GOLDEN CORRAL received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Oct 17, 2026. The official report lists six findings. [1]
The report states: “Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log).” [2]
The report states: “Facility using improper methods for cooling TCS foods.” [3]
A separate finding described ice on the exterior of several boxes of food in the walk in freezer. [4]
Showing 6 of 6 findings
Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods that did not cool properly were discarded. Manager decided to discard foods that were not cooling at a fast enough rate.
Code .04(6)(d)
Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods that did not cool properly were discarded. Manager decided to discard foods that were not cooling at a fast enough rate.Official report · Item 6-1C ↗
Facility using improper methods for cooling TCS foods. Foods cooling while stacked and covered in the walk in cooler. Foods also cooling in large containers while stacked and covered. Facility does not keep a cooling log to ensure foods prepared or cooked cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead…
Code .04(6)(e)
Facility using improper methods for cooling TCS foods. Foods cooling while stacked and covered in the walk in cooler. Foods also cooling in large containers while stacked and covered. Facility does not keep a cooling log to ensure foods prepared or cooked cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thin layers while uncovered in the walk in cooler or walk in freezer. Discussed that foods may be left uncovered as long as no source of contamination can occur. Recommended keeping a cooling log to ensure all foods cool properly.Official report · Item 11A ↗
Observed ice on the exterior of several boxes of food in the walk in freezer. Observed a box of food frozen to the ice build up that was on the condenser of the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods was removed from boxes.
Code .04(4)(q)
Observed ice on the exterior of several boxes of food in the walk in freezer. Observed a box of food frozen to the ice build up that was on the condenser of the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods was removed from boxes.Official report · Item 12A ↗
Observed ice build up on the condenser in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Ice build up was removed.
Code .05(6)(a)
Observed ice build up on the condenser in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Ice build up was removed.Official report · Item 15A ↗
The ambient air temperatures of the dessert reach in cooler and standing prep cooler near the fryers are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
The ambient air temperatures of the dessert reach in cooler and standing prep cooler near the fryers are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)Official report · Item 15A ↗
Observed several dishes stored as clean with sticker and plastic wrap residual present on the exterior surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker and plastic wrap were removed and dishes were washed, rinsed, and sanitized.
Code .05(7)(a)2,3
Observed several dishes stored as clean with sticker and plastic wrap residual present on the exterior surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker and plastic wrap were removed and dishes were washed, rinsed, and sanitized.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 17, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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