BLUE CHIP CATERING
341 PARQUE DR #6
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta with chicken at 45°f in reach in cooler.
Food safety inspection conducted on 5/12/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over bread, reach in freezer
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - sliced turkey
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced turkey, 50F, in cooler overnight
Food safety inspection conducted on 11/18/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/17/2023
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta sauce at 45°f in reach in cooler. Operator turned down cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine.
Food safety inspection conducted on 11/17/2023 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).