Golden Dragon Chinese Rstrnt, 2226 E KANSAS AVE, MCPHERSON, KS - Restaurant inspection findings and violations

Business Info

Name: Golden Dragon Chinese Rstrnt
Type: Restaurant
Address: 2226 E KANSAS AVE, MCPHERSON, KS 67460
Phone: 620-241-5712
Total inspections: 2
Last inspection: Oct 07, 2015

Restaurant representatives - add corrected or new information about Golden Dragon Chinese Rstrnt, 2226 E KANSAS AVE, MCPHERSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30414B1 - --Wet wiping cloths are in a bucket of sanitizer solution, per owner, with 0ppm Cl (no detect). COS - added bleach to make a 200ppm Cl solution. KDA_3_30511A1 - --Several containers and packages of food are directly on the floor - 3 tubs of raw chicken, a bucket of raw broccoli, and a box of raw chicken and a bag of carrots in the walk-in-cooler. Not stored 6 inches or more above the floor as required. KDA_3_50113A - --Cooked pork which has been frozen is thawing under the heat unit in the kitchen. Not a proper thawing method. Still hard-frozen on one side, warm to the touch on the other. COS - moved to the WIC for further thawing. KDA_3_50116B - --A flat of raw shell eggs is on the make-table cutting board, at room temperature. Air temperature between the eggs is 62.4F. A bowl of cut cabbage is on the food prep table, at 47.6F Owner says they have both been out of refrigeration less than 1 hour, just in the preparation for the lunch service. COS - placed eggs in a pan in the make-table, and cut cabbage in the WIC. Owner agrees to keep a smaller amount of cut cabbage out at the prep table, in a small shallow pan on ice, in the future, to keep this food at 41F or lower. This violation does not meet the threshold to require a NONC and AR. A FWL is being issued. KDA_4_60211E4 - --There is a build up of mold along the baffle in the ice machine. KDA_6_50112A - --At least eight dead cockroaches are in the kitchen - 3 on the wall above a food prep table, and 5 or 6 in various places on the floor. COS - owner and employee cleaned these up wherever they were found. Owner stated that the pest control company has treated again, and will be returning again for proper follow up. (Note - no live roaches observed.) KDA_Defacto - --True RIC - cooked chicken on a stick 41F, breaded cooked pork 38F --WIC - breaded cooked chicken, cooling 3 or 4 hours per owner, is 50F. True RIC - breaded cooked chicken, cooling 5 hours per owner, is 45F.	10/07/2015	7	Follow-up	In
KDA_2_40111 - --An open employee beverage with ice is on the food prep table next to the make-table (MT). COS - removed KDA_3_30211A1a - --In the walk-in-cooler (WIC), open containers of raw chicken and raw beef are on a wire shelf directly above boxes of raw vegetables (green & red peppers & cabbage). COS - moved raw meats to the bottom shelf. KDA_3_30211A1b - --At the make-table, a pan of raw shrimp is on a wire shelf directly above an open container of cooked noodles. COS - rearranged properly. KDA_3_30412B - --A bowl is being used as a scoop in the corn flour - no handle to keep above the food. KDA_3_30414B1 - --Wet wiping cloths are not stored in sanitizer solution as required. KDA_3_30511A1 - --In the WIC, several buckets and containers of food are without lids. Some of these are below rusted wire shelving which has a build up of dust, grease, and food debris. KDA_3_50113A - --Upon inspector's arrival, containers of raw beef, raw shrimp, and raw chicken are thawing on counters and shelves at room temperature. KDA_3_50115A - --Cooked noodles are found cooling in 3 deep containers KDA_3_50116A1 - --Cooked breaded chicken is on a wire shelving unit under a heat lamp, at 106.7. COS - PIC chose to discard rather than reheat. KDA_3_50116A2 - --In the True RIC, breaded cooked chicken is 55F. COS - PIC says it was not out of temperature control for over an hour, so placed in WIC for rapid cooling. KDA_3_50118A2 - --An open package of imitation crab meat is in the Pepsi RIC, with no date mark on the package. COS - PIC says it was opened 2 days ago, and marks it accordingly. KDA_4_60111A - --The meat slicer has dried on food residue, although it has been cleaned, and not used for a week, per PIC. COS - taken apart for cleaning The make-table is soiled with a large build up of dried on food debris and grease, around the edges where the pans rest, and on the interior, along the back shelf, and on the seals around the doors. COS - cleaning being done during inspection. KDA_4_60111C - --The sides, bottoms, connections, control knobs, and pipes under the woks and fryers are soiled with a large build up of encrusted grease and food debris. KDA_4_60211E4 - --There is a build up of mold along the baffle in the ice machine. KDA_4_60213 - --There is a build up of grease and dust found on the wire shelf/rack holding clean equipment and ingredients, on the trays under large condiment bottles, on the wire rack used for hot-holding food, on the handles, sides, front, and bottom of the Pepsi and True reach-in-coolers, on the legs of all the equipment throughout the kitchen, on the wooden table near the dish machine KDA_5_501110 - --The lid is left open on the large dumpster behind the building. KDA_6_20214 - --No self-closing devices found on 3 toilet room doors. KDA_6_50111 - --There are holes in the sheetrock in several places in the kitchen and food prep areas. There is a sagging ceiling tile over the desk. Portions of the baseboard are missing in several areas throughout the kitchen, such as the corner of the walk-in-freezer.` KDA_6_501111A - --Four live cockroaches are found in the kitchen - one on the electrical outlet beside the make-table, one in a desk drawer to the right of the True reach-in-cooler, and 2 on the ceiling just above that. KDA_6_501112 - --Several sticky traps are located throughout the kitchen and food prep areas, with an accumulation of dead cockroaches on the surface. KDA_6_50112A - --An accumulation of dirt, food debris, grease and mold is found throughout the kitchen, food prep, and dry storage areas, especially under and behind equipment, along the floor-to-wall junctures. Walls are soiled with grease deposits. There is a build up of grease and mold in the mop sink. Light switches, electrical outlets, electrical boxes, and other wall fixtures are highly soiled with grease and grime. The doors are soiled. The carpet in the dining room is sticky and stained. The cracks in the booth seats have an accumulation of food and debris. KDA_7_20212A2 - --A spray can of Raid Ant & Roach killer is on a shelf just outside the kitchen. It is labeled "For Indoor Residential Use Only". EPA REG No. 4822-596. COS - discarded in trash KDA_Defacto - --Buffet - broccoli & beef 150F, fried rice 147F --Cooked noodles, cooling 2 1/2 hours per PIC, are 69F and 60F in the Pepsi RIC. Cooked chicken wings, cooling less than 2 hours per PIC, are 59F in the True RIC. --Pepsi RIC - crab salad 41F True RIC - cooked breaded shrimp 43F WIC-cream cheese/crab mixture 42F SB - diced ham 41F, boiled eggs 42F Freezers - food solid --PIC says that Orkin Pest Control is scheduled to come and do a full fumigation treatment for cockroaches on Monday, which is 5 days from now. The last treatment was done on 8-21-15, for cockroaches, according to the Orkin receipt provided. However, it is noted that Orkin has recommended in their written report that all the accumulated grease and food residue deposits need to be cleaned up before pest control will be effective. This has not been done. --Sanitizing in dish machine=50ppm Cl	09/24/2015	23	Regular	Out

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, 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 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_501110 - REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
KDA_6_20214 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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