NEW DRAGON BUFFET

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. 0 ppm chlorine x2 attempts Chlorine feed empty Dish-machine chlorine corrected during inspection 100 ppm Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hot buffet rice scoop Water 76F Scoop removed from standing water during the inspection. Corrected On-Site

Basic - Stored food not covered. Wantons in walk in freezer

Basic - Wall soiled with accumulated mold like substance at dish machine. Wall patch heavily soiled

Basic - Water leaking from kitchen hand wash sink drain pipe.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar counter Cut cabbage 68F less than 4 hrs. Advised operator to place in cooler to facilitate rapid cooling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash hand wash sink Restocked during the inspection. Corrected On-Site

Basic - Open condiments provided for self-service not properly protected. Diced scallions on Hot Buffet line not covered and / or located under sneeze guard. Scallions placed under sneeze guard during the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: Flat surface around nozzles of soda machine dirty. Manager had employee clean during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured: Two tanks in wait station not secured to prevent them from falling over. Manager had an employee secure them during the inspection. Corrected On-Site

Basic - Food stored on floor: Walk-in freezer - box of chicken on floor. Employee picked up and put it on a shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked fish on buffet line 103F less than 30 min Reheated during the inspection to 166F and placed into hot hold. Corrected On-Site

Basic - Stored food not covered. Wantons in walk in freezer Repeat Violation

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. Chicken above beef. Chicken placed below beef during the inspection. Corrected On-Site

High Priority - Vacuum breaker Bell in disrepair at hose bibb mop sink.

Basic - Ice buildup in walk-in freezer.

Basic - Wall behind ware wash area in disrepair. Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with Health reporting requirements.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish machine and on cook line. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Building components, attachments or fixtures in poor repair. Door that leads to restrooms, mens restroom door and women's restroom door in disrepair near bottom.

Basic - Buildup of food debris/soil residue on equipment door handles at walk in cooler and freezer.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled card board on walk in freezer, dining room and kitchen floors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Hole in or other damage to wall. Walls near 3 compartment sink, dish machine and multiple areas through out kitchen in disrepair. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in rice and flour.

Basic - Screen in door torn/in poor repair .

Basic - Stored food not covered. Upright- French fries 36F, cooked chicken 41F, egg roll 43F.

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 tested at 0ppm. Chlorine primed at time of inspection. Retested at 50ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line table: cut cabbage 69F at 2:47, per employee cabbage out on table since 11am. Employee moved cabbage to walk-in cooler, down to 57F at 3 pm. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line table: cut cabbage 69F at 2:47, per employee cabbage out on table since 11am. Employee moved cabbage to walk-in cooler, down to 57F at 3 pm. See stop sale. Honey dew on cold buffet 64F, per manager less than 1 hour, moved to walk-in at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink near dish washer. Paper towels restocked at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish pit not labeled. Manager labeled at time of inspection. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk-in freezer.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Fry oil stored on 1 inch plastic objects on floor out side walk-in cooler. Case of chicken on floor lined with cardboard in walk-in freezer. All items moved off floor at time of inspection. Corrected On-Site

Basic - Ripped/worn tin foil used as lining for reach in cooler gasket on cook line.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by dish machine in overcharge zone.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on make line shelf approximately 70°F ambient less than 2 hrs. Shell eggs moved to cold hold unit for rapid cooling during the inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked fish on hot buffet 121/122°F less than 1 hr. Double panned on Buffet Reheated to 190°F during the inspection Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Front wait station Repeat Violation

Basic - Cardboard used as food contact container. Frozen baked shrimp held in re used cardboard box directly contacting cardboard. Baked shrimp moved to food safe container during the inspection. Corrected On-Site

Basic - Food stored on floor. Baked shrimp in walk in freezer Removed during the inspection Corrected On-Site

Basic - Hole in or other damage to wall. At mop sink Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet rice scoop water 81°F Removed during the inspection // Ice cream scoop 67°F Removed during the inspection Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - Krab 44°F less than 4 hrs .

Intermediate - No soap provided at handwash sink. Ware wash station hand wash sink. Restocked during the inspection Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Front wait station

Basic - Hole in or other damage to wall. Ware wash area Duct tape used to patch wall

Basic - In-use utensil not above the top of time/temperature control for safety food and rim of the container. Single service container without handle used as rice scoop on cook line / stored in contact with cooked rice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet rice scoop- 68°F Buffet ice cream scoop - 70°F

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen/ cook line