Simply Elegant Catering

A spray bottle of quat sanitizer measured above 400ppm. , - Quat sanitizer was diluted to 200ppm.

1. A food handler was observed rubbing her nose with gloved hands without replacing gloves or washing hands. , - The food handler was instructed to remove her disposable gloves, wash hands and put on a new pair of gloves., 2. The dishwasher was observed washing his hands with gloves on. , - The dishwasher was instructed to remove his gloves for proper handwashing.

** The violation still exists**, There was no temperature control for cold, perishable foods during transportation. Perishable foods such as sandwiches, feta cheese and sliced cucumbers arrived at approximately 14C at the venue. , , Transport perishable foods at a temperature of 4C or less or at 60C or higher. Discussed the use of ice or ice packs for transporting cold foods.

1) The shelf for dry foods and take out supplies located under the staircase in the kitchen was constructed with untreated wood., , Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 2) The equipment shelf in the loading/ receiving area was lined with cardboard., , Remove cardboard liners. Shelf liners that are smooth and washable can be used.

Test strips were not available for Keystone Surface Cleaner and Sanitizer RTU. , , Test strips were ordered during the inspection. Ensure to monitor sanitizer concentrations daily.

The black rubber component of the food slicer was teared., , Properly repair or replace the damaged part of the food slicer.

Unpackaged single use utensils were stored in the warehouse., , Protect single use food service supplies from contamination during storage.