WHOLESOME PLATES CATERING

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several pans stored as clean stacked while wet. COS: Pans unstacked CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored in a self-draining position that allows air drying.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use sour cream and parmesan cheese containers being re-used. CA: Single-service and single-use articles may not be reused. Places foods into multi-use containers and discard single-use containers once the original foods inside run out/expire etc.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 cutting boards stored in dry storage with deep grooves and heavily stained. COS: Cutting boards discarded. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed PIC chewing gum during inspection while walking throughout kitchen. COS: gum discarded. Also observed open plastic cup of coffee (cup brought from home) stored on top of the reach in freezer/cooler in kitchen 3. PIC discarded drink. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Proper disposition of returned, previously served, reconditioned, and unsafe food — Inspector Note: Observed foods (3 containers of mac and cheese) being returned by schools back to member. Member is then keeping and freezing the returned foods. COS: returned foods discarded. CA: Catered food shall not be used as an ingredient in another food or be offered for re-service or sale to another consumer. Such catered food is to be discarded to waste or may be left in the possession of the consumer for which the catered food was contracted.