Scratch Kitchen and Catering

Inspector notes: Raw animal foods (shell eggs) were observed stored above ready-to-eat foods (ham and turkey) in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC moved shell eggs to bottom drawer of prep unit and placed ham and turkey in top drawer.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment made call to service during time of inspection. Establishment is to sanitize dishes in 3-bay sink after sending kitchen wares through dishwasher until unit is repaired.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was washed, rinsed, and sanitized during time of inspection.

Inspector notes: Various soups, which were previously cooked and cooled, were taken from the walk-in cooler placed into steam table to reheat. The containers of soup were observed at temperatures ranging from 55-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Per PIC, containers of soup were placed into the steam table less than 2 hours prior to the time of inspection. Containers of soup were reheated on the stove to temperatures ranging from 170-202 degrees Fahrenheit during time of inspection. Proper reheating procedures were discussed during time of inspection.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register certified food safety manager with RIDOH Center for Food Protection.

Inspector notes: The individual cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.