CORPORATE CATERERS BOCA RATON

Violations (9)

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked yellow rice dated 11/25 in walk in cooler. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked yellow rice dated 11/25 in walk in cooler. See stop sale.

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Plastic thank you shopping back used to store sliced bread in reach in freezer. Operator removed.

  High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you shopping back used to store sliced bread in reach in freezer. Operator removed. **Corrected On-Site**

  High Priority

• 03G-54-1

  Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Vacuum packaged cooked ham stored in walk in freezer. Per operator, ham has been held for approximately 7 days. See stop sale.

  Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Vacuum packaged cooked ham stored in walk in freezer. Per operator, ham has been held for approximately 7 days. See stop sale.

  Basic

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at kitchen prep line. Operator dumped solution and prepared to bucket, retesting at 200ppm.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at kitchen prep line. Operator dumped solution and prepared to bucket, retesting at 200ppm. **Corrected On-Site**

  Basic

• 03G-43-2

  Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Location is vacuum packaging cooked ham and holding in freezer for more than 2 days.

  Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Location is vacuum packaging cooked ham and holding in freezer for more than 2 days.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chimichurri sauce (56F - Cooling for 1 hour at 9:45, 58F at 10:23) cooling in glass reach in cooler in deep filled covered container. Operator moved to walk in cooler and removed top to increase cooling rate.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chimichurri sauce (56F - Cooling for 1 hour at 9:45, 58F at 10:23) cooling in glass reach in cooler in deep filled covered container. Operator moved to walk in cooler and removed top to increase cooling rate. **Corrective Action Taken**

  Intermediate

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers wet nesting at warewashing storage rack.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers wet nesting at warewashing storage rack.

  Basic

• 31A-11-4RepeatCorrected on site

  Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to stored bowls and catering pan top. Hand sink by coffee machine used to dump pickles. Operator removed.

  Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to stored bowls and catering pan top. Hand sink by coffee machine used to dump pickles. Operator removed. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 08B-39-4

  Raw fruits/vegetables not washed prior to preparation.

  Basic - Raw fruits/vegetables not washed prior to preparation. Observed plantains being taken directly from original box and sliced on slicer without washing item first. Operator washed produce.

  Basic