ASPEN CATERING

Certified Food Protection Manager / Food Handler Certification

Observed employees do not have valid food handler certificates. Observed no certified food manager on site. Observed no certified food manager on site.Corrective Actions: Ensure all employees have valid food handler certificates. Ensure a certified food manager is on site at all times.

Adequate hand washing facilities supplied and accessible

Observed hand sink by the dry storage does not drain properly.Corrective Actions: Ensure to repair sink.

Food-contact surfaces: cleaned & sanitized

Observed dish machine was reading 0ppm. A hole was discovered in the line. Employee patched hole with tape to temporarily repair the line. Repair company was contacted.Corrective Actions: Ensure dish machine reads between 50-100ppm at all times.

Proper cold holding temperatures

Observed cheese that was stored above the max fill line of the sandwich cooler at 57°F. Cheese was discarded.Corrective Actions: Ensure TCS foods remain at 41°F or below.

Utensils, equipment and linens; properly stored, dried, handled

Observed a bowl used as a scoop in bulk flour.Corrective Actions: Ensure to use a scoop with handles.

Non-food contact surfaces clean

Observed dust accumulation on ceilings. Observed dead pests on walls. Observed mold-like growth inside the ice machine. Observed floor drains in need of cleaning.Corrective Actions: Ensure to clean all areas listed.