| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection Facility red sauce was reheated to a temperature of 99F from hour and half in the steamer . Adjust procedures and methods to properly reheat food so it will be reheated to 165F withing 165F for 15 sec. Action Taken: Operator moved red sauce from steamer to a stove to reheat it to 165F  |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item The onion slicer blade soiled with food debris from one day prior; The interior of the ice machine drip ledge soiled with pink build up. Wash, rinse and sanitize the above noted items. |
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| This is a routine inspection for a seasonal facility. Facility is well organized and clean. No follow up is required at this time. Any questions contact ealfandi@gchd.us |