| 3-501.14 / COOLING Priority Item Corrected During Inspection Clam chowder cooling at a temperature of 55.5 F from one night prior stored in a deep thick container in the back walk in cooler. Discard above noted food item and adjust method or procedures to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. Action Taken: Operator discarded above noted food item.  |
| 3-501.15 (A) / COOLING METHODS Priority Foundation Item Corrected During Inspection Clam chowder cooling at a temperature of 55.5 F from one night prior stored in a deep thick container in the back walk in cooler. DISCARD ABOVE NOTED FOOD ITEM. Action Taken: Operator discarded noted food item. |
| 4-602.12 / COOKING AND BAKING EQUIPMENT Core Item The panini press is heavily soiled with grease build up and dust accumulation. Clean food cooking and baking equipment at least every 24 hours. |
| 7-201.11 / SEPARATION Priority Item Corrected During Inspection Chemical spray can and board chalks stored on top shelve above prep table where the large meat slicer is. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Operator stored above noted items in an approved location. |
| 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: 06-Dec-2018 |
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| This is a routine inspection This facility has no current food certified manager in place, Must provide one within the next two weeks, A follow up will be conducted to verify compliance with the mentioned violation, A virtual follow up is acceptable. Any questions contact ealfandi@gchd.us |