Santi's Catering

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. Addl Notes: The hand sink in the front of the kitchen did not have hand soap at time of inspection. Person in charge (PIC) restocked the hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying p
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed two spray bottles with cleaner that did not have a label. Person in charge (PIC) used a marker to write the label on the bottles at time of inspection. All cleaners and chemicals need a label to reduce risk of chemical co
• Plumbing Installed; Proper Backflow Devices: PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines||Addl Notes: Observed the hose and a hose nozzle/sprayer installed on the mop sink. The shut off on the nozzle was closed and water to the sink was on. The hose was under pressure. Person in charge (PIC) removed the hose at time of inspection and coached staff. Sh

As listed in the inspection report.