Chef's Table Catering Inc, 141 Spring Street #2, Herndon, VA 20170 - Caterer inspection findings and violations

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Business Info

Restaurant: Chef's Table Catering Inc
Address: 141 Spring Street #2, Herndon, VA 20170
Type: Caterer
Phone: 703 787-9222
Total inspections: 6
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type
Today a RISK FACTOR inspection was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess processes at your facility that require further assessment.
NOTE: Discussed with manager Employee Health Policy guidelines and its review with staff on a regular basis.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation.		11/12/2015Risk Factor
No violation noted during this evaluation.04/30/2015Routine
The purpose of this visit was to conduct a risk factor assessment.
No violation noted during this evaluation.		11/05/2014Risk Factor
No violation noted during this evaluation.05/13/2014Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation.		08/27/2013Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: A.O. Smith BT 80 112 which uses 75100 BTUs to produce 72.32 GPH of 140F water at a 100F rise.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the Clorox Clean up with Bleach solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
    Observation: Observed Clorox Clean up with Bleach used as sanitizer in the facility. BLEACH WAS BROUGHT TO THE FACILITY
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
    Observation: Coffee filters, stored above the ice machine, were observed stored unprotected.
    Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
01/17/2013Routine

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