Ipys Catering

Inspector notes: Observed no paper towels at the handwashing station in the kitchen. Alerted staff who placed paper towels at the sink at the time of inspection. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks.. Handwashing sinks to be ALWAYS maintained unobstructed and accessible

Inspector notes: Observed employees taking a break on the large prep table in the main kitchen with large uncovered drinks. Staff discarded the drinks at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Eating must always occur in a designated location away from food and food contact surfaces. Drinking from closed containers (sealable water bottles or cups with lids and straws) is permitted if drinks are stored in a designated area away from food and food contact surfaces. Discussed eating and drinking requirements with staff

Inspector notes: Observed hummus, chorizo, and tomato sauce in walk-in cooler without date marking. Person in charge stated that items were prepared on the previous weekend. ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection