WHO'S COOKING GOURMET CATERING

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken in Togo bags in chest freezer.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by mop sink.

Basic - Faucet/handle missing at plumbing fixture. Observed at bathroom miss faucet handle.

Basic - Food stored on floor. Observed plastic container of fry oil on floor in kitchen. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed hole in wall by walkin cooler Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching in rice , Operator removed hand,e from touching rice. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed by conventional oven. Repeat Violation

Intermediate - Can opener surface soiled with food debris.

Basic - Cardboard used to line food-contact shelves. Observed at cook line . Operator removed Corrected On-Site

Basic - Food stored on floor. Observed at rear plastic container of container of oil on floor at cook line. Operator placed on shelf Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in wall by water heater.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed one light at cook line not shielded.

Basic - Stored food not covered. Observed at rear bag of rice not cover in rear storage.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed watermelon above cooked Chicken in walkin refrigerator

Intermediate - Can opener surface soiled with food debris..

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand sink at cook line.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observe in bathroom due to missing handle on hot water.

Basic - Hole in or other damage to wall. Observe near walk in refrigerator.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe by cook line .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe wall on cook line soiled with grease

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon above cream cheese. Operator placed raw become on lower shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by mop sink. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed turkey defrosting in standing water.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe by mop sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at cook line.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw shelled eggs above raw pork in walk-in refrigerator. Operator place-raw shelled eggs on lower shelf. Corrected On-Site

Intermediate - Can opener soiled with food debris.

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. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at hood vents.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observe yellow substance in unlabeled spray bottle. Operator labeled.

Intermediate - Can opener soiled with food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe at cook line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed between kitchen stovetop.