Temps from buffet line continued: green beans 182 F, baked chicken 161 F, mac & cheese 197 F, liquid eggs 40 F, chili 161 F, cheddar soup 170 f.
HACCP Ensure that all chemicals are stored in designated chemical storage area.
Quat sanitizer bucket concentration: 200 ppm
Frozen foods are frozen.
Note: FBI complaint was also addressed during inspection. I spoke with GM, Monte, who stated that no employees have reported ill within the last week. All food has proper internal temperatures and proper food handling practices were observed. Baked chicken temp at 161 F and, all food from salad bar was 41 F or below. No further recheck is needed. MJ
- Critical: Wholesome, sound condition
Red peppers found with mold and spoilage.
Corrected
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverages found in numerous locations throughout kitchen.
Store all personal drinks in designated employee dining area. Corrected by discarding drinks and education.
Employees shall consume food only in designated dining areas.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. blades of dough cutter, 2. storage racks in chicken refrigerator.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment and food storage equipment shall be kept free of encrusted grease deposits and other accumulated soil.
'
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. baffles above chicken fryers, 2.surfaces and shelving of chicken breading station.
Routinely and thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Single service items properly stored, handled, dispensed
Boxes of single-service cups found stored on the floor in the dry storage room.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Plumbing installed and maintained
The following faucets have leaking faucet heads and sprayer: 1. sprayer of the salad bar three compartment sink, 2. hand sink located in left side wait station.
Repair all plumbing fixtures.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring under fryers and soda box rack is soiled.
Routinely clean flooring.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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11/11/2015 | Routine | 84 |
See attached inspection report. MJ
No violation noted during this evaluation. | 10/8/2015 | Complaint Investigation | |
Temps continued: Buffet line: baked fish 181 F, bourbon chicken 172 F, fried chicken 143 F, sausage gravy 185 F, scrambled eggs 171 F, Salad bar: grilled steak 34 F, coleslaw 41.
HACCP Store all toxic items in designated chemical storage area.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior of the unit 4 chicken refrigerator, 2. bottom surface of ice cream cooler, 3. interior piping and surfaces of fryers.
Wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Leak found on the faucet head of the hand sink located in the east side beverage station.
Repair or replace faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Toxic items properly stored
Spray bottle of glass cleaner found on shelf intermingled with food product located in the salad bar prep area.
Store all toxic items in chemical storage area. Corrected
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8/25/2015 | Routine | 93 |
See attached inspection report. MJ
No violation noted during this evaluation. | 5/28/2015 | Complaint Investigation | |
See attached inspection report. MJ
No violation noted during this evaluation. | 3/30/2015 | Complaint Investigation | |
Inspection for RFS 15-0074-Complainant stated that they felt ill after eating at Golden Corral on 3/6/2015. Complainant consumed pot roast, mashed potatoes, bread pudding, macaroni & cheese, and a Pepsi with ice. Manager stated he was unaware of complaint. No employees were sick during the time of the complaint dated 3/6/15. Good hand washing practices observed while conducting investigation. Cooking procedures for said items in question are as follows:
Roast beef- marinated covered in walk in meat cooler for up to 4 days at 36 degrees, cooked for 11 hours over night at 300 degrees, cook held at 200 degrees for one hour then discarded.
Mashed potatoes- potatoes slices, held in water for 24 hours in cooler, potatoes steamed for 45 minutes along with refrigerated potatoes mixture, mixed in mixer, hot held on buffet table 30 minutes then discarded.
Macaroni & Cheese- Stouffers prepared held in refrigerator, steamed, hot held on buffet for three hours then discarded.
Bread pudding- Mix left over yeast rolls with bread pudding mix, heated, hot held on buffet for 30 minutes then discarded.
Reiterated importance of proper and effective handwashing with manager. Establishment performs full line temperature checks every four hours.
Recommend complaint be closed. KR/SS
No violation noted during this evaluation. | 3/10/2015 | Complaint Investigation | |
All corresponding temps have been taking from the buffet line: chicken 141 F, meat loaf 168 F, pulled pork 182 F, baked fish 190 F, ham 160 F, green beans 180 F, corn 202 F, sweet and sour chicken 140 F, nacho cheese 144 F, bourbon chicken 150 F, northern beans 190 F, boiled eggs 41 F, deviled eggs 41, seafood salad 40 F, chicken 41 F, potato salad 41 F, honeydew 40 F, salsa 41 F, veggie beef soup 170 F, cream of broccoli soup 179 F, baked potatoes 173 F.
HACCP: Ensure that all produce is properly inspected when delivered. Ensure that produce is free from any spoilage and mold and is in sound and good condition.
Quat sanitizing bucket concentration: 150 ppm.
Frozen foods are frozen.
- Critical: Wholesome, sound condition
Whole tomatoes stored in produce display case found with mold.
Discard tomatoes. Corrected by discarding.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Food protection during storage, prepartion, display, service, transportation
Pans on meat stored on storage racks were found uncovered in thawing cooler.
Provide protective or lids of pans of food to protect against possible contamination.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
W'et wiping cloth found in the bakery prep sink.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. blades of dough cutter, 2. storage racks in chicken refrigerator.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment and food storage equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. storage rack in bakery walk-in cooler is soiled with food debris, 2. interior bottom surface of the cook line meat refrigerator, 3. fan of the Nu-Vu bakery oven, 4. shelving under food prep in front prep kitchen, 5. coils and exterior surfaces of industrial oven in front prep kitchen.
Routinely wash and clean all food-contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Faucet on the hand sink in the meat room is in disrepair.
Repair or replace the faucet.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Flooring of walk in freezer is soiled with food debris.
Routinely clean and maintain flooring in walk in freezer.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
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2/12/2015 | Routine | 87 |
Final inspection completed for Change of Ownership, effective 01/01/2015. Final approval is given to operate under Chapter 10, Food Safety, of the Peoria County Code. License fee was paid in full on 12/19/2014 with check #1114. 2015 license will be mailed to establishment. SSW.
- Food contact surfaces of equipment and utensils clean
Shelves in various hot and cold holding units throughout establishment were soiled, including hot holding units at bakery area and grill area. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Critical: Hand washing sinks installed, located, accessible
A soiled dough scoop was found stored in the hand washing sink at the bakery area. Corrected: dough scoop removed. Hand sink cleaned and sanitized before next use. Hand washing sinks shall be used for handwashing ONLY. Do not dump liquids down hand sink or store anything inside of hand sink, including soiled utensils.
Lavatories shall be accessible to employees at all times.
- Critical: Outer openings protected from insects, rodent proof
Back door propped open with a piece of cardboard. Corrected: cardboard removed and door shut tight.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind 3 compartment sink in salad prep area is soiled, especially along seal connecting sink to wall. Clean walls routinely and replace seals as needed.
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12/31/2014 | Final | |
This site visit was initiated by RFS 14- . Complainant states she became ill after eating at this establishment.
Complainat states she was asked by worker if she was allergic to Victory Wash. Establishment utilizes Victory wash for sanitizng vegetables. Victory wash was tested at 80ppm. Owner noted that there is the potential for someone to be allergic to the vegetable wash solution. No issues founded concerning this complaint. Workers were observed washing hands and donning gloves when necessary. Manager/owner was asked to continue monitoring concentration of Victory wash.
No violation noted during this evaluation. | 12/29/2014 | Complaint Investigation | 100 |
Temperatures continued: steak 41 F, chicken fried steak 159 F, gravy 187 F, grits 170 F, cottage cheese 41 F, crab salad 41 F, seasoned chicken 34 F, salsa 38 F, milk 40 F.
HACCP Reviewed pest control management plan. Pest control occurs on the fourth Tuesday of every month.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Flour bin in bakery is not labeled.
Clearly label flour bin.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
Boxes of lettuce found stored on the floor in the produce walk in cooler.
Store all containers and boxes of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Handle of ice scoop in front fountain machine found buried in the ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found on laying on shelf in waitress station.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are soiled: 1. racks and shelving of produce case, 2. blades of Dutchess machine in bakery, 3. racks in chicken refrigerator.
Wash, rinse, and sanitize all food contact surfaces.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. interior walls and floor of chicken refrigerator, 2. bottom wheels and surfaces of chicken breading cart.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floor underneath soda boxes is soiled.
Clean floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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11/21/2014 | Routine | 91 |
Recheck follow-up after fire. Sprinkler system has been reset. Grill house prep area has been cleaned and sanitized. Further recheck is not needed. See attached inspection sheet.MJ
No violation noted during this evaluation. | 10/13/2014 | Fire | |
Report of a fire was called into the health dept on 10/13/14. When I arrived on the seen, I met with the fire marshals, the store general manager, and the kitchen manager. A can of cooking spray had fallen underneath the grill in the main grill house food prep area. Once heated, the can exploded setting of the sprinkler system in the main grill house food prep area. Water was pooled on the floor and all food equipment and food on the grill house buffet line was affected. All food on the buffet line was in the process of being thrown away once I arrived. The food items in the dessert/bakery bar and the salad bar were not affected. Food in those areas were covered with protective wrap to protect against possible contamination during clean up. All food equipment including grills, coolers, utensils, buffet line, sneeze guards, and food contact surfaces must be sanitized. Carpet and flooring in front of the buffet was being clean by a Advanced Carpet Care during the inspection. Sprinkler system operator was notified by the manager and will dispatch someone shortly. The establishment and all food operation is temporarily shut down until both sprinkler system and fire suppression system has been restored, An inspection of the grill house must be take place before it can be reopened. MJ
During the inspection, an FBI complaint received 10/13/14 was also addressed. Complainant reported becoming ill after eating sliced ham, BBQ chicken, and macaroni and cheese on 10/12/14. Kitchen manager Russ was not aware of the complaint and was reminded to inform staff of proper handwashing procedures and glove usage. Ensure that proper internal cooking temperatures are being met and all thermometers are working properly. Samples could not be obtained due to fire and discarding of food. MJ.
No violation noted during this evaluation. | 10/13/2014 | Fire | |
Temperatures continued: Fried chicken buffet line 147 F, hamburger buffet line 40 F, Nacho Cheese buffet line 159 F.
HACCP Discussed and reviewed storage of toxic items.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
Hot foods are hot.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seals and trim around seafood freezer door are in disrepair.
Replace or repair seals.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Thermometers, gauges, test kits provided
No working thermometers present in the chicken display cooler and meat reach-in cooler.
Provide proper and working thermometers in all refrigeration units.
Machine or water line mounted numerically scaled indicating thermometers accurate to +/- 3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold.
- Non-food contact surfaces clean
The following food non-food surfaces are soiled: 1. trays of pizza oven, 2. side of ice machine in left waitress station, 4. handle of Entree freezer in main prep kitchen.
Wash, clean, and maintain all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Leak on piping under three compartment sink in salad bar area.
Repair piping and repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Critical: Hand washing sinks installed, located, accessible
Soda nozzles found in the hand sink behind the front counter beverage station.
Remove soda nozzles. Corrected by education
- Floors properly constructed, clean, drained
The following flooring areas are soiled with food debris: 1. underneath soda boxes, 2. floor of seafood cooler.
Clean and maintain floors thorough out establishment.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Rooms and equipment - vented as required
Vent fans of condenser in meat walk-in cooler are soiled.
Clean and maintain vents.
Rooms shall have sufficient ventilation to maintain them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.
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6/25/2014 | Routine | 90 |
Temps continued: macaroni and cheese 170 F, meatloaf 169 F, sour cream 38 F, pasta sauce 195 F, mashed potatoes 182 F, refined beans 165 F, burbon chicken 156 F, chili 143 F, baked potato 175 F, cottage cheese 39 F, cut melon 31 F, potato salad, 40 F.
HACCP: Discussed and reviewed pest control records. Pest control operator services establishment every four weeks. No signs of pest during inspection time.
Quat sanitzing three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Food protection during storage, prepartion, display, service, transportation
Bowl of potato salad stored uncovered with protective covering in walk-in produce cooler.
Provide protective covering for bowl of potato salad.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces of equipment and utensils clean
Blades of dough press are heavily soiled.
Wash, rinse, and sanitize blades of dough press.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be washed, rinsed, and sanitized at least once a day.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: 1. exterior perimeter walls of fryers, 2. moving dessert rack in dessert cooler, 3. interior bottom surface of proofer.
Thoroughly wash and rinse all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Ice and beverage remnants in hand sink in waitress station near restrooms.
Wash, rinse, and sanitize hand sink
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall behind fryers is excessively soiled with accumulated grease deposits.
Wash and clean wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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3/13/2014 | Routine | 90 |
This recheck correlates with the inspection conducted in November. This recheck also serves as a complaint investigation request for service number 13-0621. Complaint is that a cockroach was seen crawling on their table in the dining room.
A visual inspection of the facility was done. The monitoring glue traps behind the panel doors on the buffet line where the breakers are kept were inspected. The monitoring traps in the produce area had dead cockroaches in them. This triggered a discussion with the manager to inspect produce shipment containers for pests upon arrival. It was also recommended to get into contact with the supplier to make sure they have been getting routine pest treatments at the warehouses.
At this time no live cockroaches were seen. Discussed with the manager about checking for live activity during opening and then before leaving for the night.
Reviewed pest control invoices from Ecolab. Ecolab have been treating for cockroaches weekly invoices are dated 12/10,12/16 and 12/23. These are attached. Chemicals used are demand insecticide, pyrocide, firststrike soft bait and little pete white.
Suggested to the manager to have more glue monitoring traps put into place. Recommended in the waitress areas, under buffet line, in the dish room, in the hallway someplace and in the dumpster room.
- Critical: Presence of insects/rodents. Animals prohibited
Corrected: Did not observe at this time any alive or dead cockroaches in the dish machine area. See the general comments for more details.
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12/27/2013 | 1st Recheck | |
Temps continued: Tomato salad bar 38, Broc & cheese soup steam table 141, Orange chicken Steam table 147, Pork loin meat cooler 36, Chicken meat cooler 34.
HACCP: Discussed thawing
Sanitizer used is Quats for buckets and 3-comp sink. High temp for dish machine.
Victory wash tested at 60ppm.
Routine inspection also is serving as a complaint investigation. Request for service number 13-0549. Cockroaches observed in the dinning room area.
At this time the only location observed to have live cockroach activity was in the dish room area. Noted to have juvenile cockroaches in the monitoring traps behind the panels of the salad bar area. No observation of pest in dinning room area.
A recheck will be conducted on or after November 27th.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Fish fillets being stored in a pan in ice at the breading station were ranging between 55 and 60 degrees F.
Corrected: The fish was discarded.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food protection during storage, prepartion, display, service, transportation
Sauces, gravy, and marinara at the Asian grill were not covered while no one was using these food items.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected by providing covers for the food items.
- Food contact surfaces designed, constructed, maintained, installed, located.
Noted a blue lid on the sliced potatoes across from the oven to have a broken corner. Also noted several clear plastic bin lids to have broken/chipped corners located in the produce cooler.
All food items shall be smooth, easily cleanable, an free of breaks, cracks or other similar imperfections. Recommend getting new lids.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: the large can opener blade, the interior of the cooler across from the fryers.
Clean and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The legs and cross beam between the legs of the wooden topped prep table in the bakery. The green rack at the same table.
Clean and maintain clean all non-food contact surfaces to be clean.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Presence of insects/rodents. Animals prohibited
Observed live cockroaches(4) around the water pipes coming out of the wall under the dish machine area, above the booster heater.
Reviewed EcoLab pest control service reports which were dated 11/9, 11/5 and 10/29. Discussed the plan of action to remedy this issue. The manager stated they have scheduled to pull equipment out and deep clean under and behind them Nov. 20th and then Ecolab is coming after close on Nov. 21st to treat. No other locations were noted to have live pests. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. See the comments page of page two for more details.
- Floors properly constructed, clean, drained
The following locations are where the floor is soiled: In the walk in freezer, along the floor curb under the steam table(most noticeable area under the steam section where the cooked broccoli and cheese sauce is) and excessive water on the floor in the produce cooler.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The following locations are where the wall was soiled: behind the small sliver table and green rack in the bakery, next to the soda syrup rack. 2) The silver ring around the water line above the booster heater in the dish area is not sealed to the wall. Another area noted where the silver ring was not sealed to the wall was behind the steamer.
1) clean and maintain clean walls. 2) It is recommended to seal the silver rings to the wall.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/13/2013 | Routine | 82 |
Request for service brought on about two people may have become ill from consuming a related product, which were bake potatoes. Both cases also felt at that time the kitchen was unclean and an employee was "spraying the floors" while food product was on the bar. The date the costumers attended this store was Sept. 28 at a time of 7pm-9pm.
Discussed with the mangers and general manager about this complaint. The following was discussed: Process of baked potatoes from start to end, Golden Corral standards for bake potatoes and cleaning polices.
Golden Corral does not cool their baked potatoes at the end of the night they are discarded. The baked potatoes are washed, air dried and wrapped in foil just before being baked. Golden Corral' s standard holding time for potatoes is two hours to promote freshness. At this time temperatures were taken of the two baked potatoes on the hot bar. One potato was at a temperature ranging between 135-148 degrees F at different areas of the potato. A second potatoes was at 115-125 degrees F. Potato number two was toward the front of the pan near the opening of the dome. The manager voluntarily pulled and discarded all of the baked potatoes. A temperature was taken of the potatoes in the hot holding unit in back. This temperature was 177 degrees F.
A survey of the storage area for the baked potatoes was done and found that while air drying the potatoes were kept uncovered in an area of frequent travel of employees. Keep the potatoes covered to prevent potential for contamination. Sweet potatoes were seen being kept under the prep table used for preparing raw fish and poultry. The sweet potatoes were moved and all potatoes were covered. Discussed where the potatoes are washed. They are washed in a prep sink which is mainly used for bake potatoes.
The GM stated that they always try to clean with discretion while in operation and with food protection in mind. The floors are sprayed with low pressure hose to prevent splatter and is used mainly for the floor and keep low to the ground to prevent splatter.
No violation noted during this evaluation. | 10/2/2013 | Complaint Investigation | |
Complaint was received that there were roach pieces found by the bread and butter containers in the bakery area and that the Kitchen is "nasty" Complaint number 13-0307.
A complaint investigation was conducted and the following was noted:
1. Spoke with the manager who stated there has been a problem with cockroaches and that they are on top of it. Furthermore, Ecolab has an appointment tonight to "boom" the building. The manager stated cockroach have been observed coming from delivered of product received. Recommend discussing with the shipment source/provider about this. If a shipment is noted to have a pest infestation refuse the shipment/delivery.
2. One live cockroach was observed under the hand dip ice cream unit. The monitoring glue traps for pests had dead cockroach stuck to them. These were located in Panel A & B on the salad bar side. I was unable to clearly see the other glue traps in the other panels on the buffet bar line.
3. Discussed eliminating the food source for the pests. Observed the curb under the buffet bar(all the way around) to be soiled and under the ice machine near the dish area. Need to focus on hard to clean areas like these to help prevent pest problems.
4. Observed the butter containers and jelly containers to be soiled. The dish washer removed the containers and cleaned them.
Discussed with the manager about keeping the kitchen and the area behind the buffet line clean. Manager stated they have been focusing on keeping this area clean. This should be kept in mind while being busy also. Keep floors clean.
Requiring the facility to fax an invoice or email the invoice after the facility has conducted the treatment tonight.
Reviewed the facilities past pest invoice logs from Ecolab, the last treatment was conducted on 6/11/13. Treatment included Cockroach/rodent program and large fly program.
No violation noted during this evaluation. | 7/8/2013 | Complaint Investigation | |
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