Dragon Phoenix Usa Inc

Basic – Bowl or other container with no handle used to dispense food. Metal bowl in cut cabbage in walk-in cooler Repeat Violation

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled Repeat Violation

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Over cook line and dry storage Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair.n Throughout kitchen Repeat Violation

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable

Cook line Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On table next to rice cooker, removed Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee food stored above uncovered food in walk-in cooler

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to rice cooker, removed

Bicycle helmet on shelf above food prep table Corrective Action Taken

Basic – Equipment in poor repair

Cooler gaskets torn

Basic – Food stored on floor

Bucket on peeled onions on floor of walk-in cooler Repeat Violation

Basic – Garbage on the ground and/or pad around dumpster

Accumulation of cardboard boxes and discarded items on ground outside rear door to kitchen Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in rice, sugar and flour bins Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Cooler gaskets soilednStand mixer guard soiled next to prep sink Repeat Violation

Basic – Outer openings not protected with self-closing doors

Rear screen door does not seal when shut Repeat Violation

Basic – Reuse of single-service or single-use articles. Clean cooking equipment on top of egg carton trays under wok station

Basic – Soiled dry wiping cloth in use

On wok station

Basic – Stored food not covered

In reach in and walk in coolers Repeat Violation

Basic – Trash receptacles not provided where needed in establishment. No trash receptacle near cook line Repeat Violation

Basic – Utensils in poor condition

Wood bowl on cook line with chipped edges

Basic – Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Around cook line

Basic – Working containers of food removed from original container not identified by common name

Sugar/flour bins in dry storage not labeled

Squeeze bottles on cook lone

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Multiple food items stored in plastic bags in reach in freezers

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler, order corrected Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Outside behind restaurant

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line

Accumulation of grease around wok station Repeat Violation

Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer not properly dated

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in reach in freezer not properly dated