| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Repeat Corrected During Inspection Observed 2 reach in coolers in waitress area were maintaining temperatures of 65 and 70 degrees. Opened gallon of milk was at an internal temperature of 56 degrees. 4 half used cream pies were at an internal temperature between 52 and 55 degrees. Relocate milk to cooler properly cold holding at 41 degrees or lower. Facility chose to discard pies. Coolers were serviced last week by Goyette. Call made during ginspection. Do not use these coolers for TCS foods until temperatures can be held at 41 degrees or lower. Action Taken: Milk was moved to a cooler that was 41 degrees or lower. Pies were discarded.  |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Observed chili and beef gravy in walk in cooler past the day of discard. Discard chili and beef gravy that is past its discaard date Action Taken: 4 containers (4lbs) of chili and 3 containers (2lbs) of beef gravy were discarded. |
| 4-901.11 / EQUIPMENT AND UTENSILS, AIR DRYING REQUIRED Core Item Corrected During Inspection Cups located in the waitress area were observed stacked without air drying. Wash, rinse, and sanitize cups before letting them air dry completely. Action Taken: Cups were removed and washed, rinsed, sanitized, and air dried before stacking. |
| 5-205.15 (A) / SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED) Priority Item Observed no hot water at the handsink located on the cookline. Provide hot water for proper handwashing as soon as possible. Hand sink may be used if followed by hand sanitizer and/or mop sink located around the corner will be designated as a handsink until repair can take place. Correct By: 05-Jan-2023 |
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| This was a routine inspection. All hot holding temperatures were in the safety zone. Hair restraints were observed. Separation of raw meats from ready to eat foods were observed. Follow up inspection will be performed regarding hot water at the hand sink. Any questions contact Brittney Wallace at bwallace@gchd.us |