CATHOLIC CHARITIES KITCHEN

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Inspection history

1. Dec 17, 2025

   ✕
   4 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Keep the physical facilities in good repair.
   • Have a covered trash can in toilet rooms.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

2. Dec 3, 2025

   ✕
   11 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Use effective cooling methods to cool TCS foods.
   • Only use single-service items one time.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Have a covered trash can in toilet rooms.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

3. Nov 26, 2024

   ✓
   10 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Keep the physical facilities in good repair.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Food packages must be in good condition. Packages must protect food from contamination and adulteration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

4. Oct 23, 2023

   ✕
   7 violations

   • Keep all intake and exhaust air ducts and filters clean.
   • Keep the plumbing system in good repair.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep the physical facilities in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Equipment food-contact surfaces and utensils must be clean.
   • Separate raw animal foods from ready-to-eat foods.