Dragon China, 4008A Meadowdale Blvd., Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dragon China
Address: 4008A Meadowdale Blvd., Richmond, Virginia
Total inspections: 18
Last inspection: May 28, 2009

Restaurant representatives - add corrected or new information about Dragon China, 4008A Meadowdale Blvd., Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1800 - The nonfood contact surface of the rice cooker has accumulations of grime and debris.
  • 2020 A (single-service/single-use) - Repeat Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
May 28, 2009Routine02Details / Comments
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
February 03, 2009Routine02Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk in.
  • 1800 - The nonfood contact surface of the wok/grill area has accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
October 07, 2008Routine12Details / Comments
  • 1800 - storage shelves & adjacent equipment dirty
  • 2000 - single service stems in prep area not inverted in storage
May 16, 2008Routine02Details / Comments
  • 1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
February 04, 2008Routine02Details / Comments
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:prep board.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
October 24, 2007Routine12Details / Comments
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 3080 - Less than 50 foot candles of light was noted in the hood
July 17, 2007Routine02Details / Comments
0820 - Corrected During Inspection Critical Prep unit cold holding at improper temperatures.April 04, 2007Critical Procedures10Details / Comments
2000 - Repeat Single service items observed unprotected from contamination.December 29, 2006Routine01Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1580 - The cutting board(s) along theprep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
  • 2000 - Repeat Single service items observed unprotected from contamination.
September 29, 2006Routine04Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 1800 - The nonfood contact surface of t he fryer area has s accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
July 05, 2006Routine03Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers were observed reused for the storage of food
April 04, 2006Routine12Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1800 - The nonfood contact surface of the cooking equipment has accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 3180 - Floor in freezer noted in need of cleaning.
November 18, 2005Routine04Details / Comments
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 1150 - The nonfood contact surface of the equipment is not designed or constructed to be easily cleanable.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
August 23, 2005Routine13Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
May 31, 2005Routine03Details / Comments
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 1800 - The nonfood contact surface of the rear shelving has accumulations of grime and debris.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
March 03, 2005Routine03Details / Comments
  • 1510 - The person in charge could not provide a food temperature measuring device.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2000 - Single service items observed unprotected from contamination.
  • 3480 - First Aid Supplies are not being stored in a kit or container
November 30, 2004Routine04Details / Comments
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen corrected.
  • 0570 - Wiping cloths improperly stored between use.
  • 0690 - Open bags of dry goods.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
August 24, 2004Routine15Details / Comments

May 28, 2009 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the rice cooker has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2020 A (single-service/single-use) - Repeat Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

February 03, 2009 (Routine)



Violations:
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

October 07, 2008 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1800 - The nonfood contact surface of the wok/grill area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

May 16, 2008 (Routine)



Violations:
  • 1800 - storage shelves & adjacent equipment dirty
    clean
  • 2000 - single service stems in prep area not inverted in storage
    invert

February 04, 2008 (Routine)



Violations:
  • 1580 - The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

October 24, 2007 (Routine)



Violations:
  • 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch:prep board.
    Clean and sanitize these surfaces for food contact.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

July 17, 2007 (Routine)



Violations:
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3080 - Less than 50 foot candles of light was noted in the hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

April 04, 2007 (Critical Procedures)



Violation: 0820 - Corrected During Inspection Critical Prep unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.

December 29, 2006 (Routine)



Violation: 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser.

September 29, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting board(s) along theprep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1800 - The nonfood contact surface of the walk in shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

July 05, 2006 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 1800 - The nonfood contact surface of t he fryer area has s accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

April 04, 2006 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1580 - The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1750 - Manufacturer containers were observed reused for the storage of food
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

November 18, 2005 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The nonfood contact surface of the cooking equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Floor in freezer noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 23, 2005 (Routine)



Violations:
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1150 - The nonfood contact surface of the equipment is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

May 31, 2005 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 03, 2005 (Routine)



Violations:
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 1800 - The nonfood contact surface of the rear shelving has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

November 30, 2004 (Routine)



Violations:
  • 1510 - The person in charge could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3480 - First Aid Supplies are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles corrected.

August 24, 2004 (Routine)



Violations:
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. corrected.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen corrected.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0690 - Open bags of dry goods.
    Protect food from miscellaneous sources of contamination.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the above hand sink.

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