DEE'S ORGANIC CATERING

The dishwasher had zero sanitizing chemical in it and wasn't running a proper wash cycle — it was only rinsing with water, meaning dishes were not being properly cleaned or disinfected.

Code CHSC 114099.7

Cooked hot dogs (101–102°F) and grilled chicken (118–120°F) were sitting out at unsafe temperatures instead of being kept hot at 135°F or above, meaning harmful bacteria could grow.

Code CHSC 113996

The restaurant had no hot water — hand sinks only reached 95°F and cooking sinks only reached 90°F, when the law requires at least 100–108°F at hand sinks and at least 120°F everywhere else.

Code CHSC 114195