Dragon Flame Chinese Grill

Inspector notes: Observed container of raw chicken on top shelf stored above cooked chicken and duck sauce, raw beef above cooked chicken, and ground beef stored above condiments and watermelon in standing fridge next to prep sink. Observed packaged chicken gizzards stored above packaged ground beef, both above cartons of raw pooled eggs in left glass reach-in. Observed open container of raw beef stored directly above cut bok choy also in left glass reach-in. 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. Person-in-charge (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: Observed back area handsink with broken cold water valve, with water at 120*F minimum. Also observed back area handsink with slightly broken discharge piping leaking water onto floor. Must repair piping and handsink to put out both cold and hot water under pressure by re-inspection. Observed multiple handsinks not stocked with soap or paper towels. Observed handsink next to three-compartment blocked by shelving unit and equipment not in use. PIC restocked all handsinks with soap and paper towels and removed blockage in front of handsink at time of inspection. Observed employee fill container with water from handsink to use for cooking. Handsinks must only be used for handwashing, and no other tasks. Discussed using prep sink to fill containers with water instead of handsinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed boxes of raw, unpasteurized whole shelled eggs stored directly above cucumbers in a glass front refrigerator. Also observed raw beef skewers stored above bulk sauce such as oyster sauce in another glass front refrigerator. 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: Observed cooked chicken with internal temperature of 45*F - 53*F. The chicken was stacked in plastic/Styrofoam containers on top of each other and the person in charge indicated the chicken was cooked between 3:00 am and 4:00 am (>6 hours before inspection). Cooked time/temperature controlled for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed appropriate cooling methods

Inspector notes: Observed knives, can opened, and food peeler with food debris and grime on them. Also observed pans and plastic containers with food debris on them. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed loose food and grime in refrigerator unit throughout the establishment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed buildup of grease and food debris under equipment and on walls throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed household ant insecticide stored on the bottom shelf of a metal rack in the kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed no hand soap or hand drying provisions at the hand sinks in the dry storage room, the main kitchen, or behind the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed the garage doors in the front and back opened at time of inspection. Neither door had a turned-on air curtain. Discussed ensuring all outer openings are protected either by closing and leaving doors closed, using air curtains, and/or developing and obtaining approval for an integrated pest management plan from Maricopa County Environmental Health Services. Person in charge indicated the doors were opened for cleaning only and they would close them

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed 3 flat brown insects in the kitchen; also observed 15+ small flying insects in the bar area. Pest issues are worsening. Operator emailed the inspector a copy of their pest control invoices; pest control has not been applied since the last routine inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed bowl raw whole shelled eggs stored on a shelf directly above containers of thawing cooked ground meat in reach in refrigerator. Also observed pans of raw chicken stored directly on top of pans of raw lamb. 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: Observed bucket in hand sink near cook line. Also observed knives in hand sink in bar area. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. PIC removed all items from sinks

Inspector notes: Observed 3 flat brown insects in the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed storage racks, the insides/outsides of refrigeration equipment, and cooking equipment throughout the establishment with food debris and grime. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed food debris, dust, and grime all throughout the kitchen/dish area on the floors and walls under equipment and racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection