Dragon Buffet Medina Inc, 1201 North Court Street, Medina, OH - Restaurant inspection findings and violations

Business Info

Name: Dragon Buffet Medina Inc
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1201 North Court Street, Medina, OH
License #: FSO-C01-10
License holder: Xiao Long Wang
Total inspections: 5
Last inspection: 2/23/2012

Ratings Summary

Based on 1 vote

Overall Rating:		2.0
Ratings in categories:
Food:		2.0
Service:		2.0
Price:		1.0
Ambience:		2.0
Cleanliness:		2.0

Restaurant representatives - add corrected or new information about Dragon Buffet Medina Inc, 1201 North Court Street, Medina, OH »

Inspection findings	Inspection Date	Type	Comments
C/*4.5/4.6 Observed the following food contact surfaces were soiled: - knife on the knife strip - strainer hanging by the rear hand sink - container including a variety of utensils stored in it - two vegetable crinkle cutters. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. C/R/3.2 Observed bowls used as scoops for in the rice and in container of water. Provide handled scoops store the scoops in the food with the handle extended outward. R/6.2 Repair the lighting in the employee restroom, currently 13 foot-candles. 4.4 Repair the door seal on the walk-in cooler, which are damaged. R/6.4 Repair the damaged wall surface by the rice cookers to provide a cleanable surface. C/R/3.2 Label the ingredients on the wok table, to identify the food and to prevent confusion and misuse. R/4.4 Repair the rusty shelf surfaces under the preparation tables, and the damaged/taped handle on the vegetable crinkle cutter, to provide a cleanable surface. 4.5 Clean the door seals on the cook's reach-in unit, and the exterior of the timer, which are soiled. 4.0 Vegetable cans were reused for melting margarine. Discard the vegetable can after initial use. 6.4/4.3 Resecure and caulk the hand sink in the rear preparation are to the wall, to provide a cleanable surface. 6.2 Provide a hand washing sign at the rear hand sink, to inform employees where to wash their hands. 6.4 Repair the lacking grout between to floor tiles in the rear preparation area. 4.0 Remove the cardboard lining the shelf under the condiments in the rear preparation area, provide a cleanable surface in this area. 6.4 Clean the wall behind the slicer, which is soiled.	2/23/2012	Critical Control Point 1	Time in lieu of temperature procedures were being followed for the sushi, and cream puffs. PERSONNELL CLEANLINESS: Observed several open beverages throughout the operation. Employees shall consume beverages for closed containers throughout the operation and beverages from open containers in a separate designated area. PIC was educated on this requirement. HOLDING: Observed the sushi rice was left in the unplugged rice cooker overnight and contained a temperature of 71°F. Foods shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms. This product was discarded today.
3.4 The following foods were holding at improper temperatures: - Salmon was holding at 43°F - stuffed mushrooms were holding at 43°F - Meat pies was holding at 43°F - meatball kabobs were holding at 120-127°F Maintain foods at 41°F and above or 135°F and above to limit the growth of organisms. Foods were relocated in the refrigeration unit and kabobs were discarded. Time in lieu of temperature procedures were submitted to this inspector today. Additional violation: 2.4/6.2 Observed hot water was turn off at the hand sink on the cook's line. Make necessary repairs to this faucet, to facilitate with hand washing practices.	7/1/2011	Follow Up 1
CHEMICAL: Observed a gallon jug labeled white cooking wine, but it contained bleach. Toxic chemicals shall be properly labeled with the containers contents to avoid confusion and misuse. This chemical was properly labeled today. COOLING: Observed Sesame and General Tso's chicken on the rolling rack was holding at 87°F after cooking, and egg rolls were holding at 124°F after cooking. Potentially hazardous foods shall be cooled from 135°F-70°F within two hours, and from 135°F-41°F within a total of six hours to limit the growth of organisms. PIC relocated these items into the walk-in cooler today. C/4.5/4.6 Observed a soiled meat mallet on the knife strip. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. R/4.4/4.5/4.6 Brown bin was damaged, and unable to be effectively cleaned and sanitized. Provide a cleanable container. C/R/3.2 Observed bowls used as scoops for the bulk foods, and handles of the dispensing utensils were stored touching the food. Store handled scoops in the food with the handle extended outward. R/6.2 Repair the lighting in the employee restroom, currently 7 foot-candles. R/4.4 Repair the door seals on the cook's 3-door upright cooler, which are damaged. R/6.4 Repair the damaged wall surface by the rice cookers to provide a cleanable surface. R/3.2 Label the ingredients on the wok table, to identify the food and to prevent confusion and misuse. 4.4 Repair the rusty shelf surfaces under the preparation tables to provide a cleanable surface.	5/31/2011	Critical Control Point 1	R/*HOLDING: The following food items marked with an asterisk in the temperature log on the bottom of page one were holding at improper temperatures. Additionally the following foods and refrigeration units were holding at improper temperatures: Air temperature in the reach-in unit was 53°F, Mussels 45°F, Chicken 45°F, 51°F, Peas and carrots 54°F, Shrimp 51°F, Pork 51°F, Breaded chicken 43°F, shrimp 44°F, wontons 45°F Air temperature in the Upright reach-in unit 41-43°F, chicken wings 46.8°F, beef 42°-43°F, chicken 42°F, 45°F, Walk-in cooler air temperature was 43°F-45°F, but the foods in this unit were holding at 41°F. Potentially hazardous foods and refrigeration units shall be maintained at 41°F and below or foods hot holding at 135°F and above to limit the growth of organisms. Discussed time in lieu of temperature procedures with PIC, and adjusting the refrigeration units.
C/4.5/4.6 Observed a soiled knife on the knife strip, and a soiled vegetable cutter. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. 4.4/4.5/4.6 Brown broccoli bin was damaged, and unable to be effectively cleaned and sanitized. Provide a cleanable container. C/R/3.2 Observed bowls used as scoops for the bulk foods and cooked rice. Store handled scoops in the food with the handle extended outward. C/R/4.4 Repair the damaged taped handle on the vegetable cutter to provide a cleanable surface. This cutter was discarded today. R/6.2 Repair the non-functioning light fixtures under both hoods. 4.4 Repair the door seals on the cook's upright cooler, which are damaged. R/3.2 Store the wasabi, under the food shield to prevent consumer contamination. 3.2 Store wiping cloths in the wiping cloth bucket in the waitress area, to prevent bacterial growth. 6.4 Repair the damaged wall surface by the rice cookers to provide a cleanable surface. 3.2 Label the ingredients on the wok table, bulk containers, and containers throughout as needed, to identify the food and to prevent confusion and misuse. 6.2 Repair the non-functioning light fixtures under the hood units, to provide lighting requirements as specified in OAC 3717. 6.4 Clean the soiled caulk on the dirty dish drain board. 3.2 Store the vegetable in the walk-in cooler, six inches off the floor to facilitate cleaning and to prevent contamination. 6.4 Observed an employee prescription on the shelf above the reach-in unit. Store medicines in a separate area. THAWING: Observed crabmeat was thawing in the preparation sink. Foods shall be thawed under running, and draining water, as part of the cooking process, or under refrigeration. PIC corrected this today. Reportedly, foods are reheated in the wok table to 165°F and above within two hours, to limit the growth of organisms.	2/7/2011	Standard2	R/*HOLDING: The following food items marked with an asterisk in the temperature log on the bottom of page one were holding at improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below and 135°F and above to limit the growth of organisms. Discussed time in lieu of temperature with PIC. R/PROTECTION FROM CONTAMINATION: Observed a variety of raw and ready-to eat foods were improperly stored together or above each other, in the walk-in cooler and in the True upright cooler. Different types of raw animal foods shall be stored separate from and or not above ready to eat foods to prevent cross contamination. These food items were relocated today. PROTECTION FROM CONTAMINATION: Hoisin Sauce was dented on the canned foods rack. Packages of foods shall be in good condition to protect the integrity of the contents and to prevent potential contaminants.
4.5/4.6 There was a soiled knife on the knife strip. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. C/4.0 Observed card board box reused to store foods. Use a food grade container to store food items. *4.5/4.6 Dish machine was not properly sanitizing food contact surfaces, because the detergent and sanitizer bucket were switched. Buckets were switched during this inspection. Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to sight and touch. R/6.4 Relocate the fly strips throughout to an areas separate from or not above food or equipment, to prevent contamination. R/3.2 Observed bowls used as scoops for the bulk foods. Store handled scoops in the food with the handle extended outward. 6.1 Eliminate the air gap under the rear door to prevent pest entry. 5.1 Repair the leaky hand wash sink faucet. 4.4 Repair the damaged taped handle on the vegetable cutter to provide a cleanable surface. 6.2 Repair the non-functioning light fixture under the hood. 4.5 Clean the door seals on the cook's reach-in cooler, which area soiled. 3.2 Store the wasabi, under the food shield to prevent consumer contamination.	8/23/2010	Standard 1	R/CHEMICAL: Observed a bucket with a liquid chemical substance in the waitress area. Toxic chemicals shall be properly labeled with the name of the chemical to avoid confusion and misuse. PIC corrected this. R/*HOLDING: The following food items marked with an asterisk in the temperature log on the bottom of page one were holding at improper temperatures. Potentially hazardous foods shall be maintained at 41°F and below and 135°F and above to limit the growth of organisms. R/PROTECTION FROM CONTAMINATION: Observed bacon was stored with cheese, Raw sausage was store with bread dough, raw beef and pork were stored above ready-to-eat foods, raw chicken was stored above vegetables, all in the walk-in cooler, and raw chicken was behind vegetables in the reach-in cooler top. Different types of raw animal foods shall be stored separate from and or not above ready to eat foods to prevent cross contamination. This food items were relocated today.

1 User Review:

Tim

Added on Jul 14, 2023 11:08 AM

Food:

Service:

Price:

Ambience:

Cleanliness:

Due to server practically demanding a tip he stood at the table for 5-7 mins waiting for a tip I find this very demeaning specially when you are on a fixed income his behavior should not be tolerated we will never back there again. We finally gave him a dollar plus change to not create a scene Avoid this place

Would you recommend Dragon Buffet Medina Inc to others? No

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