Nibblers Catering

Inspector notes: Observed no hand soap available at the hand sink located in the back service station and the front hand wash sink near the baking station. PIC provided hand soap to both sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection

Inspector notes: Observed wet wiping clothes stored in sanitizer buckets with a 0ppm concentration of quat. Informed PIC that all wiping cloths need to be stored in a n approved sanitizer concentration. Upon investigation, the dispenser at the three-compartment sink is not outputting an approved sanitizer concentration. PIC called the technician to come repair the dispenser at time of inspection. PIC will hand dose until the repair is made, and it is outputting an approved sanitizer concentration. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the following TCS foods being dated: cooked pasta (2/25) and opened containers of Marinara sauce (2/22). 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 past 7 days of preparation were discarded by PIC at the time of inspection