WHITE HORSE CATERING LLC

Intermediate - Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At buffet line displayed multiple food products not properly protected from contamination from consumers, discussed with operator to place sneeze guard in front of food products. Repeat Violation Admin Complaint - From follow-up inspection 2026-03-12: At buffet omelette ingredients and granola no cover, no sneeze guard. Operator provided sneeze guard. Admin Complaint Corrected On-Site

High Priority - 2 Live, small flying insects found in kitchen at dish area. 1 Live, small flying insect found in kitchen dry storage area. Advised Operator to eliminate live, small flying insects. Repeat Violation Admin Complaint

High Priority - Dented cans present. 4 46oz clam juice/1 #10 can tomato ketchup/1 #10 can black olives See stop sale.

High Priority - Displayed food not properly protected from contamination. Multiple ready to eat omelet toppings/pastries/individually portioned/plated foods no sneeze guard/no cover/not protected from contamination by customers/environment. Advised Operator to place items under/behind sneeze guards or cover/protect from contamination. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee walked behind bar, put on gloves and began cutting fruit without washing hands, no hand washing sink behind bar. Advised Operator no food preparation to occur without hand washing/sink available and hands to be properly washed prior to donning gloves for food preparation/handling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy reach in cooler(s) behind buffet; cheese (46F - Cold Holding); opened almond milk (46F - Cold Holding). Operator stated not prepared/portioned today, held in units 2 hours, added to time control to discard within a total of 4 hours. Corrective Action Taken

Intermediate - Hand wash sink missing in ware-washing area at end of buffet at smoothie station or food preparation area behind packaged drink only bar. Operator added hand washing sink to ware-washing area and excluded food preparation from behind package drink only bar. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to Operator, advised to complete.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw salmon available on buffet, no consumer advisory. Operator posted consumer advisory at buffet. Corrected On-Site

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover/install sneeze guard. Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 8 live, small flying insects in kitchen flying around/landing on clean prep tables/clean equipment/clean utensils. Advised Operator to eliminate live, small flying insects. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-13: Approximately 3 live, small flying insects in kitchen on ceiling/hood vent. Advised Operator to eliminate live flying insects. Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. Warning - From follow-up inspection 2025-01-03: At walk-in: house made marinara (46F - Cooling). As per label and operator, prepared and cooling since yesterday; cooling overnight. Did not reach 41F within 6 hours. House made marinara was cooling in large covered container. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. At Buffett; displayed bread/omelet toppings/cut fruit/cheese/yogurt/butter no cover, no sneeze guard. Advised Operator to cover. Warning - From follow-up inspection 2025-01-03: Same. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/wiped nose and then continued handling clean utensils while reheating sauce on stove without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning - From follow-up inspection 2025-01-03: Observed employee touched face then continued handling clean utensils while cooking on stove without washing hands. Advised operator that employee should wash hands. Admin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen flying around/landing on clean dishes/cutting boards/walls/ceiling. Advised Operator to eliminate live, flying insects. 2 live small flying insects at buffet flying around/landing in cheese. See Stop Sale. Admin Complaint - From follow-up inspection 2025-01-03: 2 flies observed in kitchen; 1 flying around and 1 landing on drying rack in dish washing area. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in; cooked beef (48F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At reach in cooler; house made beef Demi glacé (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale. Repeat Violation Warning - From follow-up inspection 2025-01-03: At walk-in: house made marinara (46F - Cooling). As per label and operator, prepared and cooling since yesterday; cooling overnight. Did not reach 41F within 6 hours. House made marinara was cooling in large covered container. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : 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. See stop sale. No time mark on food items prepared to be placed in buffet. Operator began implemented time mark. Corrective Action Taken - From follow-up inspection 2024-02-09: No time mark on some food items on the buffet line such as hot box. Operator time stamped. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labelled with yellow chemical on cook line. Operator removed to be labelled. Corrective Action Taken - From follow-up inspection 2024-02-09: Same. Time Extended

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom, washed hands in food prep sink with no soap and wiped hands on pants. Advised operator to have employee wash hands. Emile washed hands in handwash sink Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At clean dish rack near prep area: Can of spray paint stored above clean pans. Operator removed. 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 poster and operator printed during inspection Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double door stainless steel cooler on cookline: pancake batter (66F at 9:50am; 52F at 11:02am- Cooling) cooling since an hour and 50 mins ago. At current rate of cooling of cooling, item would not cool to 41F in a total of 4 hours. Operator discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dish wash area in kitchen blocked by rolling tray. Operator unblocked. Corrected On-Site

Intermediate - No handwash sink for employees. No hand wash station at bar outside main kitchen; coffee dispensing area; smoothie make bar; bar area near store Operator implemented a mobile hand wash station at all areas. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Emailed form to the operator and printed during inspection. All new hires signed during the inspection Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For both hot and cold buffet area, no written procedure for TPHC. Emailed form to operator, operator implemented. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during the inspection Corrected On-Site

Basic - No handwashing sign provided at a hand sinks used by food employees- throughout the kitchen Advised operator to post signs

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in produce cooler: Boxes of unwashed mushrooms over prepped onion, zucchini noodles. Advised operator to store properly. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium solution at cook line was 0ppm. Operator changed to one of 200ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At bar near store, sanitizing bucket stored on floor. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above milk, raw cold smoke salmon over sauerkraut, raw bacon over cut carrots Operator stored properly all products Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box #1, cooked salmon 119° hot holding, Hot box #2, cooked asparagus 120°F hot Holding Per operator products stored for approximately 2 hours. Operator moved products to oven to reheat 165°F + Corrective Action Taken

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 poster to operator Corrective Action Taken

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. Emailed form to operator Corrective Action Taken

Basic - Several plastic bottles of water and soda stored on floor throughout the restaurant. Advised operator to stored at least 6" from the floor Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of avocados over cut cabbage inside produce cooler Operator stored properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Oven cleaner container on prep table Operator removed Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container raw shell eggs stored above a container with pasteurized liquid eggs inside reach in cooler. Observed a container with smoke salmon stored above a container with bread. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (131 - Hot Holding)inside hot box. Per operator product stored for approximately one hour. Operator transferred to reheated Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance(soap) not labeled. Operator labeled Corrected On-Site

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