Inspection Report
Dragon Palace
13825 N 32ND ST PHOENIX AZ 85032
FD-02205
Food Establishment - Eating & Drinking
Food Routine Inspection
4/17/2024
Not Participating
1
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
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 raw chicken and raw pork with their blood being stored in the same container in the walk in cooler. Raw animal proteins must be separated during storage, preparation, holding. The PIC discarded the meats at the time of this inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and
Utensils. 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 plates and glassware that were ready for service to have grease and food deposits. The plated and glassware were rewashed at the time of this inspection. Ensure all food contact surfaces are kept clean to sight and touch.
Correct By: Corrected At Time Of Inspection
Violation #: 44
Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled
Comments:
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required
Observed bowls and plated being dried towel to dry equipment or utensils instead of air-drying. Using a cloth or towel shall not be used to dry equipment or utensils instead of air-drying. The PIC let the plates and bowls air dry before putting away.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.12, C: Cutting Surfaces
This violation refers to cutting surfaces shall be in good repair and maintained clean. Observed a wood cutting table use for multiple proteins to be significantly scratched and
and scored. The finish on the wood had worn off in places. Cutting surfaces which are not in good repair or easily cleanable shall be repaired or replaced. Discussed resealing or replacing the cutting board table top.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Core-4-501.18, C: Warewashing Equipment, Clean Solutions
Observed the in-use ware washing solution to contain meat and other food residue, leaving food particles on the wares. The wash, rinse, and sanitize solutions shall be maintained clean. Check water quality prior to using. If water is discolored or has food particles, drain and refill the machine before use. An employee cleaned the interion of the warewashing machine and replaced the ware washing solution at the time of tis inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed shelves, floors, and walls throughout the kitchen with covered with soil and food residue. Clean
nonfood contact surfaces in the kitchen.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection. Report emailed.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: DC - #47,Signer: Ken Chen
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.