Golden Corral Restaurant, 1169 N Westhill Blvd, Appleton, WI 54914 - Restaurant 2.1 inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Soft serve mix in soft serve machine is cold held at 44-48°F. Soft serve mix was placed in machine at 11:00 a.m. Machine will need to be serviced so that soft serve is held at or below 41F. Time as a control can be used for the soft serve currently in the machine but will have to be replaced at 3:00 p.m. Train employees to monitor the temperatures to ensure that soft serve machine is functioning properly.
12-3-15 Verification of soft serve machine: left side was only being powered on and used at the moment. Temperature of the left side holding vanilla is at 41F. Use of the right side is discontinued until it is repaired.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Have machine repaired. Correct By: 09-Dec-2015 Correct By: 10-Dec-2015
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact surfaces of cookline fryers, especially the walls and wheels of the units are soiled with oil and food debris. Wheel out equipment and clean the wheels and outside surfaces of the unit.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 02-Jan-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: Underneath the cookline and the walls behind the fryers, there is buildup of oil and food debris. Units with wheels should be moved to gain access behind the cookline so that thorough cleaning can take place. Develop a cleaning schedule so that these areas can be addressed. Food and debris accumulation can become a food source for pests.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 02-Jan-2016
|
12/02/2015 | Routine | |
- Critical: COOLING 70°F TO 41°F
Observation: Ham in the walk in cooler is at 45-46°F after six hours.Ham was discarded. Cooling methods were discussed with the operator to ensure foods are cooled to the appropriate temperatures.
Correction: Adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours.
- EQUIPMENT AND UTENSILS, AIR DRYING REQUIRED
Observation: Clean utensils are being stored or stacked without being air-dried first..
Correction: Air dry all clean utensils before storage and before contact with food.
- WALLS AND CEILINGS, ATTACHMENTS
Observation: The fixture on the wall of the walk in freezer and cooler located in the hallway opposite of the storage racks is coming off the wall creating a large gap. Repair the fixture.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable.
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03/11/2015 | Routine | |
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