GOLDEN CORRAL

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator states that the building was just purchased 2 weeks ago. - From follow-up inspection 2025-04-29: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the meat area. Make sure to wash rinse and sanitize area before use. Flys came in when back door opened. Next unannounced per supervisor on duty

Basic - Cove molding at floor/wall juncture broken/missing. Near entry way to reach in freezer/ dessert hall way

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys meat meat prep area Corrected On-Site

Basic - Equipment in poor repair. Hot box in bakery area not working at this time.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. First test 0 ppm. Manager changed solution in bucket; 400ppm second test. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burgers in cooks reach in cooler held at 54F. Manager stated it was placed in, 1 hour ago, cooler was not turned on. Moved to walk in cooler.

Basic - Floor soiled/has accumulation of debris. Under main buffet line and salad buffet line.

Basic - Stored food not covered. Rack of chicken and ribs in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad station at buffet line

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Service staff drop off dirty dishes, but not wash hands after.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly in prep area and one fly by back door.

Intermediate - Handwash sink used for purposes other than handwashing. Two locations of hand wash sink had food debris, used to dump food.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. In chicken walk in cooler. Informed Manager.

Basic - Floor soiled/has accumulation of debris. Dessert/Bread Walk in cooler build up on floor. Floor under buffet line equipment at main hot buffet. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. By dessert station.

Basic - Stored food not covered. Pans of fish and chicken thighs not covered in walk in cooler. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Informed Manager. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 3 pans of casserole in walk-in cooler.

Basic - Floor soiled/has accumulation of debris. Floor in meat walk in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Missing tiles back kitchen prep station. Few broken tiles in prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in bakery station. Repeat Violation

Basic - Stored food not covered. Multiple containers in chicken cooler. Pan of fish and chicken in meat cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cooler in dessert station, top of ice cream machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area.

Basic - Floor area(s) covered with standing water. Inside walk-in meat cooler.

Basic - Inside/outside of dumpster area not clean, trash and debris.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dessert station.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusted shelves.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server brought dirty dishes to dish area then picked up clean wares to bring to front service areas

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of slushy machine has an accumulation of mold like substance. Operator cleaned Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Men's restroom door. Corrected On-Site

Basic - Floor area(s) covered with standing water. In walk in cooler behind cold/pizza buffet

Basic - Food stored under dripping water line. In walk in cooler. Condenser fan and drain lines are dripping onto multiple items. SEE STOP SALE

Basic - Reuse of single-service or single-use articles. Card board boxes being reused to store different items than originally packaged. Discarded Corrected On-Site

Basic - Single-service articles improperly stored. Case of single service utensils stored on the floor behind cashier counter Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in standing water.

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak 59f cold holding , cheese slices 56f cold holding , liquid eggs 57f cold holding , sausage 47f cold holding , liver 47f cold holding , Drawer was not closed tightly manager mover food to walk in 2nd temp hamburger 40f cold holding , eggs 40f cold holding , liver discarded, sausage 40f cold holding , Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In salad area Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink by soup station pipes are broken and in back area. Faucet in bakery faucet is leaking Manager states work order is in and waiting on plumber

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Bakery area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back sink near hot warmers Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink By meat cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold Drawers on cooks line

Basic - Working containers of food removed from original container not identified by common name. Sugar container on cold line prep Corrected On-Site