Golden Corral, 651 Nw St Lucie W Blvd, Port St Lucie, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Mop sink
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Containers melted and broken
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in server station stored in dirty container **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At omelet make area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - walk-in freezer floor with debris
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On buffet **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patty 120-125°F, operator discarded and replaced **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw sausage patty **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Technician called and in route
- Intermediate - Soil residue in food storage containers. Spice shakers
|
07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
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