GOLDEN CORRAL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in front counter reach-in cooler: whipped topping (49F - Cold Holding). Manager stated whipped topping placed in cooler one hour prior to temperature being taken. Manager moved whipped topping to walk-in cooler to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Prepped pizzas stored in prep area next to kitchen ice machine. Manager stated pizzas prepared thirty minutes earlier. Manager placed proper time marking on pizzas. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cups stored on top of front counter hand washing sink. Manager moved cups during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Aluminum to go pans stored on shelf in prep area next to kitchen ice machine. Manager turned containers over. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in front of dish machine.

Basic - Food storage container/container lid cracked or broken. Plastic container stored in walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle in hamburger cooking station. Employee placed tongs on top of pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers greasy. Gasket for reach-in cooler in dessert area soiled with old food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, chicken 120-130F, manager moved to oven to reheated, also at the front line (buffet), mashed potatoes 127F, moved to steamer. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink located in the meat room, also no sign.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the server station

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked cups, plates and containers

Basic - Floor area(s) covered with standing water. At the ware washing area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. In use lids cracked (raw chicken)

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fans. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the dessert station, spatula, knifes and ice cream scoop in 115F.

Basic - Wiping cloth sanitizing solution stored on the floor. At the server station, manager moved off the floor. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of black eye peas dented at top seam.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza Kept on time but no time mark. Manager advised that pizza had been prepared 30 minutes earlier

Basic - Floor area(s) covered with standing water. Standing water on floor around steamer in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door in walk-in-freezer

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's rooms out of order. No water running in urinal.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Strawberries and Tomaato ) stored over ready-to-eat food (applesauce ) in walk in cooler . Manager moved applesauce Corrected On-Site Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Emergency exit in back of kitchen blocked with empty boxes

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed at dishmachine Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. and clean pans had old wrap not removed before cleaning. Manager placed all items in dishwash area Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( Tomato) stored over ready-to-eat food ( hard cooked eggs ) in walk in cooler . Manager moved tomatoes Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Water on floor between dishmachine and walk-in-cooler. Manager had water removed Corrected On-Site Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employees touched hat on head with gloved hands then continued to pick up clean pan without washing hands and changing gloves. Female employee touched apron then continued to put on new gloves without washing hands. Manager spoke to both employees. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies in kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On roll cart in prep area, five packages of krab meat 69-74F. Employee stated items were removed from refrigerator 10 minutes prior. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On roll cart in prep area, five packages of krab meat 69-74F. Employee stated items were removed from refrigerator 10 minutes prior. Stop sale issued. On front cook line: raw cut cabbage 50F. Employee stated cabbage was placed out 3.5 hours prior. Added to Time as a Public Health Control (TPHC) and time stamp added. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezers, reach in coolers, and reach in hot holding cabinets soiled with food debris. Interior of reach in dessert coolers at dessert bar soiled with food debris. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Floor tiles broken throughout kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in kitchen area. Repeat Violation

Basic - Dead roaches on premises. One dead roach inside reach in freezer. Discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in back server station.

Basic - Equipment in poor repair. Two ovens on front cook line near buffet not working. Cutting board in pizza station has deep grooves.

Basic - Food stored on floor. Case of apples on floor in dry storage area. Picked up. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in water at 130F in dessert bar. Removed from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all hot holding cabinets in kitchen soiled with grease. Exterior of reach in coolers in kitchen soiled with food debris. Repeat Violation

Basic - Old food and/or old labels stuck to clean dishware/utensils. Old food on dishes near meat room. Old label on clean pan at dish machine. Steak label on pan of vegetables on cook line. Employee removed label from vegetables Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Two stained tiles on ceiling near buffet. Floor under dry storage shelves have food debris. Also, Standing water on floor throughout kitchen. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed squash on shelf over cut lettuce, carrots, and boiled eggs in walk in cooler.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee at the prep area, touched her face and immediately after handled clean containers to placed carrots. Inspector addressed situation, employee removed her gloves and washed her hands. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks near office, manager secured. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee removed all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of soda bags, manager moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers and cups.

Basic - Floor area(s) covered with standing water. Floors at the cook line and walk-in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at the chicken station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and reach-in cooler shelves soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried Chicken on buffet line at 129F. Manager advised that the Chicken had been there for less than 45 minutes, however the Manager discarded the Chicken. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb with hose attached next to dishmachine used rinse off dishes with no vacuum breaker. Observed spray hose stored below top of sink rim.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board of flip-top make table cooler with groves and no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and hat stored on soda syrup boxes in kitchen, Manager removed jacket and hat. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up behind cooling unit on the floor and on shelves.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed rack of spoons and forks with food contact surface up. Manager removed and placed in dishwash area Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. Observed back exit door blocked with empty boxes and trash cans.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued on six bags of whipped cream in reach in cooler at dessert area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in dessert buffet, whipped cream 48-50F. Stop sale issued due to not being able to determine when temperatures were below 41F. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. All Time as a Public Health Control (TPHC) labels on main cookline have expired times. Manager replaced all time stamps with proper times. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 129-132F in hot holding cabinet, employee reheated then 174-186F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in dessert area. One tank near office. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Manager began removing dishes to be rewhashed. Corrective Action Taken

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler in dessert area has an ambient temperature of 48F. Reach in freezer in fryer area is missing a fan guard.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink in Togo area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in units near fryers soiled with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels in prep area. Also, sanitizer bucket in salad buffet on floor. Manager placed towels in bucket and picked up sanitizer bucket. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker next to Dishwashing machine and net to dumpster.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured next to office.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom in the handicap stall..

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine by cash register.

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted by coffee maker.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ham in hot holding unit located next to ovens on cook line temperature 90F. Manager removed from unit and placed in oven. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at server cashier station across from entrance to restaurant has cases of single service product blocking access. Manager removed items blocking sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Plastic spray bottle with yellow liquid located at server station inside of kitchen area no label. Two plastic spray bottles with yellow liquid and one Plastic spray bottle with red liquid located in far dining area hanging from door handle no label. Manager labeled bottles during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on clean dish shelf located in kitchen dish area. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two black aprons hanging from green speed rack in kitchen next to ovens. Manager removed during inspection. Corrected On-Site

Basic - Equipment in poor repair. Prep station where pizza items are stored has handle missing to top of make table. Hot holding units in kitchen have handles broken off/ missing. Repeat Violation

Basic - Floor area(s) covered with standing water. Both Walk-in coolers: meat cooler and other cooler containing produce and other items.

Basic - Open dumpster lid. Large green dumpster outside of building where cardboard is throw out has lid open.

Basic - Plumbing system in disrepair. Bathroom faucet to right of mirrors in women's restroom in disrepair, no water flow from faucet. Manager has repair company coming to fix today. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelving and bottom of reach in cooler and freezer located next to ovens in kitchen are heavily soiled. Also dessert case located in bakery area has old food and debris. Repeat Violation

Basic - Single-service articles improperly stored. Case of drinking straws on floor behind server counter in entrance to restaurant. Employee removed. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Covered plastic container of sugar in server station located in dining room no label. Manager labeled during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license at establishment on display with date 6/1/21. Establishment's license is current with Division.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed carton of liquid eggs opened with no date. Manager stated that carton was opened yesterday 11.2, date added.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed moisture in between clean stacked cups in front counter register area next to drink machine. Repeat Violation

Basic - Ice buildup in reach-in walk-in freezer. Observed ice build up along inside of door, bottom shelves in freezer and floor area. Repeat Violation

Basic - Single-service articles improperly stored. Observed case of straws and 12oz kids cup lids on floor behind registers in front area. Manager removed during inspection. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed in dish washing area, drains under dishwasher and dirty dish collection area draining slowly with dirty standing water covering floor.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher located in front register area where servsafe certificates are kept in "overcharge" zone.