DRAGON CITY

High Priority - Container of medicine improperly stored. - Tylenol and Aleve stored above make line on cooks line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw shrimp stored behind Cooke shrimp and cooked chicken on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pooled eggs 71° out less 4 hours. Operator placed in walk-in in cooler for quick cool. -new temperature 44° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

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. - 2 employees Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Food stored on floor. -Bucket of duck sauce in kitchen area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -Drink station in kitchen area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on cold holding units on cooks line.

Basic - Raw fruits/vegetables not washed prior to preparation. - broccoli cut before being washed

High Priority - Nonfood-grade bags used in direct contact with food. - lettuce stored in retail bag Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - 2 employees

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. - 2 employees Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - 2 employees drink stored on shelf above prep line.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensils in 112° water. - Operator turned up on high Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line

Basic - No copy of latest inspection report available.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with food. Operator used to go bag to stored food at the reach-in freezer.

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. Observed raw chicken stored on top of raw beef and raw shrimp at the walk-in freezer .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator using time control no time mark for any food .

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. Only observed one manager asked all employee to sign while conducting my inspection. Corrected On-Site

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

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

Basic - Cutting board has cut marks and is no longer cleanable. Small make table at the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table . Walk-in cooler shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (76 - Cold Holding) Manager moved to cooler

Basic - Accumulation of debris inside warewashing machine. - interior and exterior dish machine soiled

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops in water 122f. Manager turned up unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Reuse of single-service or single-use articles. - cardboard box for raw chicken reused to store cooked pork

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed celery over washed cabbage.

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-10-12: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. - next to three compartment sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - eggrolls and noodles in walk in held overnight

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles. - throughout cookline

Basic - Walk-in cooler shelves soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken and Egg rolls made 2 days prior.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken 45°-47° operator discarded. Raw chicken wings 47° operator discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hot well on cooks line.

Basic - Accumulation of debris on exterior of warewashing machine.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and beef over unwashed onions

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (48-50°F - Cold Holding); general chicken (48-50°F - Cold Holding); sweet and sour chicken (48-50°F - Cold Holding)...Operator discarded. Corrective Action Taken

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over ready to eat foods