CHINA DRAGON RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked egg rolls and various cooked items in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee hot tea with no fit lid stored on steam table next to soups. Operator removed tea. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed accumulation of grease dripping down on wall under hood system. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temp 73 F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Provided. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Under prep tables.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic container constructed to be a rice scoop. Operator discarded.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered kitchen from outside, then engaged to work with food without washing hands. Discussed proper handwash procedures with operator, employee washed hands properly at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over a case of whole bak chop in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on steam table. Removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 103 F. Operator replaced hot water temped 150 F. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-11-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg roll, breaded chicken and various items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2022-11-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled. Warning - From follow-up inspection 2022-11-02: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Not consistent

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half to make a scoop. Management threw away Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in standing water. Management turned on faucet to run the water on the chicken Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk-in cooler. Discussed with operator about proper refrigerator storage.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line blocked by a container of cooked breaded chicken. Operator moved chicken to prep table. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipments on cook line.