| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Employee not washing hands after changing contaminated gloves or after contaminating hands. Before donning new gloves on and 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 after directed to do so.  |
| 3-305.14 / UNPACKAGED FOOD PROTECTED FROM CONTAMINATION DURING PREPARATION Core Item Corrected During Inspection Employee preparing ranch dressing while placing the container inside the garbage can to hold the ranch container. Remove the ranch container from garbage can and transfer it to a clean and dry container. Action Taken: Employee was directed to place food in a clean dry container and not to prep food inside a garbage can. |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Large double container of ground beef cooling in the walk in cooler at a temperature of 202F from 10 minutes prior. Adjust procedures or methods to assure that food is properly cooled from 135F-70F within 2 hours and from 70F-41F or below within the next 4 hours. Action Taken: PIC placed food on ice bath to be cooled to the proper temperatures. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection large container of spring mix, lettuce and cheese in the buffet area holding at a temperature of 47-52 F from one hour prior; all facility dressing sitting on ice (ice was not enough or not to the food level of the dressing pitchers) holding at a temperature of 50F from one hour prior per operator. Store buffet items back into a cooler or place it on ice bath to maintain food below or at 41F, place other dressing food items in a deep ice bath that can hold all food items below or at 41F. Action Taken: PIC placed all above noted food items in a proper ice bath. |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection A soiled knife store among clean knives, the can opener blade heavily soiled with dry food residue. Wash, rinse and sanitize above noted item. Action Taken: PIC place above noted item in the warewashing area to be clean. |
| Comments |
|---|
| This is a routine inspection. No follow up is required at this time. Facility has covid-19 policy. Any questions contact ealfandi@gchd.us |