CHINESE DRAGON
PASSThursday, March 28, 2013 at 2:50 PM
Violations Cited
03-3-501.16
Hot Holding
chicken fingers= 70 degrees F rice= 75 degrees Provide proper hot holding temperature of 140 F or above. Products out of temperature were discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-305-307.11
Food Protection
throughout this establishment keep food at least 6 inches off floor. provide proper storage of bulk foods. Keep in a covered and if necessary a labeled container.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
remove ice buildup from white coffin style freezer. remove rusted shelves insode 2 door reach in cooler. remove tape from outside of reach in refrigerators in kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
provide proper storage of wiping cloths.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of all refrigerators and other equipment. clean all cookking equipment in prep kitchen and on the hot line. clean extrerior of all bulk food containers. Clean exterior of soap dispenser at hand sink in kitchen
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
provide hand soap for hand sink in kitchen.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
repair wall at staircase. Wall surface is falling apart and nees immediate attention. Clean ceiling throughout back prep kitchen. Ceiling has a yellowish tint to it. Reseal if necessary. Clean overhead hood above the cooking linbe. Remove grease buildup.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
remove all unecesary items from storage upstairs and organize all remaining supplies kept upstairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.