PREP

Plumbing installed; proper backflow devices — Inspector Note: Observed small leak at wash sink of the right-hand side of the main kitchen 3-compartment sink. CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed water, mud and rust pooling on floor in warehouse area in the corner near the walk in freezer. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed evidence of members not fully cleaning up after leaving the kitchen before a different member. Discussed making sure all members clean and sanitize all food and non-food contact surfaces after each shift in the kicthen. CA: A cleaning plan for all nonfood-contact surfaces of equipment . In addition, this cleaning plan shall include cleaning and sanitizing procedures and schedules for food-contact surfaces of equipment and utensils to ensure that food-contact surfaces are being cleaned and sanitized between incubatee/members use and as often as needed to be in compliance with the requirements of this Chapter.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed members not removing items from the US Foods delivery spaces not off the floor in the warehouse dry storage, walk in cooler and walk in freezer to their dedicated space after 24 hours per Prep's policy. Also observed members who do not have a separate space partitioning them from other members spaces in the warehouse walk in cooler. Discussed that per the variance each member's foods and equipment shall be stored in a lockable space. CA: A statement as to how separation in space or time will be maintained so as to ensure that all food service operations are conducted within each individual incubatee/member’s build-out unit. Separation of all activities, such as bakery or food processing plant activity must be accomplished by equipment and facilities being physically separated into areas or rooms separated from each other by walls or partitions as acceptable to the Health Authority. In addition, separation in time and space may be accomplished by scheduling of incubators/members as acceptable to the Health Authority;