Comments

The purpose of todays visit was to conduct a routine inspection of the facility. Facility is extremely clean and well organized. All holding temperatures were in the safety zone at the time of inspection. Employee demonstrated proper manufacturer re-heat for hot holding methods and temperatures. All soups that are cooled down and re-heated for hot holding are heated to a minimum internal temperature of 165F. Baked potatoes are heated in the oven for an hour and immediately transferred to hot holding. Observed proper thawing methods via pull thaw in the walk in cooler. Observed excellent personal hygiene practices via hand washing, glove use and hair restraints. Sanitizer is EPA approved and proper concentration per manufacturer is being used. All foods are manufacturer precooked. No raw cook off temperatures obtainable. All foods are from an approved source and stored to prevent contamination. Veggie wash concentration is proper per manufacturer. There are no violations to cite and no follow up is required at this time. For any questions, you may contact your area sanitarian at dporter@gchd.us or at 810.257.3197