New Dragon Express

1.Trays of fried, breaded pork were observed in the kitchen. The operator stated that they had just been cooked and intended to be frozen afterward. The internal temperature measured between 40 °C and 50 °C. The operator was instructed to immediately transfer the trays to the cooler to ensure proper temperature control., 2. Several containers of cut vegetables, including carrots, onions, green peppers, cabbage, and bean sprouts, were observed stored on the prep table at room temperature. The operator was instructed to store them in the cooler.

A sanitizer solution bucket was observed in the kitchen hand sink. The operator was instructed to remove it. Hand sinks must be kept clear and accessible at all times for handwashing only.

Staff members’ personal items, including a jacket, a waist fitness belt, and keys, were observed stored on packets of noodles and other food items on the dry storage shelves. The operator relocated these items. , All staff personal belongings must be stored away from food, food equipment, and food preparation areas to prevent contamination.

Several scoops without handles were observed in multiple dry food bins. Please obtain scoops with handles and store them upright to prevent the handles from touching the food.

A large wood cutting board with deep grooves and cracks, as well as a small wood cutting board, were observed in the facility. Please refrain from using wood cutting boards and obtain plastic cutting boards to ensure safe and sanitary food preparation.

Equipment is not being maintained in a clean and sanitary condition, including but not limited to the following:, , Interior and exterior of the dishwasher, Ventilation hood above the stove, Dishwashing and hand sinks, including faucets, Food storage shelves

1. Facility is not being maintained in a sanitary condition, including but not limited to the following areas:, , Walls and floors in the kitchen and dishwasher area, Floor under the cook line (large build-up of grease and debris), Floors under the prep table and upright prep cooler, Floors under all food storage shelving in the kitchen, Wall on the right-hand side of the dishwasher, , These areas must be thoroughly cleaned and maintained in a sanitary condition to prevent contamination., , 2. The facility does not have a written cleaning schedule. Please develop and implement a written cleaning schedule to ensure all areas and equipment are regularly cleaned and maintained in a sanitary condition.