Golden House Chinese Restaurant

Inspection history 3 visits

1. 2026
2. Passed Apr 2 Score 49 ▲2

   Inspection

   9 violations, 4 critical

   • Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Hot, cold running water not provided, pressure inadequate
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
3. 2025
4. Passed Mar 28 Score 47 ▼6

   Inspection

   17 violations, 3 critical

   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Critical Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Pesticide application not supervised by a certified applicator
   • Minor Non food contact surfaces of equipment not clean
   • Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
5. 2024
6. Passed Apr 10 Starting score 53

   Inspection

   11 violations, 5 critical

   • Critical Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
   • Critical All pork or any food containing pork is not heated to 150°F or above.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Minor Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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