SOUTHERN CHIC CATERING @ 1st UMC health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had a condensation leak.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves, the oven shelves, and the exterior of the fryers had residue.

Clean dish machine and attached equipment./ The auto dish machine had residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / Some of the refrigeration shelves and the exterior of the cook's line equipment had residue.

Store raw shell eggs below and away from ready to eat food. (preventive) / The RI catering refrigerator and the WI cooler had raw eggs improperly stored.

6-303.11(C) Provide at least 50-foot candles of light in food prep and ware washing areas where employee safety is a factor. / There was a large ceiling light fixture not working properly above the auto dish machine area. Some of the lights in the cook's line ventilation hood were not working properly.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. / The wall areas in the dish machine operations area had residue. The kitchen floors had some debris below the equipment.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The freezer shelves had debris. The stainless utensil cart shelves and the stainless equipment shelves had residue. The exterior of the fryers and range had residue.

Clean dish machine and attached equipment. / The auto dish machine had scale buildup.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. / The large light fixture in the auto dish machine area and the lights in the cook's line ventilation hood were not working properly.

6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms./ The catering equipment storage room had a large light fixture not working properly.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The freezer shelves had debris. The stainless utensil cart shelves and the stainless equipment shelves had residue.

Clean the 3-compartment sink./ The sink compartments had a residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. / The wall areas in the dish machine operations area had residue. There was some debris below equipment.