Custom Catering Center, 902 Patrick Henry Drive, Blacksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Custom Catering Center
Address: 902 Patrick Henry Drive, Blacksburg, Virginia
Total inspections: 9
Last inspection: Jul 17, 2009

Restaurant representatives - add corrected or new information about Custom Catering Center, 902 Patrick Henry Drive, Blacksburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. July 17, 2009Follow-up00Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Milk & cheese cold holding at improper temperatures (Hussman in drystorage area)
  • 0830 - Critical Prepared ready-to-eat (RTE) foods (sliced cheese, pre-made items etc) in the refrigerators and freezers not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the Hussman 2 door refridgerator and walk-in cooler.
  • 1450 - Hussman 2 door glass refridgerator & Walk in cooler not sufficient to meet the food storage demands of the establishment.
July 15, 2009Routine22Details / Comments
No violation noted during this evaluation. June 05, 2008Routine00Details / Comments
  • 1570 - The door gasket of the walk-in cooler (inside kitchen) is damaged. 3 compartment sink was observed leaking.
  • 1800 - The nonfood contact surface of the shelving inside the outside walk-in cooler has accumulations of grime and debris.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
April 03, 2007Routine03Details / Comments
  • 0790 - Thawing vegetables at room temperature.
  • 0830 - Critical No date labels in ready to eat foods in freezer and in refrigerator.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The 3 compartment sink was set up: wash, sanitize and rinse.
  • 2720 - Open dumpster.
  • 3170 - Condensation in the walk-in freezer(inside).
  • 3220 - Mop stored on the floor outside facility.
  • 3260 - Employee's shirt stored in dish rack in front area.
  • 3340 - Critical Chemicals stored in food prep. area.
  • 3490 - Hand lotion, purses stored inside pans in food prep. area.
March 13, 2006Routine27Details / Comments
No violation noted during this evaluation. August 10, 2005Follow-up00-
  • 0550 - Ice scoop for dispensing drink ice observed stored on top of the ice bin.
  • 0820 - Corrected During Inspection Critical Sesame Dressing cold holding at improper temperatures. Comperessor appear to be frozen.
  • 1060 - Shelves in the rear storage area are constructed of bare wood that hold dessert cups. Duct tape observed patching a broken handle on food cart. Shelving in the walk-in freezer is constructed of bare wood.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3170 - Condensate in the walk-in freezer (outside) appears to be clogged and is leaking onto the floor and dishpan.
  • 3180 - Ceiling in the walk-in refrigerator, floors in the outside walk-in cooler and freezer, floors under the equipment along the walls in the food preparation area noted in need of cleaning.
May 11, 2005Routine15Details / Comments
  • 3320 - Critical Chemical spray bottle observed without a label.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is not tight fitting in back at kitchen and outer exterior door does not have a self-closing device.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers were observed located in the food prep area.
  • 0220 - Critical The personnel are drinking from an uncovered container in the food preparation area.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The 3-compartment sink was set up at wash, sanitize and rinse. The sink should be set up as wash, rinse and sanitize.
  • 2000 - Single service items and pans observed stored on the floor and unprotected from contamination. Single service were observed stored on floor and pans.
  • 0570 - Wiping cloths improperly stored between use. Wiping clothes were being stored on the prep areas.
  • 1580 - The cutting board in the kitchen area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2020 - Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Single service forks were stored in a basket facing every direction and tableware in kitchen being stored with lip-contact surface facin upward.
  • 2890 - Light bulb in upstairs storage area, in walk-in freezer, and in storage/staging area is not shielded, coated, or otherwise shatter-resistent.
  • 0450 - Critical An employee observed using single service cups to dispense ice and dipping a pitcher in the tea container to serve tea.
  • 1570 - Ice machine front panel is missing exposing the ice in the kitchen and was observed in a condition that prevents necessary maintenance and easy cleaning. Unused or non-functioning equipment shall be removed from premises.
  • 3340 - Critical Repeat Containers of 409 and Comet are stored beside clean tableware and on prep areas and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0820 - Critical Creamer on buffet cold holding at improper temperatures.
  • 2760 - Refuse containers are stored full overnight at the facility causing an attractant to pests, in addition there are trash bags on the ground outside of the facility.
  • 1560 - There is a floor mounted refrigerator (Hussman 2 door clear) and shelving that is not 6" off the floor or sealed to the floor. A cleaning hazard exists.
  • 2790 - The indoor wall material located in upstairs storage area is exposed insulation and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
April 07, 2004Routine512Details / Comments
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  • 3340 - Critical Containers of WD-40 and sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 22, 2003Routine12Details / Comments

July 17, 2009 (Follow-up)

Comments:
Phone advisal. Facility has implemented the use of temperature charts and confirmed that the units have been serviced and are holding at correct temperatures. Next inspection will include review of temperature logs and confirm employees have received safe food handling training.

July 15, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Milk & cheese cold holding at improper temperatures (Hussman in drystorage area)
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Critical Prepared ready-to-eat (RTE) foods (sliced cheese, pre-made items etc) in the refrigerators and freezers not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - There was no temperature measuring device located in the Hussman 2 door refridgerator and walk-in cooler.
    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.
  • 1450 - Hussman 2 door glass refridgerator & Walk in cooler not sufficient to meet the food storage demands of the establishment.
    Repair of replace refridgeration Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments:
* Start on Thursday 07/16/09 using a temperature log to record temperatures of all cold holding units. Record tempertures at least twice daily (once at the beginning of prep and again at the very end of the day).
* Place 2 thermometers in each cold holding unit, to ensure accurate reading is recorded. Remember, these must be ambient air thermometers.
Notes:
* All equipment must be on casters to allow for easy mobility for cleaning.
* All stationary equipment and shelving must be 6" off floor to allow for easy cleaning or sealed to the floor.
* Any damaged equipment that no longer retains smooth, non-porus and easily cleanable; must be repaired or replaced
Follow up on Friday 07-17-09.

June 05, 2008 (Routine)

Comments:
Kitchen is clean and in order at time of inspection. Service area has been upgraded from carpet to tile. New carpet installed in dinning area.
No violations observed.
Remember:
* kitchen and wait staff must wash hands often
* no bare hand contact with ready to eat foods, clean utensils, cups or plates
4 full time kitchen staff are scheduled to take Serve Safe on next available date.
Request:
~ Person in Charge (Freeda) to submit menu items with state of delivery, preparation process, cook/cool/serve process etc (remember to include temperature of food, when to wash hands etc)
Call with questions.
Good job. Thanks!

April 03, 2007 (Routine)



Violations:
  • 1570 - The door gasket of the walk-in cooler (inside kitchen) is damaged. 3 compartment sink was observed leaking.
    Repair or replace the walk-in cooler's door gasket in accordance with the manufacturer's specifications. Repair the 3 compartment sink 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 the 3 compartment sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the shelving inside the outside walk-in cooler has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
Comments:
Renewal application, $40 fee and copy of menu due by 04/30/07.
Ready to renew Health permit.

March 13, 2006 (Routine)



Violations:
  • 0790 - Thawing vegetables at room temperature.
    Thaw foods under cold running water, in the microwave or as part of the cooking process.
  • 0830 - Critical No date labels in ready to eat foods in freezer and in refrigerator.
    Date laebl all ready to eat foods with expiration date.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The 3 compartment sink was set up: wash, sanitize and rinse.
    The 3 compartment sink should be set up as : wash, rinse and sanitize basins in that order.
  • 2720 - Open dumpster.
    Keep dumpster closed when not in continous use.
  • 3170 - Condensation in the walk-in freezer(inside).
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mop stored on the floor outside facility.
    Store mop to air dry.
  • 3260 - Employee's shirt stored in dish rack in front area.
    Provide lockers or coat rack for employees to store their personal clothing.
  • 3340 - Critical Chemicals stored in food prep. area.
    Store all chemicals away from food and cooking utensils.
  • 3490 - Hand lotion, purses stored inside pans in food prep. area.
    Store all personal care items away from food and cooking utensils.
Comments:
Renewal application, $40 fee and copy of menu due by 04/30/06.

May 11, 2005 (Routine)



Violations:
  • 0550 - Ice scoop for dispensing drink ice observed stored on top of the ice bin.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0820 - Corrected During Inspection Critical Sesame Dressing cold holding at improper temperatures. Comperessor appear to be frozen.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Defrost compressor unit.
  • 1060 - Shelves in the rear storage area are constructed of bare wood that hold dessert cups. Duct tape observed patching a broken handle on food cart. Shelving in the walk-in freezer is constructed of bare wood.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Please paint all bare wood surfaces with a semi-gloss paint.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    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.
  • 3170 - Condensate in the walk-in freezer (outside) appears to be clogged and is leaking onto the floor and dishpan.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling in the walk-in refrigerator, floors in the outside walk-in cooler and freezer, floors under the equipment along the walls in the food preparation area noted in need of cleaning.
    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.
Comments:
All noted violations to be corrected by 8-11-05.

April 07, 2004 (Routine)



Violations:
  • 3320 - Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard. Correct immediately.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Screen door is not tight fitting in back at kitchen and outer exterior door does not have a self-closing device.
    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. Correct in 30 days.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking containers were observed located in the food prep area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Correct immediately.
  • 0220 - Critical The personnel are drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Correct immediately.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The 3-compartment sink was set up at wash, sanitize and rinse. The sink should be set up as wash, rinse and sanitize.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. Correct in 7 days.
  • 2000 - Single service items and pans observed stored on the floor and unprotected from contamination. Single service were observed stored on floor and pans.
    Store single service items and pans at least 6" off the floor. Correct in 7 days.
  • 0570 - Wiping cloths improperly stored between use. Wiping clothes were being stored on the prep areas.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Correct in 7 days.
  • 1580 - The cutting board in the kitchen area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct in 30 days.
  • 2020 - Tableware were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Single service forks were stored in a basket facing every direction and tableware in kitchen being stored with lip-contact surface facin upward.
    Store @TABLEWARE@ with food or lip-contact surface facing downward to prevent contamination prior to use. Correct in 7 days.
  • 2890 - Light bulb in upstairs storage area, in walk-in freezer, and in storage/staging area is not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb. Correct in 30 days.
  • 0450 - Critical An employee observed using single service cups to dispense ice and dipping a pitcher in the tea container to serve tea.
    Discard the contaminated food and inform employees to use appropriate utensils to dispense food to avoid bare hand contact. Correct immediately.
  • 1570 - Ice machine front panel is missing exposing the ice in the kitchen and was observed in a condition that prevents necessary maintenance and easy cleaning. Unused or non-functioning equipment shall be removed from premises.
    Repair the ice machine 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 the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Correct in 60 days.
  • 3340 - Critical Repeat Containers of 409 and Comet are stored beside clean tableware and on prep areas and are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct in 7 days.
  • 0820 - Critical Creamer on buffet cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Correct immediately.
  • 2760 - Refuse containers are stored full overnight at the facility causing an attractant to pests, in addition there are trash bags on the ground outside of the facility.
    Discontinue the practice of leaving partially filled refuse containers in the facility overnight. Corrected during inspection.
  • 1560 - There is a floor mounted refrigerator (Hussman 2 door clear) and shelving that is not 6" off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor. Correct in 60 days.
  • 2790 - The indoor wall material located in upstairs storage area is exposed insulation and does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent. Submit finishing material specs prior to installing. Either finish the wall in locations noted or remove items from these areas. Correct in 90 days.
Comments:
$40 renewal fee and a renewal application are due by 4/30/04.

April 22, 2003 (Routine)



Violations:
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct in 48 hours
  • 2730 - The refuse container used to store refuse/recycbles has no drain plug.
    Replace the drain plug to the refuse container. Correct in 7 days.
  • 3340 - Critical Containers of WD-40 and sterno are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of wd-40 and sterno must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct immediately.

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