Devine Catering & Events Planning

Lighting intensity not adequate in food prep, storage & service areas

Observed two burnt out light bulbs in hood vent on the cook line.

Using a Handwashing Sink - A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions

Observed quat sanitizer bucket in hand sink basin in front service area. Person in charge moved bucket to floor at time of inspection.

Hair restraints & clothes that cover body hair not worn by employees

Observed two food employees preparing foods with a hair restraint.

Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use; and/or walls/ceilings are not light in color

Observed yellowing on the FPC walls across from the cook line around the wall/ceiling junction.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed stained ceiling tiles above steam table/cutting boards.