Peninsula Health District
416 J. Clyde Morris Blvd, Newport News, VA 23601 | Visit Official Website

Golden Corral

305 Chatham Drive Newport News, VA 23602
Status: Permitted

Full Service Restaurant | Routine

October 20, 2023
Score & Grade: Grade:
Observations & Corrective Actions

47: 1550 Observed hand-sink in need of re-caulking at the sink/wall juncture.
Corrective Actions: Place a line of caulk to seal the sink/wall juncture to prevent water and food debris from getting between the sink and the wall.

51: 2350 (ii) Observed piping behind the high-temperature dish machine actively leaking when machine is in use.
Corrective Actions: Recommend contacting your dish-machine service provider to address the leaking pipes.

Additional Comments

Facility uses Lactic Acid as a sanitizer; appropriate test strips were present.

Health permit Issued.

Food Temperatures
Description Temperature State of Food
pepperoni, small makeline unit 36 °F Cold Holding
corn, hot bar 142 °F Hot Holding
gravy 174 °F Hot Holding
pizza red sauce, small makeline unit 38 °F Cold Holding
green beans 154 °F Hot Holding
seafood slaw, walk in refrigerator 36 °F Cold Holding
chicken, fried, Fryer unit 200 °F Cooking
cheddar broccoli soup, stove 172 °F Reheating
sweet potato, hot bar 160 °F Hot Holding
Eggs, boiled and chopped, walk in freezer 37 °F Cold Holding
chicken livers, raw, reach in refrigerator 37 °F Cold Holding
chicken, raw chest refrigerator 40 °F Cold Holding
shell eggs, raw (ambient), walk in refrigerator 29 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Dishwashing machine High Temperature Hot water 161 °F
3-compartment sink chemical 700 Lactic Acid
No records found
Equipment Temperatures
Description Temperature
reach in refrigerator 38 °F
reach in refrigerator -Bakery 38 °F
reach in refrigerator 35 °F
reach in refrigerator 39 °F
walk in freezer 7 °F
walk in refrigerator 35 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
IN
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant