Dec 20, 2024
Routine
Questions? www.gnrhealth.com or 770-963-5132 Note: All cold holding and hot holding temperatures are in compliance unless noted otherwise. Note: Ensure unapproved drinks are stored in designated employee areas. Note: Ensure cooked items are actively cooling inside freezer or walk in cooler, shallow storage, ice baths, stored uncovered.
-
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw meats inside prep top cooler stored above ready to eat noodles. Raw chicken stored above raw fish inside reach in freezer taken out of original packaging. Unwashed lettuces stored above washed and prepped veggies inside walk in cooler. Raw beef stored above raw shrimp in walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC (Person in Charge) relocated ready to eat foods from under the raw meats into a different section of the prep top cooler to prevent contamination. PIC relocated raw meats according to proper storage order. Unwashed veggies relocated away from washed veggies.
-
12C: .05(10)(b)Wet wiping towels stored on prep top table. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC stored wet wiping towels inside sanitizer bucket.