Emerald City Catering And Events

Year by year

Inspections

1. Dec 2, 2025 Re-inspection · No items found

   No violations cited.

2. Nov 11, 2025 Routine · 2 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Soiled hands are being wiped on a cloth towel stored in the food handlers pocket. Employee observed not washing hands after they become soiled.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Discontinue storing cloth towels in the pockets of food handlers. Action Taken: COS The food handler was directed to wash their hands when they become soiled.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a build-up of dirt and debris noted on the following pieces of food processing equipment: the plastic pitcher used to process the food and the can opener.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Action Taken: The person-in charged was directed to thoroughly clean and sanitize the food processing equipment in-use every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     THAWING

     The individually packagers of raw meat is being thawed on a storage rack at room temperatures near the window in the prep area.

     Correction: Adjust procedures or methods to properly thaw foods. Properly thaw food in a refrigeration unit or under cold running water.

     Code 3-501.13 (A) - (D)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a build-up of dirt and debris noted on the non food contact surfaces of the equipment. The equipment is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     1) There is a lot of clutter noted throughout the establishment. 2) There is a build-up of dirt and debris noted on the floor and under the equipment in the prep areas, storage areas, laundry room and bar floor in the basement.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Thoroughly clean the floor to the wall juncture in the entire premises.

     Code 6-501.114

3. Dec 19, 2024 Re-inspection · No items found

   No violations cited.

4. Nov 13, 2024 Routine · 3 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     There are dead insects noted in several bottles of liquor on the rails.

     Correction: Discard unsafe, adulterated or not honestly presented food items. Action Taken: COS The unwholesome bottles of liquor was removed from service.

     Code 3-101.11

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     The dishes washed in the dish machine are not being sanitized. There is a 0ppm sanitizer residual on the dishes after washing in the dish machine.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Properly repair the dish machine to function as designed.

     Code 4-702.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Toxic cleaner is being stored next-to the coffee filters in the dry storage closet.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: COS The manager on duty relocated the toxic cleaner away from the single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense sanitizer automatically. The thermometer on the warewashing machine does not work.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers. Properly repair the warewashing machine to function as design.

     Code 4-204.117 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is being obstructed and is unavailable for proper handwashing in the food prep area.

     Correction: Keep handwashing sink unobstructed and in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a build-up of debris noted on the non food contact surfaces of the equipment. The equipment in the food processing area is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single use items are not stored in original container or not properly protected on shelves.

     Correction: Store single-use articles in their original container or use other effective means to prevent contamination.

     Code 4-903.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     There is water noted dripping from the ceiling in the laundry room thats under the dishmachine/ warewash sink.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is openings on the bottom part of the doors which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of rodents noted in the laundry room.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Remove all evidence of rodents from the establishment. Provide effective pest control to eliminate the problem.

     Code 6-501.111 (B)

   • Not serious Core

     CONTROLLING PESTS - HARBORAGE CONDITIONS

     There is clutter noted throughout the establishment. Areas contains unnecessary items which provide harborage conditions for insects and rodents.

     Correction: Remove all unnecessary items from this area to minimize harborage for pests.

     Code 6-501.111 (D)

5. Dec 5, 2023 Re-inspection 3 Intent to Cease Operations · No items found

   No violations cited.

6. Nov 7, 2023 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     There is a build-up of dirt and debris noted on the surfaces of the cutting boards, slicer, can opener, and prep surfaces.

     Correction: Thoroughly clean and sanitize the food processing equipment. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a build-up of debris noted on the equipment in the prep area.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     1) There is dirt and debris noted on the floor and wall in the prep and storages area. 2) There is clutter noted through out the establishment.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Thoroughly clean and maintain clean the wall, floor, and ceiling throughout the establishment.

     Code 6-501.114

7. Oct 19, 2023 Re-inspection 2 · No items found

   No violations cited.

8. Oct 19, 2023 Routine · 1 priority, 4 priority foundation, 6 core
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     The hot dogs found at 80F in the hot hold unit.Commercially process food was not reheated to 135F before placed in the hot hold unit.

     Correction: Rapidly reheat commercially process foods to 135 F before placing in hot hold. Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded. Action Taken: COS The food was placed in the oven to be properly reheated.

     Code 3-403.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     The open bags of chicken are not dated. Food item in reach-in cooler from a food processing plant was not date marked once the container was opened.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     There is a build-up of dirt and debris noted on the surfaces of the cutting boards, slicer, can opener, and prep surfaces.

     Correction: Thoroughly clean and sanitize the food processing equipment. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The hand washing sink is being blocked by a trash can in the prep area.

     Correction: Keep handwashing sink unobstructed an in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing jewelry on arms while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     The ice scoop for the ice machine in the basement are being stored on dirty surfaces between use.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The reach-in cooler in the basement is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is a build-up of debris noted on the equipment in the prep area.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There are opening and gaps on the bottom of the entry/exit doors that could allow the entrance of insects or rodents into the food establishment.

     Correction: Properly rodent proof the doors so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     1) There is dirt and debris noted on the floor and wall in the prep and storages area. 2) There is clutter noted through out the establishment.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Thoroughly clean and maintain clean the wall, floor, and ceiling throughout the establishment.

     Code 6-501.114