Industrial Catering

Inspector's notes

Observed tray of cooked beef in hot holding case at 111 degrees. Informed PIC that except during preparation, cooking or cooling TCS foods must be maintained at 135°F or above. Per PIC items in hot holding case were cooked 1 hour prior to inspection. 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 eggs cold holding at 45-48 degrees. Per PIC eggs were placed in the refrigerator that morning, greater 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 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 chlorine sanitizer bucket on unit reporting below 25ppm a time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. PIC added bleach to solution until reporting between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon entry into the unit, all of the doors to the refrigerator were found left open. Upon closing the fridge, fridge was observed holding at 90°F after 15 minutes. Fridge was empty and staff confirmed that fridge had no been holding properly, and that they removed the food. Refrigerator was serviced by on site mechanics until maintaining temperatures of 41°F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle near the entrance door of the unit with a yellow liquid. Per operator 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. Operator labeled the spray bottle at time 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

At time of inspection there were no hand towels located at the hand wash sink. 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. Employee provided hand towels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator could not provide a Certified Food Protection Manager at time of inspection. Please correct prior to next routine inspection.