GOLDEN PAVILION

Violations (12)

• 22-41-4CriticalRepeatCorrected on site

  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. Dishwasher (Chlorine 0ppm) ran machine multiple times Dishwasher (Chlorine 50ppm).

  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. Dishwasher (Chlorine 0ppm) ran machine multiple times Dishwasher (Chlorine 50ppm). **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands handled container of fried rice and clean utensils, discussed with operator who educated employee and washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and without washing hands handled container of fried rice and clean utensils, discussed with operator who educated employee and washed hands. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above chicken stock, discussed with operator who corrected storage of products.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored above chicken stock, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken feet stored above boxes of shrimp, discussed with operator who corrected storage of products.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken feet stored above boxes of shrimp, discussed with operator who corrected storage of products. **Corrected On-Site**

  High Priority

• 28-26-5CriticalCorrected on site

  Sewage/wastewater backing up through floor drains. Water backing up from floor drain in middle of kitchen, discussed with operator who unclogged floor drain, ran water at all sinks water draining properly.

  High Priority - Sewage/wastewater backing up through floor drains. Water backing up from floor drain in middle of kitchen, discussed with operator who unclogged floor drain, ran water at all sinks water draining properly. **Corrected On-Site**

  High Priority

• 11-03-5

  Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.

  Intermediate

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy of big 6 poster to operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy of big 6 poster to operator.

  Intermediate

• 11-27-4

  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. Emailed copy of clean up poster to operator.

  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. Emailed copy of clean up poster to operator.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen plastic wrapped tubs of cooked dumplings (80F - Cooling) at 11:10 since 11:05 to 83F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who removed plastic wrap and placed product in walk in cooler to chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen plastic wrapped tubs of cooked dumplings (80F - Cooling) at 11:10 since 11:05 to 83F at 11:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who removed plastic wrap and placed product in walk in cooler to chill. **Corrective Action Taken**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store ladles, discussed with operator who removed ladles.

  Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store ladles, discussed with operator who removed ladles. **Corrected On-Site**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink. At hand washing sink in back of kitchen, discussed with operator who provided soap.

  Intermediate - No soap provided at handwash sink. At hand washing sink in back of kitchen, discussed with operator who provided soap. **Corrected On-Site**

  Intermediate

• 05-03-4

  Probe thermometer not within the intended measuring range of use. Probe thermometer not functioning, discussed with operator to repair or replace.

  Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer not functioning, discussed with operator to repair or replace.

  Intermediate