Golden Lounge 2

Inspector notes: Observed the handwashing in the main kitchen next to the three compartment sink with a large stack of bowls resting inside of it. Observed the sink at the drink bar being used as alcohol dumping sink. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employee removed the bowls from the sink

Inspector notes: Observed ALL the handwashing sink from the kitchen area, bar area and the bathroom without any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS EMPLOYEE PROVIDED SOAP AT ALL THE SINKS INCLUDING THE BATHROOM

Inspector notes: Observed ALL the handwashing sinks from the kitchen sink the bare area and the bathroom sink without any paper towels. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS Papaer Towel was provided al the handwashing sinks

Inspector notes: Observed handsink in the main kitchen close to the WIC area without ANY water. C/A A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. OWNER HAS 10 DAYS TO CORRECT THE VIOLATION AND SUBMIT AN INVOICE TO ehs

Inspector notes: Observed tray of raw eggs stored above roma tomatoes and peppers in walk-in cooler (main kitchen). C/A: Food shall be protected from cross contamination by: Except as specified in paragraph of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal fo...

Inspector notes: Observed several containers of cooked rice, cooked sliced beef, and cooked chicken wings inside walk-in cooler (main kitchen) prepped over 24 hours ago lack date labeling. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded