| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Repeat Corrected During Inspection Observeed in-use knives being stored improperly between prep table and loader table. Store in -use utensils or dispensing utensils such as knives in such a way that prevents potential contamination and food residue built up.Relocate the knives either; to the clean portion of food preparation table, in running water of sufficient velocity to flush particulates to drain, in a container of hot water maintained at least 135 or in clean protected location if the utensils are used only with a food that is not potentially hazardous Action Taken: PIC relocated the knives to the proper location  |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Observed trays of cooked chicken cooling in a speed rack located outside the Walk-in-Cooler at room tempertaure between 70°F-140°F from 30 minutes per operator ]. Adjust procedures or methods to assure that above noted food is properly cooled to 41°F or below. Action Taken: PIC relocated above noted items in the cooler to cool down properly |
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| This was a rountine inspection. Observed covid-19 policy in place.No follow-up is required.Please contact me at dthapaliya@gchd.us if you have any questions |