| 3-401.11 / RAW ANIMAL FOOD-PROPER COOKING TIME AND TEMPERATURE Priority Item Corrected During Inspection Raw chicken was cooked to a temperature of 155°F. Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods Action Taken: Employee continued to cook the chicken breast to until it reached an internal temperature of 165F or greater for 15 seconds when instructed to do so.  |
| 6-201.11 / FLOORS, WALLS, AND CEILINGS Core Item The floor in the dishwashing area is missing tiles, causing puddles of dirty water to accumulate. Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. . Correct By: 30-Nov-2019 |
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| The purpose of today's visit was to conduct a routine inspection of the facility. One priority violation and one core violation were cited. Observed proper handwashing and glove use. Person in charge demonstrated proper cooling, heating and reheating methods during inspection. All hot/cold holding temperatures were in the safety zone during todays inspection. There is no need for a follow up inspection at this time. For any questions, you may contact your area sanitarian at dporter@gchd.us or at 810.257.3197 |