Classic Caterers' Fat Spoon, 274 Floyd Highway S 103&104, Floyd, VA 24091 - Caterer inspection findings and violations

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Business Info

Restaurant: Classic Caterers' Fat Spoon
Address: 274 Floyd Highway S 103&104, Floyd, VA 24091
Type: Caterer
Phone: 843 810-6858
Total inspections: 4
Last inspection: 10/07/2015
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Inspection findings

Inspection date

Type
SPECIAL PROCESSING: (reduced oxygen packaging) observed stored in small chest freezer located beside Cryovac unit ( see 12 VAC-5-421-870 above) Until approved, discontinue ROP - any items present in facility should be discarded . This observation was also made during a previous inspection conducted on June 6, 2014. Please call for a meeting so that we can go over your recipes, procedures and the need for HACCP plans and/or variances.
CUTTING BOARD: cutting board for make table in front kitchen was observed soiled and in bad condition- however table was not in use. Repair or replace cutting board if make table will be used in restaurant.
PROPANE TANK: Observed small propane tank in kitchen and is used to fuel a gas oven. As per 12 VAC 5-421-4020 Virginia Food Regulations, facility must be maintained in compliance with the Uniform State Building Code. Please contact the Floyd County building official for guidance within 1 week.
FERMENTED KIM CHEE observed in quart glass jar in Saturn single door refrigeration unit consisting of chopped veggies and probiotic powdered culture. Product not served in restaurant according to PIC - sold at Farmer's market. Referring to Virginia Dept. of Agriculture
CEILING TILES Perforated acoustic ceiling tiles observed in food prep area. When tiles become stained or in bad repair, replace with tiles that are smooth and easily cleanable and designed for food service areas
  • Critical: Reduced Oxygen Packaging - Criteria* (repeated violation)
    Observation: Criovac machine observed in facility: three items observed frozen with ROP packaging: cooked meatloaf, seafood sausage, cooked sweet potatoes. The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
    Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
  • Non-Food Contact Surfaces
    Observation: Facility observed in need of cleaning. The nonfood contact surface of the outside of the microwave, shelving, tables in wait area have accumulation of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct in 24 hours and step up cleaning schedule as needed.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility observed in disarray with tools, catering equipment, on tables and areas in kitchen used for food production
    Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, equipment not in designated storage areas and equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Correct as needed to facilitate ease in cleaning
10/07/2015Routine
No retail sale of food from unapproved sources from restaurant.
  • Critical: Mushrooms - Wild* (corrected on site)
    Observation: Wild mushrooms (Chantrelles) for personal use observed comingled with restaurant product.
    Correction: Do not store wild mushrooms for personal use in restaurant.
08/22/2014Risk Factor Assessment
  • Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
    Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
    Correction: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
06/06/2014Routine
Apply caulk between 3 vat sink & wall
No violation noted during this evaluation.		05/07/2014Pre-Opening

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