Industrial catering

Inspector's notes

Observed sliced Munster cheese, sliced cheddar cheese, cooked potatoes, onion rings, hash browns, chicken nuggets, cooked chicken, cooked beef, cooked rice, cooked beans, tomato sauce, eggs, raw bacon, raw chicken, cooked beef patties, commercially made bean burritos, sour cream, shredded jack cheese, sliced lettuce cold holding in the only refrigeration unit at 62-120 degrees. 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. Per PIC, degreaser is being used as sanitizer. 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 57 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 items stored in refrigerator. Per PIC, service i done for the day and the unit is being stored for the night. Informed PIC that no food can be left to cold hold in the unit overnight. PIC discarded all TCS foods at time of inspection. 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 sole cold holding equipment maintaining temperature at 51°F. 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 repaired on site and held at 41°F at time of inspection. Corrective Action: Corrected at time of inspection.