CATERING SOLUTIONS LC

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and then handled clean and sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Dented/rusted cans present. 1 #10 size can artichokes dented on seam. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Right Hot holding cabinet; cooked macaroni and cheese (130F - Hot Holding); cooked hamburger (128F - Hot Holding). Operator stated macaroni and cheese reheated prior to being placed into hot holding cabinet, hamburger cooked prior to being placed in hot holding cabinet, items held less than 1 hour, moved to be reheated to 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled mold-like substance or slime. Operator removed to washed, rinsed and sanitized. Corrective Action Taken

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. Dishwasher chlorine 0 ppm, changed container and primed tested 100 ppm , Corrected On-Site

High Priority - Presence of insects, rodents, or other pests... two live ant between prep table . Operator stated that already make appointment with pest control.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above dressing in walk in cooler . Operator properly stored Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... cooling rice with plastic wrapped 110° at walk in cooler took another temperature after 15 minutes it was same temperature at 110° F . Operator replace food in sheet tray . Corrective Action Taken

Intermediate - Handwashing sink not provided/shut off at employee handwash sink at kitchen. Operator provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... Per operator wrong date marked in rice 6/21/23, cheese sauce 6/23, pasta 5/11/23 . Operator properly date marked. Corrected On-Site