| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Observed single service bowls being used as scoops (without handles) in several foods throughout facility, including flour, sugar, and rice. Replace non-handled bowls with utensils which have handles. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Correct By: 29-Sep-2017  |
| 4-903.11 (A), (C) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES Core Item Observed single service to-go boxes being improperly stored on the floor. Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor. Correct By: 29-Sep-2017 |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Handsink was not working during inspection and is unavailable for proper handwashing. Repair or replace handsink so that it is available and accessible for proper hand washing at all times. Correct By: 29-Sep-2017 |
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| This is a routine inspection. At this time, proper hand washing, hair restraints, and glove use were observed. PIC is knowledgeable about proper food procedures. Proper reheating and cooling observed during inspection. All soups are made fresh daily and discarded at the end of the day. Egg rolls and fried chicken are kept for only 24 hours. Proper separation observed throughout facility. Food thermometers, cooler thermometers, and test strips are available. All hot and cold holding temperatures were within the safety zone. Provide proof of repairs/replacement (invoice) of back hand sink to atefft@gchd.us by 9/29/2017. |