GOLDEN CORRAL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over peppers and sweet potato casserole in reach-in cooler near cook line. Operator moved and stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a dead fly in blue cheese dressing on salad buffet. Operator removed. Issued stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet in rear of kitchen near ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Base of soda machine in wait station area soiled with an accumulation of a mold-like substance and ice cream machine in dessert bar area.

Basic - Cutting board has cut marks and is no longer cleanable at pizza station reach-in cooler. Repeat Violation

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

Basic - Objectionable odors in women's bathroom. Discussed with operator.

Basic - Observed 1 dead small flying insect in ranch on salad bar. Operator discarded. Issued stop sale.

Intermediate - Food-contact surface: The cutting board on the reach-in cooler across from the pizza station is grooved and soiled with a mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. License displayed is from February 1, 2025.

Basic - Floor is soiled and has an accumulation of debris. The area under the dishwasher is soiled with slime, and the area beneath the fryer baskets is soiled with grease and food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dough machine that sections rolls soiled with accumulation of food debris and grease. Discussed cleaning frequency with operator.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment stored and stacked in bus tubs behind buffet line areas with water droplets in container. Discussed proper storage of equipment.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris and grease on cook lines with fryers and grill in front service area.

Basic - Buildup of food debris/soil residue on equipment. Accumulation of food and grease on wok off kitchen cook line, sides of fryer equipment, and food debris and grease accumulation inside of ovens and warmers in kitchen. Operator had employee start to clean and sanitize. Corrective Action Taken

Basic - Floor area(s) covered with standing water throughout all areas of kitchen. Operator had employees start to clean up standing water. Repeat Violation

Basic - Objectionable odors in women's bathroom.

Basic - Soiled floors/carpeting in between salad buffet line and hot food buffet line and soiled floors throughout some areas of the kitchen.

Basic - Toilet leaking when flushed on to floor in large stall in women's bathroom. Operator closed off stall and turned off water to toilet. Corrective Action Taken

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed the wall in salad bar area and in women's bathroom not smooth and easily cleanable due to current remodeling. Floor not smooth and easily cleanable in women's bathroom. Operator stated that will be addressed with the remodeling.

Intermediate - Handwash sink not accessible for employee use at all times. Observed two trash cans blocking handwash sinks off of cook line. Employees moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded Mozzarella Cheese (47F - Cold Holding) in pizza reach-in cooler. Operator stated the item had been in the reach-in cooler since 10:45 AM. Operator had moved to walk-in cooler for rapid cooling. Corrective Action Taken

Basic - Floor areas covered with standing water throughout the kitchen and floors soiled underneath equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed base of self dispensing soft serve ice cream machine with accumulation of slime.

Basic - Water leaking from pipe underneath three compartment sink. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chowder (121F - Hot Holding); Chili (101F - Hot Holding) near fryer station in hot holding unit. Operator had employee reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb to the left of the dishmachine in the warewashing area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at handwash sink in bakery area (hot water at 85F) and at handwash sink near the grill (hot water at 82F).

Basic - Floor area throughout kitchen covered with standing water. Repeat Violation

Basic - Floor soiled/has accumulation of debris throughout kitchen underneath and behind equipment and in bathrooms and walls damaged, with paint and material chipping off in bathrooms. Operator stated bids are being completed to renovate the bathrooms. Operator also stated that an additional cleaning company has been hired to do a deep cleaning and sanitization of the bathrooms weekly.

Basic - Interior of oven and hot holding units throughout the kitchen have an accumulation of black substance/grease/food debris.

Basic - Objectionable odors in women's bathroom.

Basic - Water leaking from pipe underneath three compartment sink. Operator stated plumber was out for repair earlier and is getting a part.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Kitchen floors Repeat Violation - From follow-up inspection 2023-01-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold hold table on back fry line - Fish (52F - Cold Holding), operator added ice

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Steve Krafik

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 persons in charge, 12 kitchen employees

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Grid rusted in dish room

Basic - Cutting board has cut marks and is no longer cleanable. Pizza make cooler Bakery table

Basic - Floors not maintained smooth and durable. Floors on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On back cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind nozzles of soda machine at front counter Handles of hand wash sinks Frame around door of pizza make cooler

Basic - Standing water in bottom of reach-in-cooler. Single door pizza make cooler

Basic - Utensils in poor condition. Spatulas have pieces missing, melted handles, operator discarded Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink at front counter and in kitchen across from broiler, bakery sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot hold unit 128F, operator added water Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wok has excess black encrusted substance

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear drinking tumblers. Operator had tumblers rewashed and air dried. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area in meet room.