Golden Palace

What the inspector found

• 4-2B: .05(7)(a)1Drink nozzles had black substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Drink nozzles washed and sanitized.
• 6-1D: .04(6)(i)Napa and pooled eggs not marked as being on time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Items discarded and replaced with start and end time for time control.
• 12D: .04(4)(g)Observed broccoli being cut straight out of the box without washing. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut broccoli discarded.

As listed in the inspection report.