Dragon 168 Chinese Restaurant

Inspector notes: 1. Observed employee touch cash register and unclean surfaces with bare hands along front food service area then return to kitchen and prepare food in main kitchen without washing hands. 2. Observed employee crack raw shell eggs then prepare and handle ready to eat foods on cook line in main kitchen. C/A: Food employees shall 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: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchi...

Inspector notes: Observed employee turn off manual facet with bare hands after washing hands at hand sink in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from...

Inspector notes: Observed several food items cold holding at above 41F in main kitchen (*See asterisks*). C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Bean sprouts discarded and cooked chicken wings placed on TPHC.

Inspector notes: 1. Observed cooked rice on TPHC not labeled with discard time on prep table in main kitchen. 2. Observed cooked rice start temperature for TPHC at 88F on counter in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Time added to rice #1 and rice #2 reheated to 165F.