Nombe Catering & Events Closed by Health Department

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

mechanical dishwasher doesn't register any chemical sanitizer at the final rinsing cycle, also the 3 compartment sink auto sanitizer dispenser for quaternary ammonia or chlorine has no chemical sanitizer. Operator was washing their food contact equipment without sanitizer all these time. Inform the operator to immediately set up a manual diswashing methods using the chlorine bleach bottle they have at the facility as wash, rinse and sanitizer at the 3rd compartment sink of at least 100ppm of chlorine solution (1 table spoon of bleach to 1 gallon of water dilution).

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed operator chicken in plastic bag sitting inside still pool of water in the stainless steel container using the 3 compartment sink to thaw out the food items. No cold running water running on top of the chickens, it was observed at room temperature during inspection. Discontinue thawing inside the warewashing sink, and always use the approved thawing methods at all times. COS.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

while the mechanical dishwasher not able to dispense the correct checmical sanitizer, the 3 compartment sink chemical auto dispenser also were inadequately provided the correct chemical concentration. the warewashing was not set up duirng inspection.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

clean food contact surfaces at the table top prep areas of food debris build up.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

no sanitizer bucket set up at time of inspection, the sanitizer they used were from the auto dispenser at the 3 compartment sink which was not adequate.

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

remove dirt debris off of floors and walls especially under the equipment and table at each prep station.

Public display of permits and grades allows consumers to make informed decisions. Transparency improves compliance and food safety.

current license not posted at the facility, Owner will send the license to DPH- provided the business card to the operator at the time of inspection.

Public display of permits and grades allows consumers to make informed decisions. Transparency improves compliance and food safety.

current license not posted at the facility, Owner will send the license to DPH- provided the business card to the operator at the time of inspection.