DRAGON VALLEY EXPRESS

kitchen handsink clogged [CA]maintain handsinks in godd repair

pork, chicken and tofu in walk in cooler at 45F [CA]maintain perishable food under 41F

no probe thermometer [CA]obtain an accurate probe thermometer

ambient temperature in door prep table cooler at 58F, no peishable food stored. [CA]maintain equipments in good repair

no food handler's card [CA]obtain food handler's card for all food preparer

serving steamers being used before reaching holding temperature of 135F. bambu shoot in steamer starting from 120F to 140F during inspection

several wiping clothes on cutting boards [CA]maintain wiping clothes in sanitizing solution

1. Found unused/old equipment in the back alley. [CA]- The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Found holes in the walls and ceiling near the water heater [CA] - Seal all holes and openings to less than 1/4 inch to prevent vermin entry.

1. Observed two burner stoved partially stick out of the rear hood [CA]- All cooking equipment shall be completely under the hood within minimum 6 inch overhang. 2. Observed gap between hood filters at the rear hood. Both hoods observed with heavy grease accumulation. [CA] - Obtain new filter or approved filler to eliminate all gaps in the hood ventilation system. Observed fans in walk in cooler are missing covers [CA] - Provide approved covers to the fans in the walk in cooler

1. Observed cracked/missing floor tiles near kitchen entrance [CA] - Flooring shall be in good repair. Replace tiles 2. Observed some textured ceiling panels above the front prep area/steam table [CA] - Ceiling panels shall be smooth, durable, nonabsorbent and easily cleanable in prep areas. Replace with smooth panels

Found brown accumulation on the inside of the mop sink and in various areas, such as shelving and corners of floors. [CA] All nonfood contact surfaces of utensils and equipment shall be clean.

There are broken floor tiles in front of the walk in cooler, three compartment sink, mop sink, and back of house cook line. [CA] Walls and/or floors in food preparation area shall be kept clean an din good repair.

Food in the walk in cooler was found stored on the floor and unorganized. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Facility is missing the placard issued from this department. [CA] The placard shall not be defaced, marred, camouflaged, or removed.

In the back premises of the facility there are a fryer and ice machine being stored. Per Fei, they no longer work and are not needed for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In the back of house area, at the prep table, cooked pig feet were found in a large bowl and measured at 61°F. Per Fei, he took them out of the walk in cooler for his co worker to cook 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above.\ [COS] Fei placed the pig feet back into the walk in cooler to rapidly cool as his coworker was not to arrive for another hour.

There is no hot water in the facility. Water measured between 69-73°F throughout the different plumbing fixtures in the facility. [CA] Ensure hot water heater is operable and maintained in good repair at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Fei checked the water heater and saw that it was off and turned it back on. Note: Per Fei, the water heater turns off occasionally. Ensure to maintain the water heater in good repair.

In the back of house cookline, there is a two stock pot burner that is out of the exhaust ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. The filters of the exhaust hood in the back of house cookline have an accumulation of grease and grime. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

1. In the back of house hand wash station, there was no soap or paper towels in the dispensers. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. [SA] Staff provided a pump bottle of soap and roll of paper towels for use. 2. In the back of house area, at the only hand wash station, the drain pipe is in disrepair causing all of the waste water to drain onto the floor. [CA] All food facilities shall provide an operable handwashing station. Repair the hand sink within 24 hours. [SA] Staff will wash their hands in the first compartment of the three compartment sink while the hand sink is repaired. Failure to do so will result in closure.

1. Facility has a non-ANSI approved microwave in the back of house area. 2. Facility has a non-ANSI approved plastic lid machine to seal containers. Per Fei, the machine is from Taiwan. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. The fan guards of the walk in cooler are missing. [CA] Ensure all equipment is maintained clean and in good repair. Provide fan guards.

The Environmental Health Permit was not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.