China Dragon scored 70; newer inspection records 97

1. 01

   Food separated and protected

   Item 4-1A ↗

   Observed raw chicken stored directly on top of a container of raw shrimp at the time of the inspection. Observed juices from the chicken on the top of the plastic wrap covering the raw shrimp.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw chicken stored directly on top of a container of raw shrimp at the time of the inspection. Observed juices from the chicken on the top of the plastic wrap covering the raw shrimp. COS- raw shrimp was discarded. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Food stored covered

   Item 4-2A ↗

   Observed cooked chicken, eggrolls, and cut cabbage stored uncovered in the RIC. COS- items were covered.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed cooked chicken, eggrolls, and cut cabbage stored uncovered in the RIC. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
3. 03

   Food properly labeled; original container

   Item 10D ↗

   Observed flour, salt, MSG, sugar and other seasonings that were not easily recognizable without being labeled with the common name. COS- items were labeled.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed flour, salt, MSG, sugar and other seasonings that were not easily recognizable without being labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. Repeat Violation. Correct By: 08/07/2026

   Official report · Item 10D ↗
   Corrected on siteRepeat violation

   Correct by
   Aug 7, 2026

4. 04

   Proper cooling methods used: adequate equipment for temperature control

   Item 11A ↗

   Observed cut cabbage on the counter at 70 degrees. COS- cabbage was discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed cut cabbage on the counter at 70 degrees. COS- cabbage was discarded. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
5. 05

   Approved thawing methods used

   Item 11C ↗

   Observed improper thawing of raw beef. Observed beef left in a container to thaw at room temperature.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed improper thawing of raw beef. Observed beef left in a container to thaw at room temperature. COS- beef was moved to sink to thaw submerged under cold running water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. Repeat Violation. Correct By: 08/07/2026

   Official report · Item 11C ↗
   Corrected on siteRepeat violation

   Correct by
   Aug 7, 2026

6. 06

   Physical facilities installed, maintained, and clean

   Item 17C ↗

   Observed the walls and floors unclean throughout the main kitchen. CA-walls and floors shall be cleaned.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed the walls and floors unclean throughout the main kitchen. CA-walls and floors shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation. Correct By: 08/09/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Aug 9, 2026

7. 07

   Adequate ventilation and lighting; designated areas used

   Item 17D ↗

   Observed failure to store personal items in a designated area. Observed an open water bottle stored in the cooler next to uncovered foods and observed employee food stored in a grocery bag next to food for the restaurant.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed failure to store personal items in a designated area. Observed an open water bottle stored in the cooler next to uncovered foods and observed employee food stored in a grocery bag next to food for the restaurant. COS- water bottle was discarded and employee food was moved to a designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. New Violation.

   Official report · Item 17D ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.