GOLDEN CHINA

Certified Food Protection Manager / Food Handler Certification

Observed employee with an expired food handler certification. Corrective Actions: Must have food handling employees with current and valid food handler certifications.

Certified Food Protection Manager / Food Handler Certification

Observed no certified food manager on site during the time of inspection. Corrective Actions: Must have a certified food manager on site at all times.

Procedures for responding to vomiting and diarrheal events

Obserbed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

Adequate hand washing facilities supplied and accessible

Observed no hand washing signage at the designated hand sink that is located across the wok station. Corrective Actions: Must provide proper hand washing signage at all designated hand sinks.

Food in good condition, safe and unadulterated

Observed an employee drop broccoli on the floor then pick up and place back on the counter with other fresh broccoli on the prep table near the 3-compartment sink. Corrective Actions: Must keep food in good condition and safe. Employee discarded broccoli at the time of inspection.

Food separated and protected

Observed raw beef, raw shrimp, and raw eggs stored above ready to eat produce in the walk in cooler. Corrective Actions: Must properly store raw food items.

Food-contact surfaces: cleaned & sanitized

Observed a cutting board that is used to actively cut broccoli on near the 3-compartment sink not cleans and sanitized after a personal cell phone was removed from the cutting board. Corrective Actions: Must clean and sanitize all food contact surfaces.

Proper cooling time and temperatures

Observed no cooling logs being kept for the partially cooking and chilling of chicken and battered chicken. Corrective Actions: Must keep proper cooling records when cooking food items then proceeding to chill.

Proper cold holding temperatures

Observed egg wash maintaining a cold holding temperature of 68F on the wok cart for an unknown amount of time. Corrective Actions: Must cold hold at 41F or below. Employee discarded egg wash at the time of inspection.

Proper cold holding temperatures

Observed cooked crab Rangoons stored out at room temperature on the counter top area behind the wok station for more than 24 hours maintaining a cold holding temperature of 60F. Corrective Actions: Must cold hold at 41F or below. Must discard.

Toxic substances properly identified, stored, used

Observed multiple chemical bottles with a dark substance with no labels. Corrective Actions: Must label all chemical bottles.

Food properly labeled; original container

Observed no labels on the white bulk containers that are located on the bottom shelf or the dry storage area. Corrective Actions: Must label all food items that are no longer in their original packaging.

Contamination prevented during food preparation, storage and display

Observed grocery plastic bags used to separate/store raw meat in the walk in freezer. Corrective Actions: Must use a food grade item to properly store raw food items in.

Contamination prevented during food preparation, storage and display

Observed boxes of cooking oil and buckets of soy sauce stored directly on the floor throughout the kitchen. Corrective Actions: Must store all food items at least 6 inches above the floor.

Personal cleanliness

Observed a personal cell phone stored directly on the cutting board that is being used to actively cut broccoli on the prep table near the 3-compartment sink. Corrective Actions: Must have personal items away from all food preparation and in a designated area.

Wiping cloths; properly used and stored

Observed multiple soiled wiping cloths stored on cutting boards, countertops and wok station. Corrective Actions: Must store wiping cloths in a sanitizer solution when not in use.

In-use utensils; properly stored

Observed the ice scoop handle directly touching the ice in the ice machine. Corrective Actions: Must properly store in use utensils.

In-use utensils; properly stored

Observed rice scoops stored in still water near the rice cookers. Corrective Actions: Must properly store utensils.

Gloves used properly

Observed an employee plate a meal, wash a dish, and proceed to go cut fresh broccoli without changing gloves. Corrective Actions: Must use gloves properly. Must change gloves when switching inbetween tasks.

Warewashing facilities, installed, maintained, used, test strips

Observed multiple empty soy sauce buckets being stored in the mop sink area. Corrective Actions: Must properly use warewashing facilities.

Sewage and waste water properly disposed

Observed an improper air gap at the designated hand sink that is directly across the mop sink. Corrective Actions: Must provide at least a 1 inch air gap.