| 2-301.14 / WHEN TO WASH Priority Item Repeat Corrected During Inspection Employee observed not washing hands after chaning tasks. Before working with food, clean equipment, utensils, and single use or single service articles food employees shall properly wash their hands. Action Taken: Employee washed hands when instructed to.  |
| 3-501.13 / THAWING Core Item Corrected During Inspection Raw chicken is being improperly thawed by being left out on the counter at room temperature. Adjust procedures or methods to properly thaw foods. Action Taken: Chicken was still frozen, employee placed the chicken in the cooler to thaw under refrigeration. |
| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Food items; 16lbs Romaine Lettuce 5lbs Butter Packets 3lbs Margarine in display refrigerator being cold held at 70°F. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Manager discarded above mentioned items. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Corrected During Inspection Display Refrigerator located in the kitchen area is non-operational and holding at a temperature of 70F. Maintain equipment in good repair. Action Taken: Manager called maintenance to come out and repair the refrigerator. Above mentioned refrigerator was fixed and operational during inspection. |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The ceiling tiles and HVAC vents in the kitchen are soiled with dust and debris. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 12-Aug-2019 |
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| This was a routine inspection of the facility. Any questions, you may contact your area sanitarian at 810-257-3197 or at dporter@gchd.us |