Maricopa County, AZ

Dragon Express

Permit ID: FD-14028

Permit Type: E & D

1125 W Baseline Rd Suite 1 Mesa 85210

*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.
Grade
Priority Violation *
Cutting Edge Participant
D
9

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----REPEAT VIOLATION. Observed employee handling raw chicken with over glove, remove it with other hand then handle fryer equipment without removing gloves and washing hands. Employee washed hands at the time of inspection. Hands must be washed immediately after handling raw animal products and before handling ready-to-eat foods, equipment, utensils and single service items.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----Observed employee cutting lettuce bare handed. Lettuce was being cut for garnish that comes in direct contact with crab puffs. Employee discarded lettuce, and donned gloves at the time of inspection. Bare hand contact must be prevented with ready-to-eat foods by using gloves or other utensils to prevent contamination.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.-----Observed employee using tongs to handle raw chicken then use same tongs to handle raw shrimp. Employee cooked shrimp to 165 *F at the time of inspection. Person in charge provided tongs for shrimp. Raw animal products should be handled and stored separately so cross contamination does not occur. PRIORITY VIOLATION-MCEHC Chap. 8, Sec. 2, Reg. 5, P: Gloves, Use Limitation; Limited to One Task. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.-----REPEAT VIOLATION. Observed single-service gloves being stored in wonton container and dry breading mixture. Employees were observed donning these gloves over their worn gloves when handling these foods then replacing the glove in contact with the food items. Gloves were discarded at the time of inspection. Single-service gloves are for one use and must be discarded after use to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed knife with caked on food debris being stored with clean knives. Knife was not in use at the time of inspection. Discussed proper warewashing frequency with the person in charge. Food contact surfaces with TCS foods must be washed at least every 4 hours and stored clean to sight and touch to prevent bacterial growth.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Observed cooked noodles at 49 *F in deep plastic, covered container in walk-in cooler. Noodles had been made the day before and were discarded at the time of inspection. Hot foods must be cooled from 135-70 *F within 2 hours and from 70-41 *F within 4 hours (6 hours total). Proper cooling should be conducted in shallow, metal containers (no more than 4 inches deep) and left to cool uncovered in walk-in or freezer. Fried egg rolls were observed on baking sheets on speed rack in kitchen at 78 *F. Person in charge stated they had been cooked at 3:00 pm, 2.5 hours prior to the start of the inspection. Egg rolls were discarded at the time of inspection. Ambient air cooling is not approved because foods cannot rapidly cool at ambient temperatures. Foods may be rested for no more than 10 minutes prior to placing in walk-in cooler to ensure rapid uniform cooling.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.-----Observed cooked broccoli at 82 *F on container on counter. Person in charge reheated to 165 *F at the time of inspection. Hot foods must be maintained at 135 *F or higher to prevent bacterial growth.
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. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.-----Observed bean sprouts (64 *F), cabbage (52 *F) and lettuce (52 *F) on counter. Person in charge moved to walk-in cooler at the time of inspection. TCS foods must be maintained at 41 *F or below to prevent bacterial growth.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Observed date marked items in walk-in cooler with day stickers but no dates. Person in charge dated at the time of inspection. Products should be properly date marked with prep/make date and discard date to ensure they are used or sold within 7 days to control for listeria growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-208.11 (B), P: Storage-First Aid Supplies; Storage-----Observed Tums, first aid kit and lotion bottle stored on shelf with seasonings and above prep table. Person in charge moved items to office at the time of inspection. First aid supplies may not be stored with or above food, food contact surfaces, equipment, utensils or single-service items to prevent contamination.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination-----Observed handwashing sink installed touching food prep sink and less than 3 inches from cooling rack with egg rolls. No splash guards were installed at this sink. Person in charge will have splash guards installed on both sides of the sink to prevent contamination of food during handwashing. Splash guards are required to be installed if food/equipment storage or preparation occur within 24 inches from any handwashing or warewashing sink or mechanical dishwasher.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-202.16, C: Nonfood-Contact Surfaces-----Observed fork and wok scoop handles with cracked, split and splintering wooden handles. Utensils were discarded at the time of inspection. Non-food contact surfaces must be designed to be smooth and easily cleanable and free from unnecessary cracks or protrusions. Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed wooden bowls with cracked and chipped rims being used in contact with raw animal foods. Bowls were discarded at the time of inspection. Recommended replacing wooden bowls with stainless steel for better durability and cleanability.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions-----Observed large amount of water pooling on floor underneath handwashing and prep sinks. Person in charge stated that when 3 compartment sink is drained too quickly, it exceeds the floor drain's capacity and overflows into this area. Person in charge will have water cleaned up and re-train employees to properly drain the 3 compartment sink to prevent overflow.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 9 Priority, 2 Priority Foundation and 3 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [6], [2-301.14], and # [13], [Chap. 8, Sec. 2, Reg. 5] 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. Person in charge declined to schedule AMC Intervention Visit at the time of inspection. Inspection review notice provided at the time of inspection. Report emailed. Inspection conducted with Chinese liaison (RS 1191) who can be reached at (602) 527-1635 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.