NEW DRAGON CHINESE RESTAURANT Inspection – October 24, 2024

High Priority 1

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken skewers stored over shell eggs.

Intermediate 2

#7Intermediate27-19-4

Intermediate – Handwash sink does not have enough water pressure to properly wash hands. In restroom, handwash sink hot water lacks pressure to properly wash hands.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler at cook line, chicken cooked yesterday and ribs cooked two days prior, not dated.

Basic 5

#1Basic14-11-5

Basic – Equipment in poor repair. At cookline, two reach-in cooler gaskets torn.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. In walk-in freezer, bustub of wings stored on top of egg flat cardboard.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets have black stains. At back storage area, exterior of bulk flour/starch containers soiled. **Repeat Violation**

Repeat Violation

#4Basic25-32-4

Basic – Reuse of single-service or single-use articles. Across from cook line, cardboard boxes reused for bags and plastic utensils.

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. At prep area, 3 bags of cooked pork on speed rack thawing at room temperature. Operator moved to walk-in cooler. **Corrected On-Site**

Corrected On-Site

Florida Food Watch