Red Dragon
Permit ID: FD-14026
Permit Type: E & D
2160 N Alma School Rd Suite 114 Chandler 85224
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco - multiple personal open soda cans and energy drinks around cook line, prep area, and walk-in cooler. PIC discarded the beverages. Employee personal drinks should have a lid and straw to help prevent contamination issues.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - Raw chicken wings stored over raw beef in walk-in cooler. Raw shrimp stored over ready to eat items such as bucket of sauce without lid in walk-in cooler. PIC rearranged items appropriately. Store raw foods beneath ready to eat food items and reference the hierarchy chart for storing raw food items.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Food containers with food debris still on them shelved on the clean dishes rack. PIC had the dishes re-washed. Ensure dishes and other food equipment are cleaned to sight and touch.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Multiple TCS food items in front prep cooler closest to front counter holding at 46-55*F. PIC stated the food items had been placed in the cooler from the walk-in around 10:30 AM and were at 39-40*F at that time. PIC moved all TCS food items to the walk-in cooler and were found to be at 41*F or below about 40 minutes later. Maintain all TCS food items at 41*F or below. Utilize walk-in cooler if needed.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition - Cooked BBQ Pork found in walk-in cooler with datemark of 4/10. PIC stated the datemark was incorrect and the item was made about a little less than a week ago but could not remember exactly when. PIC voluntarily discarded the pork. Review datemarks and discard appropriate food items daily.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking - Multiple TCS food items inside walk-in cooler and front display cooler missing date marks that were made within the last 2-3 days and some with incorrect date marks. PIC added date marks to all food items requiring date marks. Ensure all TCS food items are labeled within 24 hours of preparation or opening of package.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment - Prep top cooler near front counter holding at 55*F. PIC will have cooler replaced/repaired within 10 business days prior to re-inspection.
Correct Prior To Reinspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation - Moist wiping cloths kept on counter tops and on side of sanitation bucket. PIC moved all moist wiping cloths inside sanitation bucket. Store all moist wiping cloths in sanitizer solution when not in use.
Corrected At Time Of Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves - Latex gloves being used for food handling. PIC removed gloves from facility and will purchase food grade gloves. Only use non-Latex food grade gloves for food handling.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe - Multiple TCS and non-TCS food items stored in walk-in cooler in plastic bags from grocery stores. PIC repackaged business food items in appropriate food containers and separated personal food items to their own area. Food shall be stored in appropriate food grade containers.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection - Mop sink had hose connected with spray nozzle attached. PIC removed spray nozzle from hose. Remove hose accessories after use to prevent backflow prevention failure.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 5 Priority, 2 Priority Foundation and 3 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #13, 3-302.11 (A1-2), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection conducted with RS 1119 No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
