AZALEA CATERING

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Objects interior of microwave soiled with food debris.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pulled pork in reduced oxygen packaged bags in freezer. Discussed HACCP plans with operator and operator decided during inspection they would cease using reduced oxygen bags. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on seal of chest freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly on wall over three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of fabulouso unlabeled. Operator labeled. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave debris in the top plate. Employee cleaned and sanitized. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. In the dry storage room catering tray lids not inverted/covered.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pans on dry storage shelf not inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls not inverted or covered on the dry storage shelves.

Basic - Food stored on floor. Fryer oil stored on the floor at the front counter. Operator relocated the fryer oil. Corrected On-Site

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Open vent over the water heating unit with a torn screened opening.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw ground beef stored over ready to eat ham. Person in charge moved to appropriate location. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of inspection, establishment is vacuum sealing cooked pork warm and freezing, holding for for than 48F.

Basic - Equipment in poor repair. Hole observed in corner of mop sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine stored on shelf above prep area with clean utensils. Person in charge moved to appropriate location. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door. Person in charge has one to install. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, person in charge inverted. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs, then handle clean utensils without hand wash. Spoke to employee who washed hands and donned new gloves. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in the kitchen during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cream cheese 53F, butter 50F, milk 47F. Ambient temperature of units 43F or below. Person in charge has been in and out of unit, turned unit down during inspection. Admin Complaint

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No closing mechanism on employee restroom.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink with no lid or straw stored on cooler, person in charge removed. Corrected On-Site