of grease in cook line. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine in kitchen ,operator remade to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In upright and chest freezers in kitchen, containers of portioned raw meats and chicken above open bags of noodles, packages of egg rolls, and dumplings. Employee rearranged both coolers to have proper separation. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucet with attached hose at outside mop sink missing vacuum breaker.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, container of portioned raw chicken and quart containers of raw pork not date marked. Per manager in freezer more than 24 hours. Employee added date marks. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water stain garage on ceiling tiles in dry storage room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup in right side section of hood. Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters soiled with accumulation of grease in cook line. Warning - From follow-up inspection 2024-03-05: Observed same Time Extended

Basic - - From initial inspection : Basic - Some ceiling tiles shows damage or is in disrepair in dry storage room. Warning - From follow-up inspection 2024-03-05: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Warning - From follow-up inspection 2023-08-05: Clams tags dated . Oyster tags need last date served. Time Extended

Basic - - From initial inspection : Basic - #1.Ceiling tiles with accumulation of dust above rice warmers in kitchen. #2.Ceiling tiles soiled above Chest freezers in dry storage room. Warning - From follow-up inspection 2023-08-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters needs cleaning in cook line. Repeat Violation Warning - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Some Ice buildup on shelves in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2023-04-19: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpacked beef ribs on same container of fish. Employee removed beef, placed on ziplock bags and stored bellow fish Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -left flip top cut lettuce (50F - Cold Holding), per employee food held less than 2 hours, observed lettuce stored in a bowl, outside of the container, Employee removed and place bowl on WIF for a quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), operator discarded solution, made new sanitizer, 100 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In front of lobster tank. Metallic drainer inside sink, employee removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.Steam table and left flip top, in cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. FC-sliding glass door cooler-watermelon and to go employee lunch, manager ID employee food Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed employee peeling onions on top of dining room table, outside of kitchen, after instructed employee removed onions. Corrected On-Site

Basic - Food stored on floor. Cook line, two boxes of cooking oil by cook line floor, Employee removed and placed on shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. WIF , ice build up on shelves, floor and entrance curtains Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two cutting utensils between prep table and flip top edges, Employee removed to be clean and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters, build up of grease.

Basic - Stored food not covered. WIF, beef ribs stored on container, operator placed ribs on ziplock bag Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam not marked with last date served. Warning - From follow-up inspection 2023-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles soiled above rice warmers in kitchen. Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind chest freezer in storage room. Repeat Violation Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters needs cleaning in cook line. Repeat Violation Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2023-02-17: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. WIC- several containers of food cover with cloth napkins, employee removed and placed plastic grade food paper Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter in front of lobster tank, drainers and spoon inside, employee removed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front if dishwasher area, employee cleaned Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles and AC vent above steam table wit build up of grease, dust and mold like substance Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Customers-plates stored under prep table with build up of food debris and rusted surface. Employee removed plates to be clean, sanitized and stored properly Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cook line station

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Proteins drinks, bottle of water, soy milk drink stored on three doors glass cooler in FC

Basic - Employee preparing food in customer section of dining area. Observed employee peeling onions on dining room table. Operator moved employee inside kitchen area. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Inside back entrance door two gabs on bottom sides of door.

Basic - Floor soiled/has accumulation of debris. WIC/WIF

Basic - Food stored on floor. WIC/WIF several containers of food stored on floor. Employee started placing on shelves Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Substantial amount of ice build up on WIF

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water inside two sliding glass door cooler, employee removed Corrected On-Site

Basic - Stored food not covered. Two containers of flour- end of cook line, operator placed lids Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wet cloths on prep table in front of microwave, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 53°f room temperature on cart in cook line held under 2 hours ago. Operator moved to reach in cooler for quick chill. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken wings not date marked inside reach in cooler glass door cooler. Operator date marked during inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 70°f in employees restroom inside establishment for employees only. Operator repaired, hot water at 100°f. Corrected On-Site

Basic - Ceiling tiles with accumulation of dust above steam table in kitchen.

Basic - Floor soiled/has accumulation of grease behind Bbq oven in cook line.

Basic - Food not stored at least 6 inches off of the floor. Container of raw chicken inside walk in cooler operator elevated * corrected on site * Cases of sesame oil in storage room. Containers of oil in cook line .

Basic - Interior of ice machine reflector soiled. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Hood filters in cook line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 00ppm. After operator primed the sanitizer, 100 ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of food, prep on 1/3/2022 . Operator started to dated Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

Basic - Food stored on floor. -WIF- two boxes of food -WIC-two containers of soy sauce Employee placed on shelves Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Front counter-Sliding door cooler -kitchen line, sliding door cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed on sanitizer solution Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding glass door-chicken wings (52°F). Per operator food held since last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding glass door-chicken wings (52°F). Per operator food held since last night. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Front counter, drainer and metal container, removed from sink Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area.employee drinking from a glass jar without straw. Operator removed Corrected On-Site

Basic - Food stored on floor. -Pot of cooked- entrance of walk in cooler -Box of fish, walk in freezer, employee moved to shelves Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Front counter sliding glass door RIC -kitchen line sliding glass door RIC

Basic - Stored food not covered. Two bags of flour, employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed on bucket Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed spinach in walk in cooler. Eggs moved to lowest shelf by manager. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer provided has no battery. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Observed employee cutting herbs on table in dining room. Employee removed herbs and brought them into kitchen to continue prepping. Corrected On-Site

Basic - Food stored on floor. Observed three large containers of frying oil on floor in kitchen. Moved to low shelf by manager. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles in flip top coolers on cook line. Bottles moved to approved employee area by manager. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed three wiping cloths on cook line. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation