| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection In use utensils in the two dipper wells were stored in a soiled stagnant water in the front service area; several spoons were stored inside water in the front service area. Store above noted utensils either in hot water that is 135F or under running water. Action Taken: Operator stored above noted items under hot running water 135F.  |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Corrected During Inspection Several serving plates, bowls, knives and ladles soiled with food residue and dry debris stored on the shelves in the main cookline area. Maintain food contact surfaces in a clean condition. Action Taken: Operator places above noted items in the warewashing area to get washed, rinsed and sanitized. |
| 4-703.11 / HOT WATER AND CHEMICAL Priority Item Corrected During Inspection The high temperature machine not reaching 160F at plate surface per heat strip. Water heater was turned off for that specific machine. Facility had hot water everywhere else in the kitchen area. Repair the above noted machine so that plate surface reaches 160F or above. Turn water heater on. Action Taken: Plate surface temperature was able to read 160F after that heater was turned on. Action Taken: Heat sanitizer dish machine was able to sanitize plates by reaching a temperature of 160F per heat strip. Correct By: 16-May-2018 |
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| This is a routine inspection. No follow up is required at this time. Facility is clean and well organized. Any questions contact ealfandi@gchd.us |