Gg's Fish and Chips

No violations were recorded at this inspection.

1. Dec 17, 2025 A 12 points (A range)

   Cycle Inspection · Initial Inspection

   2 critical Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

2. Aug 22, 2024 A 13 points (A range)

   Cycle Inspection · Re-inspection

   2 critical Show violations

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

3. May 22, 2024 25 25 points (B range)

   Cycle Inspection · Initial Inspection

   Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

   3 critical1 general Show violations

   • CriticalHygiene & sanitation

     Clean utensils or equipment were stored or handled in a way that could contaminate them.

     Official wording (code 06E)

     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

     Hot TCS food item not held at or above 140 °F.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.