Broken Plate Catering

Year by year

Inspections

1. Sep 15, 2026 Admin Follow Up · 1 priority foundation, 4 core, 5 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - EQUIPMENT DESIGN AND SUFFICIENT IN NUMBER

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of proper equipment design and having equipment that is sufficient in number and capacity.

     Correction: The person in charge shall obtain training or training materials on the importance of equipment design and capacity so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (10)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment (Food Handler certificate is expired and does not meet the requirement for Certified Food Protection Manager)

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Salad bar cold hol unit is not ANSI certified or approved by the department. Several food items were noted above 41*F in the salad bar.

     Correction: Unapproved equipment shall be removed from food service. Provide ANSI/NSF or equivalent equipment that can maintain foods at 41*F or below.

     Code 4-205.11

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Boxes & other items not necessary for the food establsihment are located in basement.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Jun 4, 2026 Routine · 1 priority foundation, 5 core, 1 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EQUIPMENT DESIGN AND SUFFICIENT IN NUMBER

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of proper equipment design and having equipment that is sufficient in number and capacity.

     Correction: The person in charge shall obtain training or training materials on the importance of equipment design and capacity so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (10)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment (Food Handler certificate is expired and does not meet the requirement for Certified Food Protection Manager)

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Container of SW Chicken soup is stored on the floor in the floor in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor. Container was removed from floor & placed on black plastic crate

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Salad bar cold hol unit is not ANSI certified or approved by the department. Several food items were noted above 41*F in the salad bar.

     Correction: Unapproved equipment shall be removed from food service. Provide ANSI/NSF or equivalent equipment that can maintain foods at 41*F or below.

     Code 4-205.11

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Boxes & other items not necessary for the food establsihment are located in basement.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. Apr 8, 2025 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Diced ham, cooked eggs & cottage cheese in salad bar is cold held at 48, 45 & 47 °F. Salad bar is set up for lunch from 10:30 - 1:30.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing on the breakfast menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Salad bar is not sufficient in capacity to hold foods at 41*F or colder (not ANSI-approved & using ice as a coolant).

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature; provide ANSI-approved equipment.

     Code 4-301.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Salad bar is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

4. Apr 12, 2024 Routine · 1 core
   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Container of Tomato Basil soup cooling is stored on the floor in the walk-in cooler..

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

5. May 22, 2023 Routine · 2 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. Provided Foodborne Illness Reporting forms to owner to have employees read & sign.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Provide kit and ensure employees know location of kit (provided Responding To Contamination Event food safety fact sheets).

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11