GOLDEN STAR

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef inside reach in freezer near back hand wash sink inside to go bag.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled small cutting board back near three compartment sink soiled with black and yellow substance. Employee cleaned during inspection Corrective Action Taken

Basic - Food stored in undrained ice. Beans sprouts in walk in cooler inside white bucket in water. Employee removed water Corrected On-Site

Basic - Food stored on floor. Box of oil under wok station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Under slicer

High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in to go bags in chest freezer

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. Unpackaged raw chicken over unpackaged raw pork in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (79F - Cold Holding) held on cook line, less than 4 hours, moved to cooler Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, diluted to 100ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket lids in hand sink, removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door does not fit door frame with gaps around edges

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers

Basic - Food stored in a location that is exposed to splash/dust. Rice bucket stored under hand sink at rear of kitchen

Basic - Food stored on floor. Cooking oil and soup sauce bins on floor in prep area

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

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 handle in flour bin

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Meat slicer guard soiled

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor under triple sink

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - cardboard box used to store cooked chicken . Manager placed chicken in food grade containers Corrected On-Site

High Priority - Three dented cans of oyster sauce present in dry storage area .Manager segregated cans for return . See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 58 F , broccoli 60 F on the counter less than an hour . Manager placed food in walk in cooler recheck chicken 43 F, cooked broccoli 44 F Corrective Action Taken Repeat Violation

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test strips . Reviewed with manager

Basic - -Scrub pads used on woks breaking apart with loose pieces to pads . Manager discarded scrub pads . Reviewed with manager - chipped bowl at cook line . Reviewed with manager

Basic - Bathroom door left open other than during cleaning or maintenance. Reviewed with manager

Basic - In-use knife/knives stored in cracks between pieces of equipment between cooler and prep table at cook line . Reviewed with manager . Manager moved knife to dish washing area to be cleaned Corrective Action Taken Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed with manager Repeat Violation

High Priority - Nonfood-grade trash bags used to cover food in walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork egg rolls prepared on site and fried at more than 24 hours ago are not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal bowl without handle is stored in container of tic in rear of kitchen.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Equipment in poor repair. Bottom shelf of prep table in ware washing area is rusted.

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

Basic - Food stored on floor. Container of raw chicken stored on floor in walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach-in cooler on cooks line. Operator removed knife. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on all reach-in cooler doors. Hood filters are soiled.

Basic - Stored food not covered. Multiple containers of onions, cooked pork egg rolls, cut cabbage, and raw chicken not covered in walk-in cooler. Operator covered items. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of cornstarch not labeled. Located in ware washing area. Operator labeled container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Egg rolls prepared today 6-21 in reach in freezer over top of pan of raw beef. On sheet trays. Employee moved Corrected On-Site

Intermediate - Location: Walk-in cooler cooked and put in cold holding unit more than 24 hours ago. a. Multiple containers of cooked chicken b. Multiple containers of cooked pork Operator date-marked items. Will email DBPR Form 5030-049. Date Marking. Corrected On-Site

Basic - Stored food not covered. Location: Walk in cooler a. Fried rolls b. Fried chicken Manager put cover on Corrected On-Site

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. Reviewed with person in charge . Emailed Chinese food storage hand out .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shrimp 45 F, cooked chicken 49 F, pasta 48 F , beef 47 F in top area of cooler -employee moved food to freezer for quick chill down recheck raw shrimp 38 F, cooked chicken 40 F, beef 43 F , pasta 42 F Corrected On-Site

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. Repeat Violation

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

Basic - Cloth used as a food-contact surface-on cut cabbage in walk in cooler . Person in charge removed cloth Corrected On-Site

Basic - Food stored on floor in walk in cooler. Manager relocated food Corrected On-Site Repeat Violation

Basic - Stored food ( cut vegetables, sprouts ) not covered in walk in cooler . Reviewed with person in charge . Manager covered food Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of mushrooms ) stored with ready-to-eat food.( sauce)in walk in cooler . Reviewed with person in charge . Manager relocated mushrooms Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. a. Two #10 cans of baby corn on dry-storage shelf located near walk-in cooler. b. #10 can of ketchup on dry-storage shelf located near walk-in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee handle raw shell eggs and then touch clean utensils without washing hands. Discussed with operator proper hand hygiene techniques. 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 operator clean-up plan.

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle stored inside brown powder mix and rice. Operator removed bows. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board near meat slicer on prep table.

Basic - Damaged/spoiled/recalled food not properly segregated. a. Two #10 cans of baby corn on dry-storage shelf located near walk-in cooler. b. #10 can of ketchup on dry-storage shelf located near walk-in cooler. Operator segregated cans. Corrected On-Site

Basic - Equipment in poor repair. Bottom shelf on prep table rusted.

Basic - Food stored on floor. 4 five gallons of cooking oil stored on floor near walk-in cooler. Operator placed cooking oil on pallets. Corrected On-Site

Basic - Ice buildup in all three reach-in freezers in kitchen.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lids.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw pork thawing in container near three-compartment sink without running cold water. Operator placed raw pork in sink with running cold water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Brown powder mix removed from original packaging not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken is stored above pork reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); pork (46F - Cold Holding) Had operator move to freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen shows accumulation of debris on slicer guard.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef k bobs, pork , not date marked in walk-in cooler. Operator date marked the food items. Corrected On-Site

Basic - Stored food not covered. Beef k bobs, and pork not covered in walk-in cooler. Discussed with operator to cover items. Operator covered food items. Corrected On-Site

High Priority - Employee touched clothes then began chopping vegetables without washing hands Discussed proper hand washing procedures during time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. -Cooked pork stored in thank you bags at reach in freezer chest near mop sink Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked pork and soy sauce in refrigerator Operator moved chicken to the bottom during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (82F - Cold Holding) Operator stated that item was out for less than 4 hours Operator moved to cooler during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumplings (125F - Hot Holding) Discussed reheating food item to 165 degrees Fahrenheit with operator during time of inspection. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at prep station in kitchen area -container with flour at three compartment sink has accumulation of food residue

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sweet and sour chicken prepped on 8/ 19/22 Discussed date marking with operator during time of inspection. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop flour at exit door Repeat Violation

Basic - Cardboard used to line food-contact shelves. -at shelf with sauces adjacent of cooks line Operator began moving some items during time of inspection. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles have water damage throughout kitchen

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food items in refrigerator with food items served to the public at front counter Operator moved items during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer chest in kitchen Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives between prep station Operator moved knives during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. -at prep station in kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at prep station has accumulation of food residue Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -at hand sink next to mop sink Inspector issued sign to operator during time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease

Basic - Reuse of single-service or single-use articles. -multiple egg trays in kitchen used on food contact surfaces Repeat Violation

Basic - Stored food not covered. -flour at exit door Operator covered during time of inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. -at three compartment sink Operator moved bucket from floor during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -seasoning containers next to bottles adjacent of cooks line

High Priority - Nonfood-grade bags used in direct contact with food. -frozen chicken stored in thank you bags at reach in freezer chest

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage(71F - Cold Holding) Employee moved to reach in cooler Item held out for less than 4 hours Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked broccoli(94F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit

Intermediate - Handwash sink used for purposes other than handwashing. -bucket covers in hand sink Operator moved during time of inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sweet and sour chicken in reach in freezer at front cooked on 4/27/2022 Discussed date marking with operator

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop rice

Basic - Cardboard used to line food-contact shelves. -shelf adjacent of wok station

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage Repeat Violation

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

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink

Basic - Food stored on floor. -bottle with oil on floor in kitchen

Basic - Ice buildup in reach-in freezer chest

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives at prep station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave in kitchen

Basic - Reuse of single-service or single-use articles. -egg trays under containers in kitchen -egg rolls stored in raw chicken box

Basic - Stored food not covered. -rice at exit door -chicken at 40 degrees Fahrenheit in walk-in cooler Repeat Violation

High Priority - Container of medicine improperly stored. Observed a bottle of medicine stored on food storage shelf. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal scrubbing pad stored in handwash sink on cook line. Operator removed. 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. Egg rolls, cooked shrimp and roast pork in walk-in cooler. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles showed water damaged. Repeat Violation

Basic - Food stored on floor. Observed a case of raw shell eggs stored on floor in walk-in cooler. Discussed with operator about food items need to be stored at least 6 inches from floor.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Operator stated that hood cleaning scheduled for next week.

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

Basic - Stored food not covered. Roast pork and egg rolls in walk-in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken wings thawing in standing water. Discussed with operator about proper thawing procedures.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator double bucketed. Corrected On-Site