GOLDEN DRAGON RESTAURANT, 1106 CAMPUS DRIVE, GARDEN CITY, KS - Restaurant inspection findings and violations



Business Info

Name: GOLDEN DRAGON RESTAURANT
Type: Restaurant
Address: 1106 CAMPUS DRIVE, GARDEN CITY, KS 67846
Total inspections: 3
Last inspection: Sep 04, 2008

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Violation code

Inspection Date

Violations

  • 2-301.14I - Critical - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. (Corrected on site)
  • 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
  • 3-301.11B - Critical - No bare hand contact with ready-to-eat foods may use utensils, deli tissue, tongs, single-use gloves, or other dispensing equipment (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions
  • 3-305.11A3 - 6 inches (15 cm) above the floor
  • 3-501.15A - Cooling Methods
  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 3-501.16A2b - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (b) 7°C (45°F) or between 5°C (41°F) and 7°C (45°F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5°C (41°F) or less if: (i) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT, and (ii) On or before September 1, 2009, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5°C (41°F) or less. (Corrected on site)
  • 4-901.11B - Equipment and utensils may not be cloth dried after cleaning and sanitizing. (Corrected on site)
  • 5-205.15B - Plumbing system maintained in good repair
Sep 04, 200810
  • 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
  • 3-302.11A1a - Critical - Separation raw ready to eat from other raw foods to protect from cross contamination (Corrected on site)
  • 3-304.15 - Gloves, Use Limitation
  • 3-304.15 - Gloves, Use Limitation (Corrected on site)
  • 3-501.15A - Cooling Methods
  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 4-401.11B - A storage cabinet used for linens or single service items may be stored in a locker room.
  • 6-501.12 - Cleaning shall be done when the least food is exposed
May 05, 200810
  • 2-102.11 - Critical - Requirements for Demonstration of Knowledge of the Person In Charge
  • 2-301.14E - Critical - When to wash hands, after handling soiled equipment (Corrected on site)
  • 3-202.15 - Critical - Package Integrity--packages shall be in good condition and protect the contents from adulteraton or contaminants (Corrected on site)
  • 3-304.12 - In-Use Utensils, Between-Use Storage provisions
  • 3-501.16A1 - Critical - Hot Holding: Food held at 140F or above excepts roasts cooked in accordance with time/temp requirements may be held at 130F (Corrected on site)
  • 3-501.16A2a - Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ' 3-501.19,and except as specified under ¶ (B) of this section, POTENTIALLY HAZARDOUS FOOD shall be maintained: (2) At a temperature specified in the following: (a) 5oC (41oF) or less; or (Corrected on site)
  • 3-501.17B1 - Critical - Food thawed dated and consumed within 24 hours (Corrected on site)
  • 4-301.11 - Equipment capacity for cooling, heating, and holding
  • 4-302.14 - Sanitizing solution, testing devices required
  • 4-601.11A - Critical - Food-contact surfaces of equipment and utensils must be clean to sight and touch (Corrected on site)
  • 5-205.11B - Handwash facility not to be used or purposes other than handwashing
  • 6-501.12 - Cleaning shall be done when the least food is exposed
Apr 22, 200812

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