DRAGON DELITE CHINESE RESTAURANT

Nonfood-contact surfaces clean — Inspector Note: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.Observed interior of reach-in cooler soiled with accumulation of food residue and mold like residue in main kitchen.Person in Charge was advised to wash, rinse and sanitize said areas and create a cleaning schedule to avoid accumulation.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.Observed an accumulation of grease residue on filters above cooking equipment and no proof of hood cleaning performed by cleaning service in main kitchen. Person in Charge was advised to clean filters and have a licensed hood cleaning company service the Hood.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Observed,establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.No EPA registered disinfectant effective against Norovirus available on-site. Person in charge was advised to provided an EPA registered disinfectant effective against Norovirus available on-site with written procedures. Documentation was provided.

Proper date marking and disposition — Inspector Note: Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking.Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed multiple food items stored in walk in cooler and not dated as per person in charge statement , said food items were prepared 24 hours prior to inspection. Person in Charge wa advised to date mark ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours.