Red Dragon

Inspector's notes

Observed no hot water available at the hand wash sink in the kitchen. Hot water was shut down at time of inspection. Hot water of 110'F must be available at all hand wash sinks. Manager turned on hot water at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and food debris heavily accumulated surrounding the right side frier, Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw pork, cooked noodles, cooked eggrolls and other food stored directly in plastic grocery bags in freezer. Instructed manager to maintain all food items in food grade storage containers, bags or wraps. Manager removed all food from grocery bags at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager cannot provide Food Manager Certificate at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken and raw beef stored above cooked rice in the walk-in refrigerator, also observed raw shrimp stored above raw cut cabbage in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager relocated cooked rice and cut raw cabbage on top shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried eggrolls, fried chicken, cooked rice, cooked pork, cooked beef and cooked dumplings without date marking in the walk-in refrigerator. Manager stated the above food were prepared between 2 to 4 days prior to inspection. Reviewed the date marking parameters with manager, employee put proper date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 knives stored between food prep bench and wall at time of inspection. Manage put the knives to 3 compartment sink for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were no paper towels at hand sink closest to the front counter at start of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided hand drying provision (paper towels) for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed raw beef, fried chicken, in cookline reach-in unit holding 46-50*f degrees. Observed raw bean sprout holding 56*f degrees in cookline open top. Determined items were within window of non-discard. Bean sprouts iced, other items moved to walk-in to cool. All TCS foods items must be maintained at or below 41*f degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-2-301.15, Pf: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee wash hands in 2 compartment sink. Discussed with PIC that everyone must wash hands in hand washing sink. Employee washed hands in hand sink. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed fried chicken made the day prior holding 45-50 F, per PIC chicken was moved from walk in to prep cooler 1 hour pior. Discussed with PIC that TCS food items must be held at 41 F or below. Chicken was moved to walk in. Observed overfilled cooked pork and cooked shrimp. Discussed with owner proper cold holding temperatures, and not to fill cold holding wells past designated lines. Shrimp and pork was placed in walk in to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked chicken and pork holding 44-46 F in bottom shelf of clear door fridge, per PIC food items were placed there the night prior and door is was insulated properly on bottom. Discussed with PIC that food items must be held at 41 F. Food items were moved to walk in to cool. :

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed slow draining floor drain in kitchen next to walk in. Discussed with PIC to repair drain so water can drain properly by next routine inspection. Correct By: Correct Prior To Next Routine Inspection