- (CORRECTED DURING INSPECTION) The hand washing sink(s) were not accessible for convenient use by employees. - Observed basin of hand sink blocked by plastic containers.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
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01/26/2016 | Critical Control Point Inspection |
- In-use utensils are improperly stored. - Observed scoops without handles stored in bulk ingredient containers (flour, sugar, rice).
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Provide scoops with handles.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed shelf surfaces lined with cardboard in kitchen.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Discontinue lining equipment with cardboard.
- Critical: (CORRECTED DURING INSPECTION) The handwashing sink was not easily accessible. - Observed basin of hand sink blocked by plastic containers.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. - Observed a build-up of debris on floors of kitchen, concentrating under equipment.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/26/2016 | Standard Inspection |
- Critical: (CORRECTED DURING INSPECTION) Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. - Observed food handler rinsing hands in 3 comp sink.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. - Reviewed hand washing procedure. Discussed using designated hand sink for hand washing.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. - Observed whole raw fish stored over box of broccoli in walk-in cooler.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- (CORRECTED DURING INSPECTION) Observed food stored in an unapproved location. - Observed chicken thawing in container on 3 comp sink, under paper towels. Food employees must reach hands over container to grab paper towels.
To prevent contamination, food may not be stored in areas described in this rule. - Corrected: container of chicken moved to food prep sink.
- (CORRECTED DURING INSPECTION) TCS foods were not properly thawed. - Observed chicken thawing in standing water on 3 comp sink.
TCS food shall be thawed as required in this rule. - Corrected: chicken placed under cold, running water in food prep sink.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed dry storage shelves and misc equipment lined with cardboard.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Discontinue using absorbent material to line equipment and shelving.
- Non-food contact surfaces of equipment are dirty. - Observed an excessive build-up of grease on oven hood.
Nonfood-contact surfaces of equipment shall be kept clean. - Per J&J sticker on oven hood, last cleaning took place in 2014. Call to schedule another routine cleaning.
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06/10/2015 | Standard Inspection |
- (CORRECTED DURING INSPECTION) Food employee(s) are not using proper procedure when washing hands and arms. - Observed food handler rinsing hands in 3 comp sink.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink. - Reviewed hand washing procedure. Discussed using designated hand sink for hand washing.
- Hand washing facilities are properly supplied.
- (CORRECTED DURING INSPECTION) Observed improper method of thawing TCS foods. - Observed chicken thawing in standing water on 3 comp sink.
Corrected- container of chicken placed under cold, running water in prep sink.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation. - Observed whole raw fish stored over box of broccoli in walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
- (CORRECTED DURING INSPECTION) Observed improper storage of food items. - Observed container of chicken thawing on 3 comp sink, under paper towels. Food handlers had to reach wet hands over container to grab towels.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Corrected- container of chicken moved to prep sink.
- Toxic materials are properly identified and stored.
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06/10/2015 | Critical Control Point Inspection |
- Critical: Observed food in packaging that does not appear to protect it from contamination. -Observed cans of bok choy with severe dents along the rim of the can.
To prevent adulteration, food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. -Inspect cans upon delivery and reject dented cans. -Do not use food from dented or swollen cans.
- Observed re-use of single-service or single-use articles. -Observed bags being reused to cover food in the walk-in cooler.
Single-service and single-use articles may not be reused. -Discontinue using plastic bags to cover food. -Use fresh plastic wrap or a washable lid to cover food and protect from contamination.
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10/27/2014 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Observed food that was unsafe, adulterated, or not honestly presented. -Observed several dented cans of food.
Food shall be safe, unadulterated, and honestly presented. -Corrected
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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10/27/2014 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/01/2014 | Complaint Inspection |
- Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s).
Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed food employee cooking foods to the required temperatures.
- Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
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06/03/2014 | Critical Control Point Inspection |
- Critical: Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility. -Hand sink was not stocked with soap or paper towels. Hand sink had several plastic containers inside. Food handler rinsed hands in 3-compartment sink instead of using the hand sink.
To ensure effective handwashing, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste. -Hand sink was cleaned out, soap and paper towels were provided, and food handlers were instructed to use the hand sink for hand washing. Correct By: 03-Jun-2014
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw chicken and beef stored above vegetables in the walk-in cooler. -Observed cloth, paper bags, and plastic bags used to cover food in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Raw food was rearranged and placed below vegetables in the walk-in cooler. -Unapproved coverings were removed from food and replaced with food-grade plastic wrap. Correct By: 03-Jun-2014
- Observed re-use of single-service or single-use articles. -Observed plastic containers fashioned into food scoops.
Single-service and single-use articles may not be reused. -Scoops were discarded.
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06/03/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about King Dragon Ii, 20906 Drake Rd, Strongsville, OH 44136 »