Golden Corral Z2661

Basic – Buildup of food debris/soil residue on equipment door handles

Food debris on door handles in kitchen

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Dust on vents in kitchen and ware washing area

Basic – Floor area(s) covered with standing water

Standing water in dish pit area

Basic – Food storage container/container lid cracked or broken

Black food storage bin on top of pizza make table, cracked lids in dish pit area

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Handle of tongs touching Salad greens at bar, employee moved tongs Corrected On-Site

Basic – Old labels stuck to food containers after cleaning

Old labels stuck on clean dishes in dish pit area on shelves

Basic – Reach-in cooler shelves with rust that has pitted the surface

Rust on reach in cooler shelves in food prep area

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect in kitchen area

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nNo time marking Ham on the butchers block, manager wrote time marking Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Drink nozzle at server station near restrooms is soiled on the multiple drink tab

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ n10 plus employee preparing food no certified manager present