Dragon China 168 Corp.

Observed debris buildup on the floor of the walk in freezer.511-6-1.05(7)(d) Non-food contact surfaces of equipment shall be cleaned regularly to prevent accumulation of debris and dirt.

Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed failure to properly date mark food including raw chicken wings and soup in walk in cooler. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking. Advised PIC to completely remove old date marking stickers from containers before new date marking stickers are placed on the containers. PIC date marked foods

Observed raw frozen chicken stored on walk-in freezer floor. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC discard.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.

Observed facility dinner floor cracked across the floor from one end to the other. Observed worn, torn and/or soiled floors/carpeting. All physical facilities shall be maintained in good repair. PIC has 30 days to repair.

Observed fried chicken left on a stove in the kitchen at a temperature of 57 F. PIC moved into a walk-in cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised PIC that all food items being held for cold holding must be at 41*F or below.

Observed cleaned stored utensils (knives) with old food stains on them. PIC took them to wash and sanitize. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; before using or storing a food temperature measuring device; and at any time during the operation when contamination may have occurred. Advised PIC to keep food contact surface clean to sight and touch to avoid contamination

Observed raw shrimps, chicken and other foods stored in reach in cooler uncovered. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC covered foods.

Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.