Comments

Today inspection was an operational routine inspection. HACCP plan was executed per SOP's Proper cook off temperature at the time of inspection. All holding temperatures were in safety zone at the time of inspection Food remains hot held until all sold out Observed personal hygiene practices. Gloves and hair restraint were worn Date marking was in use and executed properly. There were no violations to cite and no follow up required at this time. For any concerns or questions, you may contact Dan Porter at dporter@gchd.us or 810.257.3197