Golden Corral

*07 Food safe, good condition, unadulterated, and honestly presented

Several critically dented cans observed not separated out

*29 Cold/hot hold unit thermometer easily viewable

Replace thermometer that are not working

*32 Maintain in Good Repair

Replace can opener blade

*34 Outer door: solid,selfclosing,tightfitting

Doors in back left open with no air current>allows access to pest

*39 Equipment in good repair and proper adjustment.

Replace missing tire/wheel on reach-in cooler in kitchen

*42 Dirty nonfood contact surfaces

Clean encrusted grease on cooking equipment

*44 Outdoor enclosures constructed

Trash bins/dumpsters not enclosed thus allowing illegal

*45 Premises shall be maintained in good repair

Front/main entrance doors not closing properly>must fix or adjust to ensure they close properly

*07 Food safe, good condition, unadulterated, and honestly presented

Multiple severely/critically dented cans observed

*31 Handwashing lavatory - accessible

Keep hand sink accessible to>observed tray/bin on it

*32 Equipment & Utensils smooth easily cleanable

Remove plastic off side panel of ice machine

*34 Insect control:prevent dead insects from food

live/dead cockroach observed>clean any evidence of pest

*42 Dirty nonfood contact surfaces

Clean underneath service line equipment

*02 Cold Hold (41øF/45øF or below)

Seafood salad observed at 54 F

*10 Clean Sight and Touch

Oven where pot roast is cooked was covered in grease

*34 Outer door: solid,selfclosing,tightfitting

Fix gaps on rear exit doors

*37 Storing the food at least 15 cm (6 inches) above the floor

Store all food at least 6 inches off floor

*42 Dirty nonfood contact surfaces

Clean encrusted grease on cooking equipment

*45 Premises shall be maintained in good repair

Fix gaskets of reach-in cooler

*10 Clean Sight and Touch

Clean equipment shelves observed with dust accumulation/not clean to the touch. Quat sanitizer observed at 100ppm>, maintain b/w 200-400ppm.

*19 Water & Plumbing in good repair- per code

Repair leaks at back prep sink and 2 compartment sink

*31 Individual, disposable towels

Provide paper towels for hand sink by front service area by hot hold items. Provide designated hand sink signage for all hand sinks.

*32 Damaged Equipment

Replace missing top front panes of ice machine. Remove protective peel from back side of hot box.

*33 Rinsing procedures - 3 compartment sink

Order of 3 compartment sink shall be: Wash/rinse/sanitize observed in wrong order.

*34 Outer openings:closing holes, gaps

Seal all outer perimeters properly to prevent entrance of insects and rodents. Back door side and bottom observed with gaps exposing daylight and air blowing through.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all product inside WIF> corn on the cob.

*39 Keep utensils handles upright or protected

Store clean utensils with handles facing/laying same direction in clean equipment bin in dish wash area.

*44 Receptacles tight fitting lids, doors, or covers

Maintain outside dumpster doors closed when not in use

*45 Premises shall be maintained in good repair

Seal hand sinks to wall properly. Patch holes in FRP wall in prep room and where needed throughout BoH. Seal 2 compartment sink to wall properly.

*47 Other Violations

Store bags and boxes of product away from walls in dry storage area

*45 Premises shall be maintained in good repair

carpets on dining area reap and broken must be replace or repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment and shelving area dirty with stagnant water, food debris, litter and grease accumulations must be clean to avoid contamination ceiling in different areas dirty with spills

*34 Outer openings:closing holes, gaps

lights shields sot close properly leaving a gap between ceiling must be replace or replace to avoid pest harboring and chemical contamination by construction material

*10 Equipment and Utensils Cleaning-contamination

shelving and food surfaces inside prep meat cooler room dirty with soils accumuations must be clean to avoid cross contamination

*25 Devices used for on-site generation of chemicals used in the washing/peeling of fruits and veget

missing chemical to clean vegetables must be change container when empty the solution during operational hours

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

men toilet leaking water must be replace or repair to proper condition

*45 Clean facilities as often as necessary.

trash back room must be clean as necessary to avoid pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures must be have health policies on site

*45 First Aid

incomplete first aid kit must be have complete first aid kit

*43 Ventilation systems:no public health hazard

electric pizza cooked out of vent hood system must be have cooking equipment under vent hood system to avoid unlawful discharges

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and inside WI cooler meat unit dirty with soils, blood drippings and soils accumulations must be clean to avoid contamination ceiling dirty with dust, grease and soils accum

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils and grease accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

floors skirts and floors tiles on WI cooler bakery area broken must be repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors inside utility room dirty and unlawful smells must be clean and sanitize during operational hours floors behind equipment dirty must be clean to avoid cross contamination some floors with

*10 Clean Surface Different Foods

preparation food surfaces dirty with food debris, spills and grease clean food surfaces after observed contamination during operational hours to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

all cooler equipment must be clean to avoid cross contamination doors back WI cooler unit dirty must be clean and sanitize to avoid cross contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

open bags on shelving food areas must be maintain in an hermetic food containers to avoid cross contamination and pest harboring

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*46 Covered waste receptacle for women's restroom

missing cover lids for trash containers must be have lids for sanitary conditions

*42 Floors/walls/ceiling/nonfood dirty

walls, ceiling and floors behind equipment dirty with litter soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty must be clean to avoid pest ha

*39 Equipment in good repair and proper adjustment.

rust and oxidize equipment in all areas must be replace or repair to avoid cross contamination warmers must be maintain proper temperature during operational hours

*45 Premises free of litter

PIC must be ensure to remove litter during operational hours from mop cleaning room

*43 Ventilation hood systems, adequacy

back vent hood at meat station not working all vent hoods must be working properly to prevent grease buildup on walls and ceilings

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment and general floors dirty in all areas must be clean to avoid contamination ceiling and walls with grease and solis accumulations by equipment out the vent hood areas must

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty in all areas must be clean and sanitize to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c covers in front areas dirty with soils and grease deposits must be clean to avoid cross contamination a/c vents and filters with accumulations of encrusted grease and soils deposits must be

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

*10 Sanitization after Cleaning

PIC must be ensure that employees are sanitize food surfaces during contamination or during operational hours to avoid cross contamination

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fly activity observed must be contact pest management to eliminate pest

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

PIC must verified all equipment is working properly- coolers -warmers - ovens etc. not water leaks, not drippings or oil accumulations to avoid cross contamination all equipment must be replace, re

*19 Water & Plumbing in good repair- per code

faucets with water leaks in all areas must be replace or repair all leaks in all areas to proper condition

*29 Food thermometers provided and accessible

missing thermometers inside in all cooler units must be have visible and working thermometers

*47 RFSM Certificate - Not Display

missing RFSM certification must be have current FSM registered with the city

*34 Windows or doors protected against the entry criteria - air curtain

air curtains not working at back door -trash and debris room- must be replace or repair to proper condition to avoid pest harboring

*22 Handlers-Certificate Not On Site

missing current food handler cards must be have current food handler cards

*02 Cold Hold (41øF/45øF or below)

cheese 58'f, pepperoni 58'f

*07 Food safe, good condition, unadulterated, and honestly presented

observed food boxes, cases on the wet floor

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to foods (raw beef, oil box) and utensils

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

cheese, broccoli, fruits

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for the floor

*45 Floor& wall junctures- coved & sealed

*42 Floors/walls/ceiling/nonfood dirty

*34 Outer door: solid,selfclosing,tightfitting

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

*09 Food on display shall be protected from contamination

*32 Damaged Equipment

*45Floor, wall, ceiling - Exposed material

Holes on wall, gap between ICS/Wall. Must be sealed.

*07 Food safe, good condition, unadulterated, and honestly presented

Dented cans on racks. Must be removed (COS)

*19 Water System Maintained

Small leak IC faucet. Must be fixed.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

EGG STATION

*31 Handwashing lavatory - accessible

BLOCKED BY MEAT CART

*18 Toxic items storage adjacent to food/utensils

NEXT TO NACHO CHEESE CAN

*03 Food products not maintained at 135øF or above

POT ROAST 126 DEGREE F

*42 Dirty nonfood contact surfaces

CLEAN DISHWASHER TO BE FREE OF DEBRIS

*02 Cold Hold (41øF/45øF or below)

PICO AT HOT STATION 52 DEGREE F IF USING THC PLACE TIME STICKER

*34 Controlling pests. Eliminating harborage conditions

OBSERVED IN HAND SINK

*18 Toxic items stored above food/utensils

SPRAY BOTTLE OVER POTATO

*06 Discard TCS if date marked exceeds temp & time

MIX WITH DATE OF 3/22, MUST DISCARD AT USE BY DATE

*42 Dirty nonfood contact surfaces

CLEAN LIGHT SHIELDS TO BE FREE OF DIRT FOOD DEBRIS CLEAN ON TOP OF DISHWASHER

*02 Cold Hold (41øF/45øF or below)

ground beef 49, pico 47 degree f