CHINA DRAGON receives B in Gwinnett County health inspection

1. 01

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Observed insufficient bleach for vomit and diarrhea kit on-site. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Observed insufficient bleach for vomit and diarrhea kit on-site. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs stored over soy sauce in the walk-in cooler, raw shrimp stored over wonton skin in the walk-in freezer, raw eggs stored over mixed vegetables in the prep cooler, and raw eggs stored over sliced onions in the bottom prep cooler within facility. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs stored over soy sauce in the walk-in cooler, raw shrimp stored over wonton skin in the walk-in freezer, raw eggs stored over mixed vegetables in the prep cooler, and raw eggs stored over sliced onions in the bottom prep cooler within facility. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. Corrective Actions: Person in charge (PIC) rearranged food storage to avoid cross contamination.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed numerous containers holding condiments and sauces unlabeled with common name throughout facility kitchen, such as chili paste, salt, sugar, and ginger. 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. (C) Corrective Actions: PIC labeled containers with common name of food.

   Inspector’s full note +

   Code .04(4)(d)

   Observed numerous containers holding condiments and sauces unlabeled with common name throughout facility kitchen, such as chili paste, salt, sugar, and ginger. 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. (C) Corrective Actions: PIC labeled containers with common name of food.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Single-use article storage and use

   Item 14C ↗

   &3Observed multiple single-use containers of soy sauce and oil being stored on the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC stored single-use items 6" off floor in clean, dry location.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed multiple single-use containers of soy sauce and oil being stored on the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC stored single-use items 6" off floor in clean, dry location.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed a leak dripping over the prep table in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed a leak dripping over the prep table in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.

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