ROUXS GOURMET CATERING

Observed employee enter kitchen, put on gloves, and begin to prep food without washing hands. COS- employee washed hands C/A: Always wash hands when entering the kitchen and when switching tasks.

Observed no evidence of Employee Health Reporting Agreements for all employees. COS- employees signed C/A: Have each food prep employee read and sign health reporting agreements. Have the forms on file at all times.

Observed missing handwashing signage at handwashing sink. C/A: Obtain and post.

Observed employee wearing a watch during active food prep. C/A: Only a plain band can be worn during active food prep.

Observed open drinks stored underneath prep table. C/A: Place employees' belongings in a designated area. Drinks must have a lid and straw.

Observed no evidence of Employee Health Reporting Agreements for all employees. C/A: Have each food prep employee read and sign health reporting agreements. Have the forms on file at all times.

Observed several food (prime rib, spinach dip, heavy whipping cream) held past 7 days from prep date in walk in cooler. COS- food was discarded C/A: Discard food when it has reached its 7 day since prep date. Monitor expiration dates closely and discard appropriately.

Observed employee drink stored on food prep table twice. C/A: Store employee food and drinks in a designated area. You may store drinks underneath the food prep table.

Observed 4 dead insects found in food storage areas. COS- employee cleaned areas C/A: Clean areas and increase cleaning frequency.

Observed no hot water at handwashing sink. C/A: Fix hot water by 06/21/2024. Handwashing facilities must produce hot and cold water.