GOLDEN CORRAL

6 findings recorded on Oct 17, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   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.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   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 ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   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…

   Inspector’s full note

   Inspection item: Inspection item 11A

   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 ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   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.

   Inspector’s full note

   Inspection item: Inspection item 12A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.