Industrial Catering

Inspector's notes

Observed French fries, curly fries, cooked corn, chicken nuggets, raw bacon, deli ham, deli turkey, hot dogs, sliced cheddar, corn dogs, raw beef, raw sausage, and raw chicken cold holding in the only refrigeration unit at 55-71 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 no sanitizer on unit at time of inspection. Per PIC, bottle was finished today. Discussed approved use of sanitizers with the person-in-charge (PIC). PIC was able to provide bleach at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 66 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 an accumulation of grease along the ventilation system. Observed grease dripping along the walls of the vent system. Please clean the ventilation hood system prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the raw eggs and raw chicken being carried over in the reach in unit at time of inspection. Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Food items were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fridge was holding at 55°F at time of inspection, and subsequently all cooked beef (51°F ), raw eggs (60°F ), sliced ham(55°F ), sliced and shredded cheese (61°F, 77°F ) , thawed french fries (60°F ), hot dogs (70°F), raw chicken(66°F ), cooked chicken (65°F ), sour cream (69°F ), chicken and beef patties (58°F ), were holding above 41°F and were discarded at time of inspection 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 permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Fridge was holding at 55°F at time of inspection, and subsequently all cooked beef (51°F ), raw eggs (60°F ), sliced ham(55°F ), sliced and shredded cheese (61°F, 77°F ) , thawed french fries (60°F ), hot dogs (70°F), raw chicken (66°F ), cooked chicken (65°F ), sour cream (69°F ), chicken and beef patties (58°F ), were holding above 41°F and were discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°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

Only refrigerator on unit observed holding at 55°F at minimum during inspection. 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. Unit was suspended at time of inspection and all TCS foods in fridge was discarded. Corrective Action: Correct at once.

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 a pill bottle containing unknown medicine stored next to the dry goods above the reach-in prep table. Per person in charge the medicine is various kinds of vitamins. Person in charge moved the medicine to an employee storage area. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.