DRAGONFLY OF DORAL

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. Observed chlorine sanitizer at 0ppm at dish machines located at kitchen and bar area. Warning

High Priority - Displayed food not properly protected from contamination. Observed front counter display cooler used to store raw fish at sushi prep area, lacking adequate sneezeguards or other proper protection from customers seated in front of prep area. Warning

High Priority - Food with mold-like growth. See stop sale. Observed heavy mold-like growth on tuna lions, stored in walk in cooler. As per Manager, tuna is being cured, with no approved process submitted to the Division. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel covering a container of sliced avocados at front prep area. Manager began to remove paper towel. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish/corvina individual portioned stored over boa buns in reach in freezer across from cookline. Observed raw fish/amberjack over packages of bread inside reach in cooler at front prep area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mayonnaise w/ fresh garlic (59F - Cold Holding) salmon roe (46F - Cold Holding) located at cooler used at front sushi prep area, less than 4 hours, advised to submerge food items in ice for rapid cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (104F - Hot Holding); tempura shrimp (101F - Hot Holding) located at front sushi prep area. Discussed TPHC procedures with Manager, food items were discarded. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times, blocked by large beer kegs near walk in cooler used to store liquor. Manager removed kegs blocking handwash sink. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at coffee area used as a dump sink. Warning

Intermediate - Hot water supply not maintained throughout restaurant establishment. Observed water with a temperature of least 85 degrees Fahrenheit not provided at all handwash sinks throughout restaurant establishment. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached eggs and sunny side eggs offered or combined with food items offered on menu, not identified with an asterisk or symbol indicating menu items are covered by the consumer advisory. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging for cooked food items, sous vide of raw shell eggs, not fully cooked and curing of tuna with no HACCP plan. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area. Repeat Violation Warning

Basic - Cardboard used to line nonfood-contact shelves located on storage shelves used to store kitchen equipment, across from dish machine. Warning

Basic - Ceiling tile missing above handwash sink near cookline. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled air vent above coffee station. Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed large metal pot stored under counter near front prep area, near containers of sushi rice. Warning

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a tray of oysters inside walk in cooler. Manager instructed employee to remove wiping cloths. Corrective Action Taken Warning

Basic - Covered waste receptacle not provided in unisex bathroom used by food employees located at upstairs storage area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee personal pair of shoes/sneakers stored on shelf next to kitchen equipment. Manager removed shoes from prep area. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed handheld juice squeezer with peeled and non smooth surface, located on kitchen prep counter. Observed panel of dish machine in disrepair, not keeping water from leaking onto floor. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large wooden bowl used to prepare sushi rice heavily soiled with an accumulation of black/green mold-like substance, stored near front counter area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 110F, next to flat top grill. Observed spoon used to dispense rice stored in standing water at 70F next to rice warmer. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine located at kitchen dish machine. Warning

Basic - Insect control device installed over food preparation area, plugged into wall outlet above prep counter. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of kitchen ovens at cookline soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled curtains at kitchen entrance. Observed food debris in between kitchen equipment at cookline. Observed soiled fan covers inside walk in cooler. Repeat Violation Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface located at front prep area near miso soup prep station. Repeat Violation Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment using a reduced oxygen method to package cooked food items such as, pork belly, pork and octopus not properly labeled with the production time and date, all items stored in cooler units. Warning

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

Basic - Water leaking from pipe and/or faucet/handle located under handwash sink at coffee station, as per plastic container used to catch dripping water. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of tempura flakes, flour, cornstarch and panko bread crumbs not identified stored near cookline. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu at 54F located by the front counter. As per chef less than 4 hours. Chef added more ice to rapidly cool food item. Observed cheese in the reach in cooler at 45F, as per chef less than 4 hours. Chef placed cheese into reach in cooler for rapid cooling. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh oysters, last date served not marked on tags. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled interior of front counter reach in coolers near miso soup. Observed soiled soda nozzles at bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at drink wait station. Chef provided paper towel. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator provided form, but not signed by employees. Discussed proper production with Operator. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various food items inside reach in coolers prepared from the previous day, not date marked. Chef began date marking all food containers. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice chute at back kitchen ice machine soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside of Dashi sauce located at front counter reach in cooler. Chef removed bowl from container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the time of the inspection observed ceiling tile soiled by 3 compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets not inverted. Manager inverted the containers. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable located preparation area.

Basic - Equipment and utensils not properly air-dried - wet nesting. At the time of the inspection observed wet nesting on containers by the ware washing area.

Basic - Light shield damaged/in disrepair. At the time of the inspection observed light shield damaged by the walk in cooler used to store produce.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in the walk in cooler soiled. Observed storage shelves soiled. Observed walk in cooler shelves soiled. Observed hand sink by the 3 compartment sink soiled. Observed food debris on gasket at the reach in coolers at front prep area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler by the front counter rusted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wiping cloth stored on preparation table near walk in cooler used to store produce.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in a water temperature of 81°F. The manager poured out the water. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter. The chef brought towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at the front counter area. The chef brought soap. Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the front counter reach in cooler gaskets soiled. The chef cleaned it.. Observed the hood filters soiled. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the ice machine.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a scoop in water temperature 80°F. The manager poured out the water. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the preparation area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); pork dumplings (54F - Cold Holding. As per the manager the items were there for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); pork dumplings (54F - Cold Holding. As per the manager the items were there for more than 4 hours.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some marked and others not marked.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed trays in the sink in the service station. The manager removed the items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the preparation area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted. The manager inverted the items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the front room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the cook line.

Basic - Old labels stuck to food containers after cleaning. Observed in the ware wash area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed a few squeeze bottles not labeled at the cook line.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. During the time of inspection observed approximately around 5+ live small flying insects flying around the bar area, landing on the counter windows and floor. - From follow-up inspection 2022-01-04: During the callback inspection observed approximately 6 live small flying insects flying in the bar area all around dink mix, landing on the floor and windows. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in coolers along the cooke line observed pork, shrimp, beef dumplings (47-56 - Cold Holding); cooked beef (51 - Cold Holding); cooked pork (52 - Cold Holding); cooked noodles (45 - Cold Holding); crab meat (47 - Cold Holding); raw beef (48 - Cold Holding); sushi (50 - Cold Holding); cooked beef (50 - Cold Holding); cooked pork (47 - Cold Holding); shrimps (48 - Cold Holding); crabs (52 - Cold Holding); cooked chicken (48 - Cold Holding); as per person in charge and chef for less than 4 hours. Employee moving food to the walk in cooler for a rapid cool. Reach in cooler at front counter at rabatta station raw beef (45 - Cold Holding); raw beef (46 - Cold Holding); raw fish (46 - Cold Holding), as per employee for less than 4 hours. Employee placing all food in ice for a rapid cool. Corrective Action Taken - From follow-up inspection 2022-01-04: During the callback inspection observed at front counter in containers with ice raw fish (47- Cold Holding); cut lettuce (48 F - Cold Holding); baby octopus (51 - Cold Holding); raw fish (55 - Cold Holding). In reach in cooler at cook line observed Breaded chicken (53 - Cold Holding); pork belly (52 - Cold Holding), as per manager for less than 4 hours. Manager had employee place all food in walk in cooler for a rapid cool. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler along cook line not maintaining minimum cold holding temperature. Observed reach in cooler minimum internal temperature of 49F. Person in charge states that they are aware that these units are not properly working. - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays, reach in cooler gaskets slimy, all reach in cooler gaskets at front line. - From follow-up inspection 2022-01-04: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in front of the fryer at cook line. - From follow-up inspection 2022-01-04: During the callback inspection served standing water in reach in cooler located at front counter. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. - From follow-up inspection 2022-01-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2022-01-03: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. At Grill station Reach in cooler door in disrepair. Repeat Violation - From follow-up inspection 2022-01-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-01-03: Time Extended