Industrial Catering

Inspector's notes

Observed metal pan placed in hand sink. Informed PIC that handwash sink must be unblocked at all time. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut melon, sour cream, French fries, shredded jack cheese, cooked chicken breast, chicken patties, chicken tenders, cooked sausage, liquid cheese that required refrigeration, deli turkey, deli ham, sliced cheddar cheese, hashbrowns, and raw pork cold holding in the only refrigeration unit at 60-71 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the only refrigeration unit with an ambient air temperature of 70 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A mechanic was on site and repaired the unit. The unit has been returned to proper working condition and is now able to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods stored in refrigerator. Per PIC food is leftover from todays service and being saved for tomorrow. Informed PIC that no food is to be carried over from one days service to the next. All food must be used or discarded after service. PIC discarded food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tater tots, liquid cheese that required refrigeration, chicken patties, sour cream, cream cheese, eggs, cooked sausage, peeled garlic, hashbrowns, deli ham, cut pineapple, shredded jack cheese, hot dogs and cooked beans cold holding in the only refrigeration unit at 47-61 degrees. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 62 degrees. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. mechanic on site repaired unit and unit returned to being able to hold TCS foods at 41 degrees or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods stored in refrigerator. Per PIC food is leftover from todays service and being saved for tomorrow. Informed PIC that no food is to be carried over from one days service to the next. All food must be used or discarded after service. PIC discarded food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle near the 3-compartment sink with a yellow liquid. Per person in charge the liquid in the spray bottle is degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CPFM was available for unit at time of inspection. PIC confirmed they were signed up for the class but had not finished it yet. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CPFM was available for unit at time of inspection. PIC confirmed they were signed up for the class but had not finished it yet. A Certified Food Protection Manager (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 handwashing sink blocked by various dishes and other cooking utensils that impeded handwashing. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs sitting on middle shelf above RTE foods such as cooked potatoes, cooked frozen foods, and cheese. 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

PIC confirmed no thermometer were present on unit during inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC confirmed they did not have test strips on unit at time of inspection and did not understand how they worked. Test strips are required for any sanitizers used with food contact surfaces. PIC was able to acquire test strips by end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (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 one can of Real Kill spray in one of the storage compartments under the 3-compartment sink. Because of the toxicity of restricted use pesticides, they can only be applied by certified operator. Person in charge discarded the can of Real Kill at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 1 overhead light fixture in mobile food unit with insufficient light intensity. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; • At least 215 lux (20 foot candles): o At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, o Inside equipment such as reach-in and under-counter refrigerators; and o At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and • At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please correct prior to next routine inspection.