GOLDEN PAVILION

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); operator was able to fix to 100 ppm; Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee loading dishwasher with dirty dishes and started to cut lettuce without changing gloves and washing hands first; manager educated; employee washed hands; Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Scooped in dipper well have presence of rust; advised operator to change ;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line and walk-in cooler; Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork in walk-in cooler: stored properly Corrected On-Site

Basic - Food stored on floor- buckets of sauces in walk-in cooler Advised to store properly Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- open bottle of water inside cooler at cook line- removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

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 - Accumulation of debris inside warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves- soiled cardboard on top of microwave where clean pan was stored on top of it; removed Corrected On-Site

Basic - Food stored on floor- buckets of meats in walk-in cooler Advised to store properly Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook libe Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken under three compartment sink by dishwasher Placed under cold running water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust- throughout the kitchen

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 10ppm); operator ran machine a few times; fixed to 50 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu in reach in cooler at cook line Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (52F - Cold Holding) in ice tub at expo line; food not prepared or portioned today; food out of temperature for less than four hours; not enough ice; operator added ice; sprouts (56F - Cold Holding); at cook line; as per operator food out of temperature for approximately 1 hour; food moved to reach in cooler; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in three compartment sink without soap and started to plate soups after; educated; employee washed hands Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food- fried rice at cook line and flour Removed Corrected On-Site

Basic - Food stored on floor- buckets of sauces in walk-in cooler; frozen meats in walk-in freezer;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54F - Cold Holding); sprouts (54F - Cold Holding); in sandwich table at cook line; food containers stored on top of other containers; food out of temperature for approximately one hour; food not prepared or portioned today; Food moved inside the cooler; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink with no soap; put gloves on and started chopping meat; educated; operator changed gloves and washed hands Corrected On-Site

Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by pots and pans; removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in walk-in cooler ; cooked yesterday morning ; approximately 26 hours; advised operator to date

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at all rice warners Operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above cooked wantons in walk-in cooler Advised to reverse

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork; raw chicken over open can of chestnuts in walk-in cooler; Advised to store raw below cooked and ready to eat foods. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork wantons (60F - Cold Holding) in ice bat at expo line ; ice bath not covering container food line; as per operator food not prepared or portioned today; foods out since 11:30; operator added ice and made smaller portions; fried chicken (49F - Cold Holding);in cold holding unit at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to walk-in cooler; Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Food stored on floor- bucket sauces on the floor in walk-in cooler Advised to store properly

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all

Basic - Soiled dry wiping cloth in use at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over case of egg plant - operator moved chicken to different shelf with raw proteins. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo line - chopped cooked pork (42-47F - Cold Holding); chopped cabbage (43-48F - Cold Holding) not portioned or prepared today held under four hours in ice bath in overfilled containers - operator split and moved to walk in cooler. Corrective Action Taken

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 to operator. 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. Cooked pork and pork ribs prepared 2 days prior no date mark - operator date marked. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Tubs of sauces on walk in floor. Repeat Violation

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. Tested at 0ppm Chlorine. Operator states technician contacted. Repeat Violation Admin Complaint

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Instructed operator on proper hand washing procedures. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Use of to go bags for meat products and cut vegetables.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (106F - Hot Holding) sitting out at room temperature - operator moved to stove to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back door covered with a rice cooker.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler and freezer - several tubs of vegetables and sauces stored on floor Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in raw chicken - operator removed. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At kitchen hand sink.

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. Dishmachine sanitizing at 0/ppm chlorine.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork with noodles/walk in freezer/corrective action taken/operator stored noodles in proper area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 57 degrees (stored within 2 hours)/corrective action taken/operator stored bean sprouts back in cooler. Corrective Action Taken

Basic - Food stored on floor. Oil/shortening container/kitchen/corrective action taken/operator stored foods properly. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chopping knife/cookline/corrective action taken/operator stored knife properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.raw eggs over broccoli/walk in cooler/corrective action taken/operator stored raw eggs properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.sugar/salt/flour/cornstarch/kitchen

Basic - Food stored on floor.oil/shortening container/kitchen/corrective action taken/operator stored oil/shortening container back on shelf. Corrective Action Taken

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