GOUNBLOOM LLC

Violations (10)

• 8

  Hands clean and properly washed

  Observed employee performing multiple task and returning to food preparation without wash hands.Corrective Actions: Ensure employees are washing hands after changing task from food prep. employees must wash hands at required times in accordance with food code. Employee was educated on proper hand washing procedure.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no paper towels available at the designated hand washing sink.Corrective Actions: Ensure hand washing sinks are supplied with paper towles for proper hand washing procedure.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed a can opener with accumulation of food debris on the blade. Food contact surface must be clean to sight and touch.Corrective Actions: The person in charge was informed and was instructed to wash rinse and sanitize before using.

• 21

  Proper hot holding temperatures

  Observed beef on the hot holding station at 85*F which is below the minimum hot holding temperatures of 135*F or above.Corrective Actions: Person in charge voluntarily discarded the beef that was out of temperature for hot holding.

• 23

  Proper date marking and disposition

  Observed sauces not properly labeled in the walk in cooler.Corrective Actions: Ensure to label all prepped food items that are stored for longer than 24 hours.

• 35

  Approved thawing methods used

  Observed beef thawimg at room temperature. TCS food shall be thawed under refrigeration at 41*F or below, completely submerged in cool running water or thaw to cook.Corrective Actions: Person in charge was informed and put the beef in the refrigerator to continue the thawimg process.

• 36

  Thermometers provided and accurate

  Observed no internal thermometer in the reach in cooler near the main entrance to the kitchen.Corrective Actions: Ensure to provide the reach in cooler with a internal thermometer for accurate readings.

• 38

  Insects, rodents and animals not present

  Observed back exterior door left open at the time of inspection. * Observed no pest control logs or contract with a professional pest control.Corrective Actions: Ensure to keep the back exterior doo closed during food prep times. * Ensure to get a contact with a professional pest control.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips on site during the inspection. Observed no sanitizer being used for the final dish washing process.Corrective Actions: Person in charge was informed and is using bleach for the final dish washing process.

• 55

  Physical facilities installed, maintained, and clean

  Observed missing ceiling tile above the walk in cooler.Corrective Actions: Ensure to,fix,or replace ceiling tile above the walk in cooler for code compliance.