Dragon Beaux

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Violation noted (details not available)

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

No insects, rodents, birds or nonservice animals

Food storage; food storage containers identified

Person in charge present and performs duties

No insects, rodents, birds or nonservice animals [ date violation corrected: 2/23/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 2/23/2022 ]

Proper cooling methods [ date violation corrected: 2/23/2022 ]

Approved thawing methods in use

Food storage; food storage containers identified

Food contact surfaces: clean and sanitized [ date violation corrected: 9/3/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/3/2021 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 9/3/2021 ]

Approved thawing methods in use [ date violation corrected: 2/16/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/16/2022 ]

Food separated and protected [ date violation corrected: 9/3/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 9/3/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/19/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 8/19/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 8/19/2021 ]

Approved thawing methods in use [ date violation corrected: 8/19/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/19/2020 ]

Hot and cold running water available [ date violation corrected: 8/19/2020 ]

Proper hot and cold holding temperatures [ date violation corrected: 8/19/2020 ]

Sewage and wastewater properly disposed [ date violation corrected: 8/19/2020 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/19/2020 ]

Food separated and protected [ date violation corrected: 8/19/2020 ]

Nonfood contact surfaces clean [ date violation corrected: 8/19/2020 ]

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Improper thawing methods

Inadequately cleaned or sanitized food contact surfaces

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Improper food storage

Unclean or unsanitary food contact surfaces

Inadequate and inaccessible handwashing facilities

Improper food storage

Unclean nonfood contact surfaces

Low risk vermin infestation