| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection 1) Employee handled raw burgers on the grill using gloves then went and grabbed a bun using the same gloves without washing hands or changing gloves in between. 2) Employee came from outside and donned gloves on to work with food without washing hands first. 3) Employee touched body parts such as nose with gloves on and then continued working without washing hands or changing gloves. Before working with food, clean equipment, utensils, and single use or single service articles food, after contamination and before donning new gloves employees shall properly wash their hands. Action Taken: Employee changed gloves and washed hands and then discarded bun when instructed to do so. GCHD employee spoke to food service employee on proper handwashing procedures.  |
| 2-402.11 / HAIR RESTRAINTS Core Item Employee noted working in food preparation/cooking area without a hair restraint. Provide employees working in the food prep/cooking areas with an effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 13-Jun-2018 |
| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Employee touched bun with contamination (gloves been touching raw beef patties). Discard above noted food item. Action Taken: Operator discarded above noted food item. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Half and half cream holding at a temperature of 48F from one night prior (beer cooler was at an air temperature of 50F); Cut tomatos and cut lettuce setting out without temperature control at 60F for more than 20 min in the condiment area. Discard the half and half and maintain cold potentially hazardous foods at or below 41°F by place the food items on ice. Action Taken: Operator discarded half and half cream and placed the other food items on ice. |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item Repeat Quat ammonia test kit is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 15-Jun-2018 |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item The interior of beverage nozzles in the bar area heavily soiled with mold like build up. Wash, rinse and sanitize above noted items. Correct By: 20-Jun-2018 |
| FL 289.2129(2) / Food Safety Manager must have approved Allergen training certification Core Item The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 05-Aug-2018 |
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| This a routine inspection. A follow up will be conducted on or after 10 days due to uncorrected violation 3-401.14 (test strips). Any questions contact me at ealfandi@gchd.us |