| 4-301.12 (A-C) / MANUAL WAREWASHING, SINK COMPARTMENT REQUIREMENTS Priority Foundation Item Dirty dishes are placed in the sanitizing basin and clean side of the drainboard with the basin labeled for sanitizing therfore, contaminating the sanitizing sink and drainboard. Follow the direction flow of the 3-compartment sink for manually washing, rinsing, and sanitizing equipment and utensils to avoid cross-contamination. Correct By: 03-Nov-2021  |
| 4-602.11 (A-D) / EQUIPMENT FOOD-CONTACT SURFACE Priority Item Corrected During Inspection (D1, 2) There were 4 knives found not properly cleaned and being stored between a gap where the hot table and another table meet. Food debris is spread on table surfaces of gap and unclean. Properly clean and sanitize knives before storing. Place in-use equipment on a clean area of food prep area. Action Taken: The knives were taken to the wash station to be cleaned. |
| 4-903.11 (A-B), (D) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES Core Item Single-use knives, forks, and spoons are being improperly stored in divided tray holder the items are jumbled. Store these items in the same direction with handles facing out to avoid contamination of lip-contact/ food-contact surfaces. Correct By: 03-Nov-2021 |
| 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: 12-Nov-2021 |
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| (1) PRIORITY AND (3) CORES CITED TODAY WITH PRIORITY CORRECTED. TEMPERATURES MAINTAIN FOOD SAFETY. OTHER AREAS IN SUBSTANTIAL COMPLIANCE. SEND A COPY OF THE CERTIFIED FOOD MANAGER TO YYOUNG@GCHD.US OR TEXT A PIC TO 810-347-7192. |