| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Observed cross contamination raw shrimp stored over ready to eat enchillada sauce in the cook's reach-in cooler; raw chicken being stored over raw beef and chicken in the walk-in cooler. To prevent cross contamination, raw food shall be placed below the level of ready-to-eat foods. Raw foods shall also be stored with fish and seafood on the top, beef and other meats below the fish and seafood and chicken and poulty below everything else in all coolers. Action Taken: Shrimp was moved to the bottom shelf of the reach-in cooler; Shelves were rearranged in the walk-in cooler so that fish are on the top, meats below fish, and chicken and poulty on the bottom.  |
| 3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item Corrected During Inspection Several containers of sliced vegetables in walk-in cooler are improperly date marked; several containers missing dates. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: PIC stated all food were prepared last night; All food properly date marked with preparation dates and expiration dates. |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The floors under equipment in the dry storage area, under the 2-door freezer area and in the dish washing area have a buildup of food debris. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 13-Feb-2017 |
| 7-102.11 / COMMON NAME Priority Foundation Item Corrected During Inspection Working containers of degreaser not labeled with contents. Label working containers. Action Taken: Degreaser spray bottle was appropriately marked by the person in charge. |
| FL 289.2129(2) / Food Safety Manager must have approved Allergen training certification Core Item The food safety manager has not completed an approved training program containing an allergen awareness component. The food safety manager shall attend an approved allergen awareness training program. Correct By: 07-Apr-2017 |
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| Today is a routine inspection of the facility. All hot and cold holding temperatures in the safety zone. Proper glove use and hair restraints observed. Proper thawing observed via walk-in cooler. Allergen training must be completed by certified food manager through an accredited program. Please contact your sanitarian, Blake Stephens, with any questions or concerns. Office: 810-257-3827 Email: bstephens@gchd.us |