| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Observed employees changing gloves without washing hands in between changing gloves. Wash hands once changing tasks and switching out gloves.. Action Taken: Employees wash hands in between changing gloves when instructed to do so.  |
| 3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Repeat Corrected During Inspection (Repeat X2) Observed the employees using gloves with raw meats and then taking gloves off and going to next task. Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation. Action Taken: Employees washed hands after changing gloves when instructed. |
| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Observed container of cooked sausage at a holding temperature of 123 degrees sitting for less than 4 hours. Reheat the sausage up to temperature of 165 degrees and maintain for hot holding of 135 degrees. Action Taken: PIC reheated the sausage on the grill to proper temperature of 165 degrees. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Observed small packages of noodles maintaining a temperature from the night before of 58 degrees. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Employees discarded small packages of noodles. |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Observed 10 to go containers of alfredo sauce and spaghetti sauce labeled for January past the 7 day period. Two large containers of ready to eat small bags of noodles not properly holding temperature of 41 degrees. Discard potentially contaminated or unsafe foods. Action Taken: PIC discarded the 10 to go containers of sauces and noodles. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Observed the cooler in kitchen below the hot holding unit at a temperature of 57 degrees. Maintain equipment in good repair. Correct By: 20-Feb-2020 |
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| This is a routine inspection. The facility is very clean. Any questions, contact spopour@gchd.us. |