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HomeMy WebLinkAboutGolden Corral 586 010454 06 30 17.JH.PDFFood Establishment Inspection Report Score: 94.5 Establishment Name: GOLDEN CORRAL 586 Establishment ID: 2018010454 Location Address: 1053 LENOIR RHYNE BLVD SE L;� Inspection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6 1 3 0 1 a p t 7 Status Code: A Zip: 28602 County: 18 Catawba Time In: e $ 5 a am Time Out: 1 e : e p pm Permittee: GOLDEN CORRAL INC Total Time: 1 hr 28 minutes Telephone: Category #: IV Wastewater System: OMunicipallCommunity ❑ FDA Establishment Type:On-Site System No. of Risk Facto rflntervention Violations: U Water Supply: ❑Municipal/Community ©On -Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: contributing factors that increase the chance ofdeveloping foadborrre illness. Public Health Interventions: Control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measures to contrulthe addition of pathogens, chemicals, and physical neje rxs into hods. I11 9Ui N1A N Compliance Status our Gnl 11 VR IN 1-111-1-1 Compliance Status OUT Gnl R VR Supervision .2652 Safe Food and Water .2633, .2653, .2650 1 1p ❑ ❑ PIC Present: Demonstration -Certification by accredited program and perform duties ❑ ❑ ❑ ❑ 26 Q ❑ ❑ Pasteurized eggs used where required 0 r a ❑ ❑ ❑ Employee Health .2652 29 iW ❑ Water and ice from approved source El + a ❑ ❑ ❑ 2 Eil ❑res Management, employees knowledge: onsibilitis &e ortn rluj ❑ ❑ ❑ 30 ❑ ❑ Variance obtained for specialized processing❑I •?❑❑❑methods3 ❑ Proper use of re porting. restriction & exclusion ❑ ❑ ❑ Food Temperature Control .26 53. .2654 Good HYgienic Practices 2652, .2653 31 Q ❑ Proper cooling methods used, adequate El equipment for temperature control ' 17111711171 4 ® ❑ Proper eating. tasting, drinking. or tobacco use z - a❑ ❑ ❑ ❑ 32 4 E) El E) Plant food properly cooked for hot holding 0 r a ❑ ❑ ❑ 5 m ❑ No discharge from ayes. Wase or mouth + 0❑� ❑ ❑ ❑ 33 m L] L) L]Approved thawing methods used El . r c Ll Ll Ll Preventing Contamination by Hands 2852, .2055, 2655,.2$36 6 © ❑ Hands clean & properly washed a oil ❑ ❑ ❑ 34 14 ❑ I Thermometers provided & accurate 11.0 ❑ ❑ ❑ 7 [VIE] ❑ ❑ No bare hand contact with RTE foodso r pre - a ❑❑ ❑ ❑ ❑ a rev ed alternate rocedure re erl followed Food Identifioation 2663 35 0 ❑ Food grope dy labeledOriginal Container I00—: ❑ ❑ ❑ 0 ❑ Handwashing sinks supplied & accessible 2 ❑ ❑ ❑ ❑ Prevention of Food Contamination .2062p .2653. .2664,.26 .2657 Approved Source .2653, .265536 E]Insects & rodents not present. no unauthorized animals + El El El ® ❑ Food obtained from approved source ❑Q Ll Ll Ll 3T ❑ Contamination prevented during food 2 preparation, storage &display 1 a ❑ ❑ ❑ 10 ❑ ❑ ® Food received at proper temperature 38 Q ❑ Personal cleanliness I] r ❑ ❑ ❑ 11 ff ❑ Food in good conciltion, safe & unadulterated EN 36 4 ❑ Wiping cloths: properly used &stored Q : ❑ ❑ ❑12 ❑❑ ❑ Required records available. shellstock tags, parasite detruction 40 11 ❑ ❑ Washing fruits 8vegetables ❑ c ❑ ❑ ❑ Protection from Contamination .2653, .2654 13 ❑ ❑ ❑ Food separated & protected Proper use of Utensils .26 53. .2654 41 ❑ In -use utensils: properlystored + - ❑ ❑ ❑ 14 d ❑ Faod-contact surfaces: cleaned &sanitized 990 42 ❑ i� dried & Utensils, &linens properly stored, dried &handled ' ❑ ❑ ❑ 15 © ❑ Proper disposi[ion of returned, prev iauslyserved. reconditioned. &unsafe food 434 ❑ Single -use & single -service articles: properly stored&used ❑ ❑ ❑ Potentially HasardousFood Time/Tem perature 2658 16 IU ❑ ❑ ❑ Proper cooking time & temperatures a Fla ❑ ❑ ❑ 44 4 ❑ Gloves used properly r a ❑ ❑ ❑ 17 ❑ ❑ ❑ Proper reheating procedures for hot holding a 0 0 ❑ ❑ ❑ utensils and Ell uipm*of .7838, -2654, .2603 45 ❑ © Equipment, food & non-food contact surfaces approved, cleanable. properly designed. con strutted. & used i r 0 ❑ ❑ ❑ 10 ❑ ❑ ❑ Proper cooling time & temperatures a s o ❑ ❑ ❑ 19 W ❑ ❑ ❑ Proper hot holding temperatures a i] a ❑ ❑ ❑ 46 EQ ❑ Warewashing facilities: installed, maintained. & used; test strips + ❑ ❑ ❑ 20 : ❑ ❑ ❑ Proper cold holding temperatures t Fl 0 ❑ ❑ ❑ 47 ❑ �, Non-food contact surfaces clean a ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition a 00 ❑ ❑ ❑ Physical Facilities .2834, .2055, .2658 22 ® ❑ ❑ ❑ Time as a public health control: procedures & 2 111 El ❑ ❑ records ❑ 48 ❑ ❑ Hot & cold water available, adequate pressure z + a ❑ ❑ ❑ Consumer Advisory .2603 49 IN ❑ Plumbing installed; proper backflow device s z + a ❑ ❑ ❑ 23 ❑ ❑ ® Consumer advisory provided for raw or undercooked foods i]o ❑ ❑ ❑ 50 0❑ Sewage &waste water Properly disposed g P P Y p 2 + ❑❑❑ Highly Susceptible Populations .2653S1 ❑ ❑ Toilet facilities; properly construct". supplied cleaned a ❑❑❑ 24 LJLJPasteurized P foods used. prohibited foods not offered ❑ Ll ❑ Li 52 ❑ Garbage & refuse properly disposed. facilities maintained 11 r a El 11 ElChemical .2653..2651 25 ❑ ❑ Food additives approved & praperlyused ❑Q El El El E] [W Physical facilities installed, maintained & clean a ❑ 1:1 El 28 ElEJ7eviesubslanees properly Wentited stored. 8 used E1 ❑ El El54 ® ❑ Meets ventilation & lighting requirements. areas used 711 E, E El El Eldesignated Conformance with Approved Procedures 2653,.2654,1650 Total Deducti❑ns: 5 5 21 ❑ ❑ [j, Compliance with variance. specialized process. ❑❑❑ ❑ ❑ ❑ reduced oxygen packing criteria OF HA GIP plan North Carolina Department of Health & Human Services • Division of Public Health + Environmental Health Section • Food Protection Program DHH 5 is an equal opportunity employer. GR oa Page 7 of Food E stablishment Inspection Report, 312613 Comment Addendum to Food Establishment Inspection Report Establishment Name: GOLDEN CORRAL 586 Establishment ID: 2018016454 Location Address: 1053 LENOIR RHYNE BLVD SE City: HICKORY State: NC County: 18 Catawba Zip: 28602 Wastewater System: © Municipai/Community ❑ On -Site System Water Supply: ❑ Muni cipal/Community ❑+ on -Site System Permittee: GOLDEN CORRAL INC OInspection ❑Re -Inspection Date: 65130i2017 Comment Addendum Attached? ❑ Status Code; A Category #: IV Email t: rest0586@goldencorral.net Email 2: FAX: 8283242448 Telephone: Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp BAKED UPRIGHT HOT HOLD 204 BAKED UPRIGHT HOT HOLD 262 POTATO.S WALK IN 41 STEAK WALK IN 39 RAW PORK WALK IN 39 CHICKEN WALK IN 39 POT ROAST FREEZER --COOLED 26 SPAGHETTI HOT HOLD 172 Observations and Corrective Actions Violations cited In this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 36 6-501.111 Controlling Pests - PF ROACHES PRESENT 42 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C AIR DRY UTENSILS PRIOR TO STORAGE 45 4-501.12 Cutting Surfaces - C 4-202.16 Nonfood -Contact Surfaces - C REFINISH WORN CUTTING BOARDS, CORRODED SHELVES AS NEEDED First Person in Charge (Print & Sign): ROBERT First Regulatory Authority (Print & Sign): JASON REHS ID: 1654 - Huffman, Jason REHS Contact Phone Number: ( J - Last -COLE Last HUFFMAN North Carolina Department of Health & Human Services + Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunityemployer. ATS J& Pageiol_ Food Establishment Inspection Report, V2013 N/ Spell Comment Addendum to Food Establishment Inspection Report Establishment Name: GOLDEN CORRAL 586 Establishment ID: 2018010454 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 47 4-601.11 (B) and (C) Equipment, Food -Contact Surfaces, Nonfood -Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C CLEAN DOOR HANDLES, GASKETS, SHELVES, INSIDE COOLERS ESPECIALLY CLEAN HOT HOLD/COLD HOLD EQUIPMENT UNDER BUFFET LINES 53 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-501.12 Cleaning, Frequency and Restrictions - C CLEANIREPAIR FLOORS, WALLS, CEILINGS AS NEEDED North Carolina Department of Health $ Human Services • ❑ivision of Public Health • Environmental Health Section • Food Protection Program ❑HHS is an equal op port unityemployer. Page 3 of Fo d Establishment Inspection Report, 3r2013 Spell