Je T'aime Catering, 5321 Jefferson Davis Highway, Fredericksburg, VA 22408 - Caterer inspection findings and violations

Business Info

Restaurant: Je T'aime Catering
Address: 5321 Jefferson Davis Highway, Fredericksburg, VA 22408
Type: Caterer
Phone: 617 792-8916
Total inspections: 7
Last inspection: 02/05/2016

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Inspection findings	Inspection date	Type
Limited food preparation observed during today's inspection. Ensure sanitizer mixture at the three compartment sink is re-made prior to use. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer. Correction: Clean and sanitize these surfaces for food contact. Outer Openings - Protected Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.The door leading from the mop room to the exterior of the building does not seal completely. Observed gaps along the side and base of the door. Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Physical Facilities in Good Repair Observation: The wall behind the cook line and the coving tile next to the door leading to the mop room are not maintained in good repair. Wall is in need of re-painting and coving tile is no longer sealed to the wall. 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: Floor in the dry storage room is noted in need of cleaning. 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.	02/05/2016	Routine
Facility was not in operation at the time of the inspection. No potentially hazardous/temperature control for safety foods present at the time of the inspection other than frozen food items. Kitchen and stored equipment all appear clean and in good repair at the time of the inspection. Ensure employees are washing their hands thoroughly and frequently when working with foods. Foods are purchased as needed for tastings and events. Person in Charge will contact EHS, Sr. in the spring, when events begin to pick up, to inform of updated schedule so a risk factor inspection may be completed. No violation noted during this evaluation.	01/27/2015	Routine
Facility observed generally clean and in good repair. Observed glove use when working with ready to eat foods. Thank you! Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored above onions, potatoes and quiche dough in the walk in cooler. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Equipment and Utensils - Multiuse, Characteristics* Observation: Garbage can liner bags are being used to cover trays of food in the reach in freezer. Correction: Replace the liners with a food grade liner to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.	12/05/2013	Routine
Discussed use of an ice bath for cole slaw Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Observed cole slaw at 49'F - cold holding at improper temperatures. Slaw was placed in an ice bath. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	07/04/2013	Other
Discussed for outdoor events: 1. provide a temporary hand washing station 2. provide extra tables for required workspace EHS will mail vendor a copy of the temporary event guidelines. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Cole slaw - 46 observed cold holding at improper temperatures. Item was placed in shallow pans and put into an ice bath. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Critical: Handwashing Lavatory* (corrected on site) Observation: There is no handwash lavatory at this event preventing routine handwashing by food workers. Correction: Install a temporary handwash lavatory to allow convenient use by food workers.	05/25/2013	Critical Procedures
No food prep or food observed during this inspection. This facility is in substantial compliance with the rules and regulations regarding restaurants set forth by the Virginia Department of Health. Permit is issued. No violation noted during this evaluation.	01/15/2013	Routine
Inspection conducted as a pre-opening inspection for Je T'aime. The following items need to be corrected prior to issuance of the permit: -Please remove the duct tape from the front of the ice machine and around leg of ice machine. -Clean the floors beside the ice machine. -Seal the wall next to the ice machine and under the handsink. -Please provide soap, paper towels, a handwashing sign and a splash guard at the handsink on the hot holding unit. -Clean the handle of the door on the proofer. -Please provide a backflow prevention device on the water line of the ice machine (if one is not provided inside the unit) -Please provide an air break in the plumbing under the prep sink. -Seal the prep sink, handsink in the ladies restroom and the 3 compartment sink to the wall. -Please replace all ceiling tiles throughout the kitchen that are not non-absorbent, smooth and/or easily cleanable. -Ensure all equipment is cleaned prior to use to include the grill grates, flat top grill, slicer and stainless steel pans. -Please repair the leak in the faucet at the handsink. -Please provide an asterisks next to any items than can be served raw and/or undercooked on the menu. -Raise the spray hose on the 3 compartment sink to provide a 1 inch gap. -Seal along the side and bottom of the back door. Please provide an employee health policy. Please provide a small probe thermometer for taking temperatures of thin meats such as deli meats and fish fillets. Recommend painting the edge of the mop sink. Recommend providing hooks for employees coats by the restrooms. Trash cans, paper products, soap dispensers, chemicals/dispensers etc. are on order. Please contact the health department once all above items have been corrected for final inspection. No violation noted during this evaluation.	01/04/2013	Pre-Opening

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