Celebrate Catering, 521 Front St. E, Coeburn, VA 24230 - Caterer inspection findings and violations

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Business Info

Restaurant: Celebrate Catering
Address: 521 Front St. E, Coeburn, VA 24230
Type: Caterer
Phone: 276 395-5586
Total inspections: 10
Last inspection: 02/18/2016
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Inspection findings

Inspection date

Type
Facility in very good shape. Good personal cleanliness and hygiene observed. Staff appear healthy and well trained.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of build-up on the following food contact surfaces: Ice machine ice stop panel.
    Correction: Clean and sanitize these surfaces for food contact.
  • Light Bulbs Protective Shielding
    Observation: Several florescent tube lights have the end caps missing from the protective shields.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
02/18/2016Routine
No violations observed.
Observed cooking of spaghetti sauce for next day service. Cooking temp. had gotten up to 130 at the end of my inspection. Discussed cooking temps, cooling procedures and time frames as related to cooling, re-heating temperatures for next day service, and cooling techniques with manager Jim Wampler. Left him with a copy of the regulations related to the discussed topics.
No violation noted during this evaluation.		08/27/2015Risk Factor
No violations observed. Discussed recent flooding in town and the recent boil water notice which has now been cancelled.
No violation noted during this evaluation.		03/11/2015Routine
Facility in good shape. Warewashing machine and wet cloth container sanitizer concentrations at proper levels. Small lunch operation today.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee shredding lettuce for salad with bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.Lettuce discarded, new bowl obtained, hands washed and gloves put on, corrected.
09/10/2014Risk Factor
Facility in very good shape. good hand washing and personal hygiene observed and proper glove use. Temperatures of foods cooking/reheating being taken, good job.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: Bottom of Traulsen freezer,
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, or other debris on the following nonfood-food contact surfaces: Plastic ice shield/hold back panel in ice machine.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
05/16/2014Routine
No hazards noted today. no food being prepared at time of visit, facility in good shape.
No violation noted during this evaluation.		01/09/2014Risk Factor
No one present at facility. Will re-attempt at inspection.
No violation noted during this evaluation.		12/26/2013Other
Facility is well maintained.
Good handwashing observed.
Discussed cooling methods.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Pasta salad was placed on the bottom shelf beside ground beef.
    Correction: Place ready to eat foods such as pasta salad above raw foods.
  • Cooling Methods
    Observation: Method for pasta salad does not seem sufficient to cool the food to at the required temperature parameters.
    Correction: With items such as pasta salad. Pre-chill as many ingredients as possible. Put it into multiple containers, to make it more shallow. Place it on the top shelf of a refrigeration unit and only loosely cover it. The parameters are from 135°F to 70°F in two hours and from 135°F to 41°F in a total of 6 hours.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Cloth placed on table as a mat that equipment is set to dry.
    Correction: Equipment and utensils must be air dried and a cloth towel can not be used as a surface to place them onto.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Observed single use containers handled by lip.
    Correction: Do not touch the surfaces that food will touch of single service items.
09/05/2013Routine
Observed receipt of shipment observed. It was put up very quickly and all food was removed from cardboard boxes. Most foods requiring temperature control are received frozen.
Facility is well maintained. Kept very clean even after large diners.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
05/06/2013Routine
The above items were single incidents during the inspection. The operation is very busy, but overall very good handwashing and prevention of barehand contact was observed. Turkey's were being cooked, temperatures where checked by the cook before deciding they were ready.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Observed employee using a cloth towel to dry hands.
    Correction: Always use paper towels to dry hands when washing.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed barehand contact with rolls.
    Correction: Use utensils such as single use gloves with ready to eat food.
12/21/2012Risk Factor

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