CATERING BY ELIZABETH KENNEDY
486 21 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
- 14-69-4:Basic - Ice buildup on walk-in freezer door. Door is not able to shut due to build up
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean plastic containers **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining container of sliced tomatoes in walk in cooler
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef and ready to eat lobster meat in same pan in walk in cooler **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked pasta, cooked meat in red sauce, cooked chicken need date marks. - piccata sauce in walk in cooler date marked 2/2. Today is 2/17. Manager discarded **Corrected On-Site**
Food safety inspection conducted on 2/17/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Boxes In walk in freezer **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef
Food safety inspection conducted on 9/13/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).