D'LICIOUS FOOD CATERING SERVICES

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans prepared onsite and held more than 24 hours not properly date marked inside the reach in cooler. Operator date marked the food. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at storage area at hallway.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee took it to wash. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at storage area at hallway.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets, watch and multiple rings while engage in food preparation. Employee removed all jewelry. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 77°F at the front counter. Employee removed the water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs and raw chicken stored over cheese at front counter upright reach-in cooler. Coached operator on correct procedure.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (74F - Cold Holding) at cook line. As per manager, less than 2 hours. Product was moved to cold holding unit for rapid cooling. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna not date marked. As per manager less than a day. Coached manager on correct procedure.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at storage area at hallway.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap at the back exit door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled interior of microwave in kitchen prep area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above reach in coolers in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.

Basic - Open dumpster lid.