China Dragon Chinese Rest Improves its Sanitary Rating

Basic - Food placed in soiled container/equipment.placed fried shrimp on paper bags to drain oil, took off paper, **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Hand sink in kitchen.

Basic - Wall in disrepair, hallway, paint chiping.

Basic - Wall soiled with accumulated food debris, across Dishmachine. **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over raw pork. Victory freezer, **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of microwaves.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Discarded drawer, **Corrected On-Site**

Basic - Grease and garbage on the ground and/or pad around grease receptacle.

Basic - Wall soiled with accumulated food debris. Next to steam table and in room with Dishmachine.

Basic - Wall soiled with accumulated grease, above BBQ oven in kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, chlorine.

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. Chicken over beef in freezer, Victory in kitchen.

Intermediate - Accumulation of food debris on bottom of Victory freezer.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, hand sink in kitchen.

Basic - Soil residue build-up on nonfood-contact surface, on water heater and surrounding area.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, wait station.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, hand sink in kitchen.

Basic - Equipment in poor repair. Walkin cooler at 47°. Repeat violation. Has repaired several times but continues to have problems. Repeat violations can result in an Administrative Comlaint.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, pork in bags in Victory freezer, kitchen, removed, Corrected On-Site** **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface, on water heater and surrounding area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ribs and cooked chicken in walkin at 47°, stop sale, discarded. **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked ribs and cooked chicken from 4/21/14 at 47° in walkin.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, wait station.g za

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen.

Intermediate - Soil residue in food storage containers, cashews, cookline.

Basic - Equipment in poor repair.observed walk in cooler not maintaining PHF/TCS foods at 41° or less. Observed Ribs 46°f, rice 49°f, dumplings 46°f, pasta 45°.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Ribs 46°f, rice 49°f, dumplings 46°f, pasta 45°.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed cooked rice in walk in cooler at 49°f. Operator discarded. **Corrected On-Site**

Intermediate - Interior of reach-in freezer soiled with accumulation of dry blood.

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Observed rice at 49°12 plus hrs in walk in cooler.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling process covered overnight 55-65 in walkin, discarded.

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. From last night, temps today from 55-65, discarded.

Basic - Food stored in a prohibited area, grocery bags in freezer.

Basic - Food stored on floor, sauces in walkin, **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, next to rice.

Critical - Working containers of food removed from original container not identified by common name seasonings on cart, and peanuts. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food--eggs over carrots,sauce. Corrected On Site.Repeat Violation.

Critical - Observed food stored on floor-chicken Corrected On Site. Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoop sitting on ice machine. Corrected On Site.

Observed employee with no hair restraint. Repeat Violation. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-.2-door Victory-kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-ice cream freezer-wait station.

Observed wall soiled with accumulated food debris-behind prep table-dishmachine area.

Observed unnecessary persons in the food preparation, food storage, or warewashing area-children in kitchen.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, shell eggs at the prep area. Corrected On Site. moved inside the cooler. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the prep area. Corrected On Site. moved to the walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. duckss in asn oven. Corrected On Site. moved to a cooler.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. cookline fliptop reach in cooler, cut vegetables on front of raw pork. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw meats over cooked meats in the walk in cooler. Corrected On Site. Repeat Violation.

Critical - Observed food stored on floor. onions. Corrected On Site.

Critical - Observed food stored on floor. rice at the cookline. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. food was discarded.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. waitress station.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after returned to the kitchen from oudoors. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed employee with no hair restraint.

Observed single-use containers (boxes and/or cans) reused for the storage of food. metal can inside a rice container.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.

Critical - Food-contact surfaces not cleaned after being contaminationed. soiled knives in magnetic holder.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline fliptop reach in cooler.

Observed build-up of grease on nonfood-contact surface. hood & filters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of kitchen equipment.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. portable fan

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, shell eggs at the cookline. Corrected On Site. moved inside a cooler. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in a reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw shrimps over cooked chicken in the walk in cooler. Corrected On Site.

Critical - Observed food stored on floor. rice. Corrected On Site. Repeat Violation.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.

Critical - Observed employee improperly washing hands. washing hands with gloves. Corrected On Site.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. warewashing area.

Ceiling tile missing. kitchen . Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at the prep area. Corrected On Site. moved to the walk in cooler.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice at the cookline. Corrected On Site. moved to the walk in cooler.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. flip top reach in cooler. Corrected On Site.

Critical - Observed food stored on floor. rice at the cookline. Corrected On Site.

Critical - Observed food stored on floor. onions. Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwashing area, 3 compartment sink. Repeat Violation. Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food. observed a cardboard box with fried chicken inside. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bag with wontons and meat in the reach in freezers.

Observed mop/service sink in disrepair. clogged.

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

Critical - Hand wash sink lacking proper hand drying provisions. kitchen.

Ceiling tile missing. kitchen.

Observed hole in wall. behind microwave.

Critical - Working containers of food removed from original container not identified by common name. drystorage. Corrected On Site.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site. Cold running water.

Critical - Observed raw animal food stored over ready-to-eat food. eggs in fliptop reach in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. rice. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwasher washing hands in the 3 compartment sink. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. cookline. Corrected On Site.

Faucet/handle in disrepair at plumbing fixture. hot water faucet on the cookline handsink. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, pork in the walk-in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu in cookline reach-in cooler. Corrected On Site. moved to another unit. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts. Corrected On Site. moved to a cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. spices. Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed a nonfood-grade basting brush used in food. Corrected On Site. Repeat Violation.

Observed nonfood-grade containers used for food storage. shopping bags with meat in reach-in freezers. Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.

Critical - Observed soil residue in storage containers.

Observed build-up of grease on nonfood-contact surface. hood & filters

Critical - No waste receptacle provided at handwash lavatory with disposable towels. cookline. Corrected On Site.

Floors not maintained smooth and durable. cookline. Repeat Violation.

Observed floor area(s) covered with standing water. cookline

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in cookline reach in cooler. Corrected On Site. discarded. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. drystorage. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. utensils. Repeat Violation.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment

Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food. egg trays reused in contact with cooked pork. Corrected On Site.

Observed a nonfood-grade basting brush used in food.

Observed nonfood-grade containers used for food storage. shopping bag with meat in reach in freezer.

Critical - Observed interior of microwave soiled.

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

Observed single-service articles stored without protection from contamination. aluminum pans not inverted. Corrected On Site. Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site. Repeat Violation.

Critical - Observed dead roaches on premises. one dead roach in restrooms. Corrected On Site. cleaned. pest control conducted monthly.

Floors not maintained smooth and durable. dishwashing area.

Ceiling tile missing. kitchen, tile misplaced.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, chicken , seafood in the cookline RIC. operator turn the unit colder and ice was added to the food containers.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (tongs)

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Food-contact surface not smooth and easily cleanable. wooden prep table.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelves in dry storage area.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (gloves)

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan cover.

Critical - Observed cloth used as a food-contact surface. Covering PHF in WIC.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage. shopping bags with meat in RIF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken, pork in fliptop RIC (less than 4 hr, according to PIC). PIC turn the unit colder. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw eggs over cooked shrimps in WIC.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. chicken, sauces in WIC.

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, egg rolls, shrimps, pork, pasta in WIC.

Critical - Vacuum breaker mising at hose bibb. mop sink.

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

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in rice package.

Violation: 13-03-1Observed employee with no hair restraint.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-17-1Observed soiled reach-in freezer gaskets. vertical two doors freezer.

Critical - Violation: 22-18-1Observed soil residue in storage containers. salt.

Critical - Violation: 22-28-1Observed interior of reach-in freezer soiled with accumulation of food residue. vertical two doors RIF.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. cooking equipment.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. RIC exterior.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. crevices in prep table.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. dishmachine exterior.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in ice machine area.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor.

Violation: 37-02-1Observed hole in wall. ceiling tile misplaced.

Violation: 37-05-1Observed wall soiled with accumulated food debris. prep area.

Violation: 37-12-1Ceiling not smooth and easily cleanable. tiles not smooth.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. Prep area.

Critical - Violation: 52-01-1Identity of food or food product misrepresented. Using imitation crabmeat (oyster bay) when the menu state CRAB RANGOONS.

Ceiling not smooth and easily cleanable. tiles not smooth.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WIC.This violation must be corrected by : 12/04/2008.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.

Critical - Identity of food or food product misrepresented. Using imitation crabmeat (oyster bay) when the menu state CRAB RANGOONS.

Lights missing the proper shield, sleeve coatings or covers. Prep area.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. crevices in prep table.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dishmachine exterior.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves in ice machine area.

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

Observed build-up of grease on nonfood-contact surface. hood.

Critical - Observed cloth used as a food-contact surface. WIC.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Observed hole in wall. ceiling tile misplaced.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in rice package.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. vertical two doors RIF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, chicken, egg rolls in WIC. Corrected On Site.

Observed residue build-up on nonfood-contact surface. RIC exterior.

Observed single-service articles stored without protection from contamination. take out boxes not stored inverted. Corrected On Site.

Critical - Observed soil residue in storage containers. salt.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled reach-in freezer gaskets. vertical two doors freezer.

Critical - Observed torn packages/bags of food exposing the contents to contamination. rice.

Observed utensils stored in crevices between equipment.

Observed wall soiled with accumulated food debris. prep area.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. flour?