| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Several food items such cooked ground meat, cheese, coleslaw , lettuce, cut tomato and cheese holding at a temperature between 58-60F from three hours prior on the top loader across from fryers in the main cookline area per operator. move noted food items to a cooler to cool down or place on ice bath to maintain cold potentially hazardous foods at or below 41°F Action Taken: Operator placed above noted food items in an ice bath.  |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The top loader cooler in unable to maintain TCF below 41F. reapir above noted cooler. Correct By: 15-Oct-2019 |
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| This is a routine inspection. No follow up is required at this time. Observed good handwashing practices. Any questions contact ealfandi@gchd.us |