Pranzi Catering

Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. Sanitizer bottle was emptied at the time of inspection.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Both dishwashers did not reach the proper sanitizing temperature at the time of inspection. Establishment is to sanitize in the 3-bay sink until the dishwasher is able to reach the proper sanitizing temperature. PIC called for service at the time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, mashed potatoes, chicken, and pasta salad was placed hot in the refrigerator in containers greater than four inches deep. All food was placed in blast chiller at the time of inspection. Establishment is to utilize blast chiller to cool all foods.

Inspector notes: The door to the outside, located in the receiving area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.

Inspector notes: Several chemicals throughout kitchen were stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.

Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (sauce) in the two-door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Food contact surfaces of equipment/utensils (tomato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with black residue. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Observed dead mice on glue boards in the dry storage area. Dead or trapped birds, insects, rodents, and other pests shall be removed from the premises at a frequency that presents their accumulation, decomposition or the attraction of pests.