Golden Corral, 1185 Seminole Trail, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Golden Corral
Address: 1185 Seminole Trail, Charlottesville, Virginia
Phone: (434) 974-7172
Total inspections: 24
Last inspection: Jul 27, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0140 - Critical Improper handwashing procedures observed by female fry cook. She disposed of gloves and only "rinsed" her hands before re-gloving.
  • 0570 - Wiping cloths improperly stored between use, as they are not being returned to soak in sanitizer solution.
  • 1060 - The nonfood contact surface of the paper towel dispenser by the deep frying area is using duct tape on the dispenser knob and thus not nonabsorbent, and smooth.
  • 1770 A - Critical The food contact surface of the waffle maker had accumumlations of greasy deposits along the edges.
  • 2310 B - Repeat The handwash station at the deep fryer is being used to fill containers with water.
  • 3240 - Handwashing facilities (hand sink by right front) was unclean and not maintained, as evidenced by potatoe pieces in the sink.
July 27, 2009Routine24Details / Comments
No violation noted during this evaluation. July 24, 2009Routine00-
  • 0160 - Critical A food employee handling raw chicken failed to wash his hands before engaging in food preparation which may have contaminated his/her hands.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; specifically, raw chicken stored above beef steaks in Walk in meat cooler.
  • 1580 - Several cutting board(s) along the vegetable prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Repeat Observed accumulations of dust, dirt, or food residue or other debris on the hand contact surfaces of supposedly clean equipment.
  • 2310 B - The handwash station at the station with the grill is being used as a dump station as evidenced by a large used spatula in the sink.
  • 2350 ii - Repeat Floor drain in dish room in poor repair as standing water was observed.
  • 3170 - Repeat @Physical structure (grout lines of tile floor are not maintained in good repair. Observed worn out grout lines throughout facility.
March 04, 2009Routine25Details / Comments
No violation noted during this evaluation. March 04, 2009Routine00-
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hand contact surfaces of equipment.
  • 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - Floor drain in dish room in poor repair. Observed standing water in drain. No backup onto floor observed.
  • 3170 - Repeat Grout lines of tile floor are not maintained in good repair. Observed worn/hollowed grout lines throughout kitchen.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed serveral containers of cleaning chemicals stored on shelf with baked/sweet potatoes.
September 29, 2008Routine24Details / Comments
  • 1060 - The nonfood contact surface of the edges of homestandard cabinetry is chipping and is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Repeat The door gaskets of the glass doors to walk in cooler and several of the reach in refrigerators are damaged.
  • 1580 - Repeat The carving boards were heavily scratched and chipped. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire shelves in walkin cooler and in several areas of kitchen, around electrical plug floor mixer and others have food buildup
  • 1800 - Repeat The nonfood contact surface of the bottom wheels on equipment under hood and on sides of equipment have accumulations of grime and debris.
  • 2310 B - Repeat The handwash station at the service line in baking area was being used to store/clean? food contact equipment.
  • 2350 - Critical Repeat Appears there may be a leak in right front corner of produce walk in cooler--mold building up and water collecting there--monitor to ensure no leaks by cleaning/mopping frequently and repair if leak.
  • 3170 - Repeat Grout between floor tiles in kitchen are missing in rear of kitchen, ceiling grid in kitchen heavily rusting in several areas, is not maintained in good repair
  • 3180 - Repeat Floors under equipment and floor drains were improved but still had had some buildup of food, grease, and/or debris, ceiling stained in kitchen-all noted in need of cleaning. Water ponding in several areas. Do not flush wash floors if they donot slope to drain. Set up cleaning schedule to monitor cleaning regularly.
October 12, 2007Follow-up18Details / Comments
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food--raw chicken.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator in bakery and below counters and in dry storage area
  • 0570 - Wiping cloths improperly stored between use. Concentration inconsistent-some too strong, others not strong enough
  • 0820 - Corrected During Inspection Critical Repeat Foods hot held during last nites service was left in hot holding unit at cooking area--must be discarded or cooled and held properly in refrigerator for the next service--corrected by discarding.
  • 0960 2 - The food contact surface of the baking sheets are heavily carbonized and dented and not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1570 - Repeat Steamers leaking, handle missing on single door freezer at grill--both were observed in a state of disrepair and damaged.
  • 1570 - Repeat The door gasket of the glass doors to walk in cooler are damaged.
  • 1580 - The carving boards were heavily scratched and chipped. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1730 - The food temperature measuring device was found in full service hot service area out of calibration in the range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:on bread machine, on rolling carts in/outside of cabinets in bakery area, wire shelves in walkin cooler and in several areas of kitchen have food buildup
  • 1800 - The nonfood contact surface of the bottom wheels on equipment under hood has accumulations of grime and debris.
  • 2310 B - Repeat The handwash station at the service line in baking area was being used to store/clean? metal stem thermometer and wet wiping cloth.
  • 2350 - Critical Appears there may be a leak in right front corner of produce walk in cooler--mold building up and water collecting there--monitor to ensure no leaks by cleaning/mopping frequently and repair if leak.
  • 2740 - Grease buildup on asphalt under compactor--it needs more thorough/frequent cleaning.
  • 3170 - Repeat Grout between floor tiles in kitchen are missing in rear of kitchen, ceiling grid in kitchen heavily rusting in several areas, is not maintained in good repair
  • 3180 - Repeat Floors under equipment and floor drains had heavy buildup of food, grease, and/or debris, ceiling stained in kitchen-all noted in need of cleaning. Mold buildup on right corner of floor in walk in cooler--water ponding in bakery and in electrical panel room--dry mop after flush washing. Set up cleaning schedule to monitor cleaning regularly.
  • 3270 - A live cockroach observed next to mopsink. Methods must be used to control pests. Have LPCO inspect and treat for pest and fax report to health department within 48 hours to 434-972-6221
October 01, 2007Routine412Details / Comments
  • 0160 - Corrected During Inspection Critical 1)A food employee failed to wash his or her hands before engaging in food preparation, after touching personal beverage glass. Employee did not remove disposable gloves and first wash hands before continuing with food preparation duties. 2) Dishwasher employee observed "dipping" his hands in a sanitizing solution. Use of sanitizer on the hands is not an approved substitute for a 20 second hand wash with soap and running water. (Manager agreed to correct).
  • 0380 - Corrected During Inspection Critical Canned product observed not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0820 - Corrected During Inspection Critical Repeat Baked chicken (128 F) hot holding at improper temperatures.
  • 1570 - Drip pan for raw meat walk-in cooler was observed in a state of disrepair and damaged.
  • 1770 B - Observed accumulations of dried vegetable matter or other soil on the following food contact surfaces: lettuce slicer.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed in regards to the trays used to carry customer meals. Wait staff observed dumping and handling trays on the soiled side of the dishmachine without having them effectively washed, rinsed and sanitized.
  • 1960 - Pans and cutting boards were found stacked while wet after cleaning and chemical sanitization.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory near the grill / steamer area.
  • 3080 - Less than 50 foot candles of light was noted in the cook / grill area. Hood system had a light out which needs replacement.
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive steam in the dishwashing area.
  • 3170 - 1)Certain floor areas are not maintained in good repair. Sealing around the mop sink area is required. Replace missing grout / broken tiles as needed throughout the kitchen as discussed. 2) Metal grid in the back kitchen and above the dish washing area was observed rusted and in need of painting / replacement to render it smooth and easily cleanable.
March 13, 2007Routine38Details / Comments
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Also, an employee who was boost heating chicken did not know the minimum time and temperature for boost heating.
  • 0690 - Hamburger patties in walk-in freezer were not covered.
  • 0820 - Critical Chicken, ham, shredded beef hot holding at improper temperatures.
  • 1150 - The nonfood contact surface of the following equipment is not designed or constructed to be easily cleanable:Pizzeria counter tops (cracked and chipped)Tin foil on rotisserie chicken table
  • 1550 - The handsink at beverage station and 3-C sink is not sealed to adjoining equipment or walls.
  • 1570 - The door gaskets of the Hobart reach-in and the ice machine bin are damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in racks (jello)Apple filling & German chocolate frosting containersCabinets and shelves in bakery
  • 2310 B - The handwash station at the buffet area is being used as a dump station. Ice observed in the sink basin.
  • 2650 - There is no refuse container at the area immediately adjacent to the breading area and dishwash area hand sinks.
  • 3180 - The following noted in need of cleaning:Floor drainsFloor under dry storage racksWalk-in freezer floorCeiling panels over dishwasher (mold)
  • 3220 - Mops not hung up to air dry. Mop rack not present.
  • 3240 - Handwashing facilities in the breading area and in the prep area are unclean and not maintained
March 15, 2006Routine210Details / Comments
No violation noted during this evaluation. November 07, 2005Critical Procedures00Details / Comments
No violation noted during this evaluation. November 07, 2005Critical Procedures00Details / Comments
3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.May 31, 2005Follow-up01Details / Comments
3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.May 31, 2005Follow-up01Details / Comments
3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.May 31, 2005Follow-up01Details / Comments
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
May 05, 2005Routine31Details / Comments
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
May 05, 2005Routine31Details / Comments
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
May 05, 2005Routine31Details / Comments
No violation noted during this evaluation. August 16, 2004Critical Procedures00Details / Comments
0820 - Critical Repeat The following potentially hazardous foods on a grill were at improper temperatures: a. Barbecue (120 F.) (CORRECTED: DISCARDED.) b. Sausages (108 F.) (CORRECTED: DISCARDED.) c. Hamburgers (129 F.) (CORRECTED: RAPIDLY HEATED TO AT LEAST 165 F.) d. Hot dogs (122 F.) (CORRECTED: RAPIDLY REHEATED TO AT LEAST 165 F.) Items were placed around 15 minutes earlier. A heat lamp was added, and the grill will be monitored as part of the daily temperature log.May 24, 2004Follow-up10Details / Comments
  • 0390 - Critical The ice used as a food or as a cooling medium was made from an unapproved source.
  • 0800 - Critical Repeat The following prepared potentially hazardous foods were not being adequately cooled to prevent the growth of harmful bacteria: a. Tuna salad (48 F.) prepared around 1:00 PM on the salad bar. b. Tuna salad (55 F.) prepared around 1:00 PM in the walk-in refrigerator. c. Crab salad (69 F.) prepared around 2:50 PM in the walk-in refrigerator. CORRECTED: ALL ITEMS WERE IMMEDIATELY STORED IN A RAPID COOLING PROCESS.
  • 0820 - Critical Cooked chicken (122 F.), sausages (100 F.), and beef patties (130 F.) on a grill were at improper temperatures. Items had been prepared less than 30 minutes earlier. (CORRECTED: ITEMS WERE IMMEDIATELY REHEATED TO AT LEAST 165 F.)
  • 1700 - Critical Chemical dishwashing machine did not sanitize utensils properly. Maintenance personnel was notified.
  • 1800 - The nonfood contact surface of several of the metal racks in a walk-in refrigerator has accumulations of grime and debris.
  • 3170 - The following areas are not maintained in good repair: a. Damaged floor tiles in the hot cook area. b. Damaged floor tiles in the fry station. c. Wall in the hot bar area. d. Floor tiles in the hot bar area. e. Ceiling intake across from the food pick up area.
May 13, 2004Routine42Details / Comments
No violation noted during this evaluation. January 30, 2004Critical Procedures00Details / Comments
0800 - Critical Prepared macaroni salad (47 F.) at the salad bar was not being adequately cooled to prevent the growth of harmful bacteria. Item was prepared at 2:15 PM. (CORRECTED: ITEM WAS IMMEDIATELY REMOVED TO BE RAPIDLY COOLED.)October 30, 2003Critical Procedures10Details / Comments
No violation noted during this evaluation. August 04, 2003Critical Procedures00Details / Comments
  • 2190 - Water from the handwashing sink at one of the wait stations was measured at a temperature less than 110F. CORRECTED.
  • 1800 - The non-food contact surface of the top of an ice machine had accumulations of grime and debris.
  • 0820 - Critical Prepared shrimp, tuna and macaroni salads at the salad bar and pepperoni at the pizza station were maintained at improper temperatures. CORRECTED.
May 19, 2003Routine12Details / Comments

July 27, 2009 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed by female fry cook. She disposed of gloves and only "rinsed" her hands before re-gloving.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0570 - Wiping cloths improperly stored between use, as they are not being returned to soak in sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the paper towel dispenser by the deep frying area is using duct tape on the dispenser knob and thus not nonabsorbent, and smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical The food contact surface of the waffle maker had accumumlations of greasy deposits along the edges.
    Clean and sanitize these surfaces for food contact.
  • 2310 B - Repeat The handwash station at the deep fryer is being used to fill containers with water.
    The handwash facility identified above and all handwashing facilities is to be used for washing hands only
  • 3240 - Handwashing facilities (hand sink by right front) was unclean and not maintained, as evidenced by potatoe pieces in the sink.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Facility is in substantial compliance with VA FOOD CODE REGULATIONS. Excellent temperature controls in place. Facility is well organized and well run with good ACTIVE MANAGERIAL CONTROL.

March 04, 2009 (Routine)



Violations:
  • 0160 - Critical A food employee handling raw chicken failed to wash his hands before engaging in food preparation which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination; specifically, raw chicken stored above beef steaks in Walk in meat cooler.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 1580 - Several cutting board(s) along the vegetable prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Repeat Observed accumulations of dust, dirt, or food residue or other debris on the hand contact surfaces of supposedly clean equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 B - The handwash station at the station with the grill is being used as a dump station as evidenced by a large used spatula in the sink.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Repeat Floor drain in dish room in poor repair as standing water was observed.
    Repair and maintain all plumbing components ans fixtures.
  • 3170 - Repeat @Physical structure (grout lines of tile floor are not maintained in good repair. Observed worn out grout lines throughout facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Need to ensure that "posted" Employee Health Policy is instituted and fully functional as previously recommended. Overall, facility is fairly well organized with good temperature controls, date marking, and food storage practices. Dishwasher temp 180.

September 29, 2008 (Routine)



Violations:
  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hand contact surfaces of equipment.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2350 ii - Floor drain in dish room in poor repair. Observed standing water in drain. No backup onto floor observed.
    Repair and maintain all plumbing components and fixtures.
  • 3170 - Repeat Grout lines of tile floor are not maintained in good repair. Observed worn/hollowed grout lines throughout kitchen.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed serveral containers of cleaning chemicals stored on shelf with baked/sweet potatoes.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Facility appears clean and well organized. Temperature and sanitary controls in place. Excellent food storage/protection practice.
Today, discussed employee health policy.

October 12, 2007 (Follow-up)



Violations:
  • 1060 - The nonfood contact surface of the edges of homestandard cabinetry is chipping and is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - Repeat The door gaskets of the glass doors to walk in cooler and several of the reach in refrigerators are damaged.
    Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
  • 1580 - Repeat The carving boards were heavily scratched and chipped. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire shelves in walkin cooler and in several areas of kitchen, around electrical plug floor mixer and others have food buildup
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - Repeat The nonfood contact surface of the bottom wheels on equipment under hood and on sides of equipment have accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 B - Repeat The handwash station at the service line in baking area was being used to store/clean? food contact equipment.
    The handwash facility identified above is to be used for washing hands only
  • 2350 - Critical Repeat Appears there may be a leak in right front corner of produce walk in cooler--mold building up and water collecting there--monitor to ensure no leaks by cleaning/mopping frequently and repair if leak.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3170 - Repeat Grout between floor tiles in kitchen are missing in rear of kitchen, ceiling grid in kitchen heavily rusting in several areas, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under equipment and floor drains were improved but still had had some buildup of food, grease, and/or debris, ceiling stained in kitchen-all noted in need of cleaning. Water ponding in several areas. Do not flush wash floors if they donot slope to drain. Set up cleaning schedule to monitor cleaning regularly.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All critical violations had been corrected. Will fax schedule of compliance for all of the remaining above violations to health dept. by 10/19/07. Also will send all persons in charge to food safety manager certification courses.

October 01, 2007 (Routine)



Violations:
  • 0060 - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food--raw chicken.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0470 - Critical Unwrapped or uncovered food in the refrigerator in bakery and below counters and in dry storage area
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use. Concentration inconsistent-some too strong, others not strong enough
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Repeat Foods hot held during last nites service was left in hot holding unit at cooking area--must be discarded or cooled and held properly in refrigerator for the next service--corrected by discarding.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 0960 2 - The food contact surface of the baking sheets are heavily carbonized and dented and not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Repeat Steamers leaking, handle missing on single door freezer at grill--both were observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat The door gasket of the glass doors to walk in cooler are damaged.
    Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.
  • 1580 - The carving boards were heavily scratched and chipped. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1730 - The food temperature measuring device was found in full service hot service area out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:on bread machine, on rolling carts in/outside of cabinets in bakery area, wire shelves in walkin cooler and in several areas of kitchen have food buildup
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the bottom wheels on equipment under hood has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 B - Repeat The handwash station at the service line in baking area was being used to store/clean? metal stem thermometer and wet wiping cloth.
    The handwash facility identified above is to be used for washing hands only
  • 2350 - Critical Appears there may be a leak in right front corner of produce walk in cooler--mold building up and water collecting there--monitor to ensure no leaks by cleaning/mopping frequently and repair if leak.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 2740 - Grease buildup on asphalt under compactor--it needs more thorough/frequent cleaning.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 3170 - Repeat Grout between floor tiles in kitchen are missing in rear of kitchen, ceiling grid in kitchen heavily rusting in several areas, is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors under equipment and floor drains had heavy buildup of food, grease, and/or debris, ceiling stained in kitchen-all noted in need of cleaning. Mold buildup on right corner of floor in walk in cooler--water ponding in bakery and in electrical panel room--dry mop after flush washing. Set up cleaning schedule to monitor cleaning regularly.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - A live cockroach observed next to mopsink. Methods must be used to control pests. Have LPCO inspect and treat for pest and fax report to health department within 48 hours to 434-972-6221
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
Operator to prepare a Plan of Action addressing each violation noted above and detailing a schedule of compliance and present at the next inspection on October 11, 2007. Good separation of raw meat vs. ready to eat foods. Clean breading station every 2 hours, new cutting boards throughout, meat room very clean and well ordered, dishwashing standards being met to fully sanitize surfaces--wax tape turned black, handsinks and restrooms were well stocked and fully operational. Food temperatures being checked at the front service line.

March 13, 2007 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical 1)A food employee failed to wash his or her hands before engaging in food preparation, after touching personal beverage glass. Employee did not remove disposable gloves and first wash hands before continuing with food preparation duties. 2) Dishwasher employee observed "dipping" his hands in a sanitizing solution. Use of sanitizer on the hands is not an approved substitute for a 20 second hand wash with soap and running water. (Manager agreed to correct).
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0380 - Corrected During Inspection Critical Canned product observed not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0820 - Corrected During Inspection Critical Repeat Baked chicken (128 F) hot holding at improper temperatures.
    Rapidly reheat the baked chicken to 165F and maintain at 140F or above through the hot holding period. Staff reheated chicken to 165 F+.
  • 1570 - Drip pan for raw meat walk-in cooler was observed in a state of disrepair and damaged.
    Order was made to replace the drip pan.
  • 1770 B - Observed accumulations of dried vegetable matter or other soil on the following food contact surfaces: lettuce slicer.
    Clean and sanitize these surfaces for food contact. Manager agreed to correct.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed in regards to the trays used to carry customer meals. Wait staff observed dumping and handling trays on the soiled side of the dishmachine without having them effectively washed, rinsed and sanitized.
    To avoid possible cross-contamination from leftover customer food and soiled plates / utensils verify that trays are being washed, rinsed and sanitized after being handled in the soiled dish area. Pathogens such as Norovirus and cold / flu viruses may be accidentally transmitted without following proper cleaning and sanitizing procedures. Discussed with manager.
  • 1960 - Pans and cutting boards were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Provide more surface area for effective air drying.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory near the grill / steamer area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3080 - Less than 50 foot candles of light was noted in the cook / grill area. Hood system had a light out which needs replacement.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3090 - Ventilation is not sufficient to keep rooms free of excessive steam in the dishwashing area.
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. By standard, department will require correction within 90 days of the date of this inspection. Discussed with manager.
  • 3170 - 1)Certain floor areas are not maintained in good repair. Sealing around the mop sink area is required. Replace missing grout / broken tiles as needed throughout the kitchen as discussed. 2) Metal grid in the back kitchen and above the dish washing area was observed rusted and in need of painting / replacement to render it smooth and easily cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Correct by 6/15/07.
Comments:
Discussed employee health policy with General Manager. Reviewed cleaning and sanitizing procedures with staff. Facility was conducting preventive maintenance for all refrigeration and freezer units on this date. Chef's thermometer(s) and chemical test kits were available. Cooking temperatures for all raw meats were found to be within appropriate standards. Facility cleaning and organization appeared sound.

March 15, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. Also, an employee who was boost heating chicken did not know the minimum time and temperature for boost heating.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0690 - Hamburger patties in walk-in freezer were not covered.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Critical Chicken, ham, shredded beef hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1150 - The nonfood contact surface of the following equipment is not designed or constructed to be easily cleanable:Pizzeria counter tops (cracked and chipped)Tin foil on rotisserie chicken table
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1550 - The handsink at beverage station and 3-C sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The door gaskets of the Hobart reach-in and the ice machine bin are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Walk-in racks (jello)Apple filling & German chocolate frosting containersCabinets and shelves in bakery
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 B - The handwash station at the buffet area is being used as a dump station. Ice observed in the sink basin.
    The handwash facility identified above is to be used for washing hands only
  • 2650 - There is no refuse container at the area immediately adjacent to the breading area and dishwash area hand sinks.
    Provide a refuse container for the disposal of paper towels at the specified hand sink.
  • 3180 - The following noted in need of cleaning:Floor drainsFloor under dry storage racksWalk-in freezer floorCeiling panels over dishwasher (mold)
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Mops not hung up to air dry. Mop rack not present.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handwashing facilities in the breading area and in the prep area are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Handsinks were fully stocked. Chemical test strips and stem thermometers were on hand. Hot water dishwasher is sanitizing properly. Strongly recommend foot pedals be installed at the breading area handwash sink to help maintain cleanliness of sink.

November 07, 2005 (Critical Procedures)

Comments:
(1) This date the focus was primarily on temperatures.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Soap and paper towels were at all hand sinks.
(5) Hot water dishwashing machine sanitized utensils properly.
(6) The strength of the quaternary ammonia sanitizing solution was at 200 ppm.
(7) Food temperatures were frequently monitored and recorded.
(8) All food temperatures were observed within health standards.

November 07, 2005 (Critical Procedures)

Comments:
(1) This date the focus was primarily on temperatures.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Soap and paper towels were at all hand sinks.
(5) Hot water dishwashing machine sanitized utensils properly.
(6) The strength of the quaternary ammonia sanitizing solution was at 200 ppm.
(7) Food temperatures were frequently monitored and recorded.
(8) All food temperatures were observed within health standards.

May 31, 2005 (Follow-up)



Violation: 3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 31, 2005 (Follow-up)



Violation: 3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 31, 2005 (Follow-up)



Violation: 3170 - Repeat Floor tiles in the kitchen located for the dumpster area were damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 05, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
    A scoop shall be used for that purpose.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Temperatures monitoring of foods were noted.
(5) Strength of quaternary ammonia sanitizing solution was at 200 ppm.
(6) Hot water dishwashing machine sanitized utensils properly.
(7) Soft-serve machine sanitized daily/frequently.

May 05, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
    A scoop shall be used for that purpose.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Temperatures monitoring of foods were noted.
(5) Strength of quaternary ammonia sanitizing solution was at 200 ppm.
(6) Hot water dishwashing machine sanitized utensils properly.
(7) Soft-serve machine sanitized daily/frequently.

May 05, 2005 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his hands after handling soiled utensils. Hands were dipped in a bleach bucket.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 - Critical An employee was observed using a drinking utensil to scoop the ice from the ice bin.
    A scoop shall be used for that purpose.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flushing hose was less than twice the diameter of the water supply inlet.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - Floor tiles in the kitchen located for the dumpster area were damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at the hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) Prepared potentially hazardous foods were code dated.
(4) Temperatures monitoring of foods were noted.
(5) Strength of quaternary ammonia sanitizing solution was at 200 ppm.
(6) Hot water dishwashing machine sanitized utensils properly.
(7) Soft-serve machine sanitized daily/frequently.

August 16, 2004 (Critical Procedures)

Comments:
(1) Main purpose was to focus on food temperatures.
(2) Soap and paper towels were at all hand sinks.
(3) Prepared potentially hazardous foods were code dated.
(4) Hot water dishwashing machine sanitized utensils properly.
(5) The strength of the quaternary ammonia sanitizing solution was at 200 ppm.

May 24, 2004 (Follow-up)



Violation: 0820 - Critical Repeat The following potentially hazardous foods on a grill were at improper temperatures: a. Barbecue (120 F.) (CORRECTED: DISCARDED.) b. Sausages (108 F.) (CORRECTED: DISCARDED.) c. Hamburgers (129 F.) (CORRECTED: RAPIDLY HEATED TO AT LEAST 165 F.) d. Hot dogs (122 F.) (CORRECTED: RAPIDLY REHEATED TO AT LEAST 165 F.) Items were placed around 15 minutes earlier. A heat lamp was added, and the grill will be monitored as part of the daily temperature log.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
The purpose of this visit was to followup on critical violations noted on the inspection report dated 05-13-04. The following critical violations were corrected:
a. PREPARED POTENTIALLY HAZARDOUS FOODS WERE BEING RAPIDLY COOLED.
b. THE HOT WATER DISHWASHING MACHINE SANITIZED UTENSILS PROPERLY.
c. ICE FOR DIRECT CONSUMPTION WAS NOT USED FOR COOLING PRODUCTS.
CORRECTED: ON 06-01-04, THE FACILITY MANAGER STATED THAT THE POTENTIALLY HAZARDOUS FOOD ITEMS ON THE GRILL WERE HELD AT 160 DEGREES F.

May 13, 2004 (Routine)



Violations:
  • 0390 - Critical The ice used as a food or as a cooling medium was made from an unapproved source.
    Ensure ice is made from drinking water. Freezing may preserve microorganisms therefore ice that comes into contact with food to cool it or that is used directly for consumption must be as safe as drinking water that is periodically tested and approved for consumption.
  • 0800 - Critical Repeat The following prepared potentially hazardous foods were not being adequately cooled to prevent the growth of harmful bacteria: a. Tuna salad (48 F.) prepared around 1:00 PM on the salad bar. b. Tuna salad (55 F.) prepared around 1:00 PM in the walk-in refrigerator. c. Crab salad (69 F.) prepared around 2:50 PM in the walk-in refrigerator. CORRECTED: ALL ITEMS WERE IMMEDIATELY STORED IN A RAPID COOLING PROCESS.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 - Critical Cooked chicken (122 F.), sausages (100 F.), and beef patties (130 F.) on a grill were at improper temperatures. Items had been prepared less than 30 minutes earlier. (CORRECTED: ITEMS WERE IMMEDIATELY REHEATED TO AT LEAST 165 F.)
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1700 - Critical Chemical dishwashing machine did not sanitize utensils properly. Maintenance personnel was notified.
    Utilize the manual dishwashing procedures until the unit is repaired.
  • 1800 - The nonfood contact surface of several of the metal racks in a walk-in refrigerator has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - The following areas are not maintained in good repair: a. Damaged floor tiles in the hot cook area. b. Damaged floor tiles in the fry station. c. Wall in the hot bar area. d. Floor tiles in the hot bar area. e. Ceiling intake across from the food pick up area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
(1) Soap and paper towels were at all hand sinks.
(2) Gloves were used to handle ready-to-eat foods.
(3) The strength of the quaternary ammonia solution was at 200 ppm.
(4) Soft-serve machine is sanitized daily.

January 30, 2004 (Critical Procedures)

Comments:
(1) The focus was on the salad bar, cooking and storage areas for the prepared foods.
(2) All managers were nationally certified in food service.
(3) Gloves were used to handle ready-to-eat foods.
(4) Food temperatures were recorded for prepared items on the salad bar.
(5) The hot water dishwashing machine sanitized properly.
(6) Quaternary ammonia sanitizing solutions for the wiping cloths were available.
(7) Prepared potentially hazardous foods were code dated.
(8) Soap and paper towels were at all hand sinks.

October 30, 2003 (Critical Procedures)



Violation: 0800 - Critical Prepared macaroni salad (47 F.) at the salad bar was not being adequately cooled to prevent the growth of harmful bacteria. Item was prepared at 2:15 PM. (CORRECTED: ITEM WAS IMMEDIATELY REMOVED TO BE RAPIDLY COOLED.)
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Comments:
All other items at the salad bar was at safe temperatures.

August 04, 2003 (Critical Procedures)

Comments:
The purpose of this visit was to discuss the process of the rapid cooling of salads and meats prior to display to display on the line and storage. The following was discussed: (1) Salads were pre-chilled prior to preparation. (2) All other meats were stored on shallow containers in the walk-in refrigerator operating at 36 degrees F. (3) The monitoring of food temperatures on the salad bar was done by the employees. (4) The only concern was that the rapid-cooling of bulk roast in the walk-in refrigerator was not known. It was recommended to monitor the time it takes to cool to 45 or 41 degrees F. since potentially hazardous foods at unsafe temperatures for more than four hours shall be discarded.

May 19, 2003 (Routine)



Violations:
  • 2190 - Water from the handwashing sink at one of the wait stations was measured at a temperature less than 110F. CORRECTED.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 1800 - The non-food contact surface of the top of an ice machine had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0820 - Critical Prepared shrimp, tuna and macaroni salads at the salad bar and pepperoni at the pizza station were maintained at improper temperatures. CORRECTED.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
(1) Hands were washed and gloves were worn. (2) Potentially hazardous foods were marked with the date of preparation. (3) The chemical dishwashing machine sanitized properly. (3) Bleach sanitizing solution for the wiping cloths were at 200 ppm.

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