Golden Sands Chinese Restaurant

The bleach solution measured greater than 1000ppm. , , The bleach solution must be maintained between 100-200ppm to safely sanitize food contact surfaces. High-concentrations of the bleach sanitizer can leave a chemical residue on food contact surfaces and increase the risk for chemical intoxication. , , To mix properly mix a sanitizer solution, add half a teaspoon to one liter of water. , , The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.

Observed improper hand hygiene. The operator was washing their hands with only water. No soap was used and no paper towels were used to dry the hands., , Sufficient hand hygiene involves the following:, 1. Wet hands , 2. Apply enough soap to lather all parts of the hand , 3. Scrub the hands, make sure to scrub underneath the fingernails, 4. Rinse with water, 5. Dry hands with paper towels, , The operator washed their hands correctly at the time of the inspection.

Paper receipts were placed on top of food prior to serving. , , Food must be protected from contamination at all times. Refrain from placing articles not intended for human consumption on/with food. , , The operator removed the paper receipt from the food during the inspection.

There was a bin of bean sprouts stored at room temperature and measured 13C. , , Bean sprouts must be stored below 4C or above 60C to prevent the growth of bacteria. , , Place the bin of bean sprouts in an ice bath during high-traffic hours and ensure the temperature is maintained below 4C. , , The operator placed the bean sprouts in an ice bath at the time of the inspection.

1. A garbage bag was used to store preserved meat in the basement walk-in cooler. , , Garbage bags must not be used for food preparation as the material is not food grade and may leech , chemicals into the food product. , , The operator removed the preserved meat from the cooler during the inspection., , 2. Several bags of onions were stored directly on the floor. , , Food must be stored at least six inches above the floor to protect it from contamination. , , The operator placed the onions on a shelf during the inspection.

Food was observed cooling on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please store food items by at least 6 inches off the floor for accessibility, visibility, and easy cleaning.

1. There were several clean food equipment stored directly on the floor in the basement area. , , Food equipment must be stored in a manner that protects it from contamination. Storing food equipment directly on the floor increases the risk of contamination and promotes easy access for pests if pests are present. , , Place the food equipment on at least 6 inches above the floor., , 2. The exterior and interior of several bulk containers were soiled with grime and food debris. , , Food containers must be maintained in a clean and sanitary manner to prevent cross contamination of , food. , , Regularly clean the exterior of food containers or whenever they become heavily soiled, whichever comes , first.

1. There was heavy accumulation of dust, debris and grime in hard-to-reach areas which include but are not limited to the following: , - Underneath the grill, - Under the steam table , - High-touch surfaces including the exterior of the coolers and the door handles for the coolers and freezers , - In the basement where the dry ingredients are stored , - In the basement underneath the shelving units and the shelving units itself , , The facility must be maintained in a clean and sanitary manner for safe food handling and to prevent attraction of pests. , , Thoroughly clean the indicated areas. , , 2. There was clutter in the basement where food equipment were stored. Many empty rice bags and crates were stored. , , The facility must be organized to facilitate cleaning, monitor for pests, and prevent pest harborage. , , Reorganize the area, dispose of rice bags and remove any articles that are not used for food handling.

When asked where the partially cooked goose was hung in the walk-in cooler, the inspector was informed that it was hung on the side of the wire racks near produce., , Please create a designated low area in the walk-in cooler to hang the partially cooked goose with a catch pan required for processing. This should be done by installing a separate rack positioned away from other food items to prevent cross-contamination.

Food was observed cooling on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please store food items by at least 6 inches off the floor for accessibility, visibility, and easy cleaning.

Four partially cooked goose carcasses were observed hanging above produce in the basement walk-in cooler, posing a risk of potential cross-contamination., , The operator promptly relocated the goose carcasses into bus bins and stored them away from any produce. Please ensure a designated space is created in the cooler for hanging goose carcasses, separate from fresh produce and ready-to-eat products.

Food was observed cooling on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please store food items by at least 6 inches off the floor for accessibility, visibility, and easy cleaning.

Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin., , Please adjust the chlorine sanitizer so the concentration of the solution is measured at 100 ppm.

Outstanding Violation (May 8, 2025), Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms. Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing. Please discard cleaning cloths that are worn and frayed., ----------, Initial Violation, Wet/dirty cleaning cloths were kept on the counter., , Cloths were discarded and new cleaning cloths were promptly kept in the sanitizing solution.

Processed mushrooms and green pepper were observed to be stored at room temperature. The temperature of the vegetables were measured using a probe thermometer and read 16C., , The operator was asked to process the vegetables immediately. Perishable food items should stay in the cooler until at 4C until ready for cooking or processing.

When asked about manual dishwashing procedures, the operator was unable to demonstrate adequate knowledge., , Dishes and kitchen equipment must first be cleaned with soap and rinsed to remove all food debris in the first basin. The operator was educated on the critical role of the final sanitizing step in ensuring proper dishwashing hygiene. Please make enough sanitizer solution in the last basin with the concentration measuring at 100 ppm (chlorine) or 200 ppm (quat) to submerge and sanitize dishes for a minimum of two minutes. Allow all dishes to air dry after sanitizing.

1) Two handwash sinks located on the cookline were observed to be used as dump sinks., , Please do not use handwash sinks for dumping food. Handwash sinks should not be blocked and must remain sanitary for proper hand hygiene practices., , 2) The hot water handle for the handwash sink located beside the standing display cooler on the cookline was observed to be missing., , Please ensure the hot water handle is repaired and handwash sink provides hot and cold water at all times for proper hand hygiene practices.

1) Food was observed cooling on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please store food items by at least 6 inches off the floor for accessibility, visibility, and easy cleaning., , 2) Flour was observed stored on the floor in the bakery., , Please store food items by at least 6 inches off the floor for accessibility, visibility, and easy cleaning., , 3) Tea leaves were observed to be left uncovered in the personal storage area of the facility. The inspector was informed that their staff was in the middle of processing the loose tea leaves into sachets., , Please store tea leaves in a food-grade container with a lid to prevent physical contamination and pest access when not in use.

Leftover protective adhesive stickers were observed exterior, interior, and the floor of the walk-in freezer. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize., , Please remove the adhesive and clean and sanitize the unit.

Deep grooves were observed on cutting boards surfaces throughout the facility, creating areas that can trap contaminants., , Please deep clean and sanitize the cutting board surfaces. If the grooves are too deep to remove the contaminants, please resurface or replace the cutting boards

*Repeated Violation*, , Wet/dirty cleaning cloths were kept on the counter., Cloths were discarded and new cleaning cloths were promptly kept in the sanitizing solution.

*Repeated Violation*, 1. Foods in the prep cooler, standing fridge and the basement walk-in cooler were uncovered., , 2. Foods were stored on the floor in the dry storage area at the basement., , 3. Storage area is not adequate in the dry storage area., , Additional storage shelves are required in the dry storage area.

Cutting boards surfaces were unsmooth and insanitary.

1. There was dust and grime buildup on the kitchen ceiling., 2. Ventilation canopy filters were accumulated with grease deposits and other residues., 3. Handwashing sinks in the kitchen had buildup of food debris., 4. Bulk food container lids were accumulated with food debris buildup., 5. Staircase leading to the basement was dirty., 6. Under and around the ventilation canopy area was dirty and had significant buildup of food debris., , Thoroughly clean and sanitize the indicated areas.

*Repeated Violation*, , Wet/dirty cleaning cloths were kept on the counter., Cloths were discarded and new cleaning cloths were promptly kept in the sanitizing solution.

*Repeated Violation*, 1. Foods in the prep cooler, standing fridge and the basement walk-in cooler were uncovered., , 2. Foods were stored on the floor in the dry storage area at the basement., , 3. Storage area is not adequate in the dry storage area., , Additional storage shelves are required in the dry storage area.

There was no testing paper for the chlorine surface sanitizer and chemical dishwasher., , Obtain chlorine testing paper.

Cutting boards surfaces were unsmooth and insanitary.

1. There was dust and grime buildup on the kitchen ceiling., 2. Ventilation canopy filters were accumulated with grease deposits and other residues., 3. Handwashing sinks in the kitchen had buildup of food debris., 4. Bulk food container lids were accumulated with food debris buildup., 5. Staircase leading to the basement was dirty., 6. Under and around the ventilation canopy area was dirty and had significant buildup of food debris., , Thoroughly clean and sanitize the indicated areas.

Develop and maintain a cleaning procedure.

*Repeated Violation*, , Wet/dirty cleaning cloths were kept on the counter., Cloths were discarded and new cleaning cloths were promptly kept in the sanitizing solution.

Raw chicken and pork were stored on top of produce and cooked foods in the basement walk-in cooler., , Ensure that raw meat is stored below produce and ready to eat foods to prevent cross contamination. Reorganize this cooler to accommodate for proper storage.

There was rice (24C) stored at room temperature on the counter., , The rice was discarded., , Ensure that high risk foods are stored above 60C or below 4C at all times.

1. There was no paper towel at the hand sink adjacent to the stove., , 2. There was no soap at the hand sink adjacent to the black refrigerator., , Ensure that hand sinks are always stocked with soap and paper towel supplied in a dispenser., , 3. There was a bowl of food stored in the hand sink adjacent to the black refrigerator., , Ensure that no items are stored in the hand sink and that it is always easily accessible for hand washing.

1. There were knives stored in the crevice between the prep cooler and table., , Remove the knives from this area. Ensure the knives are stored in a manner that protects from contamination., , 2. Observed staff personal items along food preparation/cookline (ie. cell phone, drink cups). , , Advised staff, while preparing food, they should not be handling personal items. Keep these items stored elsewhere.

*Repeated Violation*, 1. Foods in the prep cooler, standing fridge and the basement walk-in cooler were uncovered., , 2. Foods were stored on the floor in the dry storage area at the basement., , 3. Storage area is not adequate in the dry storage area., , Additional storage shelves are required in the dry storage area.

There was no testing paper for the chlorine surface sanitizer and chemical dishwasher., , Obtain chlorine testing paper.

1. The white trolley storing spices and sauces was very unsanitary., , 2. The standing refrigerator had an accumulation of food debris on the doors and hinges., , Thoroughly clean and sanitize the indicated equipment.

Cutting boards surfaces were unsmooth and insanitary.

Develop and maintain a cleaning procedure.

1. There was dust and grime buildup on the kitchen ceiling., 2. Ventilation canopy filters were accumulated with grease deposits and other residues., 3. Handwashing sinks in the kitchen had buildup of food debris., 4. Bulk food container lids were accumulated with food debris buildup., 5. Staircase leading to the basement was dirty., 6. Under and around the ventilation canopy area was dirty and had significant buildup of food debris., , Thoroughly clean and sanitize the indicated areas.