STEP BY STEP CATERING

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed shelves lines with plastic bags. CA: General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Nonfood-contact surfaces clean — Inspector Note: Observed food and grease buildup throughout the facility on the out side of equipment, containers holding clean utensils, shelves and rolling carts. CA: All equipment, containers and carts shall be stored clean in good repair. Discussed with PIC to deep clean main kitchen.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling tiles missing and with water damage. Observed walls with grease and food build up throughout kitchen. Discussed with PIC to repair tiles and deep clean kitchen within 72 hours.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact surfaces ( plates, cooking equipment, utensils) stored as clean observed with heavy accumulation of food debris and food residue. CA: Food contact surfaces and nonfood contact surfaces shall be cleaned regularly and by sight and touch to prevent buildup. Discussed with PIC to clean all food contact surfaces and to cover items not in constant use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed microwave uncleaned and rusted. CA: All food contact surfaces shall be in good repair and cleaned regularly and by sight and touch to prevent build up. PIC stated she will voluntarily discard microwave.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed organic growth in the interior of ice machine. CA: All food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC cut off ice machine and stated ice will be removed and ice machine will be washed, rinsed and sanitized before use.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold holding above 41F. See * on inspection report . Discussed with PIC that TCS foods shall cold hold at 41F or below. COS- food put on ice and moved to cooler to cool more rapidly. food held longer than 4 hrs discarded.

Proper hot holding temperatures — Inspector Note: Observed TCS foods ( rice and pasta) hot holding in cambro below 135F. See * on inspection report. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- food moved to walk in cooler to cool.

Toxic substances properly identified, stored, used — Inspector Note: Observed 3 residential sprays like raid stored in the facility. CA: Residential pest control is not allowed in food service establishment. Only commercial professional pest control is allowed.