DRAGON GARDEN

Observed cooked noodles cooling while tightly wrapped in plastic bag. CA: Foods cooling should be loosely covered or uncovered while cooling to allow proper cooling methods. COS: PIC untied bags to allow rapid cooling.

Observed to-go plates stored on prep top surface with interior portion upright. CA: Single service articles shall be stored inverted in order to prevent contamination. COS: PIC inverted stack of plates.

Observed pans of fried chicken and spring rolls with out any documentation for time parameters or written policy for TPHC after PIC stated both items were being held on TPHC. CA: A written procedure that indicates the point in time that a specific food item was removed from temperature control to a 4 hour time procedure must be provided, and follow the specific item being held on time through the time procedure. COS: PIC stated spring rolls had been removed from fryer 1 hour prior, and labelled container with the discard time. PIC stated chicken had been removed from WIC 1 hour prior, and labelled container with discard time. Educated on TPHC procedure and required documentation.

Observed reusable tumbler cup stored on fryer cart; observed plastic water bottles stored on equipment. CA: All employee drinks must be stored in disposable cups with a lid and straw, in an area to not contaminate food or equipment. COS: PIC discarded water bottles. PIC relocated tumbler cup to employee storage area.

Observed sanitizer rags stored in hand sink. CA: All hand sinks must be easily accessible at all times. COS: PIC relocated sanitizer rags to sani bucket. Discussed that nothing can be stored in hand sinks.

Observed several pans of food stored uncovered by fryer, on grill cart, and on grill. CA: All containers of food unless actively being used or cooled must remain covered to prevent contamination. COS: PIC placed lids and plastic wrap on containers.

Observed pan of fried chicken date marked for expiration of 12/15/25 still in use at fryer station; fried chicken date marked for expiration 12/17/25 in use at fryer station. CA: Food shall not be used after date marking expiration. Date marking parameters are 7 days. COS: PIC discarded both containers of chicken.

Observed fried chicken and egg rolls cooked 1 hour prior cooling on storage rack at 100 degrees F and 109 degrees F; prepped raw chicken out on counter at 55 degrees F, finished prep 30 mins prior; prepped shrimp at 49 degrees F finished cooking 30 mins prior. CA: Active cooling measures must be taken once critical control points have occurred. COS: PIC rolled storage rack of chicken and egg rolls in WIC to rapidly cool; placed raw chicken and shrimp in WIC to rapidly cool.

Observed cooked shrimp stored in bowl in direct contact with ice, in standing water. CA: Food items may not be stored in direct contact with ice or water. COS: PIC removed cooked shrimp from contact with water and ice, placed in a strainer bowl.

Observed to-go bowls being used as a scoop, stored in fried chicken containers. CA: Single use items are for single use only. COS: PIC discarded bowls. Discussed proper scoops.

Observed employee cell phone stored on prep top surface. CA: Employee personal items must be stored in a designated area in order to prevent contamination of food or equipment. COS: Employee placed phone in pocket.

Observed cooling TCS foods by unapproved method; recently cooked shrimp was cooling in the prep top cooler. CA: Cooling should be done by following an approved method. COS: Discussed with PIC that walk-in cooler or reach-in cooler that isn't opened frequently is best for cooling. COS: PIC moved shrimp to walk-in cooler

Observed scoop stored within bulk container of sugar with scoop handle stored in the food. CA: Scoop should be stored in a manner that prevents contamination of food. COS: PIC corrected scoop to be upright (handle not touching food)

Observed cooling TCS foods by unapproved method; cooked shrimp was cooling in the prep top cooler. CA: Discussed with PIC. Employee moved shrimp to the walk-in cooler to rapidly cool.

Observed containers of sauce stored on the floor. CA: PIC moved to a shelf.

Observed containers and bags of rice left open in dry storage. CA: PIC covered rice.

Observed PIC unable to demonstrate knowledge of proper cooling procedures and time as a public health control procedures. CA: Discussed with PIC. Cooked TCS foods have 2 hours to cool from 135F to 70F, then 4 hours to cool from 70F-41F. TPHC labels must have accurate initial times and temps labelled on each pan. Ensure all employees are retrained in these areas.

Observed no sanitizer present in sanitizer buckets throughout the kitchen (0ppm on inspector test strip). CA: PIC had employee remake sanitizer buckets at the proper minimum strength. Discussed glove change and hand washing after handling chemicals.

Observed scoop stored within container of corn starch with scoop handle stored in the food. CA: PIC removed the scoop.

Observed multiple potentially hazardous food cold held above 41 degrees Fahrenheit. (Shrimp, roasted pork, egg yolk, and crab meat). CA: Notified. Since foods were in prep top cooler for less than 4 hours, PIC placed foods in walk in cooler to rapidly cool to 41 degrees. The prep top cooler will need to be serviced as soon as possible. Food in prep top cooler will be placed on 4-hour time and discarded. Will recheck cooler 11/17/23.

Observed multiple wet wiping cloths not stored in sanitizing solution between uses. CA: PIC placed wiping cloths in sanitizing solution.

Observed raw shrimp, beef, and egg held at a temperature above 41 degrees inside of prep top cooler. See Temps. CA: Notified PIC.PIC placed food items in cooler to rapidly cool. Food items were placed in prep top cooler two hours prior to inspection.

Observed rice being hot held below temperature of 135 degrees. See Temps. CA: Informed PIC that all food being hot held must be at a temperature of 135 degrees or above. PIC discarded rice.

Observed an employee's opened red bull drink stored with raw shrimp in reach-in cooler. A water bottle was also observed on prep table. Neither of the items were in a single service cup with lid and straw. CA: Informed PIC that all drinks must be kept in a designated area and can only be used in a single service cup, with lid and straw. PIC removed all drinks from kitchen not in proper containers. PIC Discarded red bull.

Observed handwash sink not accessible for employee use at all times, due to cardboard boxes and plastic bags inside the basin of the sink. CA: PIC was notified and removed items from sink.

Observed broccoli and raw chicken stored uncovered in walk-in cooler. Observed raw shrimp in reach-in cooler uncovered. CA: PIC placed plastic wrap on top of food.

Observed no cooking thermometers inside of facility to check cook temps. CA: Informed PIC that cooking needed within facility. PIC stated that thermometers will be ordered by follow-up inspection.

Observed multiple wet wiping cloths not stored in sanitizing solution between uses. CA: PIC placed wiping cloths in sanitizing solution.