TWIN DRAGON RESTUARANT

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area- employee handled raw shrimp with gloves on than proceeds to handle clean dishes and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cook line handwashing sink blocked by cardboard- operator removed. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink- operator provided. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ding R Li 1212/05/25 Corrected On-Site Warning

Basic - Dead roaches on premises. At kitchen dry storage closet - approximately 3 dead roaches on the floor - operator removed and sanitized area. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Throughout Kitchen area and dining room area underneath dinning room tables. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler- unwashed mushrooms stored over bean sprouts - operator removed. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used broom to sweep floor at cook line and touched clean food containers without washing hands; educated; washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Observed approximately 4 live flies landing on garbage can at dishwasher and food container at cook line; as per operator back door left opened. Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live reach in lady's bathroom Operator cleaned area; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Roach excrement and/or droppings present. Observed 2 roach droppings on the window ledge at cook line 3 roaches droppings at cook line 2 roaches droppings at servers area adjacent to 1 dropping in lady's bathroom Operator cleaned areas Corrective Action Taken Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (49F - Cold Holding); fried rice (51F - Cold Holding); cooked chicken (49F - Cold Holding); cooked pork (49F - Cold Holding)in walk-in cooler; foods overstocked container not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer Corrective Action Taken Warning

Basic - Dead roaches on premises. Observed approximately 5 dead roaches at cook line under equipment 4 dead roaches at servers area adjacent to kitchen Operator cleaned areas; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Floor soiled/has accumulation of debris- dining room and throughout the kitchen

Basic - Food not stored at least 6 inches off of the floor- numerous food containers stored on shelving racks not six inches off the floor inside walk-in cooler; Advised to store properly Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- walk-in cooler and reach in at cook line Repeat Violation

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine 0 ppm. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize dishes until dishmachine is and functioning properly.

High Priority - Employee washed hands with no soap. Employee handled soiled dishes, then washed hands without using soap. Advised operator of proper handwashing. Employee washed hands properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At kitchen, 8 live roaches on prep table, crawling underneath prep table, underneath refrigerator, at cook line where orders are placed, at dish machine area, on floor underneath floor mat

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, Employee sneezed, used cloth for nose with gloves on, then rinsed hands at hand sink with gloves on. Did not change gloves. Advised operator of proper handwashing. Employee removed gloves, washed hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at prep sink, other than designated hand sink. Advised operator of proper handwashing. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty bucket. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. At kitchen, prep table 4 dead roaches, At cook line, 7 dead roaches under stove, 1 dead roach at dish area at floor drain

Basic - Food stored on floor. At walk in freezer, raw chicken stored on floor. Advised operator of proper storage. Operator placed item onto shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in cooler interior soiled with food debris.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server handled dirty dishes then proceeded to grab clean plates/entrees without washing hands. Advised operator of proper hand washing. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat, then put it back on and proceeded to prepare food without washing hands. Advised operator of proper handwashing. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stuffed trash into garbage can then proceed to grab clean in use equipment without washing hands. Advised operator of proper hand washing. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen, employee came in kitchen from outside, then proceeded to dip bare hands into oyster sauce without washing hands and no approved AOP. See stop sale

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used tobacco, returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing. Warning

High Priority - Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper hand washing. Warning

High Priority - Live, small flying insects found Approximately 6 small flying insects in dish area, landing on soiled bucket and pipes. Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At kitchen, use of cloth napkins used as food liner for cooked egg rolls. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dish machine area, household pesticides stored on shelf. Raid and Gentrol. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oyster sauce.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Advised operator of proper hand washing. Warning

Basic - Food stored on floor. At kitchen, plastic bottles of beverages stored on floor. Warning

Basic - Stored food not covered. At walk in cooler, several ready to eat food items, cooked chicken, rehydrated noodles, cooked rice stored uncovered. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted. Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet. Repeat Violation Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, Employee went outside then came back inside and began preparing food, touching clean plates without washing hands. Advised operator of proper handwashing. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler, raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked pasta (49F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 3 hours. Advised operator of proper cold holding. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw beef (69F - Cooling)@2:56 since 2:30, 63F @3:50; at the current rate, item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto product to fascilitate cooling. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, equipment handles visibly soiled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Hole in or other damage to wall. At dish area, hole in wall. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. Several knives stored in between soiled equipment. Warning

Basic - Mop sink or curbed cleaning facility provided at establishment is blocked by debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline, stove visibly soiled with grease, food debris. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cookline, reach in cooler. Soiled with food debris. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt. Warning

Basic - Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then proceeded to prepare food without washing hands. Advised operator of proper handwashing. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee smoked cigarette, returned to kitchen with out properly washing hands. Operator advised employee to wash hands properly. Corrected On-Site Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At kitchen dish area, cans of household pesticide on shelf. Operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked pasta (55F - Cold Holding)not prepared or portioned today. Operator stated products out of temperature approximately 1 1/2 hours. Operator placed products into walk in for quick chill. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwashing sink covered with Saran Wrap, not accessible for proper handwashing. Operator removed Saran Wrap. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. At kitchen, dry storage, dish area, floors visibly soiled with dirt and debris. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, dirt, debris, oil stains on floor under fryer. Repeat Violation Warning

High Priority - Cloth napkins in direct contact with wontons, cooked duck in direct contact with rusted shelf at walk in cooler. Operator stored all products properly. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Flying insects, approximately 8-10 by dish area landing on clean pots. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground chicken over raw steak walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler. ; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. ; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler. ; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed Foam sealant stored over clean dishes by dish machine. Operator stored properly. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler cook line: cooked egg noodles (45F - Cooling) at 12:45 since 11:30 - 45F 1:45 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener with mold like substance on blade. Advised operator to clean can opener. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed linen napkin, dust and debris in hand wash sink at cook line. Operator removed linen and debris. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection. Warning

Intermediate - No soap provided at handwash sink. No soap at men's restroom and cook line. Operator provided soap. Corrected On-Site Warning

Basic - Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant. Corrective Action Taken Admin Complaint

Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line. Warning

Basic - Wood food-contact surface not properly sealed. Observed Clean buckets stored on wood at dish drying rack. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls stored in card board box at flip top cooler by cookline- operator removed. Egg rolls and Krab Rangoon stored in card board boxes in walk in cooler- operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area by flip top cooler on cookline- raw shell egg 85-86F- cold holding- operator states out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dish machine area- Chicken 74-75F- cold holding - operator states out of temperature for 45 minutes- operator placed in walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by cookline- egg drop soup- 89-100F- hot holding- operator states left out for 45 minutes- operator placed on stove to be reheated. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by giant fan at cookline- operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container of sugar with cup inside at dry storage- operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over dumplings in walk in cooler operator removed. Corrected On-Site

Basic - Food stored on floor. Containers - with Beef, raw seed sprouts, and soy sauce stored on floor in walk in cooler- operator moved off floor. Container of rice stored on floor in dry storage - operator moved off floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top cooler and steam table counter at cookline- operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Handwash sink by cookline soiled with build up of black debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Egg rolls, Krab rangoon, and raw bean sprouts, not covered in walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled at dry storage- operator labeled. Corrected On-Site Repeat Violation