Eat Catering, 10487 Lakeridge Parkway #425, Ashland, VA 23005 - Caterer inspection findings and violations

Business Info

Restaurant: Eat Catering
Address: 10487 Lakeridge Parkway #425, Ashland, VA 23005
Type: Caterer
Phone: 804 543-0586
Total inspections: 9
Last inspection: 03/15/2016

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Inspection findings	Inspection date	Type
No food preparation observed during the inspection. Discussed the following with the person in charge(PIC): 1. A table tent (with consumer advisory) is placed at the carving station when prime rib is served and is included on the customer's invoice when this is served . Ensure that a consumer advisory is included on the menu and/or the invoice when seared tuna is served. 2. Food sources are PFG and Produce Source. 3. The tuna on the menu that is served undercooked is purchased from PFG and is sushi-grade tuna (Yellowfin tuna). Observed the overall facility very clean. Equipment - Good Repair and Proper Adjustment Observation: The door handles of the Turbo Air reach-in freezer and the Deluxe Turbo Air reach-in cooler are in disrepair. Correction: Repair or replace the door handles to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surfaces of the utensil drawers have accumulation of grime and food debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Physical Facilities in Good Repair Observation: The following physical facilities are not maintained in good repair: 1. Floor in the dishwashing area (peeling paint), 2. Several ceiling tiles (water damaged), 3. Leak in the ceiling in the area between the cooking area and the bagging area. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	03/15/2016	Routine
Discussed the following with the person in charge (PIC): 1. Observed the employee health policy signed by staff and kept on file. Ensure that the policy is reviewed with all new staff upon hiring them. Recommend posting a copy of the policy in the kitchen and reviewing the policy with the staff annually. 2. Monitor the temperature of the Hotpoint reach-in cooler (located on the end) to ensure that it is working properly. Observed the unit operating at a temperature of 41°F and the food temperatures inside the unit at 42°F. The cook lowered the thermostat on the unit. 3. Food sources are PFG and Restaurant Depot. 4. The facility does minimal cooling of foods (sauces, chicken, pasta). Most foods are cooked and served the same day they are prepared. Observed good cooking, holding and cooling temperatures of foods and the overall facility clean. No violation noted during this evaluation.	11/18/2015	Risk Factor
Discussed the following with the person in charge (PIC): 1. Cooling is limited to sauces only. All meats, including BBQ, are cooked the same day as service. 2. Shellstock, oysters, clams & mussels, are occasionally purchased and served. Ensure that the shellstock tags are kept on file for at least 90 days after service. 3. The PIC stated that the consumer advisory is placed on the menu for events where undercooked foods are served. 4. Food suppliers are Sysco and Restaurant Depot. 5. The light bulbs for the ceiling lights in dry storage were delivered today. 6. Recommend purchasing QT-40 or QT-44 test strips for measuring the quaternary ammonium (multi quat) sanitizing solution. Observed QT-10 test strips on site. Observed good cooking and holding temperatures of foods and good food handling practices (handwashing and glove usage) by all employees Non-Food Contact Surfaces Observation: The nonfood contact surfaces of the interior of the utensil/ equipment storage drawers has accumulations 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. Lighting, Intensity Observation: Less than 10 foot candles of light was noted in the food storage areas. Observed approximately 5 foot candles of light in these areas. Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of cleaners not stored separately from insecticides. Observed two cans of bug spray stored with cleaners under the food preparation sink. The person in charge (PIC) stated that the bug spray is used for outdoor use only. The PIC relocated the bug spray to his office. Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.	02/20/2015	Routine
No violation noted during this evaluation.	03/31/2014	Follow-up
Employee health information readily available. Form 1B signed by employees. Discussed menu. Discussed cooking temperatures for pork (155 degrees) and whole muscle meats (cooked to order). Person in charge stated at for catered events whole muscle steaks may be cooked to order and a consumer advisory is displayed. Hamburgers for catered events are cooked to minimum cook temperature and may not be cooked to order. PIC stated that floors and shelving will be ready for follow-up inspection on March 21, 2014. Foods purchased from Restaurant Depot. Daily catering orders are prepared and delivered within 4 hours. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Observed equipment in new storage room stored on shelving that was less than 6 inches off the floor. Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Floors, Walls, and Ceilings - Cleanability Observation: Floor or floor covering in large storage room and dishwashing area is not smooth and easily cleanable. Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable. Recommend cleaning floors and sealing surfaces.	02/20/2014	Routine
Old storage room had been cleared of equipment (except for new dishmachine wrapped in plactic on pallet). New storage area (old office) has been renovated to include shelving, painted floor and coving. Ceiling tiles will be replaced. No violation noted during this evaluation.	08/23/2013	Follow-up
No violation noted during this evaluation.	08/20/2013	Risk Factor
OEHS Employee Health Guidelines are readily available and Form 1B has been signed by employees. No new menu items. For catering events, owner stated that a consumer advisory will be posted if salmon, tuna or prime rib is offered raw, rare or undercooked. EHSS and PIC discussed wording used on the advisory and fish parasite destruction requirements. Prime rib is received as whole muscle meat and cut in-house. Observed employees washing hands and using gloves. Discussed training provided for employees. EHSS and owner discussed time frame for addressing floor, coving and ceiling issues in the new storage area. Owner stated that work can be done in early July. EHSS recommended that all single service items, food and other equipment be covered in storage area until work can be completed. Owner will submit plans to health department for renovation planned in the existing food preparation area. EHSS recommended contacting the county building inspection office to inquire about any needed permits prior to starting renovation. A new chemical sanitizing dishmachine is being installed as well as a walk in cooler. Floors, Walls, and Ceilings, Utility Lines Observation: Exposed utility service lines or pipes in the new storage area obstructs or prevents cleaning of ceiling. Observed ceiling paint peeling and ceiling not easily accessible for cleaning. Leaking pipes could contaminate equipment and food stored in the area. Correction: Recommend installing drop ceiling over service lines and pipes to provide a ceiling that is easily cleanable and to provide protection from leaks and drips. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor wall juncture in the new storage area is not coved and closed to no larger than 1/32 inch space. Correction: Cove floor wall juncture to no larger than a 1/32 inch space. Physical Facilities in Good Repair Observation: Observed the cement floor in dishwashing area and the new storage area no longer properly sealed. The floor is not easily cleanable or non absorbent. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	03/21/2013	Routine
Quat sanitizer 200 ppm. Good hand washing and glove use observed. Form 1-B signed and employee health information posted and in compliance. All food handlers are ServSafe Certified Food Handlers or Food Protection Managers. Consumer advisory is added to serving station when prime rib is served. Overall very organized and neat operation. Recommend placing thermometer in produce reach in cooler (no pattern of non-compliance). Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Observed containers of butane stored above single service utensils. Correction: Recommend storing all toxic materials in areas that can not contaminate foods, clean equipment, linens, utensils and single service items.	12/11/2012	Routine

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