FIRST CLASS CAFE & CATERING

High Priority - Observed: Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Vegetable soup 124° corrected to 172°. Corrective Action Taken Reference: 3-403.11(A) and (D) FC: (A) Except as specified under Paragraphs (B) and (C) and in Paragraph (E) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees Fahrenheit for 15 seconds. (D) Reheating for hot holding as specified under Paragraphs (A) - (C) of this section shall be done rapidly and the time the food is between 41 degrees Fahrenheit and the temperatures specified under Paragraphs (A) - (C) of this section may not exceed 2 hours. Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by cart , corrected , operator removed cart during inspection. Corrected On-Site Repeat Violation Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stuffing not date , cooked chicken, held over 24 hrs not date marked. Repeat Violation Priority: Intermediate

Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Single-service articles improperly stored. To go containers stored on floor , corrected operator placed to go containers on shelf . Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Priority: Basic

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up without sanitizer in last bay . Corrected , operator placed chlorine in last bay , 100 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee drink stored on clean food slicer , corrected , operator removed drink during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by rolling table , corrected, operator moved table during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, operator removed drink during inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored under food press .

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk held over 24 hrs not date marked . Corrected operator date marked milk during inspection. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food prep table, corrected operator removed drink . Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with heavy build up. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean containers.

Basic - Single-service articles not stored inverted or protected from contamination. Large tins not inverted on top storage shelf .

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