OCHD - Environmental Health

Facility Information

Name:	2 DRAGONS CUISINE	Map to Facility
Address:	301 N RIVER AVE
City:	HOLLAND
Phone:	616-392-5990

Inspection Information

Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).

Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here

02/27/2024 - FOLLOW-UP INSPECTION
	4-602.13 - CORE Violation Comments:The handles for the cooler doors are still dirty and have a sticky residue on them. All equipment must be cleaned often enough to limit the risk of accidental contamination. To correct: Clean the cooler doors more often.
01/11/2024 - ROUTINE INSPECTION
	3-501.17 - PRIORITY FOUNDATION Violation Comments:All items ready to eat food items prepared on 1-10 were date marked for 1-17. This is 8 days county the day of preparation. Ready-to-eat, potentially hazardous foods must be date marked for no more than 7 days (including the date the item was opened/prepared as day 1) to limit the growth of harmful bacteria such as listeria. Corrected on site: The person in charge changed the date mark for to 7 days.
	4-602.13 - CORE Violation Comments:The handles for the cooler doors are dirty and have a sticky residue on them. Non-food contact equipment surfaces must be cleaned often enough to limit the accumulation of soil, dirt, and residues that could be a source of contamination. To correct: Clean the cooler doors more often. This is a repeat violation, repeat violations may lead to enforcement.
	4-602.11 - CORE Violation Comments:The pop nozzles had a build up of residue on the inside of them. All non-potentially hazardous food contact surfaces, such and ice bins and pop nozzles, must be cleaned often enough to limit the build up of soil, dirt, and residue that could be a source of contamination. Corrected on site: The person in charge cleaned pop nozzles.
	4-302.14 - PRIORITY FOUNDATION Violation Comments:The facility does not have bleach test strips available to check concentration of sanitizer solution. All facilities must have testing kits for their sanitizer solution to ensure sanitizer solution concentration is adequate to destroy harmful pathogens. To correct: Acquire new test strips. A proof of correction is required for this violation.
06/13/2023 - ROUTINE INSPECTION
	7-102.11 - PRIORITY FOUNDATION Violation Comments:A spray bottle of chemical sanitizer was stored without a label next to the kitchen hand sink. All chemicals and toxic substances that stored in working containers must bear a label with the common name of the cleaner in order to prevent accidental contamination of food. Corrected on site: The person in charge emptied the bottle and retrained staff to label working chemical bottles with the common name of the chemical.
	4-602.13 - CORE Violation Comments:The storage shelf used to store clean dishes above the 3 compartment sink was dirty and had a build up of dust and debris on it. All non-food contact surfaces must be cleaned often enough to prevent a build up of dust and debris to limit accidental contamination of food contact surfaces. To correct: Clean the shelf above the 3-compartment sink. A proof of correction is required for this violation with in the next ten days.
	3-302.11 - PRIORITY Violation Comments:Raw chicken was being stored above raw whole beef in the 3 door reach in cooler. Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms. Corrected on site: The person in charge moved the chicken so that is was below the raw beef.
	3-304.12 - CORE Violation Comments:The handle for the rice scoop and the handle for the chopped garlic scoop were stored in the product. In use utensils used for dispensing food must be stored so that their handles are above the food to limit accidental contamination of food. Corrected on site: The person in charge re-orientated the scoops so their handles were out of the food and retrained staff.
11/21/2022 - ROUTINE INSPECTION
06/09/2022 - FOLLOW-UP INSPECTION
	3-501.14 - PRIORITY Violation Comments:Beef stew cooling in a large metal container in the standup cooler was at 69-70F. The person in charge stated it had begun cooling at 10am and temperature was taken by inspector at 2pm. Items in the cooler were holding at 37F. Potentially hazardous food that is cooled after being cooked must be cooled from 135F to 70F within two hours, and from 70F to 41F with in 4 hours. This is to prevent the growth of harmful bacteria that grow best between 135F and 41F. To correct: Cool potentially hazardous food within the proper time period. Immediate correction: Person in charge discarded stew.
	3-501.15 - PRIORITY FOUNDATION Violation Comments:Food was being cooled in large metal containers that reached 70F from 135F after 4 hours. This is not fast enough to reach the required time limit of 2 hours. The person in charge did use and ice bath, but her description of the process and the bowls used led the inspector to believe ice was not able to cover the entire container. Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins. To correct: Cool potentially hazardous foods using methods that are able to cool food within the required time limit.
	3-501.17 - PRIORITY FOUNDATION Violation Comments:Date marking has been added to all potentially hazardous foods kept over a day in refrigeration, however the time frame of this date marking was 8 days, not the required 7 days. This included the beef stew that was labeled 6-7-22 to 6-14-22. No food was beyond the 7 day time limit. Date marking must include the day the product was prepared in the 7 day time limit. This is to prevent the growth of Listeria monocytogenes. To correct: Change date marking system to include the day of preparation. Immediate correction: Date marks of prepared food was corrected. Food that was prepped the day of the inspection was mislabeled as 6-7 instead of 6-8.
	3-501.16 - PRIORITY Violation Comments:The front prep cooler was holding food at 47-48F. These items included: Shrimp 47F, chopped cabbage 47F, and calamari 47F. All potentially hazardous food that is held cold must be held below 41F to prevent the growth of harmful pathogens. To correct: Hold potentially hazardous food below 41F. Immediate correction: all potentially hazardous food in the cooler had only been held in the cooler for 1 hour according to the person in charge. All potentially hazardous food was moved to a cooler that was working properly.
	4-502.11 - CORE Violation Comments:The flip top cooler on the cook line was in disrepair and holding food at 47-48 degrees. Coolers and other equipment must be kept in good working order to maintain food at the proper temperature. To correct: Repair/adjust the cooler so that it holds food at or below 41F. Do not store potentially hazardous food in the cooler until it is repaired.
06/01/2022 - ROUTINE INSPECTION
	3-501.17 - PRIORITY FOUNDATION Violation Comments:The following potentially hazardous foods that were held cold and kept longer than a day had no date marking: cooked chicken for eggrolls, cooked veggies, onion sauce, half and half for tea. Potentially hazardous foods that are held cold must be date marked and then discarded after 7 days in order to prevent the growth of Listeria monocytogenes. Corrected on site: The person in charge date marked all potentially hazardous items and educated staff on proper date marking policy.
	3-302.11 - PRIORITY Violation Comments:In the two door cooler nearest to the freezer in the kitchen, raw beef was stored over raw vegetables and soaking rice. Food must be protected from cross contamination from raw animal foods by storing them properly when they are in the same piece of equipment. Beef must be placed below raw vegetables to prevent raw beef juice from falling on the raw vegetables. Corrected on site: The person in charge moved the raw beef so it was stored below the raw vegetables and retrained staff on proper placement of raw animal product.
	3-304.12 - CORE Violation Comments:The handles of the scoops for the rice and the MSG were in the product. When scoops are stored in non-potentially hazardous food they must be stored with the handles out of the food to prevent contamination by employees hands. Corrected on site: The person in charge placed new scoops in the rice and MSG and removed the old scoops.
	3-501.14 - PRIORITY Violation Comments:A house made sauce that was cooked with onions in it was at 88F after two hours of cooling. Potentially hazardous food that is cooked and cooled must be cooled from 135F to 70F with in 2 hours to prevent the growth of harmful bacteria. To correct: Properly cool all cooked sauces. Temporary correction: Onion sauce was discarded.
	3-501.13 - CORE Violation Comments:Raw marinated chicken was thawed on the counter during the lunch rush and had reached 51 degrees. Potentially hazardous raw animal product must be thawed using approved methods. This is to prevent uneven thawing that can lead to growth of harmful bacteria in the outer parts of the product. To correct: Thaw potentially hazardous food in a cooler, submerged in cold running water, in the microwave for immediate service, or as part of the cooking process. Temporary correction: Placed frozen and thawed chicken a cooler.
	3-501.15 - PRIORITY FOUNDATION Violation Comments:The following foods were cooled without using proper cooling methods: 1. A large batch of onion sauce was cooled in a 2-gallon metal pot and left on the counter for 1.5 hours to cool before being placed in the cooler. 2. Cooked Chow Mein noodles were cooled in an cold water bath until it reached 76F, and then was placed in a large plastic container and then covered. Potentially hazardous foods must be cooled using proper cooling methods such as cooling with the lids off, smaller portions, using ice/ ice wand, stirring frequently, using shallow metal pans, etc. The temperatures of potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and 70F to 41F within an additional 4 hours to limit the growth of harmful bacteria and toxins. To correct: Use approved methods to cool food so that it can meet cooling requirements. Temporary correction: Chow Mein was placed in several smaller metal containers and was able to cool from 76F to 61F in 30 minutes. This is fast enough to meet cooling requirements. Person in charge retrained staff in proper cooling methods.
	3-501.16 - PRIORITY Violation Comments:There were 2 instances of improper cold holding of potentially hazardous food: 1. Food in the prep cooler was holding between 43F and 46F, including the following: Shrimp 45F, chicken 46F, and beef 45F 2. Cut cabbage was held on the counter and was holding at 76F. Potentially hazardous food that is held cold must be held at or below 41F to prevent the growth of harmful pathogens. To correct: Hold potentially hazardous food below 41F when held cold. Temporary correction: Shrimp, beef, chicken, and cut cabbage were discarded.
	4-502.11 - CORE Violation Comments:The prep cooler was holding between 43F and 46F. Equipment must be maintained in good repair so that if functions properly. To correct: Repair or replace the prep cooler. Temporary correction: Do not hold potentially hazardous food in the cooler until it is fixed.
	5-402.11 - PRIORITY Violation Comments:There was no air break/gap for pop machine and the dish washer drainage lines. There must be an air break or backflow prevention for drain lines connected to equipment that holds food or food contact surfaces. This is to prevent the contamination of food and food contact surfaces in case of a backflow event. To correct: Put an air break/gap in the pop machine and dish washer drainage lines.
	3-302.12 - CORE Violation Comments:Various sauces and powders were stored in plastic tubs and not properly labeled. Labels were available in the restaurant but not placed on containers. Certain foods are difficult to identify or tell apart and can be mistakenly given to a customer if not properly labeled. This can lead to serious medical consequences do to allergens or other dietary requirements. To correct: Label the containers of sauces and powders.