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Golden Palace in Lawrenceville receives a 63% on their recent health inspection

Golden Palace, located at 2100 Riverside Parkway in Lawrenceville, received a score of 63 points out of a possible 100 points during their 10/28/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(2)(a)-(l), (n)Due to an unsatisfactory score, the person in charge (PIC) is not demonstrating active managerial control. **SECOND CONSECUTIVE VIOLATION** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: //All violations corrected unless noted. Trained PIC during the inspection.
Violation #2
2-2E: .03(6)Facility does not have an approved disinfectant for cleaning vomit or diarrheal incident. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: //
Violation #3
4-2B: Observed mold-like substance buildup inside the ice machine. **SECOND CONSECUTIVE VIOLATION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: //
Violation #4
6-1A: .04(6)(f)Observed fried shrimp, fried chicken, rice noodles, and wontons stored in the walk-in cooler, and cooked pork in a prep top cooler, all holding temperatures above 41F. **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: //Food items were discarded.
Violation #5
6-1C: .04(6)(d)Observed a large container of fried chicken that was cooked the day before that did not cool down to 41F within 6 hours. **SECOND CONSECUTIVE VIOLATION** Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: //Fried chicken was discarded.
Violation #6
11A: .04(6)(e)Observed a large amount of fried chicken cooked the day before, in a large plastic container, stored covered with a plastic lid in the walk-in cooler. **SECOND CONSECUTIVE VIOLATION** Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: //Food item was discarded. Adequate and effective cooling methods were discussed with the person in charge.
Violation #7
11C: .04(6)(c)Observed raw beef thawing in a plastic container placed on top of a sink, not completely submerged in water, and without any running water. **SECOND CONSECUTIVE VIOLATION** Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: //Container with raw beef was placed under running water, allowing the beef to be completely submerged in water.
Violation #8
12A: .04(4)(r)Observed dry food items stored in an unapproved shed outside the facility. **SECOND CONSECUTIVE VIOLATION** Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C)
Corrective Actions: //
Violation #9
12A: .04(4)(q)Observed onions and multiple buckets of sauces stored directly on the floor around the kitchen. Observed two trays of frozen chicken stored less than 6 inches above the floor in the walk-in freezer. *SECOND CONSECUTIVE VIOLATION** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: //Food items were removed from the floor.
Violation #10
15C: .05(7)(d)Observed grate fan covers inside the walk-in cooler and a reach-in cooler with buildup accumulations. Walk-in cooler ceilings also have buildup in front of the condensers. **THIRD CONSECUTIVE VIOLATION** Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Corrective Actions: //
Additional Comments
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses tomato red, and yellow egg shade as an additives. PIC stated MSG at the facility is only used for employee food.
Note: Ensure to add lids to the trash cans in the women’s restrooms.
Note: A follow-up inspection will occur by 11/7/2022.
Note: A required additional inspection will occur within the next 12 months.

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