| 3-301.11 (A), (D) / PREVENTING CONTAMINATION FROM HANDS Core Item Corrected During Inspection Employee handling raw cut tomato to place on the salad using bare hands. Use gloves or tongs to handle ready to eat food. Do not serve cut tomatoes and discard. Action Taken: Employee washed hands and used gloves to handle ready to eat food when instructed to do so.  |
| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Raw fish next to noodles, raw chicken on top shelf over raw fish and next to ready to eat food stored in the walk in cooler. Store raw animal products away from ready to eat food and according to cookoff temperatures. Action Taken: Employee stored above noted foods properly. |
| 4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Priority Item Corrected During Inspection The sanitizer concentration for chlorine dishmachine in the bar area is at 0ppm. Repair above noted dishamachine. Use three compartment sink to sanitize glassware. Action Taken: Dishmachine was repaired by Eco lab employee during report delivery. Correct By: 16-Nov-2020 |
| 7-201.11 / SEPARATION Priority Item Corrected During Inspection In the bar area: One basin was filled with ice and glass beer and next basin was filled with sanitizer/soap water. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Operator separated both drinks basin from sanitizer water. |
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| This is a routine inspection. Covid-19 policy is in place. Any questions contact ealfandi@gchd.us |