| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Sausage sitting under a heat lamp at 20F from two hours prior. Reheat above noted food item to 165F and hold at 135F. . Action Taken: Operator reheated above noted food item to 165F and held at 135F.  |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Several ladles soiled with dry food residue hanging in the clean shelf in the back area. Maintain food contact surfaces in a clean condition. Action Taken: Operator placed above noted items in the warewashing area to be cleaned. |
| FL 289.2129(2) / Food Safety Manager must have approved Allergen training certification Core Item The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 11-Apr-2019 |
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| This is a routine inspection. No follow up at this time. Any questions contact ealfandi@gchd.us |