NEW DRAGON CHINESE RESTAURANT
11565 N MAIN ST #230
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/24/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. At cookline, two reach-in cooler gaskets torn.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer, bustub of wings stored on top of egg flat cardboard.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets have black stains. At back storage area, exterior of bulk flour/starch containers soiled. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Across from cook line, cardboard boxes reused for bags and plastic utensils.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area, 3 bags of cooked pork on speed rack thawing at room temperature. Operator moved to walk-in cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken skewers stored over shell eggs.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In restroom, handwash sink hot water lacks pressure to properly wash hands.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler at cook line, chicken cooked yesterday and ribs cooked two days prior, not dated.
Food safety inspection conducted on 10/24/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 4/18/2024
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles have build up on back of handles.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. At dry storage shelves by triple sinks, 2 cans of soy sauce dented on top seam. Operator discarded. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At dry storage shelves in prep area, container of oats identified as personal stored with customer foods. In walk-in cooler, multiple items identified as personal stored over customer foods. Operator segregated all items. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At triple sinks, exterior of plastic containers soiled.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves and wall rust.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on cutting board of flip top reach-in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At prep area by triple sinks, container of vinegar not labeled.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage shelves by triple sinks, 2 cans of soy sauce dented on top seam. Operator discarded. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage near triple sinks, observed 1 flying insect.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken stored over raw shrimp. Operator moved items to correct storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area, cream cheese (45F - Cold Holding); krab (47F - Cold Holding) in small black reach-in cooler. Operator stated items in cooler 2 hours. Moved to walk-in cooler. **Corrective Action Taken**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At cook line, times on chicken marked incorrectly, arrival time 2pm items marked 3-7. Operator corrected time to 1-5. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In prep area, ambient thermometer in small black reach-in cooler not reading temperature.
Food safety inspection conducted on 4/18/2024 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler, cardboard lining pans of egg rolls.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream bars in walk in freezer. Ice cream moved and identified. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in prep area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over ready to eat sauces. Items moved and stored correctly. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds multiple items on time, but does not have paperwork required to hold items in time. Inspector emailed Time As Public Health Control paperwork. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken stored in reach in cooler by front counter prepared yesterday. Chicken dated. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/17/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).