Put a fork in it catering

Inspector's notes

Observed employee grab bottle of sanitizer tablets to move away from food with gloved hands and then proceeded to continue cutting onions with the same gloved hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee was re-directed to remove gloves, wash their hands and place new gloves on at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed moldy shredded cheese in the upright cooler at the time of the inspection.All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open package of hot dogs, sliced ham in the walk-in cooler and cream cheese in the upright fridge at the time of the inspection. Person in charge stated they were open on the 25th (6 days ago). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Person in charge dated food items at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer tablets stored on a shelf next to seasonings and lighter fluid, and lubricant on the shelf next to clean and sanitized food containers (wooden charcuterie board). Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food thermometer available at time of inspection. Please ensure a probing food temperature measurement device, capable of measuring both hot and cold foods, is available at all times. Corrective Action: Correct prior to re-inspection.