CHINA DRAGON 8 INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean Sprouts 45 cold holding.

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand wash sink in rear of restaurant Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. 1 refrigerator with accumulation of debris on handle

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

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

Basic - Stored food not covered. Prepared onions cooked chicken in walk in cooler. Operator covered items during inspection Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cook line. Discussed the need to keep them in sanitizer between uses. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Live, small flying insects found. 2 live flies were present; the operator killed them and sanitized the area. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. The operator cleaned the thermometer. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at splitter added to mop sink faucet.

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 the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The cutting board is soiled with a mold-like substance.

Intermediate - No probe thermometer provided to measure temperature of food products. The operator placed batteries in the probe thermometer and calibration the thermometer. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. The floor behind the fryer basket machine is soiled with food debris.

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk in cooler is soiled with dust.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. 2 cans of hoisin sauce 60oz. 1 can ketchup 7 lb, 2oz, 1 can bamboo shoots 6lb 2 oz

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shrimp over produce, sauces, moved to other shelf Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting board at lift top on cook line Reach in cooler on cook line, operator cleaned Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray with hammer on top of sink, table with sheet tray in front of sink, operator removed all. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of hoisin sauce 60oz. 1 can ketchup 7 lb, 2oz, 1 can bamboo shoots 6lb 2 oz All dented at seam

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ope bottle of water, open cup. Moved to bottom shelf Corrected On-Site

Basic - Food stored on floor. Fry oil on floor under wok Tub of broccoli on floor in walk in cooler , both moved to shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker Handle of walk in cooler Fan guards in walk in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler across from fryer - paper towel under egg rolls and chicken, operator removed towel Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef on trays in vertical freezer, operator moved chicken to bottom. Raw chicken over pork in chest freezer, operator moved pork to other freezer Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket > 200 ppm, corrected to 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top stained

Basic - Equipment in poor repair. Gaskets of 3 door cooler across from fryers torn

Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting broccoli that has not been washed operator moved all broccoli to sink and washed. Corrective Action Taken

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Plastic forks, paper towels stored in bathroom. Operator moved to shelf in kitchen Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. No trash can by hand wash sink in kitchen, only by back door and front counter Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler -shredded cabbage (52F - Cold Holding); truck just delivered, discussed with manager on duty to check temperatures on truck before they accept order

Intermediate - No soap provided at handwash sink. In back of kitchen. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans, 2 cans double dark soy sauce 60 oz, 1 can soy sauce , 3pint

Basic - Employee eating in a food preparation or other restricted area. Cook eating fruit on back of kitchen, discussed areas that eating is allowed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line Cutting board stained at lift top

High Priority - Non-food grade paper/paper towel used as liner for food container. Under fried fried chicken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw pork marinating in black storage containers Cooked pork in grocery bags in chest freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken and shrimp over bags of onions operator moved some to reach in cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart - fresh garlic in oil (72F - Cold Holding), removed from refrigeration 45 minutes ago, operator moved back to cooler, put ice under pan Poultry (62F - Cold Holding) on counter by fryer, moved back to refrigerator Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken and eggs over sauce and cooked chicken In 2 door freezer - raw chicken over cooked chicken Operator moved all items to correct order Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line lift top

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. Emailed form (5030-103)

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer establishment is using is not for food contact surfaces, employee went to store and came back with the proper bleach for food contact surfaces Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef over washed and cut mushrooms and green peppers in reach in cooler Raw chicken above cooked pork in cooler Food has been moved to proper food storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (48F - Cold Holding), employee put in walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in hand sink, rice cooker in front of hand sink, pan and rice cooker moved Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Establishment using a paint brush for sauce, operator removed and discarded brush Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef, chicken and pork in freezer not marked with dates

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, fried chicken, egg rolls, chicken in walk in cooler not date marked

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, water temperature 95F, operator turned hot water heater up, water temperature now at 107F

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site

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

Basic - Food stored in a location that is exposed to splash/dust. Rice cooker on shelf next to hand sink, no splash guard protecting rice from splash from hand sink

Basic - Food stored on floor. Case of celery on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in all reach in freezers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled Walk in cooler shelves soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.