ARTHURS CATERING

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date marking for pasta sauce dated 3-30-26 per operator 3-31-26 Employee put correct date Corrected On-Site - From follow-up inspection 2026-03-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan for cook chill other than chicken meatballs. Shredded chicken in vacuum bags received and under review. - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and around vents soiled in kitchen - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employ with no beard guard during food prep Employee put on beard guard Corrected On-Site - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Chest freezer in warehouse gasket broken and interior lid in disrepair - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One light out under hood - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled upright reach in freezer containing fruit purée Gasket soiled upright cooler holding butter cream - From follow-up inspection 2026-03-31: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Soiled wiping clothes in oven Operator removed Corrected On-Site - From follow-up inspection 2026-03-31: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -kitchen dish machine chlorine 0ppm. Warehouse dish machine 0ppm. Service call during inspection. Both machines 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flats of raw eggs on top shelf of rack above whipping cream, chocolate, lime juice. Operator relocated product. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cream of mushroom soup prepared 10/19 1 qt.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility has approved HACCP plan for chicken meatballs. Operator has submitted plan for raw meats, needs to submit plan for other cooked items like sausage stuffing.

Basic - Equipment in poor repair. -bench freezer has rusted lid, torn gasket. -spice shelf rusted.

Basic - Floor soiled/has accumulation of debris. -floors soiled undear dish machine. -floor/wall have build up of grease.

Basic - Plumbing system in disrepair. -kitchen dish machine leaking into bus tub on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw egg whites on shelf above cartons of pasteurized egg. Operator moved raw product. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor soiled/has accumulation of debris. -grease, broken floor tiles under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in dessert cooler soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -plastic wrapped raw salmon above packaged crab cake in walk-in freezer. Operator removed salmon and relocated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cheese sauce date marked 12/15, house made cream cheese icing date marked 12/20. Products discarded.

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -salsa verde in reach in cooler. Operator discarded.

Basic - Floor soiled/has accumulation of debris. -grease on floor under cooking equipment. Some floor tiles broken, not easily cleanable.

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -multiple bus tubs used for food storage have old labels on containers. Warning - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -sour cream and other single use containers reused for TCS foods. Warning - From follow-up inspection 2024-02-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flank steak in walk-in cooler 43-50°f. Per operator, product out of cooler less than 1 hour.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. -operator will implement procedure for identifying partially cooked items; colored tags, etc. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. -flour container has cracked lid.

Basic - Raw fruits/vegetables not washed prior to preparation. -strawberries. Advised, berries washed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -1 #10 can of artichokes Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverages in reach-in cooler. -back pack on rack with sheet pans. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -grease on floor under/behind fryers.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -bench freezer. Replacement freezer ordered.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of dust or debris on ceiling in produce/beverage cooler. -build up of debris on beverage cooler shelves.

High Priority - Toxic substance/chemical improperly stored. 409 stored on top of pineapple juice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags and purse's stored on prep tables Corrected On-Site

Basic - Food stored on floor. In walk in freezer. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors heavily soiled with grease under and around fryers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of beans.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -seared tuna on cooling rack above corn. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. -top of both machines.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. -grease under cooking equipment. Wall soiled. -wall, fan soiled above warehouse dish machine.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in dessert cooler soiled.