| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Employee changing gloves without washing hands in between changing tasks. such as going from raw animal product to ready to eat food. Before donning 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 after being instructed to do so.  |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Repeat Corrected During Inspection repeat x 3 In the reach in cooler located across from grill, several food items such as cream cheese spread, eggs. and colsaw temping between 46F-49F from one night prior. Discard above noted food items. Action Taken: PIC discarded above noted items. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat Repeat x3 The reach in cooler in the middle kitchen area had an air temperature 53F. and unable to maintain temperature below or 41F. Maintain equipment in good repair. Correct By: 16-Feb-2022 |
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| This is a routine inspection.An enforcement follow is required to verify cold holding temperatures and a charge will be applied. Any questions contact ealzoubi@gchd.us |