YOUNG DRAGON CHINESE BUFFET, 808 SKYWAY PLAZA HWY, ATCHISON, KS - Restaurant inspection findings and violations

Business Info

Name: YOUNG DRAGON CHINESE BUFFET
Type: Restaurant
Address: 808 SKYWAY PLAZA HWY, ATCHISON, KS 66002
Phone: 913-367-1100
Total inspections: 2
Last inspection: Jan 21, 2016

Restaurant representatives - add corrected or new information about YOUNG DRAGON CHINESE BUFFET, 808 SKYWAY PLAZA HWY, ATCHISON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Proper cold holding temperatures: shrimp on buffet 39 F --Proper reheating procedures: shrimp dish 165 F	01/21/2016	1	Follow-up	In
3-501.17(A) - --In the Traulsen RIC a container of cooked chicken had been removed from the freezer on 1/05 but not date marked. COS, dated correctly. KDA_3_20215 - --A can of mandarine oranges had a class 1 dent. COS, removed from use. KDA_3_30211A1b - --In MT #2 a container of egg rolls with raw pork was stored on a shelf over cooked chicken. COS, moved to approved location. KDA_3_30212 - --A container of a white granular substance was not labeled. The cooks said it was sugar. COS, labeled. KDA_3_30511A1 - --A box of eggs and a container of green beans was stored directly on the floor in the WIC. KDA_3_40311A - --Chicken being reheated for hot holding temped at 145 F and 147 F. COS, chicken reheated to 175 F and 183 F respectively and cooks educated on proper reheating procedures. KDA_3_50116A2 - --A container of cut cabbage was stored on the prep table with no temperature control. The temperature was 48 F. The cook said he put it on the counter at 10:30 AM. He had other items on the prep table that were not potentially hazardous foods. COS, the cabbage was put in the MT and the cooks were educated on temperature control of potentially hazardous foods. Also, on the buffet shrimp cocktail had a temperature of 48 F and some of the cut honeydew had a temperature of 50 F. There was a heaping pile of ice that the shrimp were on that was holding above the top of the pan and the honeydew was also overstocked. COS, the pans arranged to allow the foods to be cooled. KDA_3_50118A2 - --In the WIC a container of cream cheese mix was not date marked. The cook said it was made on 1/04. COS, dated. KDA_4_60111A - --Sheet pans stored as clean had food debris encrusted around the edges of the pans. COS, moved to be cleaned and sanitized. There is food debris on the meat slicer. The cook said the slicer is cleaned before use. COS, moved to be cleaned and sanitized and educated to keep clean when not in use. KDA_4_70211 - --There was no detectable chlorine in the sanitizer in the warewashing machine while washing a large pot. COS, the repairman replaced a part that was plugged and preventing the chlorine from coming out of the tube and the concentration was 50ppm. KDA_4_90311A - --A box of napkins were stored directly on the floor in the storage unit. COS, moved. KDA_5_20515B - --The drain line below the sink next to the warewashing machine is leaking. KDA_5_40211 - --The produce sink in the kitchen is directly plumbed into the sewer system. The employee said he washes produce below the flood level rim of the sink. KDA_5_501113 - --The lids on the dumpster are open. KDA_6_20211A - --Some of the lights in the kitchen above the prep table are not shielded. Also, the lights over the food for the buffet tables are not shielded. KDA_6_50112A - --There is food and debris on the floors behind the equipment in the kitchen and the wait station. There is mold on the walls around the warewashing machine and around the pipes and underneath the sink basin of the sink next to the warewashing machine. There is debris on the shelves next to the produce sink where clean cutting boards are stored. KDA_7_20111A - --In the kitchen a can of WD-40 was stored on a shelf next to a bottle of seasoning. COS, moved. KDA_7_20111B - --In the register area a bottle of lotion and hand sanitizer were stored on a shelf over napkins. KDA_Defacto - --Note: The restaurant has chlorine test strips to measure the chlorine concentration in the sanitizer solution. --Note: The restaurant receives services from a licensed pest control company. --Proper cold holding temperatures: MT 1: crab 41 F RIC below MT 1: cooked chicken 41 F RIC below MT 2: cabbage 41 F WIC: lo mein 41 F Traulsen RIC: chicken 40 F, cream cheese 38 F WIF and 3 chest freezers: foods frozen --Proper cook temperature: chicken 187 F --Proper hot holding temperatures: Steam table: egg drop soup 182 F Rice warmers 1 and 2: both 160 F Buffet table 1: dumplings 135 F, lo mein 162 F Buffet table 2: crab rangoons 144 F, chicken 157 F --Proper reheating tempertures: potatoes 199 F	01/06/2016	19	Regular	Out

3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
KDA_3_20215 - 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.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74�°C (165�°F) for 15 seconds.
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_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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_5_501113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use- or, After they are filled- and, With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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YOUNG DRAGON CHINESE BUFFET, 808 SKYWAY PLAZA HWY, ATCHISON, KS - Restaurant inspection findings and violations

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