Dragon Tea House Degrades its Sanitary Rating

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles water marked **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. In the men's restroom

Basic - Paper towel used as liner for food container. The eggs rolls stored in the small black cooler are lines with paper towels.

Basic - Sponge used to clean and sanitize food-contact surface.

Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed tofu 57°F, cooked shrimp 63°F, and bean sprouts 73° F in the cook line flip top reach-in cooler. Operator moved to the walk-in cooler **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In the kitchen

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored over diced pineapples. **Corrected On-Site** **Repeat Violation**

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

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a bowl with an egg roll stored in the hand wash sink.

Intermediate - No soap provided at handwash sink. In the kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed the flip top reach-in cooler on the cook line at 54°F and not able to maintain food at 41°F or below. All r so food removed from the cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Stained and unclean.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in wait station.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken above Rice.

High Priority - Raw animal food stored over ready-to-eat food. Chicken above Ginger. Moved. **Corrected On-Site** **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen handles.

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine.

Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. At wait station.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No reading on test strips.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken stored next to and in contact with ready to eat shrimp.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork @ 55° in cook line cooler. Stop sale issued.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above duck sauce. Raw chicken above ready to eat broccoli.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pork.

High Priority - Vacuum breaker missing at hose bibb. Above tea brewer.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees not storing raw animal foods to prevent cross contamination.

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, EGGROLLS, Pork, Chicken, all cooked before noon 1/28/15 not dated.

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. RAW SHRIMP ABOVE COOKED RICE IN WALK IN COOLER.

High Priority - Raw animal food stored over ready-to-eat food. EGGS ABOVE WATER CHEST NUTS IN LINE COOLER.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Handwash sink used for purposes other than handwashing. PITCHER STORAGE.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RICE AND NOODLES HELD MORE THAN 24 HRS.

Basic - Buildup of food debris/soil residue on equipment door handles. THROUGHOUT KITCHEN. **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ONIONS, SHRIMP, BEEF.

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. TEST STRIPS FAILED TO CHANGE COLOR.

High Priority - Raw animal food stored over canned/bottled drinks. CHICKEN ABOVE BOTTLED DRINKS IN WALK IN COOLER.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. CHICKEN ABOVE BEEF.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ON HANDLES OF ALL KITCHEN EQUIPMENT. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. SHRIMP. **Warning**. AT CALL BACK: DUMPLINGS.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RIBS. **Warning**. AT CALL BACK: DUMPLINGS.

Basic - Bowl or other container with no handle used to dispense food. SUGAR AND FLOUR. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ON HANDLES OF ALL KITCHEN EQUIPMENT. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Food stored in a location that is exposed to splash/dust. EGG ROLLS STORED BENEATH HAND SINK. **Corrected On-Site** **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. FOIL PANS. **Warning**

Basic - Working containers of food removed from original container not identified by common name. SUGAR. **Warning**

High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. FRIED CHICKEN PREPARED 11/13/13. STOP SALE ISSUED. **Warning**

High Priority - First aid supplies improperly stored. H2O2 AND ALCOHOL NEXT TO FOOD. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN AND RAW BEEF OBSERVED @ 75°. STOP SALE ISSUED. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. EGG ROLLS @ 85°. STOP SALE ISSUED **Warning**

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. OBSERVED @ 85°. STOP SALE ISSUED. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. EGG ROLLS, COOKED CHICKEN, RAW BEEF, SHELL EGGS. FOOD DISCARDED IN MY PRESENCE. **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. KNIFE HOLDER. **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF "DANGER ZONE." DATING OF RTE FOODS. **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. SHRIMP. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RIBS. **Warning**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken at 3 compartment sink

Basic - Stored food not covered in walk-in cooler. Egg rolls

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.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

Intermediate - Encrusted material on can opener blade.

Basic - Soiled reach-in cooler gaskets.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Wall soiled with accumulated food debris. Throughout kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Critical - Observed uncovered food in holding unit/dry storage area. egg rolls in walk in cooler

Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler

Critical - Observed encrusted material on can opener.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing. storing utensils

Critical - Observed live flies in kitchen.

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

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

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

Critical - Observed uncovered food in holding unit/dry storage area. seafood in reach in freeze

Critical - Observed uncovered food in holding unit/dry storage area. cook rice in walk in cooler

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 2 compartment sink

Observed employee with no hair restraint.

Observed nonfood-grade containers used for food storage. egg creats

Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates

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

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

Observed attached equipment soiled with accumulated dust. fire suppression system

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , cooked ribs, sweet & sour chicken , battered fried shrimp ,pork , all in the walkin cooler .

Critical - Working containers of food removed from original container not identified by common name. Reused 5 gallon soy sauce & duck sauce buckets not labeled with contents.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wonton noodles in a small cooler in the kitchen. Corrected On Site by putting in a walkin cooler.

Critical - Observed potentially hazardous food thawed at room temperature. Shrimp Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked foods in a reachin cooler in the kitchen Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken & raw beef over produce in the walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salt & sugar

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.

Critical - Observed hand wash sink used for purpose other than washing hands as evidenced by the strainer in the hand sink in the server area.

Observed employee with no hair restraint.

Critical - Observed soil buildup inside ice bin. There is a black moldlike substance in the ice bin of the ice machine.

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. The outside of the reachin cooler on the cook's line.

Ceiling tile missing above the rear door.

Critical - Observed raw animal food stored over ready-to-eat food. slide glass reachin cooler meat over veggies

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cooler fan cover rusty

Observed build-up of grease on nonfood-contact surface. can/mop wash area outside

Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin cooler where you lift baine marie lid

Observed utensils stored in crevices between equipment. knife Corrected On Site.

Observed residue accumulated on floor under equipment and shelving in area where ice machine, coffee maker and shelving are .

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed raw animal food stored over ready-to-eat food reachin. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. freezer

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm must dip in sanitizer until machine is repaired

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwashing sink Corrected On Site.

Non-prewrapped utensils not properly presented. tables preset must wrap in napkinor don't preset

Floors not maintained smooth and durable some lenoleum tiles coming up in rest room.

Observed attached equipment soiled with accumulated dust light lenses soiled.

Observed attached equipment soiled with accumulated dust. fan cover walkin cooler

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

Critical - Exit signs not properly illuminated. For reporting purposes only, rear doors.

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

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, waitstation coffee.

Observed attached equipment soiled with accumulated dust and debris light lenses in kitchen.

Observed build-up of black debris or dirt on nonfood-contact surface plastic strips hanging in walkin cooler.

Observed debris accumulated on floor under shelving in waitstation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, waitstation and cooksline under lid.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over ready-to-eat food, cooks line.

Critical - Observed raw animal food stored over ready-to-eat food, walkin cooler meat over produce.

Critical - Observed uncovered food in holding unit/dry storage area, freezer.

Observed utensils stored in crevices between equipment, knife on line.

Observed wall soiled with accumulated food debris, dishmachine room.

Plumbing system in disrepair, can wash clogged. Being unclogged at tjis time Corrected On Site.

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

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

Observed clean utensils/equipment stored in dirty containers back prep table

Observed food debris accumulated on rest room floor.

Observed grease accumulated under cooking equipment and shelving.

Critical - Observed handwash sink used for purposes other than handwashing, waitstation pots in sink.

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

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

Critical - Observed raw animal food stored over ready-to-eat food, reachin cooler.

Observed residue build-up on nonfood-contact surface, exterior of dishmachine.

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 in coolers and freezer.