FDA EIR - Gourmet Kitchen, Inc. - May 12, 2016

A routine FDA surveillance inspection of Gourmet Kitchen, Inc., a frozen seafood and vegetable hors d'oeuvres manufacturer in Neptune, NJ, occurred from May 6 to May 12, 2016. The inspection was guided by the Domestic Fish and Fishery Products and Domestic Food Safety Program compliance directives.

The main violation, documented on an FDA-483, highlighted that the plant was not constructed to prevent condensation and drip from contaminating food and food-contact surfaces. Specifically, condensation from ceiling surfaces was observed dripping near areas holding pastry dough. This condition potentially adulterated products and violated regulatory standards.

Additional issues discussed included employees' improper use of an air blower for cleaning equipment, minor ice accumulation on a production room floor, an unfastened blast freezer door sweep, worn and dented edges on dough cutting equipment, and employees not adequately covering mustaches with beard nets.

Gourmet Kitchen's management, led by COO Patricia A. Duffy, demonstrated immediate responsiveness. All identified observations were addressed and corrected during the inspection itself. This included engaging a contractor to resolve the condensation issue through equipment adjustments, revising cleaning procedures, repairing the door sweep, replacing worn cutters, and retraining employees on personal hygiene practices. The firm committed to submitting a comprehensive written response to the FDA within 15 business days.