GOLDEN LOTUS CHINESE RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep table across from expo line Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing one employee from cooks line

Intermediate - Spray bottle containing brown toxic substance not labeled. Near dish machine filters soiled Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl In flour batter on cooks line

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean plates on expo line Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Bag on onions on floor near exit door , operator moved Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and wall near exit door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets

Basic - Single-service articles not stored inverted or protected from contamination. Spoons and forks on expo line Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler Raw chicken stored next to prepared carrots. Raw pork ribs stored next to cooked duck. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Next to sanitizer bucket at bar area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in kitchen heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink locked with cart, containers on basin. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator DBPR Employee Health Agreement form.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk-in cooler date marked

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station. Repeat Violation

Basic - Food stored on floor. Bag of onions stored on floor by rear exit door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door In reach in freezer chest in front storage room Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses on oven door on cookline. Corrected On-Site

Basic - Insect control device installed over food preparation area. Over expo station in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen hand wash sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepared vegetables in walk-in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked duck in walk in cooler/ Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm, sanitizing bucket at front wait station.

Intermediate - Handwash sink not accessible for employee use at all times./pans inside kitchen hand sink/ Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one current food manager certificate available but not on duty.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/ Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing four employees training certificates.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. A bag of onions/near exit door. Soy sauce container on kitchen floor/ Corrected On-Site

Basic - Ice buildup in reach-in freezer. Front storage room/two chest freezer. Walk in freezer door with ice build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Reach in chest freezer gasket soiled.

Basic - Time/temperature control for safety food thawed in an improper manner./raw duck thawed in standing water/ Corrected On-Site Repeat Violation

Basic - Walk-in cooler and cook line reach in cooker shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw beef over spring roll

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 52f,mushrooms 46f less than 4 hours

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by warewashing -COS -by ice Machine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire

Intermediate - Nonfood-grade basting brush used in food.

Basic - Bowl or other container with no handle used to dispense food. -flour

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in dining room -kitchen by hoods and walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -around walk in freezer door

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives Table and wall

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease

Basic - Single-service articles improperly stored. -boxes of to go containers on floor in hallway

Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water. -scallops in standing water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area

Basic - Working containers of food removed from original container not identified by common name. -flour

Marked exit/path to marked exit blocked. For reporting purposes only. -exit by bathrooms partially blocked by boxes , mop bucket and other items

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chinese sausage over tofu in walk in cooler Corrected On-Site Repeat Violation

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. Single door white reach in freezers Raw beef over vegetables

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ on server side station Remade then was 100ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler

Intermediate - Spray bottle containing pink toxic substance not labeled by three compartment sink Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cornstarch slurry on cooks line Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk In cooler

Basic - Food stored on floor. Couple pans on walk in cooler Corrected On-Site

Basic - Hole in or other damage to wall. Behind small freezer in side room

Basic - Ice buildup in walk-in freezer and 2 floor freezers in side storage area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan cover soiled in walk in cooler 2) stove on the cooks line Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of the cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for shrimp and calamari in three comp sink Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm on cooks line Remade then was 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked food. Raw shrimp over eggplant. Walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, walk in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./wait station hand sink/ Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./hand soap at kitchen hand sink.

Intermediate - Spray bottle containing toxic substance not labeled./pink spray bottle in women's restroom.

Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop batter, soy sauce. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed./displayed license from 2021.

Basic - Equipment in poor repair./walk in freezer gaskets soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris./walk in freezer floor.

Basic - Food stored on floor./raw beef, batter on walk in cooler floor/ Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stoves soiled with grease build up.

Basic - Plumbing system in disrepair./cold water faucet turn off.

Basic - Time/temperature control for safety food thawed in an improper manner./raw shrimp and raw duck thawed in standing water. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry./near bathrooms. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./0ppm, rechecked 50ppm/ Corrected On-Site Repeat Violation

Basic - Wiping cloth/towel used under cutting board/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./salt, sugar, flour containers under kitchen prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle and towel in hand sink when entering the kitchen Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler . Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In cornstarch slurry on cooks line Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on cooks line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle next to rice cookers 98F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in walk in cooler.

Basic - Objectionable odors by the bathrooms.

Basic - Several items Food stored on floor in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari and Shrimp thawing in standing water at three compartment sink Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Outside of bathrooms

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Remade 50 ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bottles in hand ink in the kitchen. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in the walk in cooler several pans. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food on the cooks line. Corrected On-Site Repeat Violation

Basic - Buckets of soy sauce stored on floor in the kitchen. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured by 2 door cooler in server station.

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

Basic - Clean utensils or equipment stored in dirty container on the cooks line. Cooks washed and sanitized all utensils and the container. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cooks line. Corrected On-Site Repeat Violation

Basic - Ice buildup in white reach-in freezers in the server station. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan covers in the walk in cooler. 2) filters on the hood system over the cooks line.

Basic - Ripped/worn tin foil used as shelf cover for rice cooker on the cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons and forks at the server station Corrected On-Site

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at the cooks line, remade and was 50ppm. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw ground beef over cooked cut pork on the make table on the cooks line in the kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) mixer head in the kitchen 2) white cutting boards on the cooks line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked several items in the walk in and reach in cooler.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions for the ice machine. Expired 5/12/21

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food in cornstarch ingredient bin. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles on the cooks line and walk in cooler door.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Soda bottle on dry rack shelf Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dry item rack. Corrected On-Site

Basic - Ice buildup in reach-in freezer across from the server station.

Basic - In-use tongs stored on oven door handle between uses on the cooks line. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop touching in rice container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan cover soiled in walk in cooler 2) eyes on the oven soiled

Basic - Water leaking from pipe and/or faucet/handle at hand sink in the kitchen