DRAGON PHOENIX USA INC

High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items in to go containers in freezers Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over pork egg rolls in reach in freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over carrots and cabbage in walk-in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Empty vinegar containers in hand sink, removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen, replaced Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Metal shelves lined with cardboard behind coolers on cook line

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in walk-in cooler Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Dry storage room

Basic - Food not stored at least 6 inches off of the floor. Carrots and cabbage on baking sheet on floor in walk-in cooler 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. Scoop handle in rice, sugar, corn starch and flour bins Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Accumulation of grease on hood filters

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

Basic - Reuse of single-service or single-use articles. Plastic cooking wine containers used to hold raw vegetables in reach in cooler Repeat Violation

Basic - Screen in door torn/in poor repair at rear of kitchen Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on prep table next to entrance to kitchen

Basic - Stored food not covered. Multiple items in walk-in cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items sorted in to go bags in freezers Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of Raid insect spray on bottom shelf below rice cooker

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over wonton wrappers in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cabbage in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg noodles (68F - Cold Holding) on prep table, moved to cooler Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broth (111F - Hot Holding) next to microwaves, instructed staff to reheat to minimum 165F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of wok station soiled Can opener blade soiled Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Deli containers in sugar and corn starch bins

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen Repeat Violation

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Dry storage room

Basic - Food not stored at least 6 inches off of the floor. Several items on floor in walk in cooler with only baking sheet in between

Basic - Garbage on the ground and/or pad around dumpster. Discarded boxes along sidewalk outside rear kitchen door 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. Scoop handle in rice and flour bins Repeat Violation

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

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

Basic - Reuse of single-service or single-use articles. She'll egg trays reused on cook line Repeat Violation

Basic - Screen in door torn/in poor repair.

Basic - Stored food not covered. Multiple items in walk in cooler not covered Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Prepared food in to go bags in freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (47F - Cold Holding) reach in cooler on cook line

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

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. Tempura chicken in freezer not dated Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer food in walk-in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelf above prep table with uncovered food cooling Repeat Violation

Basic - Equipment in poor repair. Torn cooler faskets Repeat Violation

Basic - Food stored on floor. Cabbage and cream cheese on floor of walk-in cooler. Box of raw chicken on floor in prep area Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Discarded boxes on ground outside rear exit door 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. Scoop handle in flour and rice bins Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken in reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Sides of fryers and wok station with accumulation of grease and food residue Repeat Violation

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

Basic - Reuse of single-service or single-use articles. Shell egg trays reused to hold clean equipment under cook line Repeat Violation

Basic - Stored food not covered. Multiple bins of food in walk-in cooler not covered Repeat Violation

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple food items stored in plastic bags in reach in freezers

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler, order corrected Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside behind restaurant

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Accumulation of grease around wok station Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Multiple items in reach in freezer not properly dated

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. Multiple items in reach in freezer not properly dated

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in cut cabbage in walk-in cooler Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled Repeat Violation

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

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

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above uncovered food in walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to rice cooker, removed. Bicycle helmet on shelf above food prep table Corrective Action Taken

Basic - Equipment in poor repair. Cooler gaskets torn

Basic - Food stored on floor. Bucket on peeled onions on floor of walk-in cooler Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes and discarded items on ground outside rear door to kitchen 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. Scoop handles in rice, sugar and flour bins Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Stand mixer guard soiled next to prep sink Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear screen door does not seal when shut Repeat Violation

Basic - Reuse of single-service or single-use articles. Clean cooking equipment on top of egg carton trays under wok station

Basic - Soiled dry wiping cloth in use. On wok station

Basic - Stored food not covered. In reach in and walk in coolers Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. No trash receptacle near cook line Repeat Violation

Basic - Utensils in poor condition. Wood bowl on cook line with chipped edges

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cook line

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour bins in dry storage not labeled. Squeeze bottles on cook lone

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near rear exit door to kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed and printed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bell peppers in walk-in cooler Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cut raw chicken with gloves, then proceeded to wash hands without taking off gloves or changing gloves between touching cooler door handles, discussed proper hand wash procedures with staff.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler - raw marinated chicken (46F - Cold Holding) less than 4hrs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler prepared more than 24hrs no date mark, operator added date Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Deli container used as scoop in bucket of corn starch Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles on cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some ceiling tiles over cook line

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles with holes on ceiling in dry storage room

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cook line

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraints Repeat Violation

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris on floor of walk-in cooler

Basic - Food stored on floor. Cooking oil stored on floor in kitchen. Peppers, leafy greens, carrots on floor of walk-in cooler. Bags of onions and cabbage on floor near triple sink, employee moved during inspection Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Accumulation of trash and cardboard boxes on ground outside rear entrance to kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal scoop handle in rice bin Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease, sides of wok station with accumulation of grease. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Rear screen door to kitchen does not properly seal when closed

Basic - Stored food not covered. Multiple bins of food in walk-in cooler not covered

Basic - Trash receptacles not provided where needed in establishment. No trash can on cook/prep line

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

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. -linen bleach

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked chicken in reach in cooler Operator rearranged some items during time of inspection. -raw chicken over onions in walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles (76F - Cold Holding); cut lettuce(60F - Cold Holding) Items held out for less than 4 hours Operator moved items to reach in coolerRepeat Violation Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at cooks line Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork on 3/28/22 Discussed date marking with operator

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -at exit door Operator fixed faucet during time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice Operator moved bowl during time of inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -cardboard in white reach in freezer -Nonfood-grade bags used in direct contact with food. -observed cooked pork in thank you bags at white reach in freezer Operator moved card board during time of inspection. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees personal food above microwaves at prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep station in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. -at prep station Repeat Violation

Basic - Food stored on floor. -bottles with soy sauce on floor at cooks line -boxes with food items on floor in walk-in cooler 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 in rice at dry storage

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water at 80 degrees Fahrenheit next to microwave Operator discarded water during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave next to rice cookers have accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters at cooks line -sides of wok station have accumulation of grease -walk-in cooler shelves have accumulation of food residue Repeat Violation

Basic - Reuse of single-service or single-use articles. -observed stacks of eggs trays on refrigerator

Basic - Stored food not covered. -tofu in walk-in cooler Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line soiled

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched a soiled refrigerator door handle and than continued to prep food. No hand wash. Discussed proper hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 67°F held on counter less than 4 hours operator placed in walk in cooler. Cooked Chicken 64°F held above wells of refrigerated prep table. Operator placed in reach in cooler.

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. Provided operator with big 6 poster.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Interior of reach in cooler Small containers of spice on cook line heavily soiled Repeat Violation

Basic - Accumulation of debris in three-compartment sink.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on the top of a soiled exterior of the dish machine.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks not wearing hair restraints Discussed the need for hair restraint

Basic - Faucet missing at plumbing fixture. Prep sink no faucet.

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, storage area, dining room Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked wooden bowl on cook line.

Basic - Food stored on floor. Soda stored on floor in dining room. Discussed keeping all food a minimum of 6" off the ground Repeat Violation

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. Operator when asked the procedure for manual ware washing explained that detergent and bleach is mixed in the wash water the wares are rinsed and left to dry. Educated operator on proper manual ware washing. Provided a DBPR poster showing proper procedure.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. refrigerator handles,walk in cooler shelves. Repeat Violation

Basic - Paint applied to food-contact surface. Paint applied to cutting board, operator disposed of cutting board Corrected On-Site

Basic - Stored food not covered. Chicken,prepped vegetables Corrected On-Site