Golden Corral

Inspector's notes

Observed exposed floor tiles with no grout and or pieces falling apart allowing water to stand in exposed sections.

Inspector's notes

Observed standing water around dishwashing area as well as food debris and grease around fryer area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee handling dirty dishes at mechanical dishwasher, dip hands into sanitizer solution for less than five seconds, and then handle clean dishes to put away. Hands must be fully washed prior to handling clean dishes after handling dirty dishes to prevent spread of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed the following items holding on buffet line: cooked BBQ chicken at 117-125*F and fried fish at 120-127*F. PIC was unable to give a definitive time as to when the items were cooked or placed on hot holding unit. PIC stated items are kept based on temperatures and provided temperature logging from 11am. Had PIC discard items. Hot held TCS items must be kept at or above 135*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed sour cream at 48-49*F, cut tomatoes at 44-45*F, and cut cabbage at 43-45*F in reach in fridge unit in main kitchen. Unit was observed at 49-50*F. PIC was unaware when the sour cream and tomatoes were placed in fridge. Had PIC discard tomatoes and sour cream. Employee stated that cabbage had been pulled from walk-in approximately 30 minutes prior. Had employee move cabbage to walk-in to rapid cool to below 41*F. Cold held TCS items must be at or below 41*F to prevent growth of pathogens. Establishment agrees not to use unit for TCS items until observed at or below 41*F. Establishment has adequate other cold holding for scope of business. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed cheese and pepperoni pizza on buffet line under time as a control. No time was marked on cooked pizza but a time stamp indicating that the prep date of pizza was at 10:13am. Per PIC and policy posted on wall near pizza line, establishment uses time as a control and all pizzas are to be discarded at “2pm, 6pm, and closing every day”. PIC was unaware of the exact time the cooked pizzas were put onto the buffet line. Time of violation was 2:20pm, had PIC discard pizza as establishment policy stated the pizzas were to be thrown out at 2pm and they could not provide a start time for pizzas. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed three compartment sink actively draining water onto floor. Upon closer observation of three comp and discussion with PIC, pipe cap was missing and grey water was draining onto floor instead of draining into wall piping/sanitary sewer. Had employee clean and sanitize floor, manager was able to provide cap to pipe by end of inspection. Sewage must drain to a sanitary sewer to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed plastic wrap on spray nozzle hose at three compartment sink and on spray hose next to mechanical dishwasher. Observed piping below dishwasher to be falling below flood rim of floor drain. Observed floor trough drain outside of mop room to have an accumulation of debris and emitting an odor. Observed caulking around three compartment sink and dishwasher to be missing and/or in disrepair. Observed fume hood in main kitchen to be missing caulking. Observed grease stains and food debris splatters on ceiling of bakery area. Repair and maintain in good repair: piping at least 1 inch above flood rim, smooth and easily cleanable, caulked to prevent seepage of liquids/debris into hard-to-reach areas, cleaning/replacing ceiling tiles. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring -- Observed a German cockroach under the 3-compartment sink. The person in charge (PIC) provided most recent pest control reports from 09/12/23 and 09/26/2023 showing German cockroaches are being targeted and services are continuous. Recommended management continue frequent pest control services, request pest control servicer determine if and where the nest is located, and apply chemicals in the walls and ceilings if necessary. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -- Observed several damaged floor tiles throughout the establishment. Walls, ceilings, and floors shall be maintained in good repair. Please replace all damaged or missing floor tiles prior to next routine inspection. Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed a heavy accumulation of food buildup on the walls near the dishwasher and 3-compartment sink. Spoke with PIC regarding increasing cleaning frequencies and creating a cleaning schedule to prevent heavy buildup of debris and food. Correct By: Correct Prior To Next Routine Inspection