Red Dragon Chinese Cuisine

Inspector's notes

At rice cooker, rice spoons stored in room temperature water. Instructed employee to discard water. In-use utensils are to be stored in a clean, dry location or in running water or water >135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Several cutting boards deeply scored. Resurface or replace cutting boards to allow for proper cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, floors under prep tables and along cove base, walk in cooler floor with accumulation of food debris and residues. Maintain clean. Physical facility is to be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. After sink was refilled, quat sanitizer with a concentration of 150-400ppm. Discussed no dilution needed of sanitizer solution from dispenser. Discussed more frequent monitoring of sanitizer solution throughout the day, especially after heavy periods of warewashing. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: On prep table, metal food chopper with food debris on blades and nonfood contact surfaces. Per manager, chopper was not used today. Instructed employee to wash, rinse, and sanitizer chopper. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, two containers of fried chicken without date mark. Per manager, fried chicken was prepared 3 days ago. Instructed manager to provide date mark on containers of fried chicken. Ready to eat TCS (time temperature control for food safety) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. After sink was emptied and refilled, quat sanitizer with a concentration of 150-400ppm. Discussed no dilution needed of sanitizer solution from dispenser. Discussed more frequent monitoring of sanitizer solution throughout the day, especially after heavy periods of warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in small glass front refrigerator, TCS foods (noodles, chicken dumplings, cooked ribs) with internal temperatures of 45*F-49*F. Per manager, TCS foods were removed from walk in cooler and placed in glass front cooler within normal time parameters. Manager moved TCS foods (noodles, chicken dumplings, cooked ribs) to bottom portion of prep table coolers to rapidly cool back down to the proper cold holding temperature. Ambient temperature of glass front refrigerator was 45.3*F, taken with inspector min/max thermometer. Discontinue storing of TCS foods in refrigerator until able to maintain proper temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Throughout kitchen, prep tables, door handles, doors, inside of prep table coolers, nonfood contact surfaces of rice cookers and other equipment with accumulation of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. Throughout kitchen, under tables and in walk in cooler, under shelving, accumulation of food residues. Physical facility maintained cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Repair all leaking faucets. - Detail clean all faucets in the kitchen area. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Remove unused freezer from premises. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Detail clean under equipment and tables. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. -Walk-in refrigerator holding at 45*F. Repair walk-in so that it holds at 41*F or less. Establishment has adequate refrigeration otherwise. Correct this item within 24 hours. Also have tech repair/replace external thermometer - it is inaccurate. - Provide an accurate internal hanging thermometer for all refrigeration. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Repair all leaking faucets. - Detail clean all faucets in the kitchen area. :

Core-6-101.11, C: Surface Characteristics-Indoor Areas - Seal all small holes in walls with caulk or silicone. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter - Remove unused freezer from premises. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Detail clean under equipment and tables. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting - Replace all burnt out or missing lights. Repair or replace light ballast above mop sink if necessary. Correct By: Correct Prior To Next Routine Inspection