GOLDEN CHINA

High Priority - Employee washed hands with no soap. Employee washed hands at the triple sink without soap.

Intermediate - Handwash sink not accessible for employee use at all times. 1. Crock pot in the hand basin at the front counter. 2. Umbrellas in the hand sink in the kitchen. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at front counter.

Basic - Cutting board has cut marks and is no longer cleanable, Flip top cooler cutting board opposite cook line in the kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed and rinsed pan, then placed on drain board to air dry. Employee did not sanitize pan. Reviewed dish washing procedures with operator.

Basic - Equipment in poor repair. Torn door gaskets on reach in cooler opposite cook line.

Basic - Food stored in a prohibited area. Mustard flour and rice noodles stored in the employee bathroom.

Basic - Nonfood-contact surface soiled with grease, Hood filters in the kitchen.

Basic - Old labels stuck to food containers after cleaning, on clean utensil rack above triple sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in five gallon bucket of standing water on the floor in the kitchen. Operator placed under running water in food prep sink. Corrected On-Site

Basic - Utensils in poor condition. Cracked strainer repaired with twist ties, stored at utensil rack above triple sink in kitchen. Operator discarded. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in kitchen, at the cook line, on clean drain board of triple sink. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, at mop sink.

Basic - Equipment in poor repair, walk in cooler shelves rusty.

Basic - Nonfood-contact surface soiled with food debris, WIC shelves. Handles on reach in cooler by front counter.

Basic - Single-service articles improperly stored, in employee restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken. Walk In Cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in a3 CS

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above 3 CS

Intermediate - Handwash sink not accessible for employee use at all times at front counter. Chair moved. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hoods.

Basic - Water leaking from pipe and/or faucet/handle, pipe under triple sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk-in observed raw chicken over beef over raw shrimp. Advised operator of proper raw holding. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg rolls at 56°. Operator stated egg rolls had been out of refrigeration less than an hour. Operator moved to walk-in. Corrective Action Taken

Basic - Food stored on floor. Observed 5 gallon plastic buckets on floor of walk-in.

Basic - Bowl or other container with no handle used to dispense food. At dry storage rack. Item removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cookline