GOLDEN CORRAL OF THE VILLAGES

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Veggie casserole 48F in walk in cooler prepped at approximately 8pm on 10/12. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Veggie casserole

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in buffet area blocked with trash can. Operator removed. Corrected On-Site

Basic - Ceiling tiles /vents soiled with accumulated dust/ mold like substance in dining room. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In mop sink area

Basic - Nonfood-contact surface soiled. Meat cutting room fan guards on cooler unit

Basic - Reach-in cooler shelves have accumulation of soil residues. Reach in cooler in chicken breading station

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Hose Bibb at dumpster area

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in front counter area. Operator labeled bottle. Corrected On-Site

Basic - Ceiling soiled with accumulated dust, mold-like substance. Multiple tiles in dining room soiled Floors under storage rack in server station by the restrooms soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in grill area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining area closes off, not being used at time of inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey butter on dessert buffet 53F placed in buffet from cooler at 11:00 am. Manager moved to walk-in. Discussed proper fill levels on pans holding that butter. 2nd temp at 1:28 pm 43F. Chocolate cream pie on dessert buffet 54F, placed there from walk in cooler at 11:00 am. Manager moved to walk in. 2nd temp at 1:28 pm 43F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in kitchen by fryers was soiled with food residue on part where mixer piece attaches. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup and bowl both in frying powder bag by fryers, touching actual powder, being used as a scoop. Manager moved.Corrected On-Site Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Metal scooper used to scoop food from containers into buffet containers, stored on top of plastic lids for food containers. Manager moved to clean container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled in walk in cooler with food debris. Manager stated she would have employees clean. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly dining room.

High Priority - Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink and surface at 0ppm. Manager refilled sink second test at 272 ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 102F stop sale 3 lbs oven in kitchen hot holding. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes sliced buffet 67F, 1st temp 11:30 am. 2nd temp at 1:52 pm 37F. Lettuce 69 F buffet line, 1st temp 11:30 am. 2nd temp at 1:52 pm 39F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey stuffing buffet line 117F hot holding 1st temp at 11:30 am, 2nd temp at 1:52 pm 155F. Pork102F stop sale 3 lbs oven in kitchen hot holding Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical substances stored above clean dished. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose bib by dumpster and mop sink. Manager located vacuum breakers and placed on both hose bibs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of food placed in sink by white whipped cream like substance in sink and BBQ sauce like substance in sink.

Basic - Accumulation of debris inside warewashing machine. Discussed with manager importance of keeping dishwasher clean.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging in back area by coolers.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board behind buffet area prep table. Soiled cutting board on pizza make table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food containers stored on drying rack, stacked before completely being dry. Plastic cups as well.

Basic - Equipment in poor repair. Walk in cooler door broken, fallen off hinges. Reach in cooler door broken. One door must be opened to open the other door.

Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls soiled through it prep, cook and storage areas.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Plastic food storage lids stored in soiled storage shelf. Discussed with manager the importance of storing clean equipment on clean surfaces.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven by chicken frying station has a heavy build up of food and grease debris. Discussed with manager importance of keeping oven clean and safety concerns.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of slicing machine soiled. Reach in cooler door exterior soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in cardboard box next to bananas. Removed by manager. Corrected On-Site

High Priority - DDBSA sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee was sanitizing dishes in 3 compartment sink at the time of the inspection. 3 compartment sink at 0ppm. Operator had employee make fresh sink. 700ppm. Corrected On-Site Repeat Violation Admin Complaint

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. Employee loaded soiled dishes into dish machine, dipped hands in a bucket of sanitizer and touched clean pan to put on dry dish rack. Discussed with employee who washed hands and washed dish. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on ice machine by dish machine area last replaced 5/2022.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in buffet area wearing green bracelet

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees in buffet area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler in front of grills Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine Walls in mop sink area Repeat Violation

High Priority - DDBSA sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0pm. Operator had employee fill sink with approved chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Employee dried hands on clothes after washing. Discussed with manager

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands in hand wash sink next to ice machine, rubbed hands for approximately 5 seconds. Discussed with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding) in walk in cooler stored over hot rice. Operator moved to freezer. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Brush in hand wash sink in chicken cooler. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on shelf with clean dishes. Operator discarded. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in grill area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in dish machine area Ceiling tiles soiled in dining room

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, sweet potato casserole 48F, item cooked 05/15/2023pm.

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. In walk-in cooler, sweet potato casserole 48F, item cooked 05/15/2023pm.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, opened containers of raw chicken above raw shrimps, Manager stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet area, cut tomatoes on ice bath 58F, manager moved to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the buffet station, hot dogs 99F, burgers 119F, Manager voluntarily discarded.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, liquid eggs no date marked, per manager item was opened 05/14/2023

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In walk-in cooler (beef), sanitizer bucket on floor, manager moved off the floor. Corrected On-Site

High Priority - Dented can of green beans present. See stop sale. Manager segregated. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza 98F on buffet line. Manager voluntarily discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Manager removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris by fryers. Wall soiled by dish machine and mop sink area. Walk in cooler fan guards soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Two dented cans of green beans not properly segregated. Manager segregated. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Over 200ppm. Chemical dispenser is hooked up to bottle of germicidal bleach. Ecolab technician arrived during inspection. Dish machine is a high temp machine and chlorine was temporarily being used while heating element of dish machine was being repaired. Operator has 3 compartment sink set up. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning brush and mallet in hand wash sink. Employee removed from sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles in chicken frying station

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen area soiled Floors under cooking equipment soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottles on shelf above prep table

Basic - Equipment in poor repair. Gaskets torn on hot holding cabinet next to fryer

Basic - Interior of oven has accumulation of black substance. Both ovens in cook line are.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in meat cutting room Shelves under grill area Gasket on pizza station reach in cooler Bakery walk in cooler racks Interior of both hot holding units in fryer area Interior of hot holding unit in bakery area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical reach in cooler in front of fryers

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical cooler behind grill area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at buffet. Employee moved to sanitizer bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength. Ecolab Sink and Surface sanitizer. 0ml at bucket at front counter. Operator remade bucket to 4.3ml. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server scooping ice with bare hands on tumblers. Operator educated staff regarding proper use of ice scoop. Corrective Action Taken

Basic - Clean utensils or equipment stored in dirty plastic container. Operated cleaned plastic container and semi all utensils to the dishroom.

Basic - Employee eating while preparing food. Standing in kitchen eating a fried chicken leg. Operator educated staff regarding eating in the kitchen.