Golden House

Floors, walls, and shelves throughout facility are in need of deep cleaning. Pull out prep tables, refrigerators, and equipment and deep clean under and behind.

Flooring under 3 compartment sink in not smooth easily cleanable - Repair floor and replace tiles so that all floors are smooth/easily cleanable.

Observed raw chicken stored on cases of eggs and raw shrimp stored on boxes of won ton wrappers. Organize walk in cooler so all ready to eat foods, produce and ingredients are stored on upper shelves and all raw meat is stored on lower shelves in order of cook temp. COS-Rearranging

Chicken 165F Beef (Ground, Chopped, Comminuted) 155F Beef (Whole muscle) 145F Fish/Pork/Shell Eggs - 145F

Observed Handwash sink blocked by boxes and garbage can. Hand wash sink must maintain clear and accessible at all times. Also soap and towels need to be easily accessible without hands dripping on other items to grab the towels.

COS by moving boxes

Observed sanitize compartment of 3 compartment sink overflowing with "clean" dishes and soiled dishes in both the wash and rinse portions of the 3 compartment sink. Clean dishes and other items were stored on both drainboards.

Must rearrange so that drainboards are accessible for storage of soiled dishes and air drying dishes on the other end and each compartment is used for its correct purpose.

Observed lo mien noodles prepped previous day without date mark. Observed cream cheese filling without date mark, won tons produced with that filling without date mark, and dumplings made previous day without datemark.

All TCS foods must be date marked with the day it was opened/prepped/cooked. COS by datemarking/.

Observed wiping cloths stored on counter outside of sanitizing solution.

Wiping rags must always be stored in sanitizing solution.

COS: Moving to sanitizing solution

Shelves in walk in cooler and dry storage are rusted and no longer smooth easily cleanable.

Replace shelving that cannot be cleaned

Kitchen area is in need of deep cleaning. Must clean interior/exterior of all equipment, beneath wok area, walls and floors. Deep fryers need to be pulled out and thoroughly cleaned/scaped as well as walls and floors under and behind. All floors need to be thoroughly cleaned/scraped/degreased.

Observed missing tiles under 3 compartment sink and throughout kitchen. Floors must be maintained smooth/easily cleanble.

Repair floors.

Observed raw shrimp stored above bamboo shoot and raw unpasteurized shell eggs stored above vegetables in reach-in unit. Raw meats and eggs must always be stored below ready-to-eat (RTE) foods. COS by properly storing.

Observed employee use tongs to handle uncooked chicken skewers then use same tongs to handle chicken once cooked. Utensils used to handle raw or partially cooked meats may not be used to handle cooked or RTE foods. COS by dropping chicken back in fryer and washing tongs.

Observed hot water heater stored on slab of concrete and other areas of concrete on floor in dry storage areas. All materials in food service establishments must be made of easily cleanable materials. Concrete must be removed OR painted over with a washable paint.

Observed debris and rust on shelves in walk-in cooler. Must clean. Shelves may need to be replaced if they cannot be cleaned.

Observed PIC stick thermometer probe in raw chicken, then proceed to stick probe in raw beef without sanitizing beforehand. Food must be protected from cross contamination by sanitizing equipment in between uses. Health Authority recommends using alcohol prep pads to sanitize thermometer probe before taking temperatures.

Observed raw meat stored above loaf of bread in reach in freezer at the kitchen entry. Must store ready to eat items above raw meats. Also observed container of raw chicken stored directly on top of raw beef in walk in cooler. Health Authority will email helpful handout on proper vertical storage. COS by moving chicken and loaf of bread.

Observed employee use spatula used for handling raw chicken to scoop cooked chicken into to-go container. Must use separate equipment for handling raw meats and cooked meats. Food was delivered to customer before Health Authority could stop it. COS by obtaining a separate, sanitized scoop for cooked products.

Observed time/temperature control for safety (TCS) food in walk-in being cold held above 41. Ambient temperature in cooler was 45°F, then lowered to 35°F. After checking multiple times with PIC after the air temperature was lowered to 35°F, the TCS items were not cooling down efficiently. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below when being cold held. COS moving food to different coolers/freezers. Must fix unit before cold holding any TCS items within it.

Observed inspection report posted in a manner where customers cannot easily view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Do not block inspection report. COS by moving report.

Observed hot water heater stored on slab of concrete and other areas of concrete on floor in dry storage areas. All materials in food service establishments must be made of easily cleanable materials. Concrete must be removed.

Observed heavy build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves.

Kitchen area is in need of deep cleaning. Must clean interior/exterior of all equipment, beneath wok area, and floors. Any items that are not in use must be removed from facility to reduce clutter.

Observed time/temperature control for safety (TCS) food in walk-in being cold held above 41. Ambient temperature in cooler was 50°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below when being cold held. COS moving food to different coolers/freezers. Someone was called to service unit.

Observed a large amount of dirty dishes stored as clean on shelf below prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by moving all to warewash area for cleaning and sanitizing.

Observed hot water heater stored on slab of concrete and other areas of concrete on floor in dry storage areas. All materials in food service establishments must be made of easily cleanable materials. Concrete must be removed.

Observed extremely rusted shelving throughout kitchen. Equipment shall be maintained in a state of repair. Equipment must be replaced, painted over with a washable paint, or some other approved method that allows for easy cleaning.

Kitchen area is in need of deep cleaning. Must clean hood vents, interior/exterior of all equipment, beneath wok area, and floors. Any items that are not in use must be removed from facility to reduce clutter.

Observed raw eggs and pork stored over uncovered ready-to-eat foods in reach-in cooler. Raw eggs and meats must always be stored on the bottom. COS by properly storing.

Kitchen area is in need of deep cleaning. Must clean hood vents, interior/exterior of all equipment, beneath wok area, and floors. Any items that are not in use must be removed from facility to reduce clutter.