Executive One Catering
Executive One Catering
| Inspection Date | 01/10/2024 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection January 10th, 2024
Violations
| Code | Description |
|---|---|
| 13-07-4 |
Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salads while wearing a watch and bracelets – both removed. Corrected On-Site |
| 50-17-3 |
High Priority – Operating with an expired Division of Hotels and Restaurants license. 12/01/2023. Paid during inspection. Corrected On-Site |
| 01B-02-5 |
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F – Cold Holding); tomato sauce (45F-46 – Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 – see stop sale. |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken stock (45F – Cold Holding); tomato sauce (45F-46 – Cold Holding) not portioned or prepared today held in Walk in cooler since 10/08 – see stop sale. |
| 41-27-4 |
High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) ; operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site |
| 03D-15-4 |
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING – cold station – tuna salad (71F – Cooling)11:25am cooling since 9:25am recheck 35 mins 71F. Held in top unit of make table in a plastic container and overfilled – operator moved to shallow containers and moved to chest freezer for quick chill. Corrective Action Taken |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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