The Green Dragon

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 3 COMPARTMENT SINK

*37 Storing the food at least 15 cm (6 inches) above the floor

BOXES AND CONTAINERS OF PRODUCT OBSERVED STORED ON THE FLOOR INSIDE WIF

*33 Manual warewashing-hot water sanitizing 171øF

Dish washer temp gauge not working. Must be repaired

*39 Keep utensils handles upright or protected

Scoop handles in flour bins must be upright

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw beef above cut strawberries in WIC.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on floor in WIC

*47 Handwashing signage

Missing hand wash sign in employee restroom

*31 Individual, disposable towels

Missing hand towels in kitchen hand wash sink

*46 Covered waste receptacle for women's restroom

Missing covered trash can for womens restroom

*47 Other Violations

Missing hand wash sign in restrooms

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on prep surfaces

*32 Maintain in Good Repair

*10 Clean Sight and Touch

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover lemon

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken and raw beef stored above precooked food

*03 Food products not maintained at 135øF or above

cooked shrimp 118, beans 132 degrees f

*18 Toxic items labeling-non original container

label all chemicals in their non original container with the common name

*10 Clean Sight and Touch

clean the can opener blade

*29 Cold/hot hold unit thermometer easily viewable

IN RIC ON SALAD SIDE

*47 Handwashing signage

AT BAR HAND SINK

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD, NO TOWELS AS LINERS

*03 Food products not maintained at 135øF or above

GRILLED CHICKEN 107 DEGREE F ( SALAD BAR)

*19 Water & Plumbing in good repair- per code

HAND SINK AFTER 3 MIN 89 DEGREE F, (CAFE)

*18 Toxic items labeling-non original container

LABEL SANITIZE BUCKET

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW POOLED EGGS OVER RTE FOOD

*24 Food Label- manufacture/packer/distrubtor name

PREPACKAGED YOGURT

*20 Grease Trap Tickets

NOT AVAILABLE DURING INSPECTION, EMAIL

*31 Handwashing lavatory - used for other purpose

ITEMS IN HAND SINK, MUST HAVE DESIGNATED SINK

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN OVER CHEESE IN WIC

*41 Food storage containers, identified with common name of food.

LABEL SPICES IN NON ORIGINAL CONTAINER

*02 Cold Hold (41øF/45øF or below)

GROUND BEEF 107 DEGREE F, CHICKEN 104 DEGREE F

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER AT STARBUCKS

*47 Handwashing signage

AT ALL HAND SINKS

*19 Hand sink water temperature below 110'F

89 DEGREE F ON LINE HAND SINK

*31 Handwashing lavatory - used for other purpose

DISHES IN HAND SINK

*14 When to wash hands before donning new gloves

*24 Food Label- manufacture/packer/distrubtor name

FOR PREPACKAGED PRODUCTS

*41 Food storage containers, identified with common name of food.

SPICES IN NON ORIGINAL CONTAINER

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE CUTTING LETTUCE WITH BARE HANDS

*39 Store equipment & utensils in a clean, dry place

ITEMS STORED WITHIN SPLASH GUARD

*02 Cold Hold (41øF/45øF or below)

SHREDDED CHEESE 44 DEGREE F, SHREDDED CHICKEN 45 DEGREE F, BLUE CHEESE CRUMBLE 44.6 DEGREE F

*47 Handwashing signage

AT FRONT LINE HAND SINK

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

UTENSILS BY GRILLS

*03 Food products not maintained at 135øF or above

COOKED SHRIMP 123 DEGREE F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN OVER RTE FOOD

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER TOMATOES ON RACK

*19 Hand sink water temperature below 110'F

HAND SINK BY DISHWASHER

*28 Date marking > 24 hrs,on site,temp 41F

DISCARD ITEMS PAST 7 DAYS

*31 Handwashing lavatory - used for other purpose

HAND SINK FOR HAND WASH ONLY

*47 RFSM Certificate - Not Display

Blue Registered Food Service Manager certificate issued by the City of Dallas should be on display. Registered Food Service Manager certified through the City of Dallas must be present at all time

*39 Store clean utensils in a self-draining position

Glassware may not be stored on linen towels. Any surface for glassware should be smooth, easily cleaned, and nonabsorbent.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on floor of walk in cooler.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Food stored on floor under raw shell eggs and raw poultry.

*28 Date marking > 24 hrs,on site,temp 41F

Almost no prepared foods in reach in coolers and walk in coolers date marked.

*15 Bare hands contact with ready-to-eat foods

Employee observed squeezing limes into beverages with bare hands and then dropping limes into drinks.

*31 Individual, disposable towels

Hand wash sink in bar area not stocked with hand towels at time of inspection. Corrected on site.

*36 Cloths in-use for wiping between uses stored

MUST BE IN SANITIZER BUCKET

*10 Clean Sight and Touch

DO NOT STORE UTENSILS ON TOP OF FOODS IN REACH IN COOLER

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

SEPARATE RAW BEEF FROM READY TO EAT ITEMS