Santi's Catering

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The hand sink in the front of the kitchen did not have hand soap at time of inspection. Person in charge (PIC) restocked the hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles with cleaner that did not have a label. Person in charge (PIC) used a marker to write the label on the bottles at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the hose and a hose nozzle/sprayer installed on the mop sink. The shut off on the nozzle was closed and water to the sink was on. The hose was under pressure. Person in charge (PIC) removed the hose at time of inspection and coached staff. Shut offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked macaroni noodles and other food debris in the hand sink near the three-compartment sink at time of inspection. Discussed with person in charge (PIC) that hand sinks are only to be used for hand washing. PIC asked an employee to washout and sanitize hand sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cooling racks in the walk-in cooler that had cooked foods in catering tins/sealed containers without date markings. An employee and the PIC stated they were made the previous day. PIC asked an employee to put yesterday's date on the containers. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a sprayer nozzle attached to a hose under pressure at the mop sink at time of inspection. The water was on and there was pressure to the line. Discussed risk to the AVB when there is a shut off downstream. PIC asked an employee to remove the hose at time of inspection. Discussed using a quick-release valve to help with removal after each use. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a rolling cart in the walk-in cooler with cream cheese on the bottom and raw chicken on the top. Also observed raw chicken, raw pork, and raw shrimp stored next to and on top of each other on the bottom shelf in the walk-in cooler. Discussed the order that raw animal proteins need to be stored and risk associated with these foods. Person in charge (PIC) moved and separated the raw foods from RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles of cleaner near the 3-compartment sink that did not have a label. Discussed with person in charge (PIC) that all cleaners need a label to reduce risk of chemical contamination. PIC used a marker to write the name of the cleaners on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Provide self-closure devices to the back exterior doors. PIC stated the self-closer has been purchased and will be installed soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Flash off the sides of the walk-in cooler units, as needed, with metal flashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Provide a self-closure device to the west restroom door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee with gloved hands pick up trash from the floor, handle dirty dishes, go into the break room before using a spray bottle and clean cloth to wipe the counter clean without changing gloves and washing their hands first. 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. The employee was instructed to wash their hands before working with clean items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle stored in the basin of the hand sink on the opposite wall of the cook line. Observed the hot and cold water lines turned off so no water was available. PIC turned the water on to find a significant leak from the inlet. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. A re-inspection will be conducted on 10/20/2025 to ensure the hand sink has been repaired and is fully operational. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw beef stored above RTE roasted peppers and raw green beans in the walk in cooler. Observed raw chicken stored above raw beef skewers. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Provide self-closure devices to the back exterior doors. PIC stated the self-closer has been purchased and will be installed soon. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Flash off the sides of the walk-in cooler units, as needed, with metal flashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment is using quat sanitizer but only has chlorine test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Provide a self-closure device to the west restroom door. Corrective Action: Correct prior to next routine inspection.