Dragon House, 16701 River Ridge Blvd, Woodbridge, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dragon House
Address: 16701 River Ridge Blvd, Woodbridge, Virginia
Phone: (703) 221-2617
Total inspections: 20
Last inspection: Jan 26, 2009

Working hours:
  • Sunday: 11:30am - 10:00pm
  • Monday: 11:00am - 10:00pm
  • Tuesday: 11:00am - 10:00pm
  • Wednesday: 11:00am - 10:00pm
  • Thursday: 11:00am - 10:00pm
  • Friday: 11:00am - 11:00pm
  • Saturday: 11:00am - 11:00pm
Primary contact: Tian Yong
Cuisine: Chinese
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Dragon House, 16701 River Ridge Blvd, Woodbridge, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - boxes of food in walk-in freezer.
  • 1320 - There was no temperature measuring device located in the top-loading freezer.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the chef's knives on storage rack used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2260 - Critical Repeat Backflow prevention device not available on threaded faucet as required by law - faucet inside buffet table.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located next to the 3-vat sink is blocked, preventing access by employees for easy handwashing.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the handsink in the beverage station area.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the handsink by 3-vat sink.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen cooking line - 20 foot-candles.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the men's restroom - 5 foot-candles.
January 26, 2009Routine36Details / Comments
  • 0380 - Corrected During Inspection Critical Repeat 2 cans of straw mushrooms have folded, dented seams.
  • 0450 - Critical Repeat Bulk food storage bins lacks approved food scoops.
  • 0550 - Repeat Rice scoop stored in tub of water betwenn use.
  • 0610 - Repeat Containers of food on floor in walk-in cooler
  • 0610 - Repeat Bags of rice, potato starch stored on the floor or food stored less than 6" above the floor.
  • 1100 - Repeat The food contact surface of the 5 gallon plastic pails are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - Repeat White plastic storage bin rack in rear of kitchen.
  • 1150 - Repeat Soda pump / tank on floor in beverage area.
  • 1150 - Repeat Soda bottle racks used for storage platforms.
  • 1150 - Repeat Plywood liners and cardboard liners on storage shelves and on shelves under prep tables.
  • 1190 - Repeat The top-loading freezer lacks a thermometer.
  • 1560 - Repeat The top-loading freezer lacks castors or 6" legs.
  • 1600 - Repeat 3-vat sink lacks an approved drain stoppers.
  • 1600 - Repeat The interior surfaces of the dishwasher are soiled with food debris.
  • 1800 - Repeat Heavy grease inside exhaust hood canopy.
  • 2000 - Repeat Facility lacks adequate dry storage.
  • 2000 - Repeat Kitchen utensils stored on top of smoker.
  • 2000 - Repeat Single service trays & bowls with lids observed unprotected from contamination in dry food storage room.
  • 2350 ii - Repeat Leaking water pipe under beverage station sink.
  • 2720 - Repeat Dumpster was uncovered.
  • 3080 - Repeat Inadequate light in kitchen.
  • 3170 - Repeat Ceiling panels missing or stained in kitchen.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3660 - Repeat Current permit is not posted.
February 06, 2008Follow-up215Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0220 - Corrected During Inspection Critical Kitchen staff eating in kitchen prep area.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0380 - Corrected During Inspection Critical 3 cans of mushrooms, 1 can of bamboo sprouts, 1 can of soya sauce have folded, dented seams.
  • 0450 - Critical Bulk food storage bins lacks approved food scoops.
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food (cooked noodles) with his bare hands.
  • 0550 - Corrected During Inspection Rice scoop stored in tub of water betwenn use.
  • 0610 - Bowl of shrimp on floor in walk-in cooler
  • 0610 - Bags of rice, potato starch stored on the floor or food stored less than 6" above the floor.
  • 0790 - Corrected During Inspection Chicken thawing in bowl of water.
  • 0800 - Critical Very large metal pan of fried rice in walk-in cooler.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler were not properly date marked for disposition.
  • 1100 - Corrected During Inspection Fork and ladels with broken handles.
  • 1100 - The food contact surface of the 5 gallon plastic pails are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1150 - Wooden 2X4 rack on floor in walk-in cooler.
  • 1150 - White plastic storage bin rack in rear of kitchen.
  • 1150 - Soda pump / tank on floor in beverage area.
  • 1150 - Soda bottle racks used for storage platforms.
  • 1150 - Plywood liners and cardboard liners on storage shelves and on shelves under prep tables.
  • 1190 - The top-loading freezer lacks thermometers.
  • 1460 - Corrected During Inspection 3-vat sink not set up.
  • 1560 - The top-loading freezer lacks castors or 6" legs.
  • 1600 - 3-vat sink lacks an approved drain stopper.
  • 1600 - The interior surfaces of the dishwasher are soiled with food debris.
  • 1770 C - Corrected During Inspection Debris on can opener and table mount.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the chef's knives on knife rack used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 1800 - Heavy grease inside exhaust hood canopy.
  • 2000 - Facility lacks adequate dry storage.
  • 2000 - Corrected During Inspection Kitchen utensils stored on egg crate on smoker.
  • 2000 - Corrected During Inspection Cutting boards stored on ladder.
  • 2000 - Single service trays & bowls with lids observed unprotected from contamination.
  • 2260 - Critical Hose on faucet below buffet table.
  • 2310 - Corrected During Inspection Critical Water turned off at handsink next to prep sink.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the3-vat sink is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Leaking water pipe under beverage station sink.
  • 2720 - Dumpster was uncovered.
  • 2930 - Corrected During Inspection Rear exit door closer broken.
  • 3020 - Corrected During Inspection Soap dispenser were not provided at the hand washing lavatory by the 3-vat sink and at the beverage station.
  • 3030 - Kitchen and beverage station handsinks lack towel dispensers.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Inadequate light in men's restroom.
  • 3080 - Inadequate light in kitchen.
  • 3170 - Gap at base of wall under prep sink.
  • 3170 - Ceiling panels missing or stained in kitchen.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Repeat Facility lacks a coat rack and/or bins for employee clothing. Clothing on food item storage shelves.
  • 3290 - Corrected During Inspection Knife sharpening stone at clean end of 3-vat sink.
  • 3350 - Corrected During Inspection Critical Aerosal can of Raid Ant & Roach pesticide.
  • 3660 - Permit is not posted.
January 02, 2008Routine1025Details / Comments
No violation noted during this evaluation. August 01, 2007Complaint00Details / Comments
  • 0470 - Critical Repeat (1)Food is not covered in storage.
  • 0570 - Wiping cloths not stored in sanitizer solution after and between uses.
  • 0690 - Repeat Cooked food cooling on shelves not protected from miscellaneous contamination.
  • 0960 1 - Critical Repeat Re-using plastic grocery bags for food storage in walk in freezer.
  • 3045 - Repeat There are no handwashing signs on any of the handsinks in the food preparation area.
  • 3260 - Repeat Box of clothes on dry storage shelf.
April 24, 2007Follow-up24Details / Comments
  • 0060 - Critical The person(s) in charge of facility at time of inspection have failed to demonstrate knowledge of preventing foodborne illness, as shown by the high number of violations found during the inspection.
  • 0130 - Critical No handwashing observed during inspection by any of the food employees.
  • 0380 - Critical Dented can of bamboo chutes.
  • 0470 - Critical (2) Raw meats are stored above ready to eat vegetables in the walk in cooler.
  • 0470 - Critical (1)Food is not covered in storage.
  • 0570 - Wiping cloths not stored in sanitizer solution after and between uses.
  • 0610 - Repeat Buckets of soy sauce stored on floor in walk in cooler.
  • 0690 - Cooked food cooling on shelves not protected from miscellaneous contamination.
  • 0830 - Critical The ready to eat, potentially hazardous foods in the walk in cooler is not properly labeled for disposition.
  • 0960 1 - Critical Repeat Re-using plastic grocery bags for food storage in walk in freezer.
  • 1580 - Cutting board on reach in cooler must be replaced; no longer smooth and easily cleanable.
  • 1770 A - Critical Exhaust hood vents have an accumulation of grease.
  • 1770 C - Walk in freezer is not maintained clean and orderly.
  • 1780 - Corrected During Inspection Critical Inside of ice machine is noted in need of cleaning.
  • 1800 - (2) Mop sink area is not clean.
  • 1800 - (1)Various nonfood contact equipment is soiled to sight and touch. (ice maker lid, top of dishwasher, etc.)
  • 1890 - Critical Dishwasher is not sanitizing food equipment.
  • 2000 - (2) Items stored on floor in dry storage.
  • 2000 - (1) Single service containers not protected from contamination.
  • 2310 - Corrected During Inspection Critical Handsink is blocked by boxes of chicken.
  • 2650 - No trash cans at handsinks.
  • 2790 - Cardboard box being re-used as floor mat in entrance to kitchen.
  • 2890 - Light bulb in walk in cooler is not shielded.
  • 3020 - No soap at rear handsink in food preparation area.
  • 3030 - No paper towels in women's rest-room.
  • 3045 - There are no handwashing signs on any of the handsinks in the food preparation area.
  • 3200 - Air vent on ice machine is dirty.
  • 3260 - Box of clothes on dry storage shelf.
  • 3300 - Unnecessary items on premises.
  • 3340 - Critical Toxic/poisonous chemicals stored in dry storage room among food and equipment.
April 17, 2007Routine1116Details / Comments
  • 0470 - Critical Repeat Containers of condiments left open to possible contamination.(Corrected)Food (chicken) sitting out in storage area uncovered.
  • 0610 - Corrected During Inspection Repeat Bag of red chili peppers on floor in dry storage room.
  • 3220 - Repeat Mop is not being stored to air dry
October 30, 2006Routine12Details / Comments
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0820 - Critical RTE food, (rice 68 degrees, chicken 66, egg rolls 50) and raw poultry, cold holding at improper temperatures.
  • 0820 - Critical RTE food hot holding at improper temperatures.
  • 0960 1 - Critical Re using comercial containers to store food.
  • 1180 - No food temperature measuring device .
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area.
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
May 16, 2005Complaint35Details / Comments
  • 0470 - Repeat Unwrapped or uncovered.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1800 - Dirty mop sink.
  • 2310 - Critical Repeat The handwashing facility is being used for storage preventing access by employees for easy handwashing.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Repeat Floor corners and walls noted in need of cleaning.
  • 3220 - Mops and brooms not hung up to air dry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
May 02, 2005Routine19Details / Comments
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
  • 2310 - Critical The handwashing facility located the kitchen is being used for storage, preventing access by employees for easy handwashing.
  • 3180 - Repeat Kitchen floor noted in need of cleaning.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - Repeat Observed accumulations of grime and debris on the following non-food contact surfaces: wire shelves and cooler interior
  • 2810 - Wall or wall covering in the kitchen is not smooth and easily cleanable.
January 03, 2005Routine15Details / Comments
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 0470 - Unwrapped or uncovered food in the storage room.
  • 2910 - Roaches in light covers (some dead, some live)
  • 2000 - Single service items observed unprotected from contamination.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 1060 - The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3180 - Repeat Ceiling tiles, stove dirty under wok stove, in the kitchen noted in need of cleaning.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mop sink, three vat sink, walk in cooler walls, floor and shelves
  • 0820 - Critical 47F chicken in reach in unit and cold holding at improper temperatures.
  • 0820 - Critical 65 chicken on cooking line and 73 egg rolls on holding line hot holding at improper temperatures.
  • 1570 - Refrigerator leaking water into unit, was observed in a state of disrepair and damaged.
  • 3170 - Repeat Hole in wall in storage room and is not maintained in good repair
November 03, 2004Routine29Details / Comments
  • 1800 - The nonfood contact surface of shelves has accumulations of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in cooking area.
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
  • 3170 - Wall and ceiling are not in good repair
  • 3340 - Critical Containers of WD-40 and insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3180 - Repeat Floor and wall noted in need of cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cooler interior.
August 04, 2004Routine25Details / Comments
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1570 - Repeat Door broken to waitress station cabinet, sandwich box running 45 to 47F and was observed in a state of disrepair and damaged.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2350 - Critical Sink drain broken, water leaking onto floor.
  • 3180 - Bugs in light shield, floor drain dirty with food residue, dirty cardboard on shelf and noted in need of cleaning.
June 29, 2004Routine14Details / Comments
  • 1780 - Critical Surfaces of the Soda gun holster dirty and was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0570 - Wiping cloths improperly stored between use.
June 21, 2004Follow-up22Details / Comments
  • 1570 - Buffet table door broken, cutting board scarred was observed in a state of disrepair and damaged.
  • 3180 - Repeat Floor under cooking line noted in need of cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Area under buffet table, area between equipment noted in need of cleaning.
May 28, 2004Routine03Details / Comments
  • 1780 - Critical Surfaces of the Soda gun holster dirty and was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 0960 1 - Critical The food contact surface of the cloth towels is not safe.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - Ice scoop has tape on it, bar cabinet door broken, drain plugs missing to 3 vat sink was observed in a state of disrepair and damaged.
  • 0570 - Wiping cloths improperly stored between use.
  • 0390 - Critical The ice used as a a cooling medium may not be used for drinking ice.
  • 2350 - Critical
  • 3180 - Repeat Kitchen walls dirty, storage room floor dirty, floor dirty under cooking line, @Physical structure@ in the @Location@ noted in need of cleaning.
  • 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine grill, inside of dishwasher, shelves in kitchen dirty, equipment surfaces dirty, .
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Can opener, rice pots dirty, cutting board dirty,
May 26, 2004Routine77Details / Comments
  • 0960 1 - Critical Broken plastic food container is not safe.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:wire shelves.
  • 3180 - Repeat Kitchen wall, floor and ceiling noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 2310 - Critical Repeat The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
February 13, 2004Routine25Details / Comments
  • 1800 - Storage shelves had accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 0610 - Food stored in a commonly wet or soiled location.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:can opener
  • 3180 - Wall, floor and ceiling noted in need of cleaning.
  • 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
June 10, 2003Routine15Details / Comments
No violation noted during this evaluation. June 10, 2003Routine00-
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 0470 - Unwrapped or uncovered food in the refrigerator
  • 0610 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 1570 - Ice scoop and buffet table were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 0480 - Unlabeled food containers.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 28, 2003Routine15Details / Comments

January 26, 2009 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - boxes of food in walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the top-loading freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Corrected During Inspection Critical Repeat Food contact surfaces of the chef's knives on storage rack used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of chef's knives no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2260 - Critical Repeat Backflow prevention device not available on threaded faucet as required by law - faucet inside buffet table.
    Provide a backflow prevention device on all threaded faucets - faucet inside buffet table.
  • 2310 - Corrected During Inspection Critical Repeat The handwashing facility located next to the 3-vat sink 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 gloves and cleaning utensils preventing its use.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the handsink in the beverage station area.
    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.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the handsink by 3-vat sink.
    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
  • 3080 - Repeat Less than 50 foot candles of light was noted in the kitchen cooking line - 20 foot-candles.
    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
  • 3080 - Repeat Less than 20 foot candles of light was noted in the men's restroom - 5 foot-candles.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
Employee health policy in place. No cooking, cooling, reheating, or special food procedures observed. No consumer advisory needed for menu. Mechanical dishwasher appears to be working properly. Discussed proper cleaning and sanitizing of knives, and employee access to handsinks with manager.

February 06, 2008 (Follow-up)



Violations:
  • 0380 - Corrected During Inspection Critical Repeat 2 cans of straw mushrooms have folded, dented seams.
    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. Do not serve food from badly dented / folded cans to the public.
  • 0450 - Critical Repeat Bulk food storage bins lacks approved food scoops.
    Provide approved food scoops for bulk food storage bins,
  • 0550 - Repeat Rice scoop stored in tub of water betwenn use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0610 - Repeat Containers of food on floor in walk-in cooler
    Store food at least 6" off the floor in walk-in cooler.
  • 0610 - Repeat Bags of rice, potato starch 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.
  • 1100 - Repeat The food contact surface of the 5 gallon plastic pails are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Discontinue use of 5 gallon soya sauce plastic pails for food storage.
  • 1150 - Repeat White plastic storage bin rack in rear of kitchen.
    Replace plastic bin storage racks with an approved shelving unit.
  • 1150 - Repeat Soda pump / tank on floor in beverage area.
    Provide an approved stool or rack for soda pump and tank in beverage station area.
  • 1150 - Repeat Soda bottle racks used for storage platforms.
    Install adequate approved shelving and / or dunnage racks for storage at least 6" off the floor.
  • 1150 - Repeat Plywood liners and cardboard liners on storage shelves and on shelves under prep tables.
    Do not use plywood or cardboard liners on shelves or tables.
  • 1190 - Repeat The top-loading freezer lacks a thermometer.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1560 - Repeat The top-loading freezer lacks castors or 6" legs.
    Install castors or 6" legs on the top-loading freezer.
  • 1600 - Repeat 3-vat sink lacks an approved drain stoppers.
    Provide an approved drain stopper for the 3-vat sink (left basin).
  • 1600 - Repeat The interior surfaces of the dishwasher are soiled with food debris.
    Clean dishwasher daily.
  • 1800 - Repeat Heavy grease inside exhaust hood canopy.
    Clean inside of exhaust hood canopy more frequently.
  • 2000 - Repeat Facility lacks adequate dry storage.
    Install an additional approved an approved shelving unit in the rear of the kitchen.
  • 2000 - Repeat Kitchen utensils stored on top of smoker.
    Store utensils on clean sanitized surface at least 6" off the floor.
  • 2000 - Repeat Single service trays & bowls with lids observed unprotected from contamination in dry food storage room.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Repeat Leaking water pipe under beverage station sink.
    Repair pipe leak under beverage station sink.
  • 2720 - Repeat Dumpster was uncovered.
    Keep dumpster lid closed.
  • 3080 - Repeat Inadequate light in kitchen.
    Replace dead lamps in kitchen ceiling. Provide a minimum of 50 foot-candles of light at cooking line, at 3-vat sink, and at prep sink.
  • 3170 - Repeat Ceiling panels missing or stained in kitchen.
    Replace stained ceiling panels in kitchen with smooth non-absorbent panels.
  • 3220 - Repeat Mops not hung up to air dry.
    Install a mop rack over the mop sink. Hang mops on mop rack.
  • 3660 - Repeat Current permit is not posted.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Correct all critical and repeat violations immediately. Discussed violations with person-in-charge.

January 02, 2008 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Corrected During Inspection Critical Kitchen staff eating in kitchen prep area.
    All staff must usea designated break area away from food preparation/handling areas to prevent cross contamination.
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical 3 cans of mushrooms, 1 can of bamboo sprouts, 1 can of soya sauce have folded, dented seams.
    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.
  • 0450 - Critical Bulk food storage bins lacks approved food scoops.
    Provide approved food scoops for bulk food storage bins,
  • 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food (cooked noodles) with his bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Corrected During Inspection Rice scoop stored in tub of water betwenn use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0610 - Bowl of shrimp on floor in walk-in cooler
    Store food at least 6" off the floor in walk-in cooler.
  • 0610 - Bags of rice, potato starch 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.
  • 0790 - Corrected During Inspection Chicken thawing in bowl of water.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0800 - Critical Very large metal pan of fried rice in walk-in cooler.
    Remove very large metal pan from facility. Use smaller pans for cooling and storage. Pans must fit in 3-vat sink.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the walk-in cooler were not properly date marked for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1100 - Corrected During Inspection Fork and ladels with broken handles.
    Remove broken kitchen utensils from service.
  • 1100 - The food contact surface of the 5 gallon plastic pails are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Discontinue use of 5 gallon plastic pails for food storage.
  • 1150 - Wooden 2X4 rack on floor in walk-in cooler.
    Remove wooden 2X4 rack from facility. Replace rack with an approved shelving unit, dunnage rack, or cart.
  • 1150 - White plastic storage bin rack in rear of kitchen.
    Replace plastic bin storage racks with an approved shelving unit.
  • 1150 - Soda pump / tank on floor in beverage area.
    Provide an approved stool or rack for soda pump and tank in beverage station area.
  • 1150 - Soda bottle racks used for storage platforms.
    Install adequate approved shelving and / or dunnage racks for dry storage at least 6" off the floor.
  • 1150 - Plywood liners and cardboard liners on storage shelves and on shelves under prep tables.
    Do not use plywood or cardboard liners on shelves or tables.
  • 1190 - The top-loading freezer lacks thermometers.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1460 - Corrected During Inspection 3-vat sink not set up.
    Set up 3-vat sink for wash, rinse & sanitize technique
  • 1560 - The top-loading freezer lacks castors or 6" legs.
    Install castors or 6" legs on the top-loading freezer.
  • 1600 - 3-vat sink lacks an approved drain stopper.
    Provide an approved drain stopper for the 3-vat sink (left basin).
  • 1600 - The interior surfaces of the dishwasher are soiled with food debris.
    Clean dishwasher daily.
  • 1770 C - Corrected During Inspection Debris on can opener and table mount.
    Clean and sanitize can opener and table mount more frequently.
  • 1780 - Corrected During Inspection Critical Food contact surfaces of the chef's knives on knife rack used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Properly clean and sanitize food-contact surfaces of knives.
  • 1800 - Heavy grease inside exhaust hood canopy.
    Clean inside of exhaust hood canopy more frequently.
  • 2000 - Facility lacks adequate dry storage.
    Install an additional approved wall shelf over the prep sink, and an approved shelving unit in the rear of the kitchen.
  • 2000 - Corrected During Inspection Kitchen utensils stored on egg crate on smoker.
    Store utensils on clean sanitized surface at least 6" off the floor.
  • 2000 - Corrected During Inspection Cutting boards stored on ladder.
    Store cutting boards on a clean sanitized surface at least 6" off the floor.
  • 2000 - Single service trays & bowls with lids observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Hose on faucet below buffet table.
    Remove hose from faucet under buffet table (use a clean sanitized bin to fill the steam table), or install an approved back-flow prevention device and a food-grade hose
  • 2310 - Corrected During Inspection Critical Water turned off at handsink next to prep sink.
    Turn on water to handsink next to prep sink.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the3-vat sink 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 box of plastic wrap.
  • 2350 ii - Leaking water pipe under beverage station sink.
    Repair pipe leak under beverage station sink.
  • 2720 - Dumpster was uncovered.
    Keep dumpster lid closed.
  • 2930 - Corrected During Inspection Rear exit door closer broken.
    Repair / replace door closer on rear exit door.
  • 3020 - Corrected During Inspection Soap dispenser were not provided at the hand washing lavatory by the 3-vat sink and at the beverage station.
    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.
  • 3030 - Kitchen and beverage station handsinks lack towel dispensers.
    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
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Inadequate light in men's restroom.
    Replace dead bulb in men's rest room.
  • 3080 - Inadequate light in kitchen.
    Replace dead lamps in kitchen ceiling.
  • 3170 - Gap at base of wall under prep sink.
    Repair wall under prep sink.
  • 3170 - Ceiling panels missing or stained in kitchen.
    Replace stained or missing ceiling panels in kitchen with smooth non-absorbent panels.
  • 3220 - Mops not hung up to air dry.
    Install a mop rack over the mop sink. Hang mops on mop rack.
  • 3260 - Repeat Facility lacks a coat rack and/or bins for employee clothing. Clothing on food item storage shelves.
    Provide a coat rack and / or storage bins separate from food items and clean utensils for employee clothing and personal items.
  • 3290 - Corrected During Inspection Knife sharpening stone at clean end of 3-vat sink.
    Store sharpening stone with tools, separate from clean utensils and food items.
  • 3350 - Corrected During Inspection Critical Aerosal can of Raid Ant & Roach pesticide.
    Remove pesticide from restaurant.
  • 3660 - Permit is not posted.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Facility treated by a Certifed Pest Control Operator 11/20/07; no evidence of an active insect infestation. Correct all critical violations immediately. Correct all other violations by 2/02/08.

August 01, 2007 (Complaint)

Comments:
Spoke with manager restaurant will make sure food is protected on delivery. No evidence of Wasp in restaurant. Keep rear door closed to prevent insects.

April 24, 2007 (Follow-up)



Violations:
  • 0470 - Critical Repeat (1)Food is not covered in storage.
    (1) Keep all ready to eat foods covered in storage to protect from contamination.
  • 0570 - Wiping cloths not stored in sanitizer solution after and between uses.
    Store wiping cloths in sanitizer after and between uses.
  • 0690 - Repeat Cooked food cooling on shelves not protected from miscellaneous contamination.
    Keep food covered to protect from contamination.
  • 0960 1 - Critical Repeat Re-using plastic grocery bags for food storage in walk in freezer.
    Use food-grade containers only for storage of food.
  • 3045 - Repeat There are no handwashing signs on any of the handsinks in the food preparation area.
    Provide signs instructing employees to wash their hands at all handsinks.
  • 3260 - Repeat Box of clothes on dry storage shelf.
    Store clothing away from food and equipment to protect from contamination.

April 17, 2007 (Routine)



Violations:
  • 0060 - Critical The person(s) in charge of facility at time of inspection have failed to demonstrate knowledge of preventing foodborne illness, as shown by the high number of violations found during the inspection.
    Correct all of the violations listed to show a demonstration of knowledge of preventing foodborne illness.
  • 0130 - Critical No handwashing observed during inspection by any of the food employees.
    Person in charge should ensure the food employees understand the importance of washing their hands.
  • 0380 - Critical Dented can of bamboo chutes.
    Return or refuse all dented cans to prevent possible foodborne illness, since dented cans may contain a bacteria.
  • 0470 - Critical (2) Raw meats are stored above ready to eat vegetables in the walk in cooler.
    (2) Store all raw animal products below any ready to eat foods.
  • 0470 - Critical (1)Food is not covered in storage.
    (1) Keep all ready to eat foods covered in storage to protect from contamination.
  • 0570 - Wiping cloths not stored in sanitizer solution after and between uses.
    Store wiping cloths in sanitizer after and between uses.
  • 0610 - Repeat Buckets of soy sauce stored on floor in walk in cooler.
    Store all food at least 6 inches above the floor to protect from contamination.
  • 0690 - Cooked food cooling on shelves not protected from miscellaneous contamination.
    Keep food covered to protect from contamination.
  • 0830 - Critical The ready to eat, potentially hazardous foods in the walk in cooler is not properly labeled for disposition.
    Label all ready to eat, potentially hazardous foods at time of preparation with an expiration date. (Seven calendar days, including date of preparation.)
  • 0960 1 - Critical Repeat Re-using plastic grocery bags for food storage in walk in freezer.
    Use food-grade containers only for storage of food.
  • 1580 - Cutting board on reach in cooler must be replaced; no longer smooth and easily cleanable.
    Replace cutting board.
  • 1770 A - Critical Exhaust hood vents have an accumulation of grease.
    Clean exhaust hood vents to prevent a build-up of debris.
  • 1770 C - Walk in freezer is not maintained clean and orderly.
    Clean and organize walk in freezer.
  • 1780 - Corrected During Inspection Critical Inside of ice machine is noted in need of cleaning.
    Clean interior surfaces of food contact equipment maintaining a temperature of 41 Degrees F or less at least once every 24 hours.
  • 1800 - (2) Mop sink area is not clean.
    (2) Clean mop sink area.
  • 1800 - (1)Various nonfood contact equipment is soiled to sight and touch. (ice maker lid, top of dishwasher, etc.)
    (1) Clean all nonfood contact equipment to prevent an accumulation of grime and debris.
  • 1890 - Critical Dishwasher is not sanitizing food equipment.
    Repair dishwasher so it properly sanitizes food equipment. Use the 3-compartment sink only to wash, rinse and sanitize all food contact equipment until dishwasher is repaired.
  • 2000 - (2) Items stored on floor in dry storage.
    (2) Store all equipment at least 6 inches above the ground to protect from contamination.
  • 2000 - (1) Single service containers not protected from contamination.
    (1) Store single service containers to protect from contamination.
  • 2310 - Corrected During Inspection Critical Handsink is blocked by boxes of chicken.
    Provide easy access to handsink at all times.
  • 2650 - No trash cans at handsinks.
    Provide trash cans at all handsinks for easy disposal of paper towels.
  • 2790 - Cardboard box being re-used as floor mat in entrance to kitchen.
    Floor should be constructed of smooth, non-absorbent material.
  • 2890 - Light bulb in walk in cooler is not shielded.
    Cover light bulb in walk in freezer to protect food from possible contamination from broken light bulb.
  • 3020 - No soap at rear handsink in food preparation area.
    Provide soap at all handsinks at all times.
  • 3030 - No paper towels in women's rest-room.
    Provide paper towels at all handsinks at all times.
  • 3045 - There are no handwashing signs on any of the handsinks in the food preparation area.
    Provide signs instructing employees to wash their hands at all handsinks.
  • 3200 - Air vent on ice machine is dirty.
    Clean air vent on ice machine.
  • 3260 - Box of clothes on dry storage shelf.
    Store clothing away from food and equipment to protect from contamination.
  • 3300 - Unnecessary items on premises.
    Remove any items not necessary for the food operation from the premises.
  • 3340 - Critical Toxic/poisonous chemicals stored in dry storage room among food and equipment.
    Store toxic/poisonous chemicals away from food and equipment to prevent contamination.

October 30, 2006 (Routine)



Violations:
  • 0470 - Critical Repeat Containers of condiments left open to possible contamination.(Corrected)Food (chicken) sitting out in storage area uncovered.
    Keep all ready to eat foods covered to prevent contamination. Keep food in cooler until ready to cook.
  • 0610 - Corrected During Inspection Repeat Bag of red chili peppers on floor in dry storage room.
    Store all food products and equipment at least 6" off the floor.
  • 3220 - Repeat Mop is not being stored to air dry
    Store mop to allow for it to air dry
Comments:
Current permit expires December 17, 2006. Must come to health department and renew permit before December 17, 2006 to allow restaurant to remain open.

May 16, 2005 (Complaint)



Violations:
  • 0450 C - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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.
  • 0820 - Critical RTE food, (rice 68 degrees, chicken 66, egg rolls 50) and raw poultry, cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical RTE food hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0960 1 - Critical Re using comercial containers to store food.
    Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1180 - No food temperature measuring device .
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1530 - There is no test kit located 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.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area.
    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
  • 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
05/16/05: Complaint discussed with manager, no employee reported ill, no other complaints reported from customers.

May 02, 2005 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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 - Dirty mop sink.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical Repeat The handwashing facility is being used for storage 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 @EQUIPMENT@ preventing its use.
  • 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.
  • 3180 - Repeat Floor corners and walls 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.
  • 3220 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.

January 03, 2005 (Routine)



Violations:
  • 0470 - Repeat Unwrapped or uncovered food in the refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2310 - Critical The handwashing facility located the kitchen is being used for storage, 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.
  • 3180 - Repeat Kitchen floor 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.
  • 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following non-food contact surfaces: wire shelves and cooler interior
    Clean and sanitize these surfaces.
  • 2810 - Wall or wall covering in the kitchen is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.

November 03, 2004 (Routine)



Violations:
  • 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • 0470 - Unwrapped or uncovered food in the storage room.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2910 - Roaches in light covers (some dead, some live)
    Obtain pest control service.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
  • 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
    Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 1060 - The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3180 - Repeat Ceiling tiles, stove dirty under wok stove, in the kitchen 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: mop sink, three vat sink, walk in cooler walls, floor and shelves
    Maintain nonfood-contact surfaces of equipment clean.
  • 0820 - Critical 47F chicken in reach in unit and cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical 65 chicken on cooking line and 73 egg rolls on holding line hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1570 - Refrigerator leaking water into unit, was observed in a state of disrepair and damaged.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Repeat Hole in wall in storage room and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 04, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of shelves 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.
  • 3080 - Less than 50 foot candles of light was noted in cooking area.
    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
  • 0610 - Repeat Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 3170 - Wall and ceiling are not in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of WD-40 and insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of toxic items must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3180 - Repeat Floor and wall 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cooler interior.
    Clean and sanitize these surfaces for food contact.

June 29, 2004 (Routine)



Violations:
  • 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.
  • 1570 - Repeat Door broken to waitress station cabinet, sandwich box running 45 to 47F and was observed in a state of disrepair and damaged.
    Repair the items listed to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items listed, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2350 - Critical Sink drain broken, water leaking onto floor.
    Repair sink drain
  • 3180 - Bugs in light shield, floor drain dirty with food residue, dirty cardboard on shelf and 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.
Comments:
Left information for sanitation class July 24, 2004 at NOVA

June 21, 2004 (Follow-up)



Violations:
  • 1780 - Critical Surfaces of the Soda gun holster dirty and was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda gun holster at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

May 28, 2004 (Routine)



Violations:
  • 1570 - Buffet table door broken, cutting board scarred was observed in a state of disrepair and damaged.
    Repair the items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Repeat Floor under cooking line 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Area under buffet table, area between equipment noted in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.

May 26, 2004 (Routine)



Violations:
  • 1780 - Critical Surfaces of the Soda gun holster dirty and was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Clean the surface of soda gun holster at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 0960 1 - Critical The food contact surface of the cloth towels is not safe.
    Repair or replace the cloth towels to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 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.
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 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.
  • 1570 - Ice scoop has tape on it, bar cabinet door broken, drain plugs missing to 3 vat sink was observed in a state of disrepair and damaged.
    Repair the items listed to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the items listed, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0390 - Critical The ice used as a a cooling medium may not be used for drinking ice.
    Ensure ice is used for either drinking purposes or cooling medium, but not for both at the same time.
  • 2350 - Critical
  • 3180 - Repeat Kitchen walls dirty, storage room floor dirty, floor dirty under cooking line, @Physical structure@ in the @Location@ 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.
  • 2310 - Critical Repeat 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 personal items preventing its use.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine grill, inside of dishwasher, shelves in kitchen dirty, equipment surfaces dirty, .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Can opener, rice pots dirty, cutting board dirty,
    Clean and sanitize these surfaces for food contact.

February 13, 2004 (Routine)



Violations:
  • 0960 1 - Critical Broken plastic food container is not safe.
    Repair or replace this item to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 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.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:wire shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Kitchen wall, floor and ceiling 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 2310 - Critical Repeat The handwashing facility located in 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.

June 10, 2003 (Routine)



Violations:
  • 1800 - Storage shelves had 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.
  • 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.
  • 0610 - Food stored in a commonly wet or soiled location.
    Protect food from contamination by storing the food in a clean and dry location.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:can opener
    Clean and sanitize these surfaces for food contact.
  • 3180 - Wall, floor and ceiling 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.
  • 2310 - Critical The handwashing facility located in 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.

January 28, 2003 (Routine)



Violations:
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 0470 - Unwrapped or uncovered food in the refrigerator
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
  • 1570 - Ice scoop and buffet table were observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair these items in order to restore them to a state or condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair them, replace them with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning solutions must be located in an area that is not above food, equipment, utensils, linens or single service items.

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