Canton Dragon

Inspector notes: At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwashing in between each task. Employee returned from restroom then started handling cooking equipment without a proper handwash. Instructed both employees to wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At mop sink, y-valve connected to faucet, with two hoses attached, with spray nozzles at end of hoses, with water turned on. At time of inspection, y-valve was disconnected from mop sink. When not in use, disconnect y-valve. A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW

Inspector notes: At expo line, plates on open employee food stored next to open customer food. Provide area for employee food to be stored to prevent contamination. Employee food was moved to front seating area. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination

Inspector notes: In the walk-in freezer, observed some packaged meat and food cases stored on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: In the walk-in cooler, observed flats of raw, shell eggs stored on open shelving over a covered container of pea pods and a case of eggplants. In the walk-in cooler, observed raw meat packaged in the facility stored over cheese wontons. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: In the walk-in freezer, observed a bowl of cooked chicken (that was visibly not fully cooked) in the process of cooling. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Reviewed Code requirements for non-continuous cooking with PIC. It was determined that the chicken (less than 100F) was within safe cooling parameters, and was returned to wok to be fully cooked to 165F. Inspector emailed a guidance document and non-continuous cooking template to operator