Golden Mushroom Chinese Restaurant, 425 North Route 9w, Upper Nyack, NY 10960 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: GOLDEN MUSHROOM CHINESE RESTAURANT
Address: 425 North Route 9w, Upper Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 38
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/10/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 04/24/2015Inspection
  • In use food dispensing utensils improperly stored
  • Insects, rodents present
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/05/2014Inspection
  • Improper thawing procedures used
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 06/10/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Non food contact surfaces of equipment not clean
 12/05/2013Inspection
No violation noted during this evaluation. 03/05/2013Inspection
No violation noted during this evaluation. 11/26/2012Inspection
No violation noted during this evaluation. 11/08/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/10/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 08/07/2012Inspection
No violation noted during this evaluation. 05/07/2012Re-Inspection
No violation noted during this evaluation. 04/06/2012Re-Inspection
No violation noted during this evaluation. 04/05/2012Inspection
No violation noted during this evaluation. 12/01/2011Inspection
No violation noted during this evaluation. 04/22/2011Re-Inspection
No violation noted during this evaluation. 03/21/2011Inspection
No violation noted during this evaluation. 12/01/2010Re-Inspection
No violation noted during this evaluation. 10/27/2010Inspection
No violation noted during this evaluation. 05/24/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/07/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 04/02/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/18/2010Inspection
No violation noted during this evaluation. 11/04/2009Inspection
No violation noted during this evaluation. 03/25/2009Inspection
No violation noted during this evaluation. 12/08/2008Re-Inspection
No violation noted during this evaluation. 11/06/2008Inspection
No violation noted during this evaluation. 04/03/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/19/2008Inspection
No violation noted during this evaluation. 12/12/2007Re-Inspection
No violation noted during this evaluation. 11/30/2007Inspection
No violation noted during this evaluation. 04/17/2007Re-Inspection
No violation noted during this evaluation. 03/23/2007Inspection
No violation noted during this evaluation. 11/27/2006Inspection
No violation noted during this evaluation. 08/10/2006Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 05/02/2006Re-Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/12/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/23/2006Inspection
No violation noted during this evaluation. 11/17/2005Inspection

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