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GOLDEN CORRAL - City
2020 E PRIMROSE ST SPRINGFIELD
04/25/2013  Inspection

Critical Violations Found: 0
    Noncritical Violations Found: 2
    1. Drain at the 3 compartment sink has a slow leak. Repair.
    2. Hand sink on the main buffet line did not have paper towels. Corrected at time of inspection.
    GOLDEN CORRAL - City
    2020 E PRIMROSE ST SPRINGFIELD
    12/31/2012  Inspection
    This was a morning prep. inspection. Reviewed correct storage of meats according to cook temperatures.
    Critical Violations Found: 1
    1. Cooked beef and shrimp in the walk-in cooler were not properly date labeled with a 7 day discard date. Corrected at time of inspection.
    Noncritical Violations Found: 1
    1. Floor underneath and behind the dry storage shelves was found not clean. Monitor and clean on a more frequent basis
    GOLDEN CORRAL - City
    2020 E PRIMROSE ST SPRINGFIELD
    09/24/2012  Inspection
    Discussed cleaning procedures for soda nozzles.
    Critical Violations Found: 2
    1. Can of peaches was found bulging. Monitor and remove from service when cans are dented or bulging. Corrected by removing from service.
    2. Enchiladas on the steam table were found holding at 120F. Maintain a hot holding temperature of at least 135F for this food item. Corrected by reheating to 185F.
    Noncritical Violations Found: 2
    1. Bottom shelf (storage near ovens) was found not clean. Monitor and clean on a more frequent basis.
    2. 3 compartment sink has a minor leak at the faucet. Repair.
    GOLDEN CORRAL - City
    2020 E PRIMROSE ST SPRINGFIELD
    04/30/2012  Inspection
    Discussed the importance of monitoring the stand-up cooler in the salad bar area.
    Critical Violations Found: 1
    1. Chicken noodle soup on the prep. line range was found holding at 119F. Maintain a hot holding temperature of at least 135F for this food item. Corrected at time of inspection by discarding.
    Noncritical Violations Found: 2
    1. No paper towels provided at the handsink in the meat cutting room.
    2. Minor leak noticed at the supply line for the mop sink. Repair.
    GOLDEN CORRAL - City
    2020 E PRIMROSE ST SPRINGFIELD
    12/08/2011  Inspection
    Discussed designated employee break areas and employee drinks.
    Critical Violations Found: 2
    1. Carrot slicer blade was found stored not clean. Clean and sanitize after each use.
    2. Baked beans were found hot holding between 128F-132F. Maintain a hot holding temperature of at least 135F for this food item. Corrected at time of inspection by reheating.
    Noncritical Violations Found: 0
      GOLDEN CORRAL - City
      2020 E PRIMROSE ST SPRINGFIELD
      08/10/2011  Inspection

      Critical Violations Found: 1
      1. 2 multi-use spatulas were found with open seams and missing pieces. When found, discard these spatulas. Corrected at time of inspection.
      Noncritical Violations Found: 0
        GOLDEN CORRAL - City
        2020 E PRIMROSE ST SPRINGFIELD
        03/30/2011  Reinspection

        Critical Violations Found: 0
          Noncritical Violations Found: 0
            GOLDEN CORRAL - City
            2020 E PRIMROSE ST SPRINGFIELD
            03/28/2011  Inspection

            Critical Violations Found: 4
            1. Employee drinks in the food prep. area were not properly covered with a lid and a straw. Corrected by removal.
            2. Noodles at the wok station were found holding at 109F. Maintain a hot holding temp of at least 135F. Corrected by discarding.
            3. No air gap was present at the meat room prep. sink. Corrected at time of inspection by plumber.
            4. Ham and shrimp in the salad bar cooler were found holding at 52F. Maintain a cold holding temperature below 41F for these food items.
            Noncritical Violations Found: 2
            1. No thermometer provided in the pizza prep. cooler. Corrected at time of inspection.
            2. Can racks near the vegetable prep. area were found not clean. Clean on a more frequent basis.
            GOLDEN CORRAL - City
            2020 E PRIMROSE ST SPRINGFIELD
            11/16/2010  Inspection

            Critical Violations Found: 3
            1. Employee drinks in food preparation areas were not properly covered with a lid and a straw. Utilize a lid and straw for employee drinks in food preparation areas. Corrected at time of inspection by discarding.
            2. Uncooked tilapia was found stored above ready-to-eat cooked chicken breasts. Store all ready to eat food items above all uncooked potentially hazardous food items. Corrected at time of inspection.
            3. Cooked, ready-to-eat chicken breasts in the walk-in cooler were not properly date labeled with a 7 day discard date. Once prepared, properly label this food item with a 7 day discard date. Corrected at time of inspection.
            Noncritical Violations Found: 4
            1. Bad of cabbage was found stored on the floor. Store all food items at least 6 in. off the floor.
            2. Thermometer at the fry station cooler was found inaccurate. Corrected by replacing.
            3. Floor in the walk-in freezer was found not clean. Clean / sweep this area on a more frequent basis.
            4. 3 Compartment sink has a damaged drainboard that is leaking. Repair.
            GOLDEN CORRAL - City
            2020 E PRIMROSE ST SPRINGFIELD
            08/09/2010  Inspection

            Critical Violations Found: 4
            1. Not properly cold holding all potentially hazardous foods. The cottage cheese read 50 degrees F and the potato salad read 49 degrees F at the salad bar when required to be held at 41 degrees or below. The two items were discarded at the time of inspection.
            2. Not properly hot holding all potentially hazardous foods when the pizza at the hot bar read 90 degrees F when required to be held at 135 degrees F or above. Pizza was discarded and using "Time as a Control" for the pizza was discussed.
            3. Utensils observed being stored unclean in the kitchen area. Unclean utensils were properly washed, rinsed and sanitized at the time of inspection.
            4. Storing in-use utensils being used for potentially hazardous foods in room temperature water when utensils are required to be dried stored or in water being held above 135 degrees F. Utensils were removed and properly cleaned.
            Noncritical Violations Found: 0
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