Golden Dragon Chinese Buffet

Violations (14)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

  2-103.11 Person in charge shall make sure food employees understand standard food safety practices to operate an establishment

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(e) Provide food handler certificates on site to provide during inspection time

• 8

  Hands clean and properly washed

  2-301.14(F) Employees must change gloves when changing task

• 8

  Hands clean and properly washed

  2-301.14(H) Observed employee not wash hands before donning new gloves

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Do not store items on hand wash sink

• 13

  Food in good condition, safe, & unadulterated

  3-101.11 Observed molded food in WIC

• 15

  Food separated and protected

  3-302.11(A)(1)(b) Do not store raw food next to or above cooked/RTE food in WIC

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Clean inside dirty ice machine, clean dirty can opener blade, clean inside dirty microwave

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Discard food date marked past 7 days in WIC. OBSERVED MULTIPLE FOOD CONTAINERS IN WIC EXCEEDING 7 DAY HOLDING LIMIT

• 40

  Personal Cleanliness

  2-303.11 Observed food employee wearing jewels on wrist

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Do not store knives between tables and RIC gaps

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 Remove wiping cloth from on top of raw shrimp in RIC

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.12 Resurface heavily scratched cutting boards in establishment

• 52

  Sewage and waste water properly disposed

  19-126.2(c) Service grease trap every 90 days