Golden Fountain of Yonkers Chinese Restaurant, Inc

1232-1234 Yonkers Avenue, Yonkers, NY 10704

Overview

Golden Fountain of Yonkers Chinese Restaurant, Inc (NYS Health Operation #455826) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 1232-1234 Yonkers Avenue, Yonkers, NY 10704. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 8, 2023.

Facility Overview

NYS Health Operation ID455826
NYSDOH Gazetteer590707
Facility NameGOLDEN FOUNTAIN OF YONKERS CHINESE R
Operation NameGOLDEN FOUNTAIN OF YONKERS CHINESE RESTAURANT
Facility Address1232-1234 YONKERS AVENUE, YONKERS
Permitted DBAGOLDEN FOUNTAIN OF YONKERS
Permitted Corporation NameGOLDEN FOUNTAIN OF YONKERS CHINESE RESTAURANT, INC
Permitted Operator NameWEN FU MEI
Address1232-1234 Yonkers Avenue
Yonkers
NY 10704
MunicipalityYONKERS
CountyWESTCHESTER
Local Health DepartmentWestchester County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2023-11-30

Last Inspection Results

Inspection Date2023-11-08
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations6
ViolationsItem 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 8A- 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); Item 8B- In use food dispensing utensils improperly stored; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 14C- Pesticide application not supervised by a certified applicator; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsRED ITEM REINSPECTION FOR BARE HAND CONTACT OF READY TO EAT FOOD ON OR AFTER 11/13/23.

Inspection Results

Inspection DateInspection TypeViolations
2023-11-08InspectionCritical: 1, Noncritical: 6, Violation Items: 11B; 11D; 14C; 15A; 3C; 8A; 8B
RED ITEM REINSPECTION FOR BARE HAND CONTACT OF READY TO EAT FOOD ON OR AFTER 11/13/23.
2022-02-01InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11D; 12E; 15A; 15B; 8A; 8E
2020-10-28InspectionCritical: 0, Noncritical: 0, Violation Items:
Please see paper report
2019-11-07InspectionCritical: 0, Noncritical: 12, Violation Items: 10B; 11A; 11D; 8A; 8C; 8D; 8E
No red violations observed. All hot and cold temperatures acceptable at this time.
2019-06-19InspectionCritical: 1, Noncritical: 12, Violation Items: 10B; 11A; 11D; 5C; 8A; 8D; 8E
2018-04-03InspectionCritical: 2, Noncritical: 21, Violation Items: 10B; 11A; 11D; 12B; 12C; 12E; 15A; 1H; 5C; 8A; 8F; 9B
2017-01-05InspectionCritical: 0, Noncritical: 3, Violation Items: ; 10A; 11D; 15A
2016-03-28InspectionCritical: 0, Noncritical: 3, Violation Items: 12C; 15B; 8A
2015-03-13Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 15B; 8A
2015-02-12Re-InspectionCritical: 0, Noncritical: 10, Violation Items: 10A; 10B; 11B; 11C; 12E; 15A; 15B; 8A
2015-02-06InspectionCritical: 1, Noncritical: 13, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 15B; 5B; 8A
2014-12-01Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 15A; 8A
2014-10-21InspectionCritical: 1, Noncritical: 12, Violation Items: 10A; 10B; 11D; 15A; 5B; 8A; 8B; 8F
2014-02-04Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 11D; 12E
2014-01-29InspectionCritical: 4, Noncritical: 8, Violation Items: 10B; 11C; 11D; 12E; 5B; 5C; 8A; 8D; 8E
2013-10-10Re-InspectionCritical: 0, Noncritical: 5, Violation Items: 10A; 10B; 11B; 11D
2013-10-07InspectionCritical: 3 (1 not corrected), Noncritical: 12, Violation Items: 10A; 10B; 11B; 11D; 12C; 12E; 1H; 5B; 5C; 8A
2013-04-25InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11B; 11D; 12C; 8A
2012-12-06InspectionCritical: 1, Noncritical: 6, Violation Items: 10B; 11B; 11D; 12E; 15B; 5C; 8A
2012-03-14InspectionCritical: 2 (2 not corrected), Noncritical: 1, Violation Items: 12E; 2A; 5B
2011-10-28InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 14B; 15B
2011-04-22InspectionCritical: 0, Noncritical: 0, Violation Items:
2010-12-10InspectionCritical: 1 (1 not corrected), Noncritical: 2, Violation Items: 15B; 5C; 8A
2010-03-24InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 12E; 8A; 8E
2009-10-20InspectionCritical: 0, Noncritical: 2, Violation Items: 12E; 14B
2009-03-16InspectionCritical: 0, Noncritical: 2, Violation Items: 12E; 14C
2008-08-28InspectionCritical: , Noncritical: , Violation Items:
2007-11-15InspectionCritical: , Noncritical: , Violation Items:
2007-02-06InspectionCritical: , Noncritical: , Violation Items:
2006-09-21InspectionCritical: 2, Noncritical: 7, Violation Items: 5B; 5C
2006-04-11InspectionCritical: , Noncritical: , Violation Items:
2005-12-06Re-InspectionCritical: , Noncritical: , Violation Items:
2005-11-18InspectionCritical: 1, Noncritical: 7, Violation Items: 5B
2005-09-29Re-InspectionCritical: , Noncritical: , Violation Items:
2005-03-23InspectionCritical: , Noncritical: , Violation Items:
2004-09-30InspectionCritical: , Noncritical: , Violation Items:
2004-05-14InspectionCritical: , Noncritical: , Violation Items:
2004-01-21InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2ACritical ViolationPrepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12BNot Critical ViolationImproperly functioning on-site sewage disposal system, improper
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
14CNot Critical ViolationPesticide application not supervised by a certified applicator
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 1232-1234 YONKERS AVENUE
CityYONKERS
StateNY
Zip Code10704

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Inspection Date: 2023-04-18
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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.