The last inspection date is July 29, 2015. The food service type is Food Service Establishment - Food Service Establishment. The registered business location is at 1003 Little Britain Road, New Windsor, NY 12553. Corrected by opening and voluntarily discarding.New Dragon City (NYS Health Operation # 602679) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). can of oyster flavor sauce severely dented along the bottom seam and stored with acceptable stock. No violation noted during this evaluation. Corrected-placed in cooler, instruction given.

2 quarts fried rice on counter at 48F, less than 2 hours. Miscellaneous, Economic Violation, Choking Poster, Training.Īpprox.Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).Improper use and storage of clean, sanitized equipment and utensils.Hot, cold running water not provided, pressure inadequate.Harborage areas available for rodents, insects and other vermin Effective measures not used to control entrance (rodent-, insect-proof contruction).Improper storage of cleaning equipment, linens, laundry unacceptable.

Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.

Tobacco is used eating, drinking in food preparation, dishwashing food storage areas.

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).

Non food contact surfaces of equipment not clean.

Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.

Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.

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