| 3-305.11 / FOOD STORAGE Core Item Corrected During Inspection Large bag of raw onions stored on the floor across from employee restroom. Store all food items 6 inches above the floor. . Action Taken: PIC stored noted items above the floor.  |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Trays of cooked noodles and dumpling cooling in a speed rack loacted in the cookline at room temperature between 64F-111F from 45 minutes, per operator. Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Action Taken: PIC placed above noted items back in a cooler to cool down properly. |
| 4-101.11 (A) / CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS Priority Item Corrected During Inspection Bulk bags(plastic and paper) from food items such as (bulk rice bags and food cartons) re-used in direct food contact with food such as egg rolls and fried chicken. Several re-used and greasy bags are being stored to be utilized again. in the dry storage area. Discard above noted bags and do not cover ready to eat food with re-used bags. USE food gradable bags to line up egg rolls and fried chicken. Action Taken: PIC discarded bags. |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Vegetable slicer heavily soiled with food debris, employee rinsing strainers and putting them back to clean shelves without using soap or sanitizing. WASH, RINSE AND SANITIZE ABOVE NOTED ITEMS. Action Taken: PIC washed, rinse and sanitized above noted items. |
| 4-702.11 / BEFORE USE AFTER CLEANING Priority Item Corrected During Inspection food equipment such as bowls and strainers are not sanitized after cleaning before being used. Clean and sanitize all utensils and equipment before contact with food. Action Taken: PIC placed items in sanitizer basin to sanitize properly. |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Repeat Corrected During Inspection (repeat x2) Soap not available at food employee handwash sink in the main cookline area and in the employee restrooms Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Employee provided both handwashing sinks with handwashing soap. |
| FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item The food safety manager's certification has expired or they have not completed an approved training program. The food safety manager must renew certification that has expired or complete an approved training program. Correct By: 13-Apr-2020 |
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| This is a routine inspection. No follow up for now. In the future, if handwashing soap availability is repeat X3 a charge of $104 dollars will be applied. Provide the facility with a current certified manager with in 60 days. Any questions contact ealfandi@gchd.us |