Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 04/13/2024 - ROUTINE INSPECTION
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4-101.19 - CORE
Violation Comments:A 8ft long plastic folding table in the rear of the facility is used for plating salads according to the person in charge. The surface of this table is textured and it is not NSF certified.
All nonfood contact surfaces of equipment that are exposed to splash, spillage or other food soiling must be made of approved corrosion resistant, nonabsorbent, and smooth material to ensure easy cleaning and to limit the risk of accidental contamination of food.
To correct: Replace the table with a NSF certified food prep table or equivalent.
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| 08/05/2023 - ROUTINE INSPECTION
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3-302.11 - PRIORITY
Violation Comments:A tray of raw meatballs were stored above several trays of asparagus on a speed rack in walk in cooler. The person in charge stated this speed rack was delivered from a facility in kent county were the food preparation took place.
Raw animal food such as uncooked meat and eggs are more likely to contain specific harmful organisms. Cross contamination must be prevented by properly storing ready-to-eat food above raw animal foods. In addition, raw animal foods must be stored based on the minimum internal cooking temperature with those with the lowest cooking temperature on higher shelves than those with higher cooking temperatures. This ensures that any contamination that falls on the food on lower shelves is still cooked above the temperature required to kill harmful microorganisms.
Corrected on site: The person in charge moved the meatballs so they were below the asparagus.
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| 01/20/2023 - ROUTINE INSPECTION
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4-101.19 - CORE
Violation Comments:The planks of wood upon which the cocktail mixers and single use articles are stored the basement are unsealed.
The surfaces of non food contact surfaces must be smooth, non absorbent, and easily cleanable to prevent accidental contamination of food and to limit the formation of pest harborage conditions.
To correct: Either seal the planks of wood with paint or a lacquer of some sort, or replace the planks with something smooth and easily cleanable. Please have this corrected with in 20 days.
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4-903.11 - CORE
Violation Comments:Several boxes of Single use articles such as straws, cups, and nitrile gloves were being stored on planks of wood that were no more than 2 inches off the ground in the basement. There were also several boxes of juices and cocktail mixers stored the same way.
All single use items must be stored at least six inches off the ground to prevent accidental contamination of single use articles.
To correct: Store the single use articles in the basement at least 6 inches off the ground. Please have this corrected within 20 days.
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| 08/15/2022 - PROOF OF CORRECTION
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| 08/05/2022 - ROUTINE INSPECTION
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7-202.11 - PRIORITY FOUNDATION
Violation Comments:There were several cans of Raid, Hot Shots, and No-Pest insect killer throughout the premises including in the kitchen and stored next to the silverware.
Only poisonous or toxic chemicals that are required for the operation of the facility may be stored in a food facility.
To correct: Remove the insect killer from the facility. Note: This facility is owned by another company and the storage of insect killer is not under control of Baker Events. The person in charge stated that they will contact the facility owner and have them move the insect killer from the Baker Events facility. Please send a picture of the silverware area after the insect killer has been removed as proof of correction.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:There were no test strips available for employees in the facility to test the sanitizer water and dish machine.
Food facilities must have test kits available for all sanitizers to ensure sanitizer solutions are at the proper concentration.
To correct: Acquire sanitizer test strips for the facility. Please send a picture as proof of correction.
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6-501.14 - CORE
Violation Comments:The hood system above the front oven has a large build up of dust and debris.
Ventilation systems must be cleaned often enough to keep them free of dust and debris that could potentially contaminate food.
To correct: Clean the hoods above the front ovens.
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