GOLDEN CORRAL

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of preparation table, shredded cheese (65F - Cold Holding), according to employee out for 1 hour, employee placed shredded cheese cheese container inside reach in cooler for proper storage. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer unit, bake ham (117F - Hot Holding); crab cakes (127F - Hot Holding) Placed 45 minutes ago according to manager. Operator placed food items inside oven to reheat, second temperature 35 minutes after bake ham (167F - Hot Holding); crab cakes (167F - Hot Holding) **Corrected On-Site**

High Priority

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to dish machine hose connected no vacuum breaker. **Repeat Violation**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched uniform, put gloves on without washing hands, cleaned area, put gloves on no hand washing before handling clean equipment. Manager coached employees on proper hand washing and gloves use.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched uniform, put gloves on without washing hands, cleaned area, put gloves on no hand washing before handling clean equipment. Manager coached employees on proper hand washing and gloves use. **Corrected On-Site**

High Priority

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on hand sink next to meats walk in cooler.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen. **Repeat Violation**

Basic

Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the kitchen floor. Employee stored sanitizer bucket six inches above the floor. **Corrected On-Site**

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two water bottles stored inside clean plastic container at prep table. Manager removed employee water bottles. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside walk hand wash sink at front cook line. Operator removed plastic container inside walk. **Corrected On-Site**

Intermediate

Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on fryer, no beard guard.

Basic

Floor area(s) covered with standing water.

Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.

Basic

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in cooler. **Repeat Violation**

Basic