| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Coleslaw in cold table being cold held at 70°F. Observed that the cold table was not turned on. Coleslaw had an internal temperature of 57F and was placed in the cold table one hour prior to observation per operator. Maintain cold potentially hazardous foods at or below 41°F Action Taken: Employee turned on the cold table. All TCS foods now holding at the proper cold holding temperature of 41F or less.  |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No toweling available at handsink in men's bathroom for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Employee provided single use toweling in the men's bathroom. |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Facility is clean and well organized. Certified food manager has been updated. Employee demonstrated proper raw cook off temperatures. Sanitizer is EPA approved and proper concentration per manufacturer is being used. All foods are from an approved source and stored to prevent contamination. There is no need for a follow up at this time. For any questions, you may contact Dan Porter at dporter@gchd.us or at 810.257.3197 |