The Crossings by Savory Catering

*05 Rapidly reheat 165øF for hot holding

Reheat food for hot holding to at least 165 F if lower than 135F when received

*08 Cooked TCS foods received at 135øF or less

Food must be received at least 135 F

*29 Food thermometers provided and accessible

Provide food thermometers

*42 Floors/walls/ceiling/nonfood dirty

Clean wall vent

*08 Cooked TCS foods received at 135øF or less

Received food must be time controlled or maintained at 135 F

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer in dishwasher not registering

*18 Medicines labeled and stored properly

Store medications separate from food and utensils

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

Label and date all food

*34 Controlling pests. Eliminating harborage conditions

Roach under sink

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

Store personal food and times separately

*37 Storing the food at least 15 cm (6 inches) above the floor

Do not store utensils on floor, 6 inches up

*42 Floors/walls/ceiling/nonfood dirty

Clean inside drink cooler, all cooler gaskets, and exterior of coolers

*45 Premises shall be maintained in good repair

Repair 3-compartment sink leak

*47 Other Violations

Provide bodily fluid spill instructions

*14 When to wash hands before donning new gloves

must wash hands before putting on new gloves

*42 Dirty nonfood contact surfaces

clean the bottom of makeline

*39 Utensils, single serve items 6 inches off - floor

utensils must be stored 6 inches off the floor

*34 Controlling pests. Eliminating harborage conditions

Fruit flies observed

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

Store eggs separate from RTE food items

*18 Toxic items labeling-non original container

all chemicals in their non-original containers must be labeled with the common name

*31 Individual, disposable towels

*18 Toxic items labeling-non original container

*02 Cold Hold (41øF/45øF or below)

*20 Grease Trap Tickets

*14 When to wash hands before donning new gloves

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

*06 Discard TCS if date marked exceeds temp & time

discard expired food (sausage, cheese).

*21 RFSM - Not On Site

RFSM missing.

*24 Food Label- manufacture/packer/distrubtor name

label fruit in self serve cooler.

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

ham missing date mark RIC

*35 Hair Restraints effective

hair net missing.

*47 Other Violations

post permit, last inspection upon request, and acquire bodily spill clean up kit.

*02 Cold Hold (41øF/45øF or below)

cold hold at 41F.

*03 Food products not maintained at 135øF or above

hot hold at 135F.

*19 Hand sink water temperature below 110'F

*34 Pest control-routine inspections for

not on site

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

no chlorine test strips on site

*20 Grease Trap Tickets

not on site

*39 Keep utensils handles upright or protected

plastic forks, knives,and spoons must be inverted to where the handle is upright

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

container of raw egg yolk stored on the top shelf inside the reach in cooler

*27 Cooling, heating, and holding capacities. Equipment

display cooler measured at 48 degrees F

*02 Cold Hold (41øF/45øF or below)

sliced turkey measured at 53 degrees F; display cooler(milk stocked) measured at 48 degrees F