Industrial Catering

Inspector's notes

Observed no CFPM on duty at the time of inspection. Informed PIC that 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 multiple metal pans blocking the hand sink. Discussed that the hand sink is only to be used for handwashing and must be available at all times. 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 cooked beef, cooked chicken, cooked pork, cooked sausage, rice and beans hot holding at 110-123 degrees in steam table. Per PIC food was cooked less than 2 hours prior to inspection. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken nuggets, French fries, tator tots, raw beef, deli ham, deli turkey, sliced cheddar cheese, raw sausage, eggs and shredded jack cheese cold holding at 50-78 degrees in the only refrigeration unit. Per PIC food has been placed in the refrigerator greater than 2 hours prior to inspection at 5am. 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 50 degrees. Instructed PIC to turn on mobile unit to ensure the refrigeration unit has power available. Informed PIC that refrigeration unit must be turned on and running at all times during service. PIC turned mobile unit on and refrigerator ambient air temperature returned to 41 degrees or below as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at the 3-compartment sink washing and rinsing dishes and setting the dishes to dry without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Instructed employee to sanitize all dishes prior to air drying. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed bleach sanitizer and no test strips available. Test strips are required for any sanitizers used with food contact surfaces. Person in charge was able to provide test strips during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items being carried over in the reach in unit at time of inspection: cheese, raw beef, pork chorizo, raw bacon, sour cream, raw eggs and hot dogs. 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

At beginning of inspection, not hot water was available on unit. Only cold water water nobs on sinks produced water. 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. Water heater was repaired and hot water was produced at sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one can of Orthene 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 Orthene. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 58*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 71*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) does not have their CFPM Certificate. Owner stated she will be attending a class tomorrow. 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 packaged beef temping at 48°F, shredded cheese temping at 50°F, and frozen packaged burritos temping at 47°F in cold holding unit. Person in charge (PIC) stated they turned off the cold holding unit when they arrived at the commissary at 1pm. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer test strips. Test strips are required for any sanitizers used with food contact surfaces. Person in charge (PIC) acquired test strips at time of inspection. Corrective Action: Corrected at time of inspection.