Inspection Report
Golden Corral
5679 W NORTHERN AVE GLENDALE AZ 85301
FD-68180
Food Establishment - Eating & Drinking
Food Routine Inspection
5/8/2024
Not Participating
5
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed employee handling dirty dishes at mechanical dishwasher, dip hands into sanitizer solution for less than five seconds, and then handle clean dishes to put away. Hands must be fully washed prior to handling clean dishes after handling dirty dishes to prevent spread of pathogens.
Correct By: Corrected At Time Of Inspection
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Observed the following items holding on buffet line: cooked BBQ chicken at 117-125*F and fried fish at 120-127*F. PIC was unable to give a definitive time as to when the items were cooked or placed on hot holding unit. PIC stated items are kept based on temperatures and provided temperature logging from 11am. Had PIC discard items. Hot held TCS items must be kept at or above 135*F to prevent growth of pathogens.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Observed sour cream at 48-49*F, cut tomatoes at 44-45*F, and cut cabbage at 43-45*F in reach in fridge unit in main kitchen. Unit was observed at 49-50*F. PIC was unaware when the sour cream and tomatoes were placed in fridge. Had PIC discard tomatoes and sour cream. Employee stated that cabbage had been pulled from walk-in approximately 30 minutes prior. Had employee move cabbage to walk-in to rapid cool to below 41*F. Cold held TCS items must be at or below 41*F to prevent growth of pathogens. Establishment agrees not to use unit for TCS items until observed at or below 41*F. Establishment has adequate other cold holding for scope of business.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Observed cheese and pepperoni pizza on buffet line under time as a control. No time was marked on cooked pizza but a time stamp indicating that the prep date of pizza was at 10:13am. Per PIC and policy posted on wall near pizza line, establishment uses time as a control and all pizzas are to be discarded at “2pm, 6pm, and closing every day”. PIC was unaware of the exact time the cooked pizzas were put onto the buffet line. Time of violation was 2:20pm, had PIC discard pizza as establishment policy stated the pizzas were to be thrown out at 2pm and they could not provide a start time for pizzas.
Correct By: Corrected At Time Of Inspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
Observed three compartment sink actively draining water onto floor. Upon closer observation of three comp and discussion with PIC, pipe cap was missing and grey water was draining onto floor instead of draining into wall piping/sanitary sewer. Had employee clean and sanitize floor, manager was able to provide cap to pipe by end of inspection. Sewage must drain to a sanitary sewer to prevent contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Observed plastic wrap on spray nozzle hose at three compartment sink and on spray hose next to mechanical dishwasher. Observed piping below dishwasher to be falling below flood rim of floor drain. Observed floor trough drain outside of mop room to have an accumulation of debris and emitting an odor. Observed caulking around three compartment sink and dishwasher to be missing and/or in disrepair. Observed fume hood in main kitchen to be missing caulking. Observed grease stains and food debris splatters on ceiling of bakery area. Repair and maintain in good repair: piping at least 1 inch above flood rim, smooth and easily cleanable, caulked to prevent seepage of liquids/debris into hard-to-reach areas, cleaning/replacing ceiling tiles.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Establishment has an inadequate policy for time as a control. Policy posted on wall next to pizza station does not have documentation about what temperature the food must start time as a control at and majority of items did not have a time stamp for verification purposes. All time stamps that were observed were all labeled as prepared at 10:13pm. Discussed with PIC requirements of time as a control policy and provided County guidance document. PIC stated that temperatures are used to keep some TCS items and some items are under time as a control. Create appropriate time as a control policy prior to next routine inspection.
This establishment is not participating in the award program at this time and had 5 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with badge #317.
Embargo Lbs: 20,Award: Not Participating,Signer: Andy,Food Manager Licenses: 1
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.