GOLDEN CORRAL

2-1B: .03(5)(c)Observed the dish machine employee rinse dirty dishes and placed the dirty dishes on a dish machine rack. After pushing the rack of dirty dishes through the dish machine, the employee start putting up clean dishes prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Due to language barrier, dish machine employee was coached on when to wash his hands.

15C: .05(7)(a)2,3Observed inside the hot holding units located across the ice machine in the kitchen containing debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-2A: .04(4)(c)1(iv)Observed multiple cooked foods such as mac and cheese, meatloaf, dressing, and gravy cooled over night not covered in the walk-in-freezer. Observed baked bread cooled overnight not covered in the walk-in-cooler. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC had food employee cover the foods in the walk-in-freezer and the walk-in-cooler.

4-2B: .05(7)(a)1Observed the interior ice machine in the server area located by the baking area, containing black like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had an employee clean the ice machine.

10D: .04(4)(d)Observed a squeeze bottle and three containers not labeled with the food common in the bakery service area. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Food employee labeled the containers and squeeze bottle with the food common name.

12A: .04(4)(i)Observed accumulation of ice on multiple boxes containing food in the walk-in-freezer. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. (C) Corrective Actions: PIC had food removed from boxes.

15A: .05(6)(a)Observed walk-in-freezer fan with an accumulation if ice. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(a)Observed the reach-in-cooler in the salad/ pizza area holding ambient air temperature of 54F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: PIC(person in charge) called the maintenance worker to fix the reach-in-cooler. All foods will be stored in the walk-in-cooler until reach-in-cooler is fixed.