Golden Corral

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Handwashing and hygienic practices
  • High priority: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dining area, server handled cell phone while serving coffee to customers then proceeded to prepare drinks for customer without washing hands. Advised operator of proper hand washing. Operator educated server. Server washed hands.

The inspector came back and found the problems fixed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. At dessert bar, ice cream mix (47°F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 2 hours. Operator discontinued use of machine.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At dessert bar, ice cream mix (47°F - Cold Holding), not prepared or portioned today. Operator stated item held in unit approximately 2 hours. Operator discontinued used of machine.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Small flying insects, approximately 8 in salad prep area on walls, 3 on wall near serving utensils at hot buffet area, 4 at dessert area landing on walls.
  • Basic: Insect control device installed over food preparation area. At kitchen, bug zapper over soda boxes.