CORPORATE CATERERS BOCA RATON

High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you shopping back used to store sliced bread in reach in freezer. Operator removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked yellow rice dated 11/25 in walk in cooler. See stop sale.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Location is vacuum packaging cooked ham and holding in freezer for more than 2 days.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chimichurri sauce (56F - Cooling for 1 hour at 9:45, 58F at 10:23) cooling in glass reach in cooler in deep filled covered container. Operator moved to walk in cooler and removed top to increase cooling rate. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to stored bowls and catering pan top. Hand sink by coffee machine used to dump pickles. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers wet nesting at warewashing storage rack.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed plantains being taken directly from original box and sliced on slicer without washing item first. Operator washed produce.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Vacuum packaged cooked ham stored in walk in freezer. Per operator, ham has been held for approximately 7 days. See stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at kitchen prep line. Operator dumped solution and prepared to bucket, retesting at 200ppm. Corrected On-Site

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. The manager corrected the hose in the bucket. Retested to 100ppm Chlorine Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In the reach in freezer, inside the cases for the peas and the corn were to go containers that were used to dispense the food. The containers were removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. At the back of the kitchen, the walk in cooler door and reach in cooler door handles are soiled.

Basic - Food stored on floor. In the walk freezer, frozen fried egg patties were stored on the floor under the storage rack. The cases were moved from the floor. Corrected On-Site

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. Dishmachine tested at 100ppm. Operator adjusted sanitizer line and primed machine, retested at 100ppm. Corrected On-Site

Basic - Raw potatoes not washed prior to preparation. Observed employee slicing unwashed potatoes directly from original box. Operator discussed proper cleansing procedures with employee and washed the potatoes. Corrected On-Site

Basic - Ripped tin foil used as shelf cover in drink prep area and top of ice machine. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet, soiled wiping cloth on floor in beverage area. Operator placed in sanitizer solution. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled spray bottles with chemicals. Corrected On-Site

Basic - Food stored on floor. Box of food on the floor in walk in freezer. Chef picked up Corrected On-Site

High Priority - Dented cans present. 4 cans of mandarin oranges. See stop sale.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken Employee placed item in cooler Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Open dumpster lid.

High Priority - Live flies and fly larvae at dumpster

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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.

Basic - Dumpster overflowing garbage.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Garbage enclosure area in disrepair.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Garbage storage area insufficient in capacity.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Objectionable odors at dumpster or other areas of the establishment.

Basic - Open dumpster lid.