- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
|
10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.baffles was broken they waiting for new one.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food . At the prep area
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated the manager and he corrected the action. **Corrected On-Site**
- High Priority - Plumbing improperly installed. The over flow juice ,bucket under machine
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds - enchilada 147° for hot holding ,recommend to rapid heat 165°,re-temp 175° **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use at all times.at the buffet line
|
5/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Equipment and utensils not properly air-dried - wet nesting.dish area
- Basic - Floor area(s) covered with standing water.through out kitchen. Prep area, cook line ect.
- Basic - Floor tiles cracked, broken or in disrepair. Pagoda, bakery by soda station, dish area
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- High Priority - 3 Dented cans present. See stop sale.
- Intermediate - Handwash sink used for purposes other than handwashing.spoon in hand sink
- Portable fire extinguisher gauge in red zone. For reporting purposes only.abc by walk in cooler
|
4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water- buffet salad station and kitchen prep area. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash- gloves in salad station. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly- dish area.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength- 0 ppm. Meat room dispenser not properly calibrated. **Corrected On-Site**
|
8/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
|
1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried; glasses in waite station. Repeat Violation.
- Observed floor area covered with standing water- throughout kitchen. Repeat Violation.
|
9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk in cooler.
- Equipment and utensils not properly air-dried; clear plastic containers.
- Floors not maintained smooth and durable; two broken floor tiles in front of walk in freezer.
- Observed floor area(s) covered with standing water; in front of walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; cottage cheese at 47f, liquid eggs at 46f in walk in cooler.
|
1/19/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Pizza make reach in cooler.
- Observed moderate residue build-up on nonfood-contact surface. Display thermometer. Corrected On Site.
|
9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters located in hot bar.
- Critical - Observed dented can of artichokes. In walk in cooler cooler. Corrected On Site. Operator discarded can of artichokes
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site. Operator removed all flammable material from gas water heater room.
- Observed hood filters in poor repair. At hot bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked beef and macaroni at 110 Degree F . Out of temperature 15 to 30 minutes. Corrected On Site. Cook reheated beef and mac to 167 Degree F.
- Critical - Working containers of food removed from original container not identified by common name. No labeled on spices containers located in meat room. Corrected On Site. Employee labeled containers.
|
5/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch and a bracelets while in preparation of food. At back kitchen preparation area. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Salad cooler located in salad buffet bar is in poor repair. No food in unit.
- Observed moderate build-up of food debris on dishmachine curtains.
- Observed knives stored in crevices between equipment. At meat preparation cooler. Corrected On Site.
- Floors not maintained smooth and durable. In boiler room. Repeat Violation. Facility is scheduled for renovation in December.
- Floors not maintained smooth and durable. Broken floor tiles in dishmachine area and missing grout throughout preparation area.
- Observed wall in disrepair. In boiler room.
- Observed dusty ceiling tiles and/or air conditioning vent covers. At hot bar area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. At bakery. Repeat Violation.
|
9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method.Covered cooked pasta cooling for 45 minutes in walk in cooler. Corrected On Site. Operator uncovered pasta.
- Observed cutting boards located in meat cooler and dishmachine storage are grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed buildup of old food debris on roll cutter. In Bakery preparation area. Corrected On Site.
- Equipment not properly air-dried.
- Drain cover(s) missing. In Bakery preparation area under three compartment sink. Repeat Violation.
- Floors not maintained smooth and durable. In boiler room. Repeat Violation.
- Observed floor area(s) covered with standing water. In dishmachine area.
- Observed wall soiled with accumulated black debris in dishwashing area over three compartment sink.
- Observed ceiling in disrepair. In boiler room. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In Bakery over preparation area.
|
4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked tomatoes,cornbeef and grits at temperature between 112 and 120 F. Degree, out of temperature two hours. At vegetable buffet line. Corrected On Site. Operator reheated foods to 165 F. Degree.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetable buffet table not maintaining temperature. Facilty must not use vegetable buffet line until unit is repaired. Corrected On Site. Water temperature is at 170 F. Degree.
- Observed nonfood-contact equipment in poor repair. Salad cold holding unit located in salad buffet area is in poor repair. No food in unit.
- Observed nonfood-contact equipment in poor repair. Delfied cooler located in kitchen in poor repair. No food in unit.
- Observed utensils stored in crevices between equipment. At bakery between wall and preparation sink. Corrected On Site.
- Drain cover(s) missing. At bakery by preparation sink and under preparation sink.
- Observed unnecessary items stored in garbage enclosure. An old shelve and old preparation table.
- Floors not maintained smooth and durable. At dishmachine area.
- Floors not maintained smooth and durable. In boiler room. Repeat Violation.
- Observed floor area(s) covered with standing water. At dishmachine area.
- Observed wall in disrepair. In boiler room and electrical room.
|
8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Golden Corral, 7702 W Irlo Bronson Hwy, Kissimmee, FL »