Golden China

Observed plastic utensils that were not individually wrapped or in a dispenser to prevent customers from touching food contact surface.

Store utensils with only handle extended or in a dispenser to prevent incidental contact.

Observed buildup on non-food contact surfaces of wire kitchen shelves.

Maintain shelves free of accumulations - thoroughly clean or replace

Observed improper vertical separation of raw from raw meats in the walk in cooler and in the reach in freezer. COS by rearranging. Foods must be stored based on the final cook temperatures. Higher the temperature the food is cooked the lower it must be stored.

Observed potentially hazardous foods such as beef, pork, rice are cold held above 41 degrees. COS by discarding. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed several foods in the kitchen such as flours, broccoli, fried wontons/chips int he front area and several containers in the refrigerator left uncovered. Must cover the foods when not in use. COS by covering with lids.

Observed food contact surfaces such as peeler and meat slicer accumulated with food debris/grease. Must thoroughly clean and sanitize. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by placing in the dish sink for cleaning.

Observed back door left open. Must keep the door closed at all times to prevent the entry of bugs and insects.

Observed onions and bags of rice stored on the floor. Foods must be stored 6inches off the floor. COS by rearranging.

Observed onions and bags of rice stored on the floor. Foods must be stored 6inches off the floor. COS by rearranging.

Observed few employees in the kitchen handling food with out hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed one of the employee working in the kitchen with a watch. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Must clean the doors and inside of the refrigerators, floors near the stove and the oven.

Observed personal food and items stored all over. Must use designated areas to store personal food and items. Make sure they are labeled as personal.

Observed single use containers not protected from contamination. Must either leave the boxes in the sleeves or store them upside down.

Observed two wooden tables in the kitchen used for holding the rice cookers. Must either seal or paint them or replace them with food grade tables.

Observed food stored among tools and other miscellaneous supplies on back shelf - Rearrange back shelf so that all food and food supplies are stored on the upper shelves and all tools, supplies and misc items are stored on bottom shelves.

Observed large rolling trash can that is used for a movable food prep surface in poor condition and no longer smooth/easily cleanable - Must replace with a one that is smooth/easily cleanable and label "For food us3e only"

Observed wicker top stool in kitchen that is in poor condition and not cleanable - Replace with durable cleanable item

Handwash sink partially blocked by prep table - Handwash sink shall be easily accessible for convenient use at all times.

Rearrange so that handwash sink is easily accessible and not partially blocked.

Observed no time documentation on cut cabbage utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding cabbage.

Observed no time documentation on chicken utilizing time as a public health control (TPHC). Also observed initial start temperature of lo mein and cabbage not starting at 41°F/135°F as required.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding chicken.

Observed improper cooling methods for chicken in walk-in cooler. Chicken was cooling in large, deep containers and fully covered.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by transferring to sheet trays.