GOLDEN CHOPSTICKS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ketchup, manager put in proper storage, figs on top of seafood salad chicken above cooked potatoes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red bean bom 67f cold holding , had out panning up advised to keep in cooler to rapid chill

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. End of cooks line hot water is not working

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of rice pot on cooks line needs to be cleaned

Basic - Floor not cleaned when the least amount of food is exposed. End cooks line, manager cleaned up Corrected On-Site

Basic - Food stored on floor. Bulk oil, cases of food on floor in walk in freezer Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wood food-contact surface not properly sealed. Rack under rice

High Priority - Live, small flying insects found on gloves under prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took a drink from open beverage and didn't remove gloves to wash hands when going to buffet

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 splitters on the mop sink

Intermediate - Can opener blade heavily soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish washer

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. 4 new employees in the kitchen. Printed and signed Corrected On-Site

Intermediate - No tag on original container of raw oysters in the walk in cooler Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for bulk food

Basic - Buckets of sauces stored on floor in the kitchen. Grapes stored on the floor in the walk in cooler. 14 watermelons on the floor in the storage area.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door upright Pepsi cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station areas

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 10 fly strips hanging from ceiling in the kitchen

Basic - Hood filters heavily souled, shelf under prep table

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Toothpicks not individually wrapped

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, fish and clams received at 1:00 found at 2:00 thawing at room temperature 40F

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several areas in the main kitchen.

Basic - Wood non food-contact surface not properly sealed. Wooden pallets through out kitchen.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooks line and in coolers. Some were moved. Corrective Action Taken - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By hibachi grill water 71f Repeat Violation - From follow-up inspection 2025-05-07: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter no vacuum breaker

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