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2-2D: .06(2)(c)Handwashing sink in women's bathroom did not have hot water during inspection. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
14B: .05(10)(e) 1,2,4Observed facility storing containers as clean but stacked when wet. // After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) **SECOND REPEAT ROUTINE VIOLATION**
Corrective Actions: Containers were rewashed, rinsed, sanitized, and allowed to air dry. //
15C: .05(7)(d)Observed heavy accumulation of grease and debris on grill vent hoods and surrounding walls. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: All food items in display cooler in temperature log were moved to walk in cooler to ensure more rapid cooling.
An informal inspection with occur within the next ten calendar days. If violations are not corrected, permit may be suspended.
REMINDER: Three repeat violations on routine inspections will result in a permit suspension.
Questions? Visit our website www.gnrhealth.com or call our office 770-963-5132.