Golden Corral, 2335 East Market Street, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Golden Corral
Address: 2335 East Market Street, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 564-0477
Total inspections: 4
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
No violations were cited during this inspection. Spoke with the manager and conducted a site evaluation to become familiar with their operation and practices.
No violation noted during this evaluation.		02/03/2016Risk Factor
Person in charge knowledgeable about food safety and answered questions correctly regarding cooling, hot holding, cook temperatures, and sanitizing. Excellent system for proper date marking of all foods. Observed handwashing. Employees utilizing daily dish and sanitizer logs. However, ensure that corrective actions adequate. Excellent hot, cook, and cold holding temperatures. Some non-food contact surfaces need cleaning. Ensure handsink are for handwashing only. Replace any damaged utensils or cookware. Discussion of no lids during cooling process and ice baths.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The sausage onion pepper mix was not reheated to a sufficient temperature.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165°F or above for 15 seconds. Food shall be reheated within 2 hours. Person in charge discarded foods and instructed employee to check foods after re-heating with thermometer.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Booster heater reset button tripped and needed to be reset.
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F, Machine fixed by service repair phone call telling person in charge what to do. Pay closer attention to sanitizer logs.
  • Physical Facilities in Good Repair
    Observation: Floor near dishmachine is not maintained in good repair. Appears to be a trip hazard, and hard to clean. Handsink at greenhouse loose. Drain for front dishmachine line needs proper plumbing instead of bag.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Fix missing tiles. Handsink needs to be securely fastened to counter. Ensure proper plumbing fix after removal of garbage disposal.
05/14/2014Routine
Manager knowledgeable on employee health and foods safety risk factors. Employees observed washing hands and wearing and changing gloves when necessary during inspection.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the reach-in refrigerator in kitchen area and walk-in raw meat cooler is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards in the food processing areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
07/09/2013Routine
Managers knowledgeable on food safety risk factors and employee health. Kitchen manager (Javier) knowledgeable on cooking temperatures and safe food handling practices. All employees including waitresses ( Penny) observed washing hands and wearing gloves when handling ready-to-eat foods / food prep areas. All hand sinks properly supplied with hand soap and disposable towels. Implemented new date marking system for all ready-to eat foods. Discussed proper handling/cooking of raw eggs at omelette station on weekends and tenderized steaks at night.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The quaternary ammonium sanitizer was being applied to food contact surfaces at concentration that was too strong.
    Correction: Manager contacted company to adjust the sanitizer dispensing unit at the three compartment sink to the proper concentrations.
02/05/2013Routine

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