- Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table across from wok station. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler across from wok station and walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in pan on table across from triple sink. Chicken Temp 34°F
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink beside fryers.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Cabbage 48°F, on prep table across from wok station. Corrective Action taken mgr put cabbage in walk in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink beside fryers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to triple sink.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Under prep table next to reach in cooler across from wok station.
- Basic - Cardboard used to line nonfood-contact shelves. Shelf under broiler **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Box of frying oil under wok station **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork in bag in walk in cooler
- Basic - Soiled reach-in cooler gaskets. Across from Wok station **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. 2 Cans of raid ant and roach spray in basket with other chemicals under triple sink. **Repeat Violation**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. BOWL IN CHICKEN IN REACH IN COOLER
- Basic - Cardboard used to line nonfood-contact shelves. SHELF UNDER TABLE BELOW BROILER
- Basic - Case/container/bag of food stored on floor in kitchen. FRYER OIL UNDER WOK STATION
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. CABBAGE AND BROCCOLI IN WALK IN COOLER. ALSO MULTIPLE ITEMS IN WALK IN FREEZER
- Basic - Raw animal food stored above unwashed produce. RAW CHICKEN OVER CABBAGE IN WALK IN COOLER
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. 2 CANS OF RAID ANT SPRAY UNDER TRIPLE SINK
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. RAW CHICKEN OVER RAW SHRIMP
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6/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Cooked chicken **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked pork for letter use, got gloves **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Cut cabbage bare on walk in cooler self, employee wrapped it up **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk container
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60? chicken on prep unit, corrective action: moved to reach in cooler, explained time as public health control
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On cook line, explained time as pubIic health control, corrective action: placed in cooler
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Triple sink
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 22 and 38?
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork at 120? on table, corrective action: placed in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll, pork coked a couple of days ago
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Fryer oil under Wok station. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler across from Wok station. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and vegetables. Raw eggs over vegetables in walk in cooler. Repeat Violation.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
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