IN GOOD TASTE CATERING & EVENTS

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooling and serve tuna salad 45F in display cooler at front line. Took another temperature after about 30 minutes temperature is 46F . Operator stated food was prepared 2 hour ago . Operator removed food to freezer . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , operator cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by table . Operator slightly removed. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.... seared tuna, salmon , quinoa, egg salad , bread pudding in display case at front line .

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food....tuna salad, bread pudding, pumpkin cheese etc. in display cooler at front line without preparation date or explanation date .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 46F, spring mix 45F in flip top reach in cooler at front line. Food not prepped or portion today , food being held less four hours. Employee removed food to bottom acceptable cooler. Corrective Action Taken

Intermediate - Chemical test kit Unable to provided for measuring the concentration of the sanitizer solution used in the three-compartment sink ..quaternary ammonium.

Basic - Condemned container with no handle used to dispense food in cheeses at reach in cooler . Operator discarded container Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...toppings, nuts, seeds at front line . Operator labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed License during inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....containers in handwashing sink . Employee removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...ground beef 46° in reach in cooler in bottom shelf . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...ground beef 46° in reach in cooler in bottom shelf . Per operator food was cooked yesterday.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table . Employee moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by floral arrangement. Operator removed. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees wash and rinse wares at at triple sink. No sanitize step. Sanitizer not set up. Discussed with operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared yesterday located in reach in cooler not date marked. Discussed with operator

Basic - Bowl or other container with no handle used to dispense food. Pound containers used to dispense flour, sugar. Operator removed Corrected On-Site