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Licensee
Name:
GOLDEN CORRAL 2410
License Number:
SEA6214982
Rank:
Seating
License Expiration Date:
02/01/2020
Primary Status:
Closed
Secondary Status:
Location Address:
10050 ULMERTON RD LARGO, FL 33771
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/17/2014
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Objectionable odor in establishment. Outside establishment near southside of building air vents for crawl space. There are too many flies to count near these openings.
High Priority - 4 live ants on dry storage racks in storage hallway. Too many ants to count in hot water heater room. Operator had employee clean boiler room and remove ants on dry storage rack. **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 45°F in walk in cooler, sweet potatoes 44°F, cooked pasta 46°F in walk in cooler. Operator had cooked items on 12-16-14. Most items in the walk in cooler that are time temperature controlled are in the process of cooling. I had the operator move the items to the freezer to achieve the cooling time frame. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 45°F upright reach in cooler in dessert line. Butter 45°F , sliced cheese 46°F , yogurt 44°F , milk 44°F in walk in cooler. Operator had service tech onsite and he adjusted the temperature in the walk in cooler. The ambient air temperature before the tech serviced cooler was 45°F, after service 38°F.
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced ham prepped 12-16-14 46°F
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
