| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Raw burgers and raw philly steak stored among cooked vegetables; raw pooled eggs stored among cooked vegetables and REF chicken all in the reach in cooler located in the main cookline. Store ready to eat food above raw animal products. store animal products below and away from ready to eat food and according to cookoff temperatures. Action Taken: Operator stored above noted food items in proper location.  |
| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection Large pan of cooked coney meat reheating at a temperature of 134F from 2.5 hours prior per operator. Food is placed in a double boiler. Discard food and in the future reheat food items to 165F or above within 2 hours. Action Taken: Oprator discarded above noted food items. |
| 3-501.14 / COOLING Priority Item Repeat Corrected During Inspection Large pan of cooked coney meat cooling at a temperature of 48F from one night prior. Discard food and in the future adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Action Taken: Operator discarded above noted food items. |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Repeat Corrected During Inspection Large pan of cooked coney meat cooling at a temperature of 48F from one night prior. Discard above noted foods and in the future adjust procedures or methods to assure that food is properly cooled to 41°F or below. Action Taken: Operator discarded above noted food item. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Several food items such as shredded cheese, cooked jumbo shrimp, cottage cheese holding at temperatures between 48F-51F stored in the top loader reach in cooler unit from one night prior per operator. Discard above noted food items and in the future maintain cold potentially hazardous foods at or below 41°F Action Taken: Operator discarded above noted food items. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item The top loader cooler is unable to maintain PHF/TCF below 41F. The air temperature is 49F. Maintain equipment in good repair and do not store any PHF/TCF until it is repaired. Facility placed top loader food on ice water for temporary solution. Correct By: 16-May-2019 |
| 4-702.11 / BEFORE USE AFTER CLEANING Priority Item Both dishmachines the main kitchen area and the bar area unable to sanitize food contact surfaces per test strip. Set up a three compartment sink with proper sanitizer in it to be able to sanitize food contact surfaces. Clean and sanitize all utensils and equipment before contact with food. Correct By: 23-May-2019 |
| FL 289.2129(2) / Food Safety Manager must have approved Allergen training certification Core Item Repeat 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: 09-Jul-2019 |
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| This is a routine inspection. A follow up will be required to check on dishmachines on or after 10 days. Any questions contact ealfandi@gchd.us |