GOLDEN CHOPSTICKS

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager touched cooked and cooling pasta with bare hands to check on temperature. Reviewed bare hand food contact with ready to eat food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 79°F, on shelf at cook line, operator stated removed from cold holding less than one hour ago. Operator placed spring rolls in cold holding unit. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. 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 cooked 2 days ago has no date mark in walk in cooler.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off. Operator turned hot water on Corrected On-Site

Basic - Cut lettuce stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of grease and food debris, across cook line. Operator cleaned during the inspection. Corrected On-Site

Basic - Single-service spoons and forks not stored inverted or protected from contamination at front counter. Left out in open container, for customer self service. Operator placed utensils inverted into a cup. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw Chicken and beef thawing on speed rack in kitchen at room temperature. Operator placed items in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind chest freezer and behind prep table in kitchen.

High Priority - Raw shell eggs stored over/not properly separated from pasta in flip top cooler at cook line. Operator reversed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 103°F, manager stated cooked 30 minutes ago, left out for lunch on prep table at cook line. Operator reheated rice to 170°F and placed in rice cooker. Corrected On-Site

Intermediate - Employee washed hands in triple sink without soap, other than an approved handwash sink. Employee washed hands in hand sink. Corrected On-Site

Basic - Stored shrimp not covered in reach in freezer. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in triple sink. Operator turned water on. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and beef over unwashed vegetables in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp Raw chicken stored in the same container with raw beef; Operator stored properly Corrected On-Site

Intermediate - Handwash sink by three compartment used for purposes other than handwashing- knife sharpener Removed Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface- cloth towels used to cover food containers like egg rolls and chicken in reach in cooler at cook line Removed Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor- cabbage bucket on the floor in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed celery and green onions on the speed rack in the walk-in cooler Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in walk-in cooler. Operator stored properly Operator stored properly. Corrected On-Site

Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- knife sharpener stored inside; Operator removed 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- egg rolls prepared appropriately 30 hours not dated in walk-in cooler; operator dated Corrected On-Site

Basic - Cloth used as a food-contact surface- cloth used to cover foods like Eggrolls in reach in cooler next to fryers Operator removed Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public- noodles and sauces stored with customers food in reach in cooler by fryers Operator stored properly Corrected On-Site

Basic - Food stored on floor- shredded cabbage and chicken buckets in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline flip top cooler, raw shrimp, raw beef and raw eggs stored behind raw vegetables and noodles. Item corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table next to fryer, tempura chicken (75F - Cold Holding). Item stored at room temperature. Item out of refrigeration less than 4 hours. Item placed in refrigeration to chill and cold hold Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken over raw shell eggs. Chicken relocated. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - Sweet and sour sauce 128F (hot holding). Sauce in double pan with no water. Hot water added to pan for hot holding at or above 135F. Corrective Action Taken

Basic - Ice buildup in reach-in freezer.

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