Dragon Garden

Observed TCS items in the walk in cooler and prep top cooler cold held above 41F.

Observed leaking pipes underneath the meat prep sink and 3 compartment sinks.

Observed several TCS food items in the walk in cooler without any date marking information.

Observed employee washing a bucket in the vegetable prep sink. Observed raw shrimp being thawed and prepped in vegetable prep sink.

Observed sauce containers stored directly on the floor of the main kitchen.

Observed team members cooking and preparing food orders without hair restraints.

Observed wiping cloth stored on the prep table in between use while onions are being cut on the same table. Observed wiping cloths stored in chlorine sanitizer with 0ppm concentration. Manager corrected on site.

Observed mold like substances growing one of the lower reach in cooler. Manager advised that the cooler was not in use. Manager was advised that all kitchen equipment must remain clean until it is removed.

Observed broccoli and prepped onions stored uncovered in the walk-in cooler. Observed egg rolls and corn on cob stored uncovered in lower reach-in coolers on the prep and cook line. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed cut sausage links stored in an open grocery bag. Manager was advised that food needed to be stored in an appropriate food container that prevents food from potential contamination. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed wiping cloths stored in chlorine sanitizer solution at 10ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed food grinding equipment stored in the employee bathroom. Manager was advised that no food equipment is allowed to be stored in the restrooms. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash,.

Observed missing baseboard tile in between the vegetable prep sink and water tank heater. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf.

Observed TCS food items in the walk in cooler and prep top cooler cold held above 41F. Prep top/cooler unit ambient was 60F. Manager was advised rapidly cooled and/or discard items since they were prepped today.

Observed water leaking from the ceiling by the back door.

Observed wiping cloths stored in chlorine sanitizer solution at 10ppm. The minimum concentration of chlorine sanitizer should be 50ppm.

Observed front door propped wide open.

Observed 3 employee beverages without a lid or straw. manager/PIC was advised that all personal drinks must be stored in a single-use cup with a lid and a straw.

Observed raw chicken, raw steak, cooked, steak, and cooked chicken stored uncovered in the walk in freezer. PIC was advised to cover all food items.

Observed peeled onions stored in a container directly on the floor. Onions were moved off the floor.

Observed employees cooking and peeling onions without hair restraints. PIC corrected on site.

Observed wet wiping cloths stored on all prep tables and cutting boards in between use. PIC corrected on site.

Rusted reach in cooler shelves next to the back fryers. PIC was advised to clean and repaint shelves with food grade paint.

Observed walk in cooler floors lifting up. Please have floor repaired.

Observed 2 pans of chicken wings and a pan of egg rolls that prepped prior to today exceeding 41F. Manager discarded all items.

Observed employee using a ladle that was actively being used for cooking to rotate the water faucet (that had stuck on food debris on it) and proceeded to use the ladle for cooking afterwards.

Observed employees nor manager wearing hair restraints.

Observed wet wiping cloths stored on the cook line and prep tables. Wet wiping cloths should be stored inside of sanitizing buckets in between use.

Observed single use articles being stored in the employee restroom.

Observed multiple fryer baskets in disrepair and need to be replaced.

Observed grease and food debris accumulating on the sides of cooking equipment. Observed rusted shelves in the walk in cooler. Shelves need to be replaced or repainted and sealed with food grade paint.

Observed a hole above the walk in cooler. Observed walls in need of cleaning in the walk in cooler.

TCSfood found cold held above 41F in walk in cooler and prep top cooler. PIC was informed to leave the freezer door open in the walk-in cooler to facilitate cool air into the cooler for short term. Walk in cooler must repairs as soon as possible.

Observed chicken and onions in the walk in cooler stored uncovered.

Back door left cracked open in the main kitchen.

Dead roaches inside prep top cooler in the back.

Reach in cooler door gasket needs repair.

Food debris inside prep top coolers needs to be cleaned immediately.