Golden Corral of Tifton #661

Observed spaghetti bake not reheated to 165 deg. F or above for hot holding in oven. CA: All cooked and cooled Time/Temperature Control for Safety foods shall be reheated to 165 F or above for hot holding. COS: Spaghetti bake placed back in the oven and reheated to correct temperature.

Observed meatloaf in warmer cabinet in main kitchen not hot held at temperatures 135 Fahrenheit or above. COS: Employee reheated meatloaf in oven to greater than 165 degrees Fahrenheit before placing back into functioning warmer cabinet (cooked within last 15 minutes to 165 prior to holding).

Observed hand wash sink in cash register area with no paper towels. CA: All hand wash sinks shall be supplied with paper towels. COS: Paper towels placed at hand wash sink.

Observed hand wash sink in vegetable prep area and cash register area blocked by cleaning equipment. CA: All hand wash sinks shall be accessible to employees at all times. COS: Cleaning equipment moved.

Observed live roaches on buffet and at hand wash sink next to ice machine in dish area. CA: All pests shall be controlled. Ecolab visits facility twice a month. The following issues shall be addressed to control roaches: water on floor, cleanliness and structural issues. Restaurant will begin renovations shortly.

Observed walls and floors throughout entire kitchen area in disrepair with standing water and food/trash accumulations. Resolve damage during renovation but clean up spills and food/trash.

Time/temperature control for food not held at 135 degrees Fahrenheit or above in upper warmer cabinet located in main kitchen (see temp log). COS: All foods under 135 degrees F found in warmer cabinet were discarded. Other foods that were just cooked and were 135 degrees F or above in same cabinet were moved to a different warmer.

Observed several food items on salad bar using time as a public health control without a time marking when placed out of cold holding. Items included cottage cheese, honeydew, shredded cheese, ranch, eggs, diced ham. COS: Item time sticker shall have name of product on sticker if not stuck to container. COS: Correct time stickers were placed on food products

Observed time/temperature control food (deviled eggs) being placed out on salad bar using time as a public health control above 41 degrees F. COS: Eggs taken back to walk-in cooler before being placed out using time as a public health control.

Observed dish machine chlorine sanitizer not at proper minimum strength. COS: Will use three compartment sink to sanitize all dishes until dish machine is repaired with proper sanitizing solution. Service called during inspection.

Observed old food stuck to clean pans that were put up as clean in main kitchen. COS: Ensure pans are cleaned to site and touch before putting up as clean. Dirty dishes taken back to dish area to be rewashed.

Observed mechanical dishwasher without minimum sanitizing concentration. COS: Ecolab serviced machine yesterday. PIC called. Ecolab repaired dishwasher during inspection and stated motor went out. Motor was replaced and sanitation concentration was at minimum max strength before leaving establishment.

Observed taco meat, tamales, okra and tomato soup placed in hot holding cabinet before products reached 135 degrees F as all were commercially packaged products. COS: All products were taken out of hot holding cabinets and finished reheating in steamer to 135 degrees F within 2 hours of starting the reheating process. (see temp log)

Observed food being cooled by nonapproved method. Observed lettuce and cabbage being cooled after chopping in deep containers. COS: Lettuce and cabbage moved to walk-in freezer and spread in shallow containers to finish cooling process. Train food employees to follow this method each time prepping these items.

Observed Time/Temperature Control for Safety Food (eggs) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41F within 4 hours. COS: Eggs discarded. CA: Eggs and any foods mixed or prepped shall be cooled to 41 degrees F within 4 hours after prepping. Items shall be cooled in the walk-in freezer uncovered in shallow container to reach 41 degrees prior to covering in deep container and placed in reach-in cooler.

Observed cut melon, lettuce on salad bar without a time stamp on product when using Time as a Public Health Control. Observed cottage cheese being held past the discard time. COS: Items discarded. Ensure PIC trains all salad bar staff to place proper time marking on all products when placed out on salad bar using Time as a Public Health Control.

Observed food (potato salad, eggs, cut melon) being cooled by nonapproved method (deep pans and covered) in walk-in cooler. COS: Items were placed in shallow containers and moved to walk-in freezer to finish cooling process (other than eggs, these were discarded). Ensure employees are trained in proper cooling methods by PIC.

Observed old food stuck to clean pans. COS: Ensure pans are cleaned to site and touch before putting up as clean.

Observed can opener with encrusted food debris and metal shavings on blade. COS: Ensure can opener is washed, rinsed and sanitized daily to prevent build up.

Observed time-temperature control for safety food (pasta) being cooled by nonapproved method in walk-in cooler. COS: Ensure foods are separated into portions which are no more than 2" deep and left uncovered when cooling. Pasta was divided into two pans and placed in walk-in freezer to finish cooling process. Ensure product is stirred often as well during cooling process.