DRAGON 168 CHINESE RESTAURANT

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes wet stacked along dish rack above 3-compartment sink in main kitchen. C/A:After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: All dishes re-washed and air dried.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed heavy accumulation of dirt and food debris on shelving areas and bulk food containers (sugar, soy sauce, potato starch, salt, etc.) stored in main kitchen. 2. Observed doors and gaskets of prep top cooler in main kitchen with heavy accumulation of black and gray slime. 3. Observed floor of WIC in main kitchen soiled with thick accumulated black substance and food debris. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed door to employee restroom in main kitchen left open and not self closing. C/A: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors throughout main kitchen primarily under appliances and 3-compartment sink soiled with food debris and accumulated dirt and residue. 2. Observed hole in wall near exit door and in employee restroom both in main kitchen. 3. Observed accumulated dirt and cobwebs along walls near exit door in main kitchen. C/A: Repair walls and clean all areas; all physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee foods stored commingled with foods for service in WIC and lower prep top cooler in main kitchen and counter beverage cooler in front food service area. C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food and equipment are protected from contamination; Lockers or other suitable facilities shall be located in a designated room or area where contamination of food and equipment cannot occur. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Food stored in designated area.

Insects, rodents, and animals not present — Inspector Note: Observed exit door in main kitchen slightly cracked allowing entry of pests into facility. 2. Observed opening along base of screen door in main kitchen allowing entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.

Insects, rodents, and animals not present — Inspector Note: Observed live flies throughout main kitchen and lobby of facility. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food stored covered — Inspector Note: Observed several food items stored uncovered in main kitchen on push cart, inside lower compartment of prep top cooler, RIF, refrigerator, and WIC in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1. Observed meat dicer machines (2) stored for use with encrusted food residue and debris along blade and exterior on counter in main kitchen. 2. Observed knives stored for use with accumulated food debris along blade and wall knife rack in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F in main kitchen (*See asterisks*). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: All discarded.

Hands clean and properly washed — Inspector Note: 1. Observed employee touch cash register and unclean surfaces with bare hands along front food service area then return to kitchen and prepare food in main kitchen without washing hands. 2. Observed employee crack raw shell eggs then prepare and handle ready to eat foods on cook line in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employee washed hands.

Hands clean and properly washed — Inspector Note: Observed employee turn off manual facet with bare hands after washing hands at hand sink in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS demonstrated proper hand-washing procedure; employee washed hands.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holding at above 41F in main kitchen (*See asterisks*). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Bean sprouts discarded and cooked chicken wings placed on TPHC.

Time as a public health control: procedures and records — Inspector Note: 1. Observed cooked rice on TPHC not labeled with discard time on prep table in main kitchen. 2. Observed cooked rice start temperature for TPHC at 88F on counter in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Time added to rice #1 and rice #2 reheated to 165F.