Golden Corral

Cotton candy machine has build up of sugar residue on the inside and the outside of the component in the middle of the machine. CA: All food contact surfaces of equipment shall be clean to sight and touch. Facility has 10 days to clean machine.

Sanitizer bucket stored next to container of teriyaki sauce. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Moved during inspection.

Pot roast (130) and meatloaf (129) hot holding in warming cabinet. Pizza (124) hot holding under heat lamp. All were hot holding below 135 deg f; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Pizza discarded during inspection. Pot roast and meatloaf were reheated during inspection to above 165 deg f.

Observed build up of black residue (food particles) on the inside of the bottom of the top oven in the bakery section. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee filling tea picture in the handwash sink. A handwash sink may not be used for anything other than washing hands. COS stopped during inspection.

Meat staging sink does not have a pipe leading into drain. A plumbing system shall be repaired according to law and maintained in good repair.

Pans stacked wet throughout the facility. Dishes must be allowed to air dry before stacking.

Dust/grease buildup on the back of the oven. Nonfood contact surfaces shall be kept free of accumulations.

Personal items (phone) on the prep table. All personal items shall be stored in lockers or other suitable area designated for employee/personal items.

Chicken livers hot holding under heat lamp was at 120 deg f. All tcs food hot holding shall be maintained at 135 deg f or above; reheated during inspection.

Personal items (phone/keys) on the pass thru surface in the kitchen. All personal items shall be stored in lockers or other suitable area designated for employee/personal items.

Pot roast hot holding in hot holding cabinet temped below 135 deg f. All tcs food hot holding must be kept at 135 deg f or above.

COS Reheated to 165