| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Employee touched apron/pants then donned new gloves on without washing hands first. Before donning new gloves, working with food, clean equipment, utensils, and single use or single service articles food employees shall properly wash their hands. Action Taken: Employee washed hands properly when instructed to do so.  |
| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Corrected During Inspection Employee observed handling pitta bread with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. AND DISCARD food. Action Taken: Employee dicarded food, and wear new gloves to handle ready to eat food. |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Mac and cheese sause holding at a temperature between 118F-1126F for two hours in the hot holding unit. Reheat above noted item to 165 and maintain hot potentially hazardous foods at or above 135°F. Action Taken: Operator reheated food item to 165F. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Herbal cheese setting near the grill with a temperature of 63F for 2 hours prior, facility made ranch and pizza sauce setting on ice (not enough to cover all food parts) at a temperature of 70-60F from two hours prior in he serving station. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Operator stored herbal cheese back into the cooler and added more ice to the bin. |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Several food items past the seven days date mark such as boiled eggs, mash potatoes, ground meat and cheese sauce. Discard potentially contaminated or unsafe foods. Action Taken: Operator discarded above noted food items |
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| This is a routine inspection. NO follow up is required at this time. Any questions contact ealfandi@gchd.us |