Golden Corral, 4913 Grande Boulevard, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Golden Corral
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 4913 Grande Boulevard, Medina, OH
License #: FSO-C123-10
License holder: Frisch's Restaurants Inc.
Total inspections: 2
Last inspection: 2/28/2011
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Inspection findings

Inspection Date

Type

Comments
  • III HANDWASHING/PREVENTION OF CONTAMINATION FROM HANDS: Observed employee handle dirty dishes, touch hair, and continue to handle clean dishes without washing hands. Employees shall wash hands after handling soiled equipment and any other time contamination occurs. Discussed proper handwashing with Person-in-Charge and employee at time of this inspection. Employee washed hands after instruction.
  • *4.5/4.6 The following food contact surfaces are soiled:
  • C- dried food debris on knife edge near handle in produce area
  • - dried food debris build-up on wire racks located on clean equipment storage shelf in equipment washing area
  • C- soiled cutting board stored on the floor next to pizza prep cooler
  • - black residue on exterior surfaces of muffin pans in bakery area
  • Food contact surfaces shall be clean to sight and touch. Clean and sanitize food contact surfaces.
  • 4.5 The following pieces of equipment are soiled:
  • - food debris, spills on wheeled carts inside walk-in cooler
  • - grease build-up on the hood baffles
  • - grease accumulation on sides of fryers
  • - grease build up on joints located on side of Hobart oven
  • - excessive grease accumulation on fryer filter pump located between fryers and unit stored behind the door to the mop sink/refuse room
  • Clean the items listed above at a frequency that prevents accumulation of soil, dust, grease, and food debris.
  • C 6.4 Observed a sweatshirt located on the dry food storage rack across from the walk-in cooler. Store personal clothing in a separate, designated area.
  • R6.4 The following areas are soiled:
  • - floors along edges in the cooking area, walk-in cooler, bakery area, and dry food storage areas
  • - wall behind the fryers contains grease splash
  • - food splash on wall behind potato peeler unit
  • - blackened residue on and around the caulk at the dish machine and 3 compartment sink
  • - floor surface in mop sink/refuse room area surrounding equipment behind the door
  • 4.4 Observed pooling water on bottom surface of pizza prep cooler. Equipment shall be in good repair.
  • 4.4 Damaged door seal on the upright freezer. Seals shall be intact.
  • 4.4 Damaged skimmer utensil used for fryers. Replace damaged equipment to prevent possible contamination of food (i.e. metal fragments).
  • 6.2 Missing sign at employee handwashing sink in equipment washing area. Provide a sign or poster notifying employees to wash their hands.
  • 5.4 Soiled trash receptacle in meat cutting room. Clean this.
  • C 5.1/5.3 Ice maker drain is lying flush with the floor off to the side of the floor drain. Ice maker drain shall have a two inch air gap above the floor drain to prevent possible contamination. This may have been moved after cleaning the floor.
  • See Critical Control Point Inspection report dated 2/28/2011.
 2/28/2011Critical Control Point 2PIC: Samantha
Two accurate digital thermometers available for use.
Foods are reheated in the steamer prior to placing into the hot holding units.
Observed raw animal foods stored properly separate from each other and other ready-to-eat foods.
Observed chemicals properly labeled and stored.
Observed proper date marking.
Raw animal foods are not offered undercooked.
Observed foods properly thawing under refrigeration.
Observed food employees wear single-use gloves to prevent bare hand contact with ready-to-eat foods at time of inspection.
VII COLD HOLDING: Internal temperatures of ham inside walk-in cooler was 47.6°F; diced egg on buffet was 42.2°F; pepperoni located in pizza prep cooler was 43.9°F; and pudding in bakery area was 44°F. Hold potentially hazardous foods at 41°F or below to prevent the growth or organisms. Adjust temperatures as needed.
  • C/*4.5/4.6 The pizza utensil had food debris on it. Clean and sanitize this to sight and touch.
  • *4.4 Wiping cloth buckets in the kitchen and prep areas had a residual of 0ppm to 100ppm Maintain 200ppm quat residual.
  • 4.2 No thermometer in the pizza reach-in unit. Provide a thermometer.
  • 4.5/6.4 The following items are soiled:
  • -blackened residue on and around the caulk at the dish machine and 3 compartment sink
  • -dusty ceiling vent in the dish room
  • -soiled splash guard on the clean equipment rack
  • -soiled floor below the Delfield upright freezer
  • -grease build-up on the hood baffles
  • -soiled floor below the prep sink and the Alto-Shaams
  • -dusty ceiling vent above the breading station
  • -soiled floor below the green shelving storing utensils
  • -soiled floor along the wall beneath the soda box storage racks
  • -dusty ceiling grates in the back hallway
  • -soiled floor below the shelves outside of the mop room
  • -soiled floor in the mop room
  • -ice accumulation of the floor in the walk-in cooler
  • -soiled walk-in cooler door seal
  • Clean the items listed above at a frequency that prevent accumulation of soil, dust, grease, ice, and food debris.
  • 4.4 The following door seals are torn:
  • -the doors on the pizza reach-in cooler
  • -the door seal on the walk-in cooler
  • -the Traulsen one door upright unit
  • Replace damaged door seals.
  • 5.4 The area outside of the dumpster is soiled with trash and debris. Clean this.
  • 6.4 Observed flying insects in the cold choice area. Take measures to control the presence of insects.
 9/20/2010Standard 1PIC: James
Several accurate thermometers available for use.
Foods are reheated in the steamer.
Observed raw animal foods stored separate from each other and other ready-to-eat foods.
Observed chemicals properly labeled and stored.
Observed proper date marking.
Raw animal foods are not offered undercooked.
Observed foods properly thawing under refrigeration.
COLD HOLDING: Several PHF's on the cold choice tables were holding over 41°F. Hold potentially hazardous foods at
41°F and below to prevent the growth or organisms. A new employee was opening for the 2nd time. PIC will discuss proper holding of PHF's.
REHEATING: A pan of chicken noodle soup was accidentally placed in the hot hold unit prior to proper reheating. This was corrected at the time of inspection.

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