DANNY'S BBQ CATERING INC

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies in zapper machine.

Basic - Light shield damaged/in disrepair. Over the triple sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at the triple sink. The solution was corrected to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef, not commercially packaged, stored over ricotta cheese, commercially packaged, inside reach in cooler in kitchen. Operator removed and properly stored. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed vomit clean up procedures poster to operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue unknown substance stored under sink next to stove in kitchen.

Basic - No Heimlich maneuver/choking sign posted. Choking poster emailed to operator. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly, no food contact, in kitchen. Instructed Operator to remove fly and sanitize food contact surfaces.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -No time stamp provided for pizza, operator states holding 30 minutes, instructed to time mark for pizza by the slice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Marinara (117-119 F-Hot Holding) in steam table, operator states holding less than four hours, instructed to reheat to 165 F.

Basic - Buildup of food debris/soil residue on equipment door handles. -Gaskets soiled throughout cook line in kitchen. -Oven exterior.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. -Plastic container holding sugar without label held underneath food preparation table in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly in food preparation area in kitchen, no food contact. Operator instructed to exterminate live fly.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on food preparation table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled throughout lowboy cooler at sandwich make station in kitchen.