Dragon Express Improves its Sanitary Rating

No Violations Were Observed

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. 5 gallon food buckets.

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

Critical - Violation: 35A-05-1Observed roach activity as evidenced by live roaches found. 5 5 juveniles on and around prep table to the left of prep sink. one live baby roach observed in this area on 4/6/11

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No cooked or prepped food dat marked in walkin cooler.

Critical - Working containers of food removed from original container not identified by common name. 5 gallon food buckets.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw pork in walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. No food covered in walkin cooler.

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

Observed build-up of grease on nonfood-contact surface. Around woks.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of broken reachin coolers on cook's line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Seasoning tray by woks.

Critical - Hot water not provided/shut off at employee hand wash sink. Throughout establishment.

Critical - Observed dead roaches on premises. 10 adult in broken reachin cooler on cook's line.

Critical - Observed dead roaches on premises. 2 adults along rear wall to the left of the rear door.

Critical - Observed dead roaches on premises. 5 adults under cushion on bench in front of establishment.

Critical - Observed dead roaches on premises. 1 adult under cutting board on prep table to the left of the prep sinks.

Critical - Observed dead roaches on premises. 8 adults under prep table to left of the prep sink.

Critical - Observed roach activity as evidenced by live roaches found, observed 5 adult roaches run across floor in rear of restaurant/storeroom .

Critical - Observed roach activity as evidenced by live roaches found, 4 adults on cardboard boxes used for food deliveries on prep table in front next to reachin freezer.

Critical - Observed roach activity as evidenced by live roaches found. 1 adult on wall near prep sink in the middle of the establish Corrected On Site.

Critical - Observed roach activity as evidenced by live roaches found. 1 adult on wall in front of establishment.

Critical - Observed roach activity as evidenced by live roaches found. 2 adults by small round table in front of establishment just behind the front counter.Corrected On Site.

Critical - Observed roach activity as evidenced by live roaches found. 5 5 juveniles on and around prep table to the left of prep sink.

Critical - Observed roach activity as evidenced by live roaches found. 2 juveniles on table by rice cooker Corrected On Site.

Observed hole in wall. Rear wall on left side of backdoor by lockers.

Observed attached equipment soiled with accumulated grease. Hood.

Critical - Observed tracking powder present in food prep area. On floors along the walls throughout the restaurant and in broken reachin coolers.

Observed unnecessary items on the premise throughout establishment.

Critical - Working containers of food removed from original container not identified by common name. 5 gallon food buckets in walkin cooler.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw pork in walkin cooler.

Critical - Observed food stored on floor in the walkin cooler.

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

Observed unnecessary items on the premise in rear of restaurant.

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

Observed attached equipment soiled with accumulated grease. hood

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cook's line.

Observed leaking pipe at plumbing fixture, handsink .

Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce.

Observed unnecessary items on the premise. A lot of unsed equipment and other items that are no longer used.

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. eggrolls

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.