Golden Corral

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine uses hot water for sanitizing. The booster is not operating and part has been ordered. Chlorine was set up by repair person for use until booster is repaired and tested at 0ppm chlorine. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine uses hot water for sanitizing. The booster is not operating and part has been ordered. Chlorine was set up by repair person for use until booster is repaired and tested at 0ppm chlorine. **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs into a bowl then used clean utensils and clean inserts without removing gloves and washing hands. Employee with gloved hands handling raw chicken, removed gloves, began to place on new gloves without washing hands. Manager spoke to employee and employee washed hands. **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer used for dishmachine when washing plates and food inserts.

High Priority - Live, small flying insects found. One live flying insect at utensil holder in dessert area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed cut cabbage (47F - Cold Holding); ham (45F - Cold Holding); cut tomato (45F/46F/45F - Cold Holding); ham (45F/46F/46F/47F - Cold Holding); cheese (46F/45F/45F/45F - Cold Holding); cut tomato (45F - Cold Holding); coleslaw (45F/46F - Cold Holding); seafood salad (46F/46F/45F/46F/45F/45F/45F/46F - Cold Holding); egg (44F - Cold Holding); raw beef (53F/52F/52F/49F - Cold Holding); hot dog (54F - Cold Holding); rice (45F - Cold Holding); soup (44F - Cold Holding); quiche (46F - Cold Holding); steak (45F - Cold Holding); cheese tomato omelette (45F - Cold Holding); steak (49F/48F/49F - Cold Holding) in large walk in cooler. Per manager, all items in same cooler overnight. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato cubes on hot buffet line at 123F. Manager states potatoes prepared approximately 25 minutes prior. Potatoes heated to 182F. Breakfast pizza on buffet hot line at 70F and 72F. Manager states pizza made 2 hours prior and voluntarily discarded both pizzas. Scrambled egg on buffet hot line at 119F. Manager states eggs made 10 minutes prior and voluntarily discarded eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles are missing at walk in freezer entrance. **Repeat Violation**

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor in small walk-in cooler is soiled. Wall in and around dishwasher is soiled. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of warmer to right of the stove in kitchen has grease build up.

Basic - Equipment in poor repair. Handle for small reach in cooler by egg station is broken. Ice build up at door and back of walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on juice machine is soiled. Gasket on ice machine lid in service station by salad bar is soiled. Three blue containers at front prep with clean utensils have interior of containers soiled. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reaching cooler beside pizza area.

Basic - Stored food not covered. Pizza dough on storage rack and pizza area has top pizza not covered. Employee added top cover. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on the ground in mop sink.

Hands Clean and Properly Washed

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Single-Use/Single-Service Articles Properly Stored and Used

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-05: No change. **Admin Complaint**

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. Observed employee load dirty dishes into dishmachine then stack and put away clean pans/dishes without washing hands before moving to the clean dishes.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flying insects observed at mop sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Fish in triple sink at 52F. Employee states fish has been in the sink for approximately one hour. Fish moved to walk in freezer and temperature taken 30 minutes later at 40F. In large walk in cooler, macaroni and cheese (47F - Cold Holding); steak (45F/47F - Cold Holding); ground beef (47F - Cold Holding); cooked meatloaf (46F - Hot Holding); cheese sauce (50F - Cold Holding); beef (46F - Cold Holding); pasta (52F - Cold Holding); cooked ribs (48F - Cold Holding); cooked sweet potatoes (45F-46F - Cold Holding); beef (47F - Cold Holding); steak (47F/48F - Cold Holding); raw chicken (53F/52F/45F - Cold Holding); ice cream mix (47F - Cold Holding); butter pats (46F - Cold Holding); milk (45F - Cold Holding); seafood salad (44F - Cold Holding); potato salad (44F - Cold Holding); macaroni salad (45F - Cold Holding); cut tomato (44F-46F - Cold Holding). Per employee all products have been in the cooler overnight. Operator called for service person during inspection. Raw chicken in pan at breading station at 48F. Employee added ice when inspector entered kitchen. Chicken placed in walk in freezer and approximately 30 minutes later chicken was at 37F. Hash browns at omelet station reach in cooler at 52F. Operator states employee left the hash browns on the counter for approximately 1.5 hours. Hash browns moved to walk in freezer to quickly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at dessert buffet area handwash sink will not dispense towels.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on chemical rack at back exit area storage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at dessert area has food debris on the blade.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Four vents at meat room entrance have heavy dust. Fan guards in large walk in cooler are soiled. Wall below chemical system and under triple sink in the prep area and wall under dish area pre-rinse has heavy black mold-like substance. Floor under dish drop off area in dish room has slimey, pink mold-like substance. Floor around grease tanks is soiled. **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles in dish room are missing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on piping to both cooling units in large walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at omlet station at 99F and at meat buffet area at 124F. Operator removed water from both areas. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on ice machine at far end service station is soiled. Area around nozzles on juice machine at salad buffet area has black mold-like substance.

Basic - Plumbing system in disrepair. Pipe along double utility sink in prep area has a leak. One hose from bottom of dishmachine drains onto the floor. Multiple leaks observed from pipes under pre-rinse area in dish room. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink in prep area, raw fish and raw chicken in sink with no running water. Employee moved both products to walk in freezer for quick chill. **Corrective Action Taken**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Admin Complaint**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At omelette station buffet, cold bar holding cheese, cut tomatoes, cut vegetables and eggs has no sneeze guard or protection for customers when they go to buffet line to order an omelette. Operator states guard recently broke and is getting repaired. Operator moved all food products to another unit and may place a temporary large plastic lid in front of food products. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs at 62F in oven with no heat applied. Operator states ribs removed from walk in cooler approximately 10 minutes prior. Operator turned on oven to reheat ribs. Temperature approximately 30 minutes later at 172F. Observed rice (51F - Cold Holding); beef (49F - Cold Holding); ribs (52F - Cold Holding); collard greens (47F - Cold Holding); macaroni and cheese (52F - Cold Holding) on speed rack in walk in cooler. Operator states rack was removed from the walk in cooler at approximately 6:30am. Inspector took temperatures at approximately 9:30am. Operator had employees begin to reheat all products. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker absent from threaded faucet with attached hose in dish room.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Wall at back prep area has dust/debris. Cooling unit in walk in cooler by back exit has black mold-like substance. Right side wall in walk in cooler next to salad area is soiled. Left wall and floor at utility sink near breading station are soiled. Wall and floor around dish machine has heavy black mold-like substance. Floor around cooking oil containers at far back prep area is soiled. Vent at buffet area interior corner near omelet station is soiled. **Repeat Violation**

Basic - Dead roaches on premises. One dead roach in left corner at ice machine in service station by restrooms. Operator removed and discarded dead roach. **Corrected On-Site**

Basic - Plumbing system in disrepair. Plumbing pipe disconnected under hand wash sink in dish room.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at breading station has accumulation of soil residues. **Repeat Violation**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee drop wet wiping cloth on the floor, pick up the cloth and wiped prep table with same cloth.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solutions at back prep area and in service station by restrooms tested at 0ppm Ecolab Sink and Surface. Operator remade solutions to 700ppm Ecolab Sink and Surface. **Corrected On-Site**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits on stove at 113 with no heat applied. Operator states grits began reheating at 10:00. Temperature taken at 12:05. Operator turned on stove.

High Priority - Dented/rusted cans present. See stop sale. One #10 of corned beef hash on speed rack at prep area has denting along the top seam. Operator removed can from supply. Also, Observed on speed rack in walk in cooler, beef (50F/48F/46F/58F - Cold Holding); pork (47F/49F/47F/46F - Cold Holding); ribs (48F - Cold Holding); cooked potatoes (49F - Cold Holding); pasta (45F - Cold Holding); green beans (49F - Cold Holding); chicken (49F - Cold Holding); pot pie filling (50F - Cold Holding); corned beef hash (46F - Cold Holding); meatloaf (47F - Cold Holding); baked potato (47F - Cold Holding); collard greens (52F - Cold Holding); beef (51F - Cold Holding), per operator, all products have been in the cooler since last night.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On speed rack in walk in cooler, opened raw chicken stored over prepared raw crab cakes. Operator moved chicken to proper storage. **Corrected On-Site**

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Observed sanitizer buckets tested at Sanitizer Bucket (170ppm-Ecolab Sink and Surface)-remade to 650ppm, Sanitizer Bucket (170ppm)-remade to 700ppm -Ecolab Sink and Surface; Sanitizer Bucket (170ppm)-remade to 700ppm -Ecolab Sink and Surface. Operator remade all solutions. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed on speed rack in walk in cooler, beef (50F/48F/46F/58F - Cold Holding); pork (47F/49F/47F/46F - Cold Holding); ribs (48F - Cold Holding); cooked potatoes (49F - Cold Holding); pasta (45F - Cold Holding); green beans (49F - Cold Holding); chicken (49F - Cold Holding); pot pie filling (50F - Cold Holding); corned beef hash (46F - Cold Holding); meatloaf (47F - Cold Holding); baked potato (47F - Cold Holding); collard greens (52F - Cold Holding); beef (51F - Cold Holding), per operator, all products have been in the cooler since last night. See stop sale. Bag of chicken in meat room at 63F. Employee states chicken was on the counter for approximately 1.25 hours. Chicken placed in walk in cooler at temperature taken approximately 20 minutes later at 43F. Basa on breading station counter at 47F. Operator states has been on the counter for one hour. Operator moved basa to walk in cooler. Basa temperature taken approximately 30 minutes later at 42F. Chicken livers on counter at breading station at 66F. Operator states chicken livers have been out on the counter for approximately one hour, operator moved chicken livers to walk in freezer. Temperature retaken approximately 20 minutes later at 32F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in hot holding unit at 125F. Operator states has been in unit since 10:00. Temperature taken at 12:05. Operator placed pork in oven and heated to 179F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table has food debris. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee at meat buffet area filled pan of cauliflower with water at hand washing sink. Measuring cup in hand wash sink in dish room. Operator removed cup. **Corrected On-Site**

Intermediate - Person in charge unable to answer basic questions about allergens. Operator unable to name eight major food allergens. Provided operator DBPR Form HR 5030-038.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at two different areas near meat buffet area temperature at 73F and 83F. Operator removed water from both. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of stacked ovens in prep area have build up on the interior.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken reach in cooler at breading station has soiled interior of reach in cooler.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of approximately 20 dead flying insects on two sticky traps at back storage area under shelving. Operator removed traps and discarded. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above vegetable prep area are dusty. Walls under and around the dish machine are soiled. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed in between clean stacked cups at service station by restrooms. **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Multiple tiles missing inside small back walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at salad buffet area at 49F. Employee states sour cream placed on bar two hours prior. Operator removed the sour cream from service. Observed meatloaf (51F - Cold Holding); beef (48F - Cold Holding); pot roast (52F - Cold Holding) in small walk in cooler and cooked chicken (53F - Cold Holding) in large walk in cooler on speed racks. Per operator, both speed racks were taken out of the coolers one hour prior to place products in steamers to reheat. Also, raw chicken in drawer below the grill in meat buffet area at 46F. Employee states brought chicken from walk in cooler 30 minutes prior. Chicken returned to walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage held on elevated grate on flat grill at 119F. Employee cooked sausage approximately 1 hour prior. Employee heated sausage to 181F. Hot dog on buffet at 115F. Employee states placed on buffet approximately 1.75 hours prior. Employee reheated hot dog to 163F. **Corrective Action Taken**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet under the dishroom pre-rinse area is missing a vacuum breaker.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Manager food handler certification for Lawrence J. expired 1-16-2024.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards have black staining. Rubber spatula hanging at back prep area and at meat buffet area have food debris on the food contact area. Operator removed spatulas from clean supply for cleaning. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding prepared cheese pizzas in storage rack by pizza oven. Operator unable to provide written time as a public health control procedures. Operator has a job aid posted at pizza area that states prepared pizzas are held for one hour. No other written procedures available in regards to when pizzas will be discarded if not used within a specific time frame. In addition, time was not marked on three prepared pizzas in the rack. Employee states pizzas made 1.25 hours prior. Employee cooked all pizzas. Provided operator verbal explanation of procedures and DBPR Form HR 5022-100 and DBPR Form HR 5022-090.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on chemical rack at back storage. Operator labeled. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floor in small walk in cooler is soiled. Ceiling tile at pre-rinse area in dishroom is soiled. Vents above ice machine closest to restrooms and in dessert area are soiled. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked pans in dishroom with water in between and inside the pans. Employee removed all and set out to air dry. **Corrective Action Taken**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on back portion of walk in freezer floor. Duct tape used to repair pre-rinse nozzle in the dishroom. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven in back prep has food accumulation. Interior bottom of oven in dessert area is soiled. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on icee machine and around orange juice nozzle on juice machine has black mold-like substance. Hood filters above fryers have grease build up. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Large walk in cooler shelving has accumulation of white substance.

Basic - Stored food not covered. Pre-made raw pizzas on rack by pizza oven with no covering. Employee added plastic wrap to each pizza. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding); pasta (50F - Cold Holding) on speed rack in large walk in cooler. Per operator, rack was removed from walk in cooler to prep area for some items to be reheated. Products removed from refrigeration approximately 1.5 hours prior. Operator moved products to walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Observed employee in dish room handle dirty dishes then retrieved clean dishes from dish machine and began to put away clean dishes without washing hands in between tasks. **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in small walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023. Operator renewed license during inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with accumulation of debris. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of stainless steel inserts observed on clean storage rack near dish room.

Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles in small walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up observed behind cooling unit in large walk in cooler. Ice build up observed in reach in cooler across from breading station in prep area. Ice build up observed in reach in freezer at buffet to left of fryers. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens at dessert area buffet have accumulation of debris.

Basic - Light shield damaged/in disrepair. Light shield in small walk in cooler is cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottoms and sides of multiple large sheet pans have build up of black substance. Underplating of self serve ice cream machine at dessert area has accumulation of debris. Hoods above fryers at buffet are soiled on left side. Gasket on ice machine by salad bar buffet is soiled.

Basic - Old labels stuck to food containers after cleaning. Multiple white food storage containers in prep area have old labels and residue on containers.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in large walk in cooler has multiple shelves soiled.

Basic - Stored food not covered. Two speed racks with food products stored in small walk in cooler with no covering(s). Operator placed sheet pan over top of both speed racks. **Corrected On-Site**

Basic - Water draining onto floor surface. In dish room at pre-rinse area, water dripping onto floor. Appears to come from table top in disrepair. Standing water present on floor. Also, floor drain cover missing at buffet meat station area.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by canned goods speed rack in prep area are dusty. Wall to right of prep sink in prep area soiled. Floor in small walk in cooler is soiled. Floor under dish table in dish room is soiled. Wall under pre-rinse area in dish room is soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects at the mop pit near trash disposal room. Operator killed and discarded all insects. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler by back door, bag of hash browns stored below raw chicken. Also, in salad area walk in cooler, flat of shell eggs stored above lettuce. Also, case of shell eggs stored above case of mashed potatoes. Operator moved all to proper storage. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area beside fryers, raw chicken (54F - Cold Holding). Operator stated chicken was out from cooler in the last 30 minutes. Operator cooked chicken to proper temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer wipes stored next to box of crackers on prep shelf at salad bar. Operator moved to proper storage. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blades at prep area in kitchen, at salad bar prep table and dessert area prep table. Operator removed all to dishroom for cleaning. Also, food mixer at prep area in kitchen has dried food debris. Also, shelving under fans in salad area walk in cooler has build up of debris. **Corrective Action Taken** **Corrective Action Taken**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one training certificate expired.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment does not have evidence of employee reporting responsibilities. Discussed with operator and provided reporting form.

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler by back door has build up of debris under shelving. **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from cooling unit in walk in cooler at salad area. Pooling water on the floor. Also, at pre-rinse sink in dishroom, piping underneath leaking water onto the floor.