Dragon Pit Bbq

Year by year

Inspections

1. Mar 20, 2026 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer concentration in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Dishes will be washed manually in three compartment sink.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Veggies in prep cooler observed to be piled over the rim exposing the food to the corners and lid of the prep cooler.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination.

     Code 3-305.11 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Bottom of tall 2 door Atosa cooler observed to be soiled with liquid from raw beef packages.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOOR CARPETING - RESTRICTIONS

     Carpet rug observed at warewashing station.

     Correction: Remove carpet rug.

     Code 6-201.14 (A)

2. Jun 6, 2025 Routine · 3 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked greens in Atosa 2-door cooler were observed to be 60°F and have not cooled to 41°F within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: The cooked greens were discarded.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     1. Mac and cheese on the counter is cold held at 60°F 2. Raw chicken on the counter is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: The mac and cheese was discarded, the raw chicken was put on ice, the potatoes and shredded cheese were out for prep but were placed back in the cooler. Action Taken: Mac and cheese was discarded during inspection. Chicken was placed under refrigeration.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Chicken and brisket in the Atosa 2-door cooler were not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for the cooked greens and the cooked chicken in the Atosa 2-door cooler. The cooked greens and the cooked chicken were observed to be cooling in deep pans >2 in deep.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Disclosure statement is missing on the menu from egg dishes that may be served raw or undercooked.

     Correction: Properly identify those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Use the 3 compartment sink to sanitize dishes until the warewashing machine is fixed.

     Code 4-204.117 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on the counter and under the stove.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Sep 30, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

4. Sep 17, 2024 Pre-inspection · 1 priority foundation, 6 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice machine interior observed to be soiled

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Caulk is deteriorating behind sinks at the bar.

     Correction: Seal sinks to walls to prevent spillage or seepage behind equipment.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Bar 3 door True cooler observed at 78 degrees F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS

     Carbon dioxide tanks observed not securely chained to the wall.

     Correction: Carbon dioxide tanks should be secured to the wall to prevent a tank from tipping.

     Code 4-501.11 (D)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Threshold missing at entrance to restroom. 2. Observed some areas of kitchen floor that need repair to make it smooth and easily cleanable. 3. Base coving observed coming away from wall under the hood near fryers. 4. Wood shelving used to store catering and single-service items. 5. Cement floor in basement is not easily cleanable.

     Correction: 1. Replace threshold at entrance to restroom. 2. Repair kitchen floor to a condition that is smooth and easily cleanable. 3. Repair base coving so that it is secure to the wall and floor. 4. Seal wood shelving used to store catering and single-service items. 5. Seal cement floor under and around any areas of the basement where storage is used for food operations. Repair area or replace with approv

     Code 6-101.11

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity under the hood is less than 50 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor in the kitchen area is soiled.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12