- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the food storage containers are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food storage containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
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02/05/2016 | Routine | |
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked/chipped/melted food storage containers throughout kitchen.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Plates, utensils, food storage containers and pans.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Wiping cloth sanitizer concentration was <150 ppm.
Correction: Sanitizer concentration shall be within range of 150 to 400 ppm.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/01/2015 | Routine | |
Complaint of dirty dishes as addressed with PIC during inspection. PIC to develop a plan to ensure proper cleaning of dishes.
- Food Storage - Clean and Dry Location
Observation: Food exposed to potential contamination due to a condensate drip in meat cooler.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. PIC to repair condensate drip today.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Potentially hazardous foods stored in walk in cooler cold holding at improper temperatures.
2. Shredded cheese in pizza prep unit cold holding at improper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods discarded during inspection.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The food contact surface of the food storage containers and cutting board is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities
Observation: Walk in cooler cold holding at 63 degrees Fahrenheit.
Correction: Repair or replace cooler so that it cold holds food at 41 degrees Fahrenheit or lower. PIC called at 12:53 p.m. to report unit has been repaired. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items in need of repair:
1. Pizza prep unit with standing water in bottom of unit.
2. Hot water tank not in operation.
3. Hot holding unit
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Floors, Walls, and Ceilings - Cleanability
Observation: Missing floor tiles near dishmachine.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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06/04/2015 | Routine | |
| No violation noted during this evaluation. | 02/06/2015 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw pork, steak and burgers cold holding near grill at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked, chipped, melted food storage containers found throughout the kitchen.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Food storage containers, muffin pan and utensil.
Correction: Clean and sanitize these surfaces for food contact.
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01/30/2015 | Routine | |
Additional food temperatures:
corn = 40 degrees Fahrenheit
seafood salad = 40 degrees Fahrenheit
ham = 41 degrees Fahrenheit
yams = 37 degrees Fahrenheit
cheese = 40 degrees Fahrenheit
chocolate milk = 39 degrees Fahrenheit
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Cracked/chipped dishes found throughout the kitchen.
Correction: Replace the dishes to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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10/10/2014 | Routine | |
Floor tiles purchased and on site but not yet installed.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair (repeated violation)
Observation: Broken floor tiles near dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2014 | Follow-up | |
Additional food temperatures:
chili beans (hot holding) = 140 degrees Fahrenheit
raw hamburger = 40 degrees Fahrenheit
diced tomatoes = 37 degrees Fahrenheit
potatoes = 40 degrees Fahrenheit
spaghetti = 40 degrees Fahrenheit
raw fish = 40 degrees Fahrenheit
meatloaf = 38 degrees Fahrenheit
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili (127 degrees Fahrenheit) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Chipped or cracked food storage containers and utensils found throughout the kitchen. The food contact surface of the equipment shall be designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces
Observation: Several The cutting board(s) in the kitchen 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Plates, food storage containers, serving and eating utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Clean dishes stored on soiled shelves.
2. Botton of pizza refrigeration unit found soiled with oil etc in the botton.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Broken floor tiles near dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of chemcial sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/06/2014 | Routine | |
Additional food temperatures:
chili beans (hot holding) = 140 degrees Fahrenheit
raw hamburger = 40 degrees Fahrenheit
diced tomatoes = 37 degrees Fahrenheit
potatoes = 40 degrees Fahrenheit
spaghetti = 40 degrees Fahrenheit
raw fish = 40 degrees Fahrenheit
meatloaf = 38 degrees Fahrenheit
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The chili (127 degrees Fahrenheit) was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Chipped or cracked food storage containers and utensils found throughout the kitchen. The food contact surface of the equipment shall be designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces
Observation: Several The cutting board(s) in the kitchen 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.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 150ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Plates, food storage containers, serving and eating utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Clean dishes stored on soiled shelves.
2. Botton of pizza refrigeration unit found soiled with oil etc in the botton.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: Broken floor tiles near dishmachine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of chemcial sanitizer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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01/06/2014 | Risk Factor | |
Facility look good.
No violation noted during this evaluation. | 03/15/2013 | Follow-up | |
Food Temperatures: Potatoes (38 deg.), Vegetable Medley (38 deg.), Yogurt (39 deg.), Bourbon Chicken (42 deg.), Rotisserie Chicken (185 deg.), Mini Burgers (165 deg.), Hot Holding- Corn (135 deg.), Salisbury Steak (180 deg.), Beef Stew (153 deg.), Cold Holding- Pepperoni (33 deg.), Pizza Sauce (35 deg.), Ground Beef (37 deg.),
Notes: PIC states that chicken breading is discarded every 4 hours and is to provide documentation.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. BBQ sauce, Soy Sauce, Sesame Oil were found stored in standing water and on the floor od storage cabinet.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw Chicken Livers (42 deg.) and Bourbon Chicken (42 deg.) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Raisins, Soy Nuts, Sunflower Seeds were found stored with other Dry Goods exceeding the Use By Date labels.
Correction: Discard any food items that have met or exceeded the Use By or Sell By Date.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Several instances of cracked containers and/or broken lids were found throughout the kitchen area containing cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the food storage containers and lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Cooling, Heating, and Holding Capacities
Observation: Single Door Delfield (45 deg. F.) unit was cold holding at 45 degrees Fahrenheit.
Correction: Repair or replace unit as necessary to maintain cold hold food items at 41 deg. or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: pans near 3 vat sink, food storage containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage Shelves across from the chicken fryers, outside of dish machine, inside and outside of refrigeration units.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food storage containers and pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink was being used for purposes other than handwashing.
Correction: Handwash sink shall be used for handwashing only.
- Plumbing System Maintained in Good Repair
Observation: The handwash sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Golden Corral, 195 Holt Garrison Parkway, Danville, VA 24540 »