IN THE KITCHEN: L & R Custom Catering

Health Department Inspection Report

During an April 12th, 2017, routine, inspection by a Putnam County Board Of Health Sanitarian, L & R Custom Catering – Restaurant, of 3380A Teays Valley Road, Hurricane, was cited for the following critical and repeat violations:

L & R Custom Catering – Restaurant – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 12-April-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-501.16 (Cold)
Corrected During Inspection: Critical Chicken wings were being cold held at 60 °F. Corrected
Chicken wings moved to refrigerator. Maintain cold potentially hazardous foods at or below 41°F
3-501.16 (Hot)
Corrected During Inspection: Critical Mac and cheese being hot held at 130°F. Corrected.
Steam table temperature turned up. Maintain hot potentially hazardous foods at or above 135°F.
6-202.15
Repeat The back door is not self closing.
To prevent the entrance of insects and rodents make appropriate repairs.

Comments:

 

L & R Custom Catering – Restaurant – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 13-December-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-501.11
Door gasket torn on ice tea refrigerator behind counter.
Maintain equipment in good repair.
5-202.12
The handsink located in the porch outside grill is not equipped with a faucet. Also remove cords from in front of main outside grill handsink. Install handwash signs at grill handsinks.
Provide a faucet at all hand sinks in the facility.
6-202.15
The back door not self closing.
To prevent the entrance of insects and rodents make appropriate repairs.

Comments:

 

L & R Custom Catering – Restaurant – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 13-September-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

4-302.14
No test papers provided at 3 comp sink.
Obtain the test strips for the sanitizer that is currently being used by the facility.
5-205.11
No temporary handwash set up at patio grill.
Train food employees that handwashing sinks shall not be used for any other purpose than handwashing.

Comments:

 

L & R Custom Catering – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 17-May-2016
Violations: A summary of the violations found during the inspection are listed below.
4-101.19
Corrected During Inspection: Repeat Cloth being used as a shelf liner.
Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
5-501.11
Repeat The outdoor storage surface for grease is not on pavement.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-202.16
There is no overhead protection for the charcoal chicken grill.
Provide overhead cover to prevent entrance of any weather or pests.
6-301.14
Corrected During Inspection: Repeat No handwashing signage is provided in downstairs restrooms.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:

 

L & R Custom Catering – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 18-February-2016
Violations: A summary of the violations found during the inspection are listed below.
3-501.13
CorrectedDuringInsp Hot dogs were being improperly thawed in standing water.
Adjust procedures or methods to properly thaw foods.
3-501.16 (Hot)
Corrected During Inspection: Critical Macaroni and cheese was being hot held at 120°F. CORRECTED.
Maintain hot potentially hazardous foods at or above 135°F.
4-101.19
Corrected During Inspection: Cloths are being used as a liner for dish storage.
Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials.
4-204.112
Corrected During Inspection: Thermometer in Ford freezer was not present.
Reposition thermometer so that it is located in the warmest part of the refrigeration unit.
4-903.11
Single-serve cups are being stored on the floor.
All single-serve items should be 6 inches off the floor.
5-501.11
The outdoor storage surface for grease container is not on pavement.
Provide surfaces that are made of materials that have been effectively treated to minimize dust.
6-301.14
No handwashing signage is provided at employee restrooms downstairs and outside grill.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.