Brandis Catering, 3416 Lauderdale Drive, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | August 13, 2009 | Risk Factor Assessment | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | February 05, 2009 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 15, 2008 | Risk Factor Assessment | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | April 30, 2008 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | November 02, 2007 | Critical Procedures | 0 | 0 | - |
| No violation noted during this evaluation. | April 27, 2007 | Routine | 0 | 0 | Details / Comments |
| 1190 - Found no thermometers in the reach-in refrigerators. | March 30, 2007 | Other | 0 | 1 | Details / Comments |
August 13, 2009 (Risk Factor Assessment)
Comments:Catering not operating today. Discussed menu for upcoming wedding. Skewed chicken-raw chicken marinated in dressing grilled-kept hot and served. Meatballs-precooked, heated. Pork loin sandwiches-cooked, cooled, cut and put on sandwiches. Shrimp-cooked, cooled, served cold. Fruit/veggie trays. Food is picked up day before/day of event-prepared, serviced. Serving containers, utensils are washed, rinsed, sanitized at site of event. Discussed employee health.
February 05, 2009 (Routine)
Comments:Uses Patina Grill facility. Food supplies are purchased day of or day before-cooked-served within 48 hours. Catering operation is not operating at the time of this inspection. There are no "employees"-only owner operates foodservice. Owner is aware of employee health issues and requirements. Discussed good hygienic practices and preventing contamination by hands. Discussed cooking temperatures/reheating requirements for hot holding. No foods are cooked then cooled.
September 15, 2008 (Risk Factor Assessment)
Comments:This caterer operates out of the "Patina Grill" kitchen. Not operating at time of this inspection. Recently catered a wedding: menu was baked salmon, roasted pork loin, green beans, coconut rice pilaf. The meat and salmon were cooked day before and held in walk-in refrigerator. Transported cold and reheated at reception facility. Beans and rice were prepared at reception. Risk factors would be: personal hygiene, cooling hot food and employee health. Foods are reheated for immediate service. Make sure thermometers are used to check cooking and cooling temperatures.
April 30, 2008 (Routine)
Comments:Catering business operated out of Patina Grill. No undercooked animal foods offered. Food is cooked at facility, placed in disposable pans and transported via cambro to site where it is delivered to customer. No violations observed.
April 27, 2007 (Routine)
Comments:Gloves if needed.
March 30, 2007 (Other)
Violation: 1190 - Found no thermometers in the reach-in refrigerators.
Have all cold storage equipment provided with thermometers.
Comments:
Gloves used. Permission granted to use facility for purpose of catering.
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