GOLDEN CITY

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees putting away delivery then started preparing orders without washing hands. Advised.

High Priority - Nonfood-grade bags used in direct contact with food. -food stored in to go bags in walk-in freezer, walk-in cooler. Operator has food grade bags available. Equipment in poor repair. -walk-in freezer fan cover rusted.

Intermediate - No soap provided at handwash sink. -soap empty at hand wash sink next to 3 compartment sink.

Basic - Floor soiled/has accumulation of debris. -some grease, food debris under fryers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles in contact with rice and sugar in bulk containers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on some hood filters above cooking equipment. -exterior of bulk dry containers soiled. -large amount of food debris on walk-in cooler shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry. -mops on edge of mop sink. Recommend standing mop with mop head off ground to allow to dry.

High Priority - Dented/rusted cans present. See stop sale. 3 cans of SOY SAUCE dented

High Priority - Nonfood-grade bags used in direct contact with food. Foods in freezer are stored in to go bags

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in back door after smoking and rinsed hands in 3 compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by buckets at prep area 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.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Case of cooking oil on floor in kitchen Buckets of sauces on floor Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop sitting in 73° water Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bins holding dry goods soiled Gaskets to unit at entrance to kitchen soiled Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli Being cut from cardboard box without being washed first Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Wings in 3 compartment sink defrosting in standing water Repeat Violation

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach that is not meant for food contact surfaces. Operator went and got food contact surface bleach Corrected On-Site

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. Container of Raw chicken over bagged cooked pork in walk in cooler . Advised operator to move chicken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and keys on shelf above prep cooler. And on back prep cooler Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Food stored on floor. Shrimp bucket on floor in walk in cooler advised operator to move bucket off floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop rice in standing water. Advised operator that water must be 135F , or container must be empty

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets both prep table coolers on cook line -Green shelves under prep table -Shelves in both walk in cooler and walk in freezer have food debris -Fan covers in walk in freezer rusted

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom and inside door of middle prep cooler soiled

Basic - Screen in door torn/in poor repair - vermin present. Hole in screen in back door

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water in 3 bay sink. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -multiple items in reach-in freezer in direct contact with to go bags.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink.

Intermediate - No soap provided at handwash sink. -soap not dispensing at hand wash sink by 3 compartment sink. Placed container of dish soap nearby. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -plastic containers with no handle in bulk rice, salt, corn starch.

Basic - Cutting board has cut marks and is no xlonger cleanable. -small white cutting board by fryers. Equipment in poor repair. -fan cover rusted in walk-in freezer.

Basic - Exterior door has a gap at the threshold that opens to the outside. -gap under screen door at rear of restaurant. Front door propped open.

Basic - Floor soiled/has accumulation of debris. -floors soiled with grease and food debris under fryers.

Basic - Food stored on floor. -buckets of food on floor in walk-in cooler, cases of food under shelves in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cleaver between cook line coolers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handles on hand wash sink next to 3 compartment sink soiled. -hood filters soiled. -exterior of bulk dry goods containers soiled. -walk-in cooler shelves and shelf liner extremely soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water in 3 compartment sink. Manager arrived and turned in water. Corrected On-Site

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. Raw chicken over soy sauces in walk in cooler

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. Provided form Corrected On-Site

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 form

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in rice and soy sauce

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board Repeat Violation

Basic - Food stored on floor. Buckets sauce on floor in walk in cooler, walk in freezer and in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer at cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 70f by steam well for soups

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to reach in coolers at cook line have heavy debris build up Gaskets for reach in coolers at cook line have black debris

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open, screen door used, screen door has gap at top and bottom of door

Basic - Standing water in bottom of reach-in-cooler. Standing water in first reach in cooler at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings in compartment of 3 bay sink thawing in standing water

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers shelves rusted and have debris build up Fan covers in walk in freezer are rusted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes on table by stand up freezer

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board next to counter has deep grooves.

Basic - Floor soiled/has accumulation of debris. -grease build up on floors under fryers.

Basic - Food stored on floor. -several cases of food on floor in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight build up of food debris on gaskets and cooler door frames. -walk-in cooler shelves have build up of food debris and mold-like substance.

High Priority - Nonfood-grade bags used in direct contact with food. - Several meats in walk in freezer stored in shopping bags. Repeat Violation

Basic - Food stored on floor. - Several boxes in walk in freezer. - Buckets of sauce in walk in cooler.

Basic - Ice buildup in reach-in freezer. - Tall white freezer on cook line. Repeat Violation

High Priority - Container of medicine improperly stored. -ibuprofen container above prep table. Operator removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -wontons in to go bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil 49°f less than 1 hour. Per operator product out of cooler frequently.

Basic - Bowl or other container with no handle used to dispense food. -plastic containers with no handle in bulk rice. Ice buildup in reach-in freezer and/or walk-in freezer. -white upright freezer.

Basic - Raw fruits/vegetables not washed prior to preparation. -employee coring onions that have not been washed.