CATERING BY BOB

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested sanitizer at 0ppm. Manager states dish machine not currently in use.

Basic - Ceiling vents soiled with accumulated dust, or mold-like substance.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by dish room in recharge zone.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue inside ice bucket and on ice scoop. Items sent to dish area at time of inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in. Operator moved fish to top. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Water leaking from pipe and/or faucet/handle. Under kitchen hand wash sink.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10 ppm.