GOLDEN CHINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice noodles, operator moved items to appropriate location. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple Grooved cutting boards on cooks line across from fryers and stove top area, discussed with operator the importance of smooth clean surfaces, operator replaced cutting board with new one at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table employee moved item to appropriate location. Corrected On-Site

Basic - Food stored on floor. 1 box of fryer oil stored on floor , operator moved item off the floor to a 6 inch base. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site Repeat Violation

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. Raw frozen chicken, pork and beef stored over frozen peas and carrots, krab Rangoon in Reach in freezer, located next to prep sink. Operator relocated all items to an approved location during time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink adjacent to Walk in cooler. Discussed with operator. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottle stored on top of prep table next to front line soup steam table. Operator relocated bottle to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods located in front counter Reach in cooler, Walk in cooler, and back kitchen Reach in freezers. Operator identified and segregated all personal foods during time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Jug of oil stored on floor on front line. Operator relocated oil 6 inches off floor during time of inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked egg rolls inside Walk in cooler not covered. Operator covered all egg rolls during time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing inside three compartment sink without running water. Discussed with operator, cold running water was turned on to help thaw shrimp during time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage and celery stored over Ready to eat sauces on Walk in cooler. Operator relocated sauce to an approved location during time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in Reach in freezer. Raw shrimp stored over cooked egg rolls in chest freezer. Operator relocated all items during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage 58F

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in back kitchen prep sink adjacent to mop sink. Discussed with employee to wash hands at designated Employee handwash sinks only.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open containers on back kitchen prep table. Operator relocated containers during time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Cut watermelon in back kitchen prep table. Operator removed watermelon to an approved location during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in multiple Reach in cooler and Reach in freezer, not segregated or identified. Operator began to segregate personal foods during time of inspection. Corrective Action Taken

Basic - Food stored on floor. Case of oil stored on kitchen floor next to back exit. Operator relocated oil to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked fried chicken, pork, egg roll in front line Reach in cooler, Walk in cooler and in chest freezer not covered. Operator began to cover some items during time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over pork dumplings in cooks line reach in cooler. Operator moved eggs to bottom shelf during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled around fryers at time of inspection.

Basic - Food stored on floor. Observed bag onions stored on floor in walk in cooler. Operator moved onions to shelf during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over in walk-in cooler over sprout. Operator removed chicken over. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by fridge packages in sink. Operator removed packaging. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Meat product sitting without any running water to thaw.

Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2023-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork cook chicken in reach in cooler by cash register Warning - From follow-up inspection 2023-11-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over eggrolls in white cooler by register. Discussed proper food storage with manager. 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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, noodles, and eggrolls not date marked. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Floor soiled/has accumulation of debris behind kitchen equipment. Walk in cooler fan guards soiled.

Basic - Food stored on floor. Oil and soy sauce on floor. Manager removed items off of floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pork walk in cooler operator removed to correct storage. Raw shrimp over ready to eat sauces in walk in cooler. Discuss with operator to move raw away from under ready to eat sauce. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter Cold holding: cut lettuce 47 f operator placed in freezer 2nd temp Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom shelfs soiled under prep table in back kitchen by dry storage and tv.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing one employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not dated in walk in cooler Cooked dumplings not dated reach in cooler.

Basic - Cardboard used to repair nonfood-contact surface. Back door screen protection damaged operator using cardboard on back door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table shelf employee ear buds.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice bin by walk in cooler lids exterior soiled. Mop sink soiled. Walk in Cooler Gaskets soiled. Repeat Violation

Basic - Outer openings not protected with self-closing doors. In back kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken by three compartment sink on counter no running water. Discussed with operator the importance of proper thawing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.

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. Bleach 101, does not state for dishes or food contact surfaces. Has quaternary ammonium sanitizer available.

High Priority - Nonfood-grade bags used in direct contact with food. Snap peas in to go bag, operator put in food safe bag Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in cooler freezer raw chicken, not packaged over vegetables In walk in cooler Raw chicken over raw beef, raw shrimp over rice noodles, discussed with manager on duty, some corrected Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator by front counter- Pork 45F - cold holding), raw beef (45F - Cold Holding)

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium Test kit expired in 2015, no test kit for chlorine

Intermediate - Records/documents for required employee training do not contain all of the required information. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In multiple bulk containers, operator removed Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 coffee cups, moved to bottom shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 coo, put hat on Corrected On-Site

Basic - Food stored on floor.fry oil, moved to pallet Corrected On-Site

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

Basic - Insect control device installed over food preparation area. Over prep table in back of kitchen, operator will move.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Shelves in walk in cooler Repeat Violation

Basic - Reuse of single-service or single-use articles. Jug cut in half used as scoop, discarded Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools over bulk bins of seasonings

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On countertop by fryer, moved to bucket. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In red bucket, operator dumped out. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of seasonings not labeled

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry bins

High Priority - Raw animal food stored over or with unwashed produce.chicken over washed vegetables, operator moved them Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator cooling chicken and wontons at room temperature, moved to reach in cooler to continue cooling down.

Intermediate - No soap provided at handwash sink. Back sink, operator replaced. 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. No items in walk in cooler are date marked. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Operator needs to finish filling out the certifications.

Basic - Bowl or other container with no handle used to dispense food. Food cans and plastic single service containers being used for scoop in dry bins.

Basic - Buildup of food debris/soil residue on equipment door handles. Sides of equipment

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

Basic - Floor soiled/has accumulation of debris. -Floors under and behind equipment soiled - walls in kitchen soiled

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease above wok area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler and dry stock area.

Basic - Screening is not 16-mesh to the inch. Fan by back door, and screen door to the outside of the unit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation