DRAGON 168 CHINESE RESTAURANT

Food separated and protected — Inspector Note: Observed raw chicken over cooked pork and egg rolls in RIC in main kitchen. Observed shelled eggs over won ton wrappers and sauce in WIC in main kitchen. C/A-Food shall be stored based on minimum required internal cook temperatures to protect against cross contamination COS- Shelled eggs placed on bottom shelf in WIC. Raw chicken placed on bottom shelf and pork and egg rolls on middle shelf in RIC in main kitchen.

Approved thawing methods used — Inspector Note: Observed raw shrimp thawing out in a bucket full of water sitting directly on the floor in main kitchen under 3-compartment sink. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS- Bucket placed under running water in 3-compartment sink

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build up in ventilation hoods. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no disinfectant for vomit/fecal incidents during routine inspection. C/A-A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS- PIC had employee bring bleach disinfectant.

Food separated and protected — Inspector Note: Observed raw pork about cooked pork and chicken wings in RIC in main kitchen. Observed raw pork about cooked pork in bottom prep unit. Observed raw pork in WIC stored above cooked wings and RTE sauces C/A- Food shall be stored based on minimum required internal cook temperatures to protect against cross contamination COS- Raw pork moved to bottom shelf and cooked pork moved to top shelf in bottom prep unit. Raw pork moved to WIC from RIC, All raw pork stored above Raw chicken middle shelf of WIC.