HAPPY DRAGON

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed container with rice inside walk in cooler tightly covered. COS. cover was removed for rapid cooling. PIC advised that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

In-use utensils: properly stored — Inspector Note: Observed spoons and spatulas used during food prep and serving stored in stagnant water not hot holding at 135F and above. PIC advised utensils shall be stored between uses in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean equipment stacked together with water in between items. Advised PIC to allow utensils and equipment to air dry prior to stacking together.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed freezer chest with heavy ice crystals and door rusting and in disrepair. Advised pic to repair freezer chest. Equipment and utensils shall be durable and retain their characteristic qualities under normal use conditions.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulated grease on hood, friers, crock pots and food debris along surface of cooking/wok area. PIC advised to clean. CA. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed buildup of dust on exhaust vent above hand washing station. Also observed accumulation of grease and debris on floor beneath cooking equipment. CA. PIC advised that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods not cold holding at 41F and below inside walk-in cooler and prep top cooler. See items marked ** below. CA. Discussed with PIC that 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 or 135°F (57°C) or above

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed container of fried chicken wings cooling on countertop. COS. Tub was moved to reach in cooler for cooling. Also observed pans of fried chicken and cooked shrimp set for cooling inside walk in cooler tightly wrapped. PIC advised that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulated grease on friers and food debris along surface of cooking/wok area. PIC advised to clean. CA. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Plumbing installed; proper backflow devices — Inspector Note: Slow release of wastewater from handwashing at handwash sink by front entrance. PIC advised to plumbing for blockage.

Physical facilities installed, maintained, and clean — Inspector Note: Observed buildup of dust on exhaust vent above hand washing station. Also observed accumulation of grease and debris on floor beneath cooking equipment. CA. PIC advised that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.