China Dragon Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Plastic containers on shelf next to powdered food product in back storage area. Manager discarded.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on top of reach in freezer next to dish area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs stored on clean dish rack in ware washing area.

Basic - Food stored in a location that is exposed to splash/dust. Speed rack at end of dish area. Recently fried food stored on rack next to dirty dish area of three compartment sink. Items stacked in bus tubs. Water drops observed on side of speed rack.

Basic - Hood soiled with accumulated grease, dust or food debris. Above fryer station.

Basic - Nonfood-grade bags used in direct contact with food. In chest freezer in kitchen area. Manager change to food portion bag. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Blankets and other items stored on top of togo sauce packets.

Basic - Nonfood-grade bags used in direct contact with food. Thank you bag used for flour storage. Manager moved to food grade bag. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables in prep area across from three compartment sink. Employee began using gloves. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Employee cleaning pan in wash water then placed item on rack. Manager setup three compartment sink and properly wash, rinsed and sanitized pan. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles in walk in cooler. **Repeat Violation**

Basic - Nonfood-grade bags used in direct contact with food. To go bags in chest freezer used for Eggroll storage.

Basic - Soil residue build-up on nonfood-contact surface. Outside back door. Buildup on ground from plumbing work.

Basic - Water leaking from pipe and/or faucet/handle. Handle on hand washing sink at front of kitchen area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 60°. On top of reach in cooler. Manager time marked item. **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw chicken above pork in reach in freezer near back door. Raw chicken above shrimp in reach in freezer across form three compartment sink. Manager moved items. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken. Cooked pork. Noodles. In walk in cooler. Date marking on shelf. Not changed when new items placed ice machine walk in cooler. Manager date marked items with correct date. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris behind rice cooker.

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Blue crabs in reach in freezer next to oven. Manager discarded items. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line. Manager flipped over. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine at both sanitizer buckets. Manager corrected to 100ppm. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. On floor under three compartment sink. Manager moved item. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In corners and top of interior.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - In-use tongs stored on CO2 retainer. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.Rice scoop in back kitchen unit.Also tongs in Chinese cabbage, walk in cooler. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Cooks table, Pork 56°, shrimp 50°, beef 48°, beef 48°, tofu 48° moved to freezer.

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Near front line. **Corrected On-Site**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pork 56°, shrimp 50°, beef 48°, beef 48°, tofu 48° moved to freezer. Cooks table/reach in.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Metal scrub pad **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Egg roll in walk in cooler, made yesterday. Yesterday's date was added to mark containers. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.Cell phone, wallet, personal tools, stored on dry goods shelf, in back storage, **Corrected On-Site**

Basic - Equipment or utensils not designed or constructed in a durable manner.Metal scrub pad was broken down and deteriorating, discarded **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Cheese blocks at 74°, immediately put in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.2 in kitchen.Also, wet cloth used under cutting board on prep table. **Corrected On-Site**

High Priority - Food stored in ice used for drinks. Employee drink bottle stored in ice bin.Large quantity of ice removed.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.4 white cheese blocks on counter 74°

High Priority - Potentially hazardous (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. Broccoli, Chinese cabbage, and meat marinate near 3 sink.Time sticker added **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb.Over hot well across from cook station. Back flow is sitting on shelf

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Ice scoop food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Ice scoop. Discarded **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken not properly separated from raw pork **Corrected On-Site** **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with food.Hand soap stored on prep table with food, near front hand sink **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Shrimp n walk in cooler **Repeat Violation**

Intermediate - Water bottle containing toxic substance not labeled correctly.Hand soap in water bottle **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

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

Basic - Employee personal items stored in or above a food preparation area.Cell phone, keys, used cups **Corrected On-Site**

Basic - Water leaking from faucet/faucet handle. HWS by front counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table **Corrected On-Site**

High Priority - Employee washed hands with cold water. Cashier, explained to her to use at least warm water and to use water first, before soap

High Priority - First aid supplies improperly stored. Over prep area **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chest freezer, n beef over shrimp and fries, beef was open

High Priority - Vacuum breaker missing at hose bibb. Over soup area

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Dining area

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in front reach in only

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over Shrimp **Corrected On-Site**

High Priority - Food container stored in rice pot with ice. Package of Tofu stored in rice pot with cooked rice **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**

Observed utensil handle touching food. Broccoli on counter.

Critical - Observed employee drinks on counter. COS

No hair restraint. Cooks.

Cutting boards grooved pitted no longer cleanable. At Cookline.

Freezer lid in disrepair. White drop down freezer.

Observed food removed from package not properly labeled. Oil.

Wet wiping cloths on counters throughout the establishment.

Observed food build-up on handsinks throughout.

Floor dirty under equipment.

Observed potentially hazardous food cold held at greater than 41 degrees F. Beef 50 degrees F, pork 48 degrees F, noodles 55 degrees F in reach in cooler at cookline. Garlic/oil 50 degrees F. COS.

Critical - Household Raid. COS.

Wet mop hung to dry.

CO2 tanks not secured in lobby.

Chicken thawing in standing water, in triple sink. COS

Raw chicken stored over cooked pork in reach in freezer.

Observed newspaper under cooling chicken. COS.

Observed aprons hanging on cooling rack touching food. COS. Aprons removed.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in upright reach in freezer Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef and raw shrimp over sauces in reach in cooler; raw scallops over imitation crab in upright reach in freezer Corrected On Site.Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. washing and rinsing pans only, sanitizer not set up; mgr arrived and set it up, placed pans in itCorrected On Site.

No mop/service sink installed/available at establishment. stolen mgr said, pipes outside and one leg of mop sink

Critical - Vacuum breaker mising at hose bibb. one faucet at 3 comp sink

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch & water 57F, Bean sprouts 68F on cookline. Corrected On Site. Cornstarch & Water placed on time. Bean sprouts discarded.

Critical - Observed food being cooled by nonapproved method. Shrimp ambient cooling in covered container in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp stored above produce in walk-in cooler.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat food in cookline reach-in cooler. Corrected On Site.

Critical - Observed soiled apron hangin on speed rack with clean utensils/equipment.Corrected On Site.

Critical - Observed employee drink stored above cookline make table.Corrected On Site.

Food-contact surface not smooth and easily cleanable. Wood laminate bowls used as food contact surface.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Walk-in cooler racks.

Observed single-service articles improperly stored. Lids and plates for buffet stored on cardboard.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 62 degrees F on cook line.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Three compartment sink.Corrected On Site.

Observed nonfood-contact equipment in poor repair. Front handwash sink is pulling away from the wall.

Critical - Observed live flies in kitchen.

No Heimlich maneuver sign posted.

Critical - Hot water not provided/shut off at employee hand wash sink., FRONT.

Observed leaking pipe at plumbing fixture, FRONT HANDWASHING SINK.

Critical - Observed unlabeled SANITIZER CONTAINER.

Critical - Exit signs not properly illuminated. For reporting purposes only, FRONT & REAR DOOR .

Critical - Hotel and Restaurant license not properly displayed, CURRENT .

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooks picking up raw vegetables with bare hands.Corrected On Site. Callback: employee touching celery with bare hands.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooks picking up raw vegetables with bare hands.Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Critical - Observed encrusted material on can opener.

Critical - Observed expired Food Manager Certification. Jin Li

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boardRepeat Violation.

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Observed paper used as a food-contact surface. Draining/storing cooked food on paper.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken and beef 50 degrees in reachin coolerRepeat Violation.

Critical - Observed raw animal food stored over foods that cook at a less temperature. Over won tons

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing MSG container to store rice.

Observed worn cardboard used as shelf cover. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken, cooked rice and eggrolls between 65 to 90 deees on cookline. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Buffet steamtable

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hookedon equipment handle

Critical - No conspicuously located thermometer in holding unit. Chest freezer

Critical - No handwashing sign provided at a handsink used by food employees.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving near ice machine

Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment

Observed build-up of grease on nonfood-contact surface. Hood Filters

Observed cardboard used as shelf cover. Pepsi cooler

Observed chest freezer gasket torn/in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sanitizer not set up

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings in pepsi cooler Repeat Violation.

Critical - Observed soil buildup inside ice bin. mold-like buildup Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken and corn on buffetRepeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.