588 Miamisburg-Centerville Road, Dayton
Date of inspection: Oct. 26
Violations: Observed coleslaw, portioned grilled chicken, and multiple portioned sauces and dressings not supplied with proper datemarking. Ensure foods, prepared in facility and held for longer than 24 hours, are datemarked with a prep or a discard date in order to limit the growth of bacteria. Foods shall be discarded no longer than 7 days after prep date, prep date day one.
Observed storage rack, where large canned foods are stored, with build-up of food residue. Ensure rack is cleaned more frequently and maintained in order to prevent build-up.
Observed spray bottle, on prep table, not properly labeled. Ensure working spray bottles are labeled with name of contents in order to prevent contamination.
Comments: Spoke with PIC concerning proper food storage. Foods shall be stored as follows:
- Ready-to-eat foods (TOP)
- Seafoods
- Whole muscle meats (steaks, loins, roasts)
- Ground meats
- Raw poultry (BOTTOM)
Observed multiple flying pests at bar, around handsink. PIC informed that facility is working with a licensed pest control operator to aid in removal.
PIC explained that bar, ceilings, and walk-in coolers are being remodeled in February of 2017. PIC was informed to ensure Public Health-Dayton & Montgomery County Plans Examiner Exis contacted to discuss plans and schedule possible inspections (937-225-4460, ask for Cindy Jones).
Observed handsinks supplied with soap, hot water, and paper towels.
Observed quaternary ammonia tablets available for use at three compartment sink. Minimum level of 200 ppm.
Temperatures:
- Raw chicken- Prep- 44.5F
- Raw marinated chicken- CH- 40.0F
- Blue cheese dressing- CH- 38.0F
- Grilled chicken- CH- 40.8F
- Pizza sauce- CH- 40.5F
Dragon 1
407 Miamisburg-Centerville Road, Dayton
Date of inspection: Oct. 27
Violations: Observed absorbent paper being used (in storage pans) under cooked General Tso’s and Sweet and Sour Chicken. Ensure absorbent material do not come into contact with stored food so that contamination is prevented. Each food item was cooked and then will be re-heated in fryer or wok. PIC was informed to ensure each are re-heated to a minimum internal temperature of 165.0F.
Observed multiple containers of foods not supplied with proper datemarking. Ensure foods, prepared in facility and held for longer than 24 hours, are datemarked with a prep or a discard date in order to limit the growth of bacteria.
- Cooked chicken in walk0in cooler
- Pot stickers in prep cooler
- Chicken wings and egg rolls in display cooler
Foods shall be discarded no longer than 7 days after prep date, prep date is day one.
Observed build-up of food residue on wok shelving, next to fryers. Ensure shelving is cleaned more frequently and maintained so that it is free of build-up.
Observed build-up of food residue on floors under fryers. Ensure floors are cleaned more frequently and maintained so that they are free of build-up.
Observed dead pests on floor in employee bathroom. Ensure dead pests are cleaned and floors are maintained clean so that build-up is prevented.
Comments: Spoke with PIC concerning painted wood shelving where dry goods are stored. PIC was informed that shelving needs to be repainted. Shelving shall be smooth and easily cleanable.
PIC was informed to ensure all bulk containers of food, including small containers of nuts and seeds, are labeled with name of contents in English.
Observed handsinks supplied with soap, hot water, and paper towels.
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