She came literally while our guests were arriving! In order to overcome any trouble with the Health Department of cooking on the premises, most of the food was prepared in a certified kitchen in Las Vegas; and to further remove any doubt, we rented a certified kitchen trailer to be here on the farm for the preparation of the meals.

We were told our food was unfit for consumption and demanded that we call off the event because:

EH Specialist II Mary Oakes
Some of the prepared food packages did not have labels on them. (The code actually allows for this if it is to be consumed within 72 hours.)
Some of the meat was not USDA certified. (Did I mention that this was a farm to fork meal?)
Some of the food that was prepared in advance was not up to temperature at the time of inspection. (It was being prepared to be brought to proper temperature for serving when the inspection occurred.)
Even the vegetables prepared in advance had to be thrown out because they were cut and were then considered a “bio-hazard”.
We did not have receipts for our food. (Reminder! This food came from farms not from the supermarket! I have talked with several chefs who have said that in all their years cooking they have never been asked for receipts.)