GOLDEN CHINA RESTURANT, 8851 CENTRAL AV A, Montclair, CA - Restaurant inspection findings and violations

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Business Info

Name: GOLDEN CHINA RESTURANT
Type: Public Eating Pl (60-99 Seats)
Address: 8851 CENTRAL AV A, Montclair, CA 91763
County: San Bernardino
Total inspections: 7
Last inspection: 11/16/10
Comment: Food
Score
90
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Inspection findings

Inspection Date

Type

Score
  • Proper hot and cold holding temperatures (-4 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed compartment above reach in cooler with chicken at 55.4F, shrimp at 53.7, and BBQ pork at 50.2F. See VC&D. Store cold food items at 41F or below.
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    Discarded 4 lbs of chicken, 5 lbs of shrimp, and 1 lb of BBQ pork in trash can.
  • Equipment, utensils and linens: storage and use (-1 point)
    All clean and soiled linen shall be properly stored
    non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Plumbing
    1
    The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed wiping cloth stored on prep surface. Maintain wiping cloth in sanitizer bucket when not in use.
  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    Observed broken thermometer in reach in cooler. Provide and maintain use of accurate thermometers.
  • Food properly labeled & honestly presented (-1 point)
    Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1) Bulk food available for consumer self-service must have an information label, sign, and/or other method of notification that includes the label information. (114089) Prepackaged food must bear a label that complies with the labeling requirements as prescribed by the Sherman Food, Drug and Cosmetic Law. (114089 and 114089(a))
    Restaurants must provide a brochure placed at the point of sale that includes at least calories, sodium, saturated fat, and carbohydrates information per menu item. For sit-down restaurants, the information must be provided at the table. Drive-thrus are required to have the brochures available upon request and have a notice of the availability at the point of sale. (114094)
    Observed no labeling on bulk food items containers. Maintain proper labeling on all bulk items.


    • Post inspection comments:
    A grade posted.
 11/16/10Inspection - Routine90
No violation noted during this evaluation. 12/2/09Inspection - Routine96
No violation noted during this evaluation.

Post inspection comments:
Photocopies of food handler cards are no longer approved. Originals only.
4/30/09Inspection - Routine91
No violation noted during this evaluation.

Post inspection comments:
Please email report to: djphotik@gmail.com
12/5/08Inspection - Routine95
No violation noted during this evaluation.

Post inspection comments:
Observed good efforts made in correcting previous violations.
6/6/08Re-score Grade Inspection98
No violation noted during this evaluation. 5/12/08Inspection - Routine88
No violation noted during this evaluation.

Post inspection comments:
Ensure chow mein noodles are cooled in batches less than 4 inches thick
12/13/07Inspection - Routine93

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