Magic Touch Catering

Inspector notes: On cook line, employee touched trash can several times with gloved hands and continued working with food product without a proper handwash. In prep area, another employee touched trash can several times then began handling food containers with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In both walk in cooler, TCS foods (cooked proteins, cooked vegetables) without proper date marks. Per employees, TCS foods were prepared the previous day. Employee provided preparation dates on TCS foods at time of inspection. RTE (ready to eat)/TCS (time control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: In walk in cooler, cooked vodka sauce/ 45*F-55*F prepared and cooling in covered container >6 inches deep. Employee portioned vodka sauce to shallow uncovered container to continue the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: In the walk-in cooler, observed vacuum packaged salmon labeled to remove seafood from package before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Follow label instructions and remove the seafood from the vacuum package while thawing

Inspector notes: Observed some produce boxes and packaged food items stored on the floor in the walk-in cooler, freezer, and kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: The person in charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed some produce boxes and packaged food items stored on the floor in the walk-in cooler and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: A certified food manager was not on site during prep time. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed staff using 3-compartment warewashing sink to prepare raw chicken. Use the dedicated food prep sink to minimize risk of cross-contamination