Dragon Valley Express

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

kitchen handsink clogged [CA]maintain handsinks in godd repair

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

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

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Thermometers provided, accurate

Inspector’s notes

no probe thermometer [CA]obtain an accurate probe thermometer

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

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

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

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

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

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

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

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.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

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

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Placard properly displayed/posted

Inspector’s notes

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

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

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 plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hot and cold water available

Inspector’s notes

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 plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

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.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Signs posted; last inspection report available

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.