Golden Chopsticks Restaurant Improves its Sanitary Rating

Basic - Current Hotel and Restaurant license not displayed. Says never received

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door **Repeat Violation**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on counter, placed in walkin. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not using sanitizer at 3 compartment sink, demonstrated how to setup 3 compartment sink. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodle on counter 68° 43° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetable. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Pork in walkin, 43°. Placed half the pork chunks in another tray. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen handsink. **Corrected On-Site**

Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site** **Repeat Violation**

Basic - No Heimlich maneuver/choking sign posted. Google online.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, kitchen back door.

Basic - Plumbing system improperly repaired. Sushi case draining in Hans sink. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Spoons. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Sushi counter draining in handsink.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.

Intermediate - Non-pitting surface rust on food-contact equipment. Can opener. **Corrected On-Site** **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Eggrolls, chicken at 70° covered, placed in freezer to drop temperature, uncovered. **Corrected On-Site**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White frigidaire brand house house type reach in cooler in kitchen at 64f ambient air temperature. Observed no foods in this unit at time of callback inspection. Ambient air temperature was 56f in this unit during callback inspection: DO NOT KEEP ANY PH/TCS FOODS IN THIS UNIT UNTIL THE UNIT IS ABLE TO MAINTAIN ALL FOODS AT 41F OR BELOW AT ALL TIMES TO AOID AN IMMEDIATE ADMINISTRATIVE COMPLAINT AT THE TIME OF A FUTURE INSPECTION FOR NONCOMPLIANCE !!!

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Basic - Ceiling in disrepair. Water damage stains throughout kitchen ceiling. **Repeat Violation**

Basic - Hood / Hood filters soiled with accumulated grease and/or dust.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings at 82f AND cooked rice at 69f AND cooked pork at 68f, both held on cookline in deep plastic container at room temperature. Inspector allowed both items to be time marked with 4 hour limit, this time ONLY, and all foods must be properly cold or hot held on cookline in the future. Chicken must be discarded within 2 hours and pork and rice within 3 hours.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 80f, cooked pork at 67f, egg rolls at 69f. All items were placed in this unit from walk in cooler as per manager, and must be discarded with in remaining 2 hours. **Corrected On-Site**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White frigidaire brand house house type reach in cooler in kitchen at 64f ambient air temperature.

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of tofu in walk in cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork ribs on top of container with peeled onions. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw angus beef in same bag as raw fish in walk in cooler.

Basic - Food stored on floor. Containers with pork on kitchen floor. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. In ice machine in kitchen.

Basic - In-use rice scoop/spoon and utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. In 3 compartment sink in kitchen.

High Priority - Employee washed hands with no soap. Cook. In 3 compartment sink in kitchen. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage direct contact with food. Re-using cut cardboard from used boxes to line the bottom of the food storage containers to store cooked fried pork on it directly. Cookline.

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Intermediate - Encrusted material on can opener blade.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Cutting board was only washed with soap and rinsed with water, without sanitizing, in 3 compartment sink without any compartment set up.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board after cutting raw pork and was placed on shelf with other clean equipment to air dry.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline shelves.

Basic - Food debris/dust/grease/soil residue on exterior / top of dish was machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic fork on expo station in kitchen.

Basic - Urinal not flushing/functioning properly. Out of order.

Basic - Grease and debris accumulated under cooking equipment. **Repeat Violation**

Basic - Ceiling in disrepair. Water damage stains throughout kitchen ceiling. **Repeat Violation**

Basic - Hood / Hood filters soiled with accumulated grease and/or dust.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow and green liquid cleaners in dish wash area.

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pasta/noodles on cookline at 58 degrees fahrenheit held at room temperature . Must be cold held at 41 degrees fahrenheit or below at all times. Corrected On Site. Was placed in freezer to cool rapidly.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp behind cooked shrimp in top of fliptop cooler on cookline. Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw eggwash behind shrimp in top of fliptop cooler on cookline. Corrected On Site.

Critical - Observed food stored on floor. onions and sauce bucket in walk-in cooler. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. cup in starch container in storage room. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

Observed build-up of debris and dirt on nonfood-contact surface. heavy on storage room wall and lightswitch.

Critical - Hand wash sink lacking proper hand drying provisions. cookline / kitchen. Corrected On Site.

Observed grease & grease accumulated under cooking equipment.

Observed attached equipment soiled with accumulated grease. hood & hoodfilters. Repeat Violation.

Observed ceiling in disrepair. water damage stains on several kitchen ceiling tiles.

Critical - ready to eat prepare hot foods marked with a date that exceeds 7 days after preparation. cooked eggrools with date mark 18 days agao. discarded corrected onsite.

Critical - cooked rice in walkin cooler not cooled from 135 fahrenheit to 41 fahrenheit within 6 hours. rice was 58 fahrenheit at beginning of inspection and 56 fahrenheit. corrected onsite.

Critical - rice being cooled by non approved method. in deep container and tightly covered.

Critical - raw eggs / egg wash over cooked eggrolls in kitchen reachin cooler.

Critical - barehand contact with ready to eat foods. cookline . corrected on site.

Critical - open drink on cookline over foods.

single use containers re-used: cut gallon jar used as rice scoop for cooked rice. corrected on site. repeat

wet wiping cloths not soted in snaitizing solution between uses. corrected onsite.

Critical - soiled interior of kitchen reachin coolers.

Critical - encrusted with soil and mold like substance build up on interior of fliptop lid of fliptop cooler on cookline.

build up of dust, food debris, grease, dirt on shelfs.

Critical - sushi station handwash sink blocked by sanitizer bucked inside of sink. corrected on site.

Critical - mens bathroom door propped open.

grease and debris under cooking equipment . repeat

attached equipment with haeavey grease build up hood and hood filters.

attached equipment soiled with dust and debris kitchen fans.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fried shrimp, eggrolls, cooked shrimp, cooked rice, cooked/fried chicken in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. chicken in container on kitchen floor. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces scooped with plastic cup and cup stored (floating) in sauce containers in walk-in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops/utensils in container with lukewarm water by rice cookers. Corrected On Site. Repeat Violation.Corrected On Site. Repeat Violation.

Critical - Food-contact surfaces, equipment, dishware and utensils not sanitized properly after cleaning. dishwash machine out of sanitizer.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. sanitizer was emty and was replaced during inspection. Corrected On Site.Corrected On Site. Repeat Violation.

Observed build-up of dust & mold-like substance on surface of nonfood-contact surface. kitchen fan.

Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs. Repeat Violation. Corrected On Site.

Observed build-up of food debris, grease and/ or dirt build-up on nonfood-contact surface. interior & exterior of dishwash machine.

Observed reuse of single-service articles. using reused cut in half plastic gallon jar as rice scoop. Corrected On Site. "scoop" was discarded immediately. Repeat Violation.

Critical - Handwash sink not accessible for employee use at all times. container with wiping cloths inside of sushi station handwash sink. Corrected On Site.

Observed grease & debris accumulated under cooking equipment.

Observed attached equipment soiled with accumulated grease. hood dripping grease.

Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler and sushi display case cooler.

Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler. Corrected On Site.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork in walk-in cooler. Corrected On Site.

Critical - Observed food stored on floor. pork in containers on kitchen floor. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. tonges with handles in contact with cooked chicken on cookline. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. kitchen.

Observed nonfood-grade containers used for food storage. chicken in grocery/shopping bags in freezer chest.

Observed nonfood-grade containers used for food storage. used cardboard used to store cooked/fried foods on. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: Do NOT use this Dishwash machine until repaired/able to sanitize properly. Use 3 compartment sink instead to sanitize until then.

Observed build-up of black / mold-like substance on surface of nonfood-contact surface. on dishwash machine racks.

Observed build-up of food debris, grease, dust and / or dirt on nonfood-contact surface. shelfs in kitchen.

Observed reuse of single-service articles. reusing cut plastic gallon container as rice scoop.

Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash sink. Corrected On Site.

Observed personal item stored with food. cell phone on cookline shelf. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces and egg roll in walk in cooler Corrected On Site.Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls in kitchenRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler by cook line- All food shalll be relocated in walk in cooler Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line- and white reach in cooler by cook line

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.Repeat Violation.

Observed ice scoop with handle in contact with ice.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.Repeat Violation.

Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler

Observed residue build-up on nonfood-contact surface. Dish racks

Observed leaking pipe at plumbing fixture.Faucet leaking in dishroom

Missing drain plug at dumpster.

Critical - Observed toxic item stored by food. Corrected On Site.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta in walk in cooler-

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In reach in freezer- back -

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Salmon This violation must be corrected by : 12/05/10.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice in kitchen

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot and sour soup in bain mary

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Hot and sour soup in bain mary

Critical - Observed raw animal food stored over cooked food. Raw eggs over cooked ribs

Critical - Observed food stored on floor. Tofu in walk in cooler

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer-

Observed cutting board grooved/pitted and no longer cleanable.

Observed nonfood-grade containers used for food storage. Clea and cut brocoli in cardboard box container

Observed nonfood-grade containers used for food storage. Chopping bag used as food container in reach in freezer

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed soil residue in storage containers.

Critical - Observed unlabeled spray bottle.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash/. Buckets of red sauce under the three compartment sink

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - No conspicuously located thermometer in holding unit.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food stored on floor. Beef on kitchen floor

Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. All containers

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In red sauce bucket

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed interior of microwave soiled.

Critical - Observed live flies in kitchen.

Observed nonfood-grade containers used for food storage. Cardboard box used as food storage

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic sause 73 Degrees F. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hoisin. 82 Degrees F.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at in kitchen .

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over bamboo (ready to eat).

Critical - Observed raw animal foods not properly separated from each other in holding unit.Chicken over beef in walk in cooler.

Critical - Observed tracking powder present in food prep area.

Critical - Observed uncovered food in holding unit/dry storage area. Beef in w lk in cooler

Critical - Observed unlabeled spray bottle. Green bottle by three compartment sink.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Plumbing system in disrepair. Hose handle in dishroom.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. At room temperature.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 9/24/08 fried chicken and cooked cut pork is not date marked

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. along the cookline several hunts cans are being reused without labels

Critical - Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods-WIC 9/24/08 bins of raw cut chicken stored over large bins of sauces in walkin cooler

Critical - Violation: 08A-29-1Observed uncovered food in holding unit-WIC 9/24/08 bowls of cut vegetable and bin of cooked shrimp is uncovered in wic

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Violation: 13-03-1Observed employee with no hair restraint.Repeat Violation.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.

Violation: 37-20-1Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

Critical - Violation: 53B-08-1No proof of required employee recertification provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

Critical - No conspicuously located thermometer in holding unit.

Critical - No oyster warning sign with required language provided.

Critical - No proof of required employee recertification provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling in disrepair above hood system.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Observed employee with no hair restraint.Repeat Violation.

Critical - Observed encrusted material on can opener.Repeat Violation.

Observed food debris accumulated on kitchen floor.

Observed hole in ceiling-over HWS area;

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods-WIC

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods-RIC

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit-WIC

Observed residue build-up on nonfood-contact surfac- on top of dishwashing machine .

Observed single-service articles improperly stored. Corrected On Site.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed uncovered food in holding unit-WIC

Observed walk-in cooler gasket torn/in disrepair.

Observed wall in ovens area, soiled with accumulated grease.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

Critical - Working containers of food removed from original container not identified by common name.