Grand Canyon University

Inspector notes: Observed 120°F internal temperature, per probe thermometer, of cooked burger patties inside tin container on top of prep table. Per Person in Charge (PIC), burger patties were cooked 30 minutes prior to inspection and placed onto table by food employee. Per PIC, food employee then attended staff meeting without storing cooked burger patties in hot holding unit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC had all cooked burger patties improperly hot held reheated to 165°F at time of inspection

Inspector notes: Observed handwash sink next to cash registers with inconsistent water pressure. All plumbing must be maintained in good repair at all times. Must repair handwash sink to a state of good repair prior to next routine inspection