Savory Catering, Lp

*14 When to wash hands after handling soiled equip/utensil

Food staff must wash hands after each contamination.

*42 Floors/walls/ceiling/nonfood dirty

Observed food splatter on walls throughout. Observed in use containers (bulk ingredients, not cleaned). Floors dirty throughout the kitchen area. Heavy food build-up on food racks (clean).

*43 Light - 50 foot : Food and utensils area

Replace the missing light underneath vent system.

*45 Lockers to be used to store personal items

Properly store personal items (jacket).

*41 Food storage containers, identified with common name of food.

Label bulk containers with common name.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

No lid on bulk container of flour.

*10 Clean Sight and Touch

Detail clean & sanitize interior of hot boxes. Clean & sanitize all food contact surfaces.

*31 Individual, disposable towels

No paper towels at hand sink.

*36 Cloths in-use for wiping between uses stored

Properly store wet wiping towels (sanitizer).

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Open drinking cups observed over food prep (store in designated area).

*28 Original cont. of RTE/PHF/Day1= day of opening

*10 Clean Sight and Touch

Observed dirty blade on can opener

*33 Warewashing machines auto. dispense detergents

chlorine sanitizer

*34 Pest control-routine inspections for

Observed multiple flies and gnats in establishment

*42 Dirty nonfood contact surfaces

Clean exterior of coolers (dirty), non-food contact surface of dirty can opener and RIC gasket

*43 Light bulbs, light shields provided

Repair venthood light

*45 Premises shall be maintained in good repair

Repair leaking faucet @ dish spray sink

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw tenderloin over bucket of pickles in WIC

*10 Clean Sight and Touch

Clean moldy ice machine from the inside

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Do not store food where it is exposed to miscellaneous contamination

*42 Dirty nonfood contact surfaces

Clean all RIC/RIF/WIC/WIF gaskets

*43 Light bulbs, light shields provided

Repair light under venthood

*45 Premises shall be maintained in good repair

Repair small leak under 3-comp sink (dish pit), repair leak on faucet outlet on 3-comp sink and repair leak on faucet pipes by dish machine

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor in WIC.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw chicken stored over cooked chicken in WIC.

*10 Clean Sight and Touch

Observed dirty can opener blade.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty WIC floor.

*18 Toxic items labeling-non original container

Observed bottle of chemical w/ no label

*10 Clean Sight and Touch

Observed dirty can opener blade

*07 Food safe, good condition, unadulterated, and honestly presented

Observed dented cans

*18 Toxic items labeling-non original container

Observed chemical spray bottle w/ no label

*22 Handlers-Certificate Not On Site

Observed food handler cards expired

*34 Pest Control

Observed excessive fruit flies

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed using cup as scoop.

*40 Store single-service item in original package

Observed single-service containers unwrapped and exposed to rafters, ductwork, insulation

*02 Cold Hold (41øF/45øF or below)

Observed cheese 45.2 degrees F, Feta 47.6 degrees F, melon 43.6 degrees F, slice tomato 50.2 degrees F, feta 46.1 degrees F. Must be 41 degrees F or lower between meal times.

*07 Food safe, good condition, unadulterated, and honestly presented

Observed 2 dented cans.

*14 Wash hands after all other activities

Observed employee touch floor, then continue handling food without washing hands or changing gloves.

*29 Food thermometers provided and accessible

Observed missing thermometer and broken thermometer.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat and egg stored over cooked food. Ensure proper separation of foods.

*43 Light - 50 foot : Food and utensils area

replace out lights in grill area

*45Floor, wall, ceiling - Exposed material

Replace ceiling tile above prep table.

*21 RFSM - Not On Site

*18 Toxic items labeling-non original container

label all spray bottles

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work- keep signed copies in establishment

*21 RFSM - Not On Site

Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*28 Date marking > 24 hrs,on site,temp 41F

cheese, tomato

*39 Store all equipment & utensil covered or inverted

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

separate raw eggs and milk

*10 Q.A. PPM - follow manufacturer's direction

400 ppm

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all cheeses, veggies

*35 Eating food, chewing gum, drinking beverages, or using tobacco