GOLDEN PAVILION

Violations (6)

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm+ next to triple sink. Operator set up fresh solution at 100ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm+ next to triple sink. Operator set up fresh solution at 100ppm. **Corrected On-Site**

  High Priority

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying on top of cornstarch and salt in dry storage area. Operator removed scoops.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying on top of cornstarch and salt in dry storage area. Operator removed scoops. **Corrected On-Site**

  Basic

• 21-38-4Corrected on site

  Wiping cloth sanitizing solution stored on the floor next to triple sink . Operator placed on a shelf.

  Basic - Wiping cloth sanitizing solution stored on the floor next to triple sink . Operator placed on a shelf. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs 1:55 cooked 1:40 (94F-114F - Cooling); ribs 2:25 (91F-113F - Cooling) on prep table in kitchen. Ribs are stored in a deep bus bin. At this rate ribs will not reach 70F within 2. Hours. Operator placed ribs on a sheet pan in walk in cooler.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs 1:55 cooked 1:40 (94F-114F - Cooling); ribs 2:25 (91F-113F - Cooling) on prep table in kitchen. Ribs are stored in a deep bus bin. At this rate ribs will not reach 70F within 2. Hours. Operator placed ribs on a sheet pan in walk in cooler. **Corrective Action Taken**

  Intermediate

• 16-37-1

  No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.

  Intermediate - No chemical chlorine test kit provided when using sanitizer at three-compartment sink and wiping cloths container.

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and fried chicken prepared more than 24hours ago in walk in cooler not date marked. Operator date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls and fried chicken prepared more than 24hours ago in walk in cooler not date marked. Operator date marked. **Corrected On-Site**

  Intermediate