GOLDEN CORRAL health score and inspection history

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)./// Towels used as stoppers in 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Observed standing water throughout kitchen prep and serving areas./// Meat residue under storage in WI cooler./// Observed grease and debris on floor and wall behind cooking equipment in kitchen prep area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair damaged floors and walls throughout kitchen prep areas, ware-washing area, and serving areas.

Clean/change ventilation hood filters in back area with cooking equipment to prevent contamination by dust, dirt, etc.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.).//// Repair leak at pipe under prep sink in meat cutting area.///Repair leak at handwashing sink in dish machine area./// Repair faucet at pre wash sink in dish machine area.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)./// Hot water for sanitization at the dish machine temped at 135F.

Provide enough equipment to maintain all cold-held TCS food at 41 F or below.// WI Cooler had an air ambient of 64F at the time of the regular inspection.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed in the fountain drink area located near the back of the lobby area, in the salad bar area, and the dessert area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in RI cooler located in the dessert area.

(A)(2) Maintain TCS food at 41 F or below.// Boiled eggs 57F, Raw Eggs 57F, House-made Ranch 57F-59F, 10 boxes of Raw Chicken 57F, 1 box of Beef 55F, 7 boxes of mashed potatoes 57F, several cartons of Buttermilk and whole milk 55F.// WI Cooler had an air ambient of 64F at the time of the regular inspection.// All TCS items out of temp were voluntarily discarded.//

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged floor tiles and floor base tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas with standing water.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair lighting under hood vents. 6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Sugar water observed stored in a soiled tea urn.//COS//PIC discarded of the sugar water and replaced the tea urn with a clean tea urn prior to the end of the inspection.

Provide a utensil with a handle for serving or dispensing food or ice.// Bowl without a handle observed being used to handle raw Bourbon Chicken.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair leak under prep sink located near the WI Cooler.

Provide safe, unadulterated, and honestly presented food.//Molded Cantaloupe observed in the WI Cooler and Welted/Discolored lettuce observed on the serving line in the salad bar area.//COS//PIC voluntarily discarded.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee observed chewing gum during the regular inspection.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under the hood vent. 6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged floors, walls, and ceilings throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, ceilings, and ceiling vent covers throughout the facility with special attention to areas with standing water and the Salad bar line.

3-501.16(A)(1) Maintain TCS food at 135 F or above.///Corn 120F , Carrots 96F-135F, Bourbon Chicken 122F, and Cooked Veggies 112F-122F.//COS PIC reheated items to 165F prior to the end of the inspection.// Items were prepped 10-20 minute prior to the inspection.