Golden Corral

Inspector notes: 1. Observed dishes being washed in the main kitchen dish machine with a final rinse temperature less than 160F (sticker was still blue). C/A: 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC).

Inspector notes: 2. Observed black build-up on the inside chute of the ice machine located in the server galley at the back of the restaurant and the left ice machine in the main kitchen (closest to the POS system at the front door). 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.

Inspector notes: 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. MAY NOT BE CLOTH DRIED.

Inspector notes: Observed an ambient air temperature of 52F for the 2-door reach-in cooler near the ice machines and directly in front of the ovens in the main kitchen. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. TCS items moved to walk-in cooler