Grand Canyon University

Inspector notes: Observed food employee wash/rinse/sanitize knife an then immediately store the wet knife on a wall mounted magnet strip. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed cooked rice and meat (fish) being stored in a hot holding unit with temperatures measuring between 68-135F. Per PIC, the food was cooked the previous night and placed into cold holding until this morning (10am) where the food was placed in the hot holding unit one hour prior to inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Establishment reheated the food to 165F for 15 seconds and placed them back on the hot holding line for service. TCS food shall be reheated to 165°F for 15 seconds and shall be done rapidly (does not exceed 2 hours)