Blue Plate Catering

Year by year

Inspections

1. Jan 20, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     NON-CONTINUOUS COOKING

     Raw chicken cooked using a non-continuous cooking process is in the walk-in cooler without labeling. Non-continuous cook plan states product will be labeled. The non-continuous cook chicken is stored on bottom shelf as a raw product and is properly organized by cook temperature.

     Correction: Raw animal foods cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority.

     Code WFC 3-401.14

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     1) In place cleaning for components of deli slicer described as using sanitizer only without first using soap and rinsing food contact surfaces. 2) Dish pit described using sanitizer to spray down wooden boards instead of 1 minute contact time. All other dishes are run through dish machine.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Nov 17, 2025 Pre-Inspection · No Reinspection Required

   No violations cited.