Dragon Restaurant, 3668 Center Road, Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: Dragon Restaurant
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3668 Center Road, Brunswick, OH 44212
License #: FSO-C159-11
License holder: New Fortune Cuisine
Total inspections: 3
Last inspection: 1/12/2012

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Inspection findings	Inspection Date	Type	Comments
NOTE: Observed live lobsters stored on top of raw chicken in the walk-in cooler. Reportedly, these foods are for personal use only. -1 accurate long stem thermometer available for use. -Observed proper chemical storage, separate from and below food and equipment. -PIC reported proper cooling procedures using small portions in the walk-in cooler. 4.5/4.6/3.2 Observed black mold-like growth on baking powder lids used to cover cans in the walk-in cooler. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Foods shall be protected from possible contamination. R/4.0 Observed foods, throughout, covered in plastic grocery bags. Store food in containers/bags that are approved for use with food in order to prevent possible contamination from toxic materials. R/6.4 The following floor areas need cleaned: -under flour/cornstarch storage shelving -under dish machine -under/between 3-compartment sink and upright freezer -under the wok cooking equipment Physical facilities shall be maintained clean. 6.4 Repair the damaged floor tile near the walk-in cooler in order to provide a more easily cleanable surface. 4.5 The following equipment needs cleaned: -bowls under the woks -door seals on the 2-door reach-in cooler -reach-in cooler racks (all) -vents on the under-side of the vent hood -table holding the burner Equipment shall be free of dust, dirt, and debris and be clean to the sight and touch. 4.4 Repair the torn door seals on the upright freezer. 3.2 Observed wet wiping cloths stored on the wok cooking equipment. Store wet wiping cloths in sanitizing solution between uses in order to prevent possible contamination. Discussed providing wiping cloth buckets in order to store the cloths in sanitizer. NOTE: Observed cardboard on shelving throughout. Discussed changing the cardboard on the shelves daily because it is not an easily cleanable surface.	1/12/2012	Critical Control Point 2	R/PROTECTION FROM CONTAMINATION: Observed raw chicken stored above raw shrimp in the walk-in cooler. Store raw animal foods separate from and below ready-to-eat foods and each other, by cooking temperature, in order to prevent possible cross-contamination. PIC relocated the foods today. R/PROTECTION FROM CONTAMINATION: Observed the following foods/items stored improperly: -several utensils and equipment stored on top of styrofoam egg cartons (egg flats) throughout the kitchen -equipment and shrimp chips stored in boxes with safe handling instructions Do not re-use containers that previously stored raw animal foods in order to prevent possible cross-contamination. Store food and equipment in containers that are approved for use with food. Discussed with PIC today. NOTE: Discussed returning potentially hazardous foods (PHFs) to the cooler when they are not actively being prepared in order to avoid the temperature danger zone.
R/4.0 Observed foods in the coolers covered in plastic grocery bags. Store food in containers/bags that are approved for use with food in order to prevent possible contamination from toxic materials. R/4.5/4.6 Observed brown residue build-up on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. Drain ice prior to cleaning. 6.4 Clean the floor under/behind cooking equipment in order to remove grease and food debris. 6.1 Repair the screen door in order to make it tight fitting and avoid possible pest entry. R/4.5 Clean the walk-in cooler door seal in order to remove black residue. R/4.0/4.4 Observed tape on the 2-door freezer door seals. Also, observed torn door seals on the 2-door freezer. Remove tape in order to provide a more easily cleanable surface. Repair the torn door seals in order to keep equipment in good repair. NOTE: Observed cardboard on shelving near cooking equipment. Discussed changing the cardboard on the shelves daily because it is not an easily cleanable surface. NOTE: Discussed maintaining a wiping cloth bucket, with sanitizer at proper concentration, in order to sanitize food preparation surfaces in-between raw and ready-to-eat.	7/6/2011	Standard 1	R/PROTECTION FROM CONTAMINATION: Observed raw shrimp stored above ready-to-eat foods in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to limit bacterial growth. PIC relocated the shrimp to the bottom shelf today. R/PROTECTION FROM CONTAMINATION: Observed several utensils and equipment stored on top of styrofoam egg cartons (egg flats) throughout the kitchen. Also, observed equipment stored in boxes with safe handling instructions. Do not re-use containers that previously stored raw animal foods in order to prevent possible cross-contamination. Store food and equipment in containers that are approved for use with food. Discussed with PIC today. NOTE: Discussed returning potentially hazardous foods (PHFs) to the cooler when they are not actively being prepared in order to avoid the temperature danger zone. -Observed proper date marking throughout. -One accurate long stem thermometer available for use.
4.0 Observed food, in the upright freezer, stored in plastic grocery bags. Store food in food-grade bags in order to prevent possible contamination. 4.5/4.6 Observed brown residue on the ice machine shield. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch. 4.5 The following equipment needs cleaned: -black residue on the walk-in cooler door seal -food debris on the rolling rack with baking sheets Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch. 4.4/4.0 Repair the torn door seals on the upright freezer. Remove the tape on the upright freezer door seals in order to create a more cleanable surface. 3.2 Observed the 3 containers of white substances (salt, sugar, etc�) on the cook line cart lacking labels. Label all unidentifiable substances (white, clear, etc�) in order to avoid confusion or misuse. NOTE: Change cardboard splash guards daily and clean the shelves/tables before placing new. NOTE: Reportedly, the fryer stored near the back door is for discard since it is no longer working.	12/8/2010	Critical Control Point 2	PROTECTION FROM CONTAMINATION: Observed a container of raw shell eggs stored above vegetables in the reach-in cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible crosscontamination. PIC relocated the eggs to the bottom shelf. PROTECTION FROM CONTAMINATION: Observed a cardboard box, that previously contained raw pork, being used to store shrimp chips. Do not re-use boxes that contained raw animal foods in order to prevent possible crosscontamination. Discussed with PIC. -One accurate digital thermometer available for use. -PIC displayed knowledge of proper cooling procedures, under refrigeration. -Observed proper chemical storage, separate from and below food and equipment.

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