Barnes Catering

Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Inspector's Note: Observed 7 sheet pans and 4 small sauté pans that had food debris baked onto the surface, making it no longer clean to sight or touch. Notified PIC. PIC discarded and will order new food service items.

Rule: For safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Inspector's Note: Observed several containers of rice that were prepared on 3/13/2024, which should have been discarded on 03/19/2024, and were still in the walk in cooler on 03/21/2024. Notified PIC. PIC Discarded.

Observed mechanical high heat dishwasher in use not reaching adequate hot water temperatures to sanitize dishware.

RCA: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: For a stationary rack, single temperature machine, 165°F; For a stationary rack, dual temperature machine, 150°F; For a single tank, conveyor, dual temperature machine, 160°F; or For a multitank, conveyor, multitemperature machine, 150°F. Facility shall not use dishwasher until repaired or replaced and put into use the 3-compartment sink.

Observed mildew-like substance on baffle in ice machine.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ice machine shall be emptied, cleaned, and then sanitized before refilling.

Observed to-go boxes and to-go cups on the floor.

RCA: Single-service and single-use articles shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed that facility did not have testing methods available for chemical sanitizers.

RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed that facility did not have testing methods available for high heat sanitization.

RCA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed food debris on equipment, tables, and shelving.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed food debris on walls and massive grease and food debris on floors.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.