Kappo at East End Market was told this Summer they were required to have a sneeze guard. They refused and started a petition to the Mayor of the City of Orlando.
We investigated their issues with the DBPR and found out that not having a sneeze guard was the least of their worries. They had 28 health violations.
Today, Kappo sent an email to those who signed the petition with an update: no sneeze guard is required now. The statement was qualified with "with a few guidelines and provisions." They thanked DBPR for working with them and "understanding our small unique restaurant/stall."
DBPR provided us with the revised plan approval and the revised provisos. See below.
The key to Kappo not having to have a sneeze guard is their own cleaning procedures. A sneeze guard will only be required if "a history of contamination issues is observed and/or if a verified food-borne illness occurs in which protection of open food and /or food contact surfaces from sources of contamination is a contributory factor."
REVISED PLAN APPROVAL:
DBPR provided us with the revised plan approval and the revised provisos. See below.
The key to Kappo not having to have a sneeze guard is their own cleaning procedures. A sneeze guard will only be required if "a history of contamination issues is observed and/or if a verified food-borne illness occurs in which protection of open food and /or food contact surfaces from sources of contamination is a contributory factor."
REVISED PLAN APPROVAL:
REVISED PROVISOS:
1) PROVIDE EFFECTIVE FOOD SERVICE EMPLOYEE MONITORING TO PREVENT CUSTOMER CONTAMINATION OF OPEN FOOD AND FOOD CONTACT SURFACES. ANY FOOD CONTAMINATED BY A CUSTOMER THROUGH ACTIVITIES SUCH AS COUGHING OR SNEEZING MUST BE DISCARDED.
2) ANY FOOD CONTACT SURFACES CONTAMINATED MUST BE PROPERLY CLEANED AND SANITIZED IMMEDIATELY BEFORE RE-USE AND MUST BE PROPERLY CLEANED BETWEEN CUSTOMERS.
3) EFFECTIVE FOOD GUARDS WILL BE REQUIRED AT THE LINES IDENTIFIED IN RED IF A HISTORY OF CONTAMINATION ISSUES IS OBSERVED AND/OR IF A VERIFIED FOOD-BORNE ILLNESS OCCURS IN WHICH PROTECTION OF OPEN FOOD AND/OR FOOD CONTACT SURFACES FROM SOURCES OF CONTAMINATION IS A CONTRIBUTORY FACTOR.
4) MAINTAIN WIPING CLOTHS USED TO TO CLEAN THE CUTTING BOARD AND ANY OTHER FOOD CONTACT SURFACES IN SANITIZER WATER. WIPING CLOTHS MUST BE CHANGED WHEN VISIBLY SOILED AND WHEN CHANGING BETWEEN RAW AND READY TO EAT FOODS.