Champagne Taste Catering, 124 Thompson St., Ashland, VA 23005 - Caterer inspection findings and violations

Business Info

Restaurant: Champagne Taste Catering
Address: 124 Thompson St., Ashland, VA 23005
Type: Caterer
Phone: 804 439-0547
Total inspections: 6
Last inspection: 08/19/2015

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Inspection findings	Inspection date	Type
The person in charge (PIC) discarded all portable propane burners and is now using electric skillets when needed. Observed all of the floors, walls, ceiling, and equipment throughout the entire kitchen clean. Observed the damaged ceiling tiles replaced and and the wall near the cooking equipment repaired. Observed all food that was stored in the room where the cooking equipment is located discarded. The electrical wall strip above the the handsink has been disconnected and will no longer be used. The facility is approved to re-open for business. No violation noted during this evaluation.	08/19/2015	Other
The fire was contained to the section of the kitchen where the portable propane burners were being used to prepare food. The propane burners were on top of the prep table across from the stove (not being used under the ventilation hood). According to the fire marshal, one of the propane burners being used caught fire. The EHSS observed the following: 1. Soot on the floors, walls, and ceilings throughout most of the kitchen, 2. Soot on all of the equipment throughout most of the kitchen, 3. Several burned, damaged ceiling tiles in the part of the kitchen where the fire occurred, 4. Section of the wall where the fire occurred in disrepair (torn out by the fire department), 5. Food stored in the area covered with soot. 6. Electricity to the facility was turned off. The fire marshal stated that the power had been turned off for approximately one hour. Prior to leaving, the fire marshal turned back the electricity that services the refrigeration units. The following items need to be corrected prior to re-opening: 1. Discard all open containers and unsealed containers of food. 2. Detail clean all floors, walls, and ceilings throughout the facility to remove the soot. 3. Detail clean all equipment throughout the facility. Clean and sanitize all food contact surfaces (cooking equipment, utensils, dinnerware, etc). 4. Repair or replace all damaged ceiling tiles and the wall in the facility. The EHSS observed the temperatures of most foods in the refrigeration units between 41°-43°F. The cut melons (on platters) were observed between 48°F-50°F and the PIC will discard all fruit platters. Recommend that the PIC maintain temperature logs for the refrigeration units to ensure that they are operating at 41°F or less. According to the fire marshal, the electricity will need to be inspected and serviced by a licensed electrician. The fire marshal and EHSS recommended to the person in charge and the owner of the facility to contact the Hanover County Building Department to verify whether a permit will need to be obtained. The PIC pulled the pin on the hand held fire extinguisher but did not use it. According to the fire marshal, a new fire extinguisher will need to be provided if that one can not be re-serviced. The facility is currently closed and can not re-open until reinspected by the Hanover Health Department. The owner will contact the health department when they are ready for inspection. No violation noted during this evaluation.	08/12/2015	Other
Discussed the following with the person in charge (PIC): 1. A table tent (with consumer advisory) is placed at the beverage bar when sushi is served at a catering event. 2. Food sources are Restaurant Depot and Sam's Club. 3. Two reach-in coolers are in disrepair and not being used. The PIC stated that the coolers will be removed next week and be replaced with one new reach-in cooler. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Physical Facilities in Good Repair Observation: Many ceiling tiles throughout the kitchen are not tight fitting. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions Observation: Many ceiling tiles throughout the kitchen are in need of cleaning (dust buildup). Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	03/13/2015	Routine
Food suppliers are Restaurant Depot and Sam's Club. Most food is cooked the day of event and hot held. Minimal non-frozen TCS food on-site at time of inspection No violation noted during this evaluation.	02/06/2014	Routine
Sysco, Restaurant Depot and Sam's Club are suppliers. Fire suppression system serviced July 2013. Discussed employee health No violation noted during this evaluation.	09/11/2013	Risk Factor
Suppliers include Sysco, Restaurant Depot, Sam's Club, and Kroger (sushi from Martin's). Most food is prepared the day of the event Temperature Measuring Devices Observation: Observed no temperature measuring device located in the True/ Coca Cola reach in cooler. Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Equipment - Good Repair and Proper Adjustment Observation: The door gaskets of the True double door reach in cooler were observed in a state of disrepair and damaged. Correction: Repair/ replace the loose door gaskets of the reach in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire storage carts located in the dish room and near the stove. Correction: Maintain nonfood-contact surfaces of equipment clean.	03/15/2013	Routine

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