Twin Dragon Restuarant

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-05-13: Same **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine 0 ppm. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize dishes until dishmachine is and functioning properly.

High Priority - Employee washed hands with no soap. Employee handled soiled dishes, then washed hands without using soap. Advised operator of proper handwashing. Employee washed hands properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Roach activity present as evidenced by live roaches found. At kitchen, 8 live roaches on prep table, crawling underneath prep table, underneath refrigerator, at cook line where orders are placed, at dish machine area, on floor underneath floor mat

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, Employee sneezed, used cloth for nose with gloves on, then rinsed hands at hand sink with gloves on. Did not change gloves. Advised operator of proper handwashing. Employee removed gloves, washed hands. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at prep sink, other than designated hand sink. Advised operator of proper handwashing. **Repeat Violation**

Basic - Dead roaches on premises. At kitchen, prep table 4 dead roaches, At cook line, 7 dead roaches under stove, 1 dead roach at dish area at floor drain

Basic - Food stored on floor. At walk in freezer, raw chicken stored on floor. Advised operator of proper storage. Operator placed item onto shelf. **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in cooler interior soiled with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty bucket. Operator removed. **Corrected On-Site**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-19: Same **Time Extended**

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-19: Same **Time Extended**

No Bare Hand Contact with Ready-to-Eat Food

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Equipment Adequate to Maintain Product Temperature

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At dish area, hole in wall. **Warning** - From follow-up inspection 2025-02-12: Same **Time Extended**

Basic - - From initial inspection : Basic - Mop sink or curbed cleaning facility provided at establishment is blocked by debris. **Warning** - From follow-up inspection 2025-02-12: Same **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-02-12: Same **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt. **Warning** - From follow-up inspection 2025-02-12: Same **Time Extended**

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet. **Warning** - From follow-up inspection 2025-02-12: Same **Time Extended**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, Employee went outside then came back inside and began preparing food, touching clean plates without washing hands. Advised operator of proper handwashing. **Warning**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler, raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked pasta (49F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 3 hours. Advised operator of proper cold holding. **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw beef (69F - Cooling)@2:56 since 2:30, 63F @3:50; at the current rate, item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto product to fascilitate cooling. **Corrective Action Taken** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, equipment handles visibly soiled. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**

Basic - Hole in or other damage to wall. At dish area, hole in wall. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. Several knives stored in between soiled equipment. **Warning**

Basic - Mop sink or curbed cleaning facility provided at establishment is blocked by debris. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline, stove visibly soiled with grease, food debris. **Repeat Violation** **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cookline, reach in cooler. Soiled with food debris. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet. **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then proceeded to prepare food without washing hands. Advised operator of proper handwashing. **Warning**

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked cigarette, returned to kitchen with out properly washing hands. Operator advised employee to wash hands properly. **Corrected On-Site** **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen dish area, cans of household pesticide on shelf. Operator removed. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked pasta (55F - Cold Holding)not prepared or portioned today. Operator stated products out of temperature approximately 1 1/2 hours. Operator placed products into walk in for quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink covered with Saran Wrap, not accessible for proper handwashing. Operator removed Saran Wrap. **Repeat Violation** **Warning**

Basic - Floor soiled/has accumulation of debris. At kitchen, dry storage, dish area, floors visibly soiled with dirt and debris. **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, dirt, debris, oil stains on floor under fryer. **Repeat Violation** **Warning**

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-01-18: Observed raw chicken over raw fish, both products not in commercial packaging. Operator stored properly. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning** - From follow-up inspection 2024-01-18: Flip top cooler: Tempura chicken 46F cold holding. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler. ; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. ; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. ; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-18: Flip top cooler: Tempura chicken 46F cold holding. Per operator, not prepared or portioned today. Per operator, held in flip top cooler overnight. See stop sale. **Admin Complaint**

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2024-01-18: Observed 1 dead roach in men's restroom. **Admin Complaint**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line. **Warning** - From follow-up inspection 2024-01-18: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. **Corrective Action Taken** **Warning**

High Priority - Cloth napkins in direct contact with wontons, cooked duck in direct contact with rusted shelf at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Flying insects, approximately 8-10 by dish area landing on clean pots. **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground chicken over raw steak walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler. ; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. ; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. ; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. Observed Foam sealant stored over clean dishes by dish machine. Operator stored properly. **Corrected On-Site** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler cook line: cooked egg noodles (45F - Cooling) at 12:45 since 11:30 - 45F 1:45 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener with mold like substance on blade. Advised operator to clean can opener. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Observed linen napkin, dust and debris in hand wash sink at cook line. Operator removed linen and debris. **Corrected On-Site** **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection. **Warning**

Intermediate - No soap provided at handwash sink. No soap at men's restroom and cook line. Operator provided soap. **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant. **Corrective Action Taken** **Admin Complaint**

Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line. **Warning**

Basic - Wood food-contact surface not properly sealed. Observed Clean buckets stored on wood at dish drying rack. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine chlorine sanitizer at 0ppm. Instructed Operator to set up three compartment sink, chlorine sanitizer. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork sausage over wonton wraps at walk in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in by fryer: cooked vegetable egg roll (47F - Cooling) at 3:45 since 11:00 - 47F at 4:05 cooked egg noodles (51F - Cooling) at 3:35 since 11:00 - 53F at 4:05 ; cooked chicken (51F - Cooling) at 3:40 since 11:00 - 51F at 4:00 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled shell eggs (54F - Cooling) at 3:35 since 3:05 - 54F at 4:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee beverage container in ice machine/ice bin. At ice machine near bathrooms - bottle of water in ice- operator removed bottle and discarded ice- see stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken over cooked noodles- operator removed raw chicken to lower shelf. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of water not labeled- operator labeled. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container in ice machine/ice bin. At ice machine near bathrooms - bottle of water in ice- operator removed bottle and discarded ice.

Basic - Food stored on floor. Container of pork stored on floor - in walk in cooler- operator moved off floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table at cookline- operator removed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water of 125F- operator removed utensils. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls stored in card board box at flip top cooler by cookline- operator removed. Egg rolls and Krab Rangoon stored in card board boxes in walk in cooler- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area by flip top cooler on cookline- raw shell egg 85-86F- cold holding- operator states out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dish machine area- Chicken 74-75F- cold holding - operator states out of temperature for 45 minutes- operator placed in walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- egg drop soup- 89-100F- hot holding- operator states left out for 45 minutes- operator placed on stove to be reheated. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by giant fan at cookline- operator removed. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**

Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Container of sugar with cup inside at dry storage- operator removed. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over dumplings in walk in cooler operator removed. **Corrected On-Site**

Basic - Food stored on floor. Containers - with Beef, raw seed sprouts, and soy sauce stored on floor in walk in cooler- operator moved off floor. Container of rice stored on floor in dry storage - operator moved off floor. **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top cooler and steam table counter at cookline- operator removed. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Handwash sink by cookline soiled with build up of black debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Egg rolls, Krab rangoon, and raw bean sprouts, not covered in walk in cooler. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled at dry storage- operator labeled. **Corrected On-Site** **Repeat Violation**