China Dragon Weng Inc

Basic – Cardboard used to line food-contact shelves. Cardboard lining back food prep table shelves.

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile used through out kitchen and prep areas.

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through out kitchen show sighs of water damage

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back prep table with food .

Basic – Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint.

Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Beef thawing in three compartment sink, parts of beef at 71 F. Per operator beef has been thawing for 30 minutes. Operator moved to walk in cooler.

Basic – Time/temperature control for safety food thawed under water that was barely running/dripping. Beef thawing in three compartment sink with slow running water, not running over entire surface of food to be thawed.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash cooking utensils in prep sink without sanitizing. Discussed with operator proper ware washing. Corrective Action Taken

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Card board used as lids for food containers containing it broccoli in walk in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over ready to eat washed broccoli and celery in walk in cooler.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee rinse soiled cooking utensils in prep sink with bare hands and then returned to work without washing hands. Discussed both proper ware washing and proper hand washing with employee and proper hand washing was observed. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, operator stored cooked chicken in cardboard boxes originally containing raw chicken wings, resulting in cross contamination of the ready to eat chicken.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table at entrance to cooks line was cooked chicken (77 F – Cold Holding), per operator chicken was cooked at 8:00 AM (4.5 hours prior) and was never placed under refrigeration

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient (81 F – Cold Holding) per operator eggs had been out for less than one hour. Operator returned eggs to reach in cooler to cool. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink near back door blocked with 5 gallon pails,of soy sauce and broom and dust pans.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with copies of Employee Health Reporting Agreement DBPR Form HR 5030-103 and they were completed during inspection. Corrected On-Site

Intermediate – No soap provided at handwash sink. No soap at hand sink by rear door.