GOLDEN CORRAL

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes actively being wet stacked in the ware washing area, and metal pans wet stack in the dish storage area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Insects, rodents, and animals not present — Inspector Note: Observed multiple black ants in the area dedicated for meat prep, the server drink/prep area in the main kitchen, and on walls throughout the main kitchen. C/A: he presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. NOTE: Manager will call about scheduling pest control for the ants

Hands clean and properly washed — Inspector Note: After working with raw food, EHS observed food employee wash hands with soap only, then turn water at hand sink on, rise hands for 9 seconds, then turn water off with hands, then use bare hands to grab paper towels. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS discussed hand washing with employee, showed employee proper hand wash procedures, and then observed employee wash hands properly

Food stored covered — Inspector Note: Observed a storage rack of filled with trays of rolls stored uncovered in the main kitchen. Observed a storage rack of food (vegetables) stored uncovered in the main kitchen. Observed raw white fish stored uncovered in the reach-in cooler located in the fryer prep area. Observed raw steak being stored uncovered in the meat walk-in cooler. C/A: food shall be stored covered; except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: storage racks covered with plastic cover and raw fish and steak covered with lids

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the interior white chute of the bulk ice machine located in the server prep/drink prep area in the dining room. Observed black build up in the interior of both bulk ice machines located in the main kitchen area near the POS system. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.