| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection In-use knives improperly stored between use between prep table and top loader table. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Employee stored noted knives in an approved location.  |
| 4-101.11 (B-E) / CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS Core Item Brown sauce, chestnut, baby corn and ketchup were all stored in the original metal can stored through out coolers in the facility. Store above noted food items in a food gradable container. Correct By: 13-Aug-2020 |
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| This is a routine inspection. No follow up at this time. The facility is in compliance with the Covid -19 illness policy. Any questions contact ealfandi@gchd,us |