GOLDEN CORRAL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -roast heated on prior day 51f in center in walk-in cooler. Unable to determine if product had been out of walk-in cooler today. Operator discarded.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -beef roast 51f in center.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipe, floor behind fryers has build up of grease.

High Priority - Dented/rusted cans present. See stop sale. Can of cheese sauce, operator moved can to office

Basic - Floor soiled/has accumulation of debris. Behind the warmer located by the hot food buffet line

Basic - Food storage container/container lid cracked or broken. Found several throughout the store

Basic - Hole in or other damage to wall. Located behind the mixer that is not being used in the fryer area at the bottom of wall.

Basic - Reach-in cooler shelves with rust that has pitted the surface. The standing up fridge at the cooks/prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw ground beef patties in cambro on top of ice on cart by grill less than 4 hours. Insufficient ice to keep product at 41°f or below. Product cooked immediately, will be added to time plan.

Basic - No handwashing sign provided at a hand sink used by food employees. -women's restroom had recent remodel, no hand wash sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up behind cooking equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -white plastic coated shelves in chicken/fish cooler.