Health Report #113102

Establishment Name: Dch Catering
Report Date: 11/14/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A The dishmachine is not sanitizing. Do not use it until repaired and dispensing 50-100ppm chlorine. I will be back to check it in 3 weeks.
Normal Repairing N/A N/A N/A Replace the loose and damaged floor tiles in the pastry kitchen area.
Normal Sanitizing Solution Testing De N/A N/A N/A No chlorine test papers found. Staff need to be using them daily to confirm dish machine is sanitizing 50-100ppm chlorine.
Normal Storing Equip./Uten./Lin./Sing N/A N/A N/A Keep coffee filters in covered containers. Also, keep catered to go items in protected containers and all product muct be kept at least 6" off the floor on storage racks. The basement needs to be organized better.
Normal Good Repair and Proper Adjustm N/A N/A N/A You need to replace the broken door latch on the walk in cooler.
Normal Hair Restraint Effectiveness N/A N/A N/A Kitchen staff need to be wearing hair restraints!
Normal Hand Drying Provision N/A N/A N/A No paper towels stocked at handsink in dishwash room. Keep towels stocked inside the dispensers.
Normal Maintaining/Using Handwashing N/A N/A N/A The handsink at the cook area was dirty. Staff need to keep it clean and not be dumping things in it.
Normal Light Bulbs, Protective Shield N/A N/A N/A Provide light shields for exposed florescent light bulbs. Also, use shatterproof light bulb.
Normal Cutting surfaces N/A N/A N/A Several of your cutting boards are excessively grooved and no longer easily cleanable. Replace the soiled looking ones.
Normal Cleaning, Frequency/Restrictio N/A N/A N/A You folks need to do a better job keeping your facility cleaned on a daily basis. The hood filters at the front stove area are dirty. Drip trays and stove is dirty in rear cook area. The floors in the basement need to be kept cleaner.
Normal Cooling methods N/A N/A N/A You need to use proper cooling methods. Spread foods into shallow pans when cooling. If using ice wands, you need to stir often with the wands and also keep foods in walk in cooler while cooling.
Normal Equipment and Utensils, Air-Dr N/A N/A N/A You need to provide adequate space and equipment to air dry your cleaned kitchenware. Do not use the plastic portable carts.
Normal Food Storage, prohibited Areas N/A N/A N/A You need to install a sewer trough under the sewege pipe that is over the chest freezer in the basement.