| No violation noted during this evaluation. | 05/21/2015 | Physical Recheck |
- Spacing of equipment
Aisles or working spaces between equipment and walls are obstructed and of inadequate width. Specifically, corners in the main production area are not accessible for cleaning due to equipment and storage placement, and congestion in the back room does not allow for proper cleaning. Recheck Inspection Update: Observations at the time of this recheck inspection indicate that improvements have been made and more improvements are said to be planned and are ongoing.
- Reasonable precautions
All reasonable precautions are not taken to ensure that production procedures do not contribute contamination from any source. Specifically, there is heavy product residue and accumulation on dolly carts, shelving, benches and wall areas above and all around production areas
- Filling, assembling, packing controls
Failure to perform assembling in a manner that protects food from becoming contaminated. Specifically, observed ready-to-eat donuts being frosted, flavor filled and packaged using bare hands with no operable handwash sink located in the production areas and no equivalent method to prevent cross-contamination from soiled bare hands. Recheck inspection update: Although filling and packaging was not observed, assembling is still being done where finished donuts are handled with bare hands with no hand washing observed. When asked what the dark colored substance on new parchment paper was, I was told that it could be a combination that included sweat - parchment paper and tray of donuts were disposed of. Control and corrective action shall be implemented immediately.
- Hand cleaning and sanitizing preparations
Lack of effective hand cleaning preparations. Specifically, the only handwash station located in the production area is inoperable. The handwash sink located in the toilet room is for toilet room use only and not acceptable for use in food production areas. A second handwash sink should be considered for the finished food prep area in the back room. Recheck inspection update: the hand wash sink in the production room is supplied with hot water only and must have cold water available on demand.
- Safety assurance - pests/extraneous materials
There is no assurance that raw materials and ingredients which are susceptible to contamination with pests comply with current FDA standards and defect action levels. Specifically, insect and pest control is said to be done monthly by a professional service, however, no records were available for review and no insect or rodent traps could be found onsite. With the heavy residue of flour and powder mixes throughout the bakery, and the inability to access and/or clean some areas of the bakery due to ingredient storage and equipment placement, an active and effective pest control program is crucial. Recheck inspection update: No improvements have been made.
- Buildings/good repair
Failure to maintain buildings or physical facilities in repair sufficient to prevent food from becoming adulterated. Specifically, ceiling tile above food production areas looks to be damaged from a water leak and is highly deteriorated. The cause of the damage must be determined and repairs made to the ceiling. Recheck inspection update: No improvements have been made.
- Storage/transportation of finished goods (contamination)
Failure to transport finished food under conditions that would protect against physical, chemical and microbial contamination. Specifically, cardboard boxes used to transport baked goods are returned for reuse and were observed to be stained with apparent cooking oils and frosting. Recheck inspection update: No improvements have been made.
- Failure to clean - general
Failure to clean food-contact surfaces and utensils as frequently as necessary to protect against contamination of food. Specifically, heavy product buildup and soiling was observed on work tables, shelves, in-use containers and utensils. Recheck inspection update: Some improvements have been made, many more are needed.
- Floors, walls and ceilings
The plant is not constructed in such a manner as to allow floors to be adequately cleaned and kept clean in good repair. Specifically, the floor under and all around the three compartment warewash sink is rough, deteriorated, not easily cleanable nor able to allow proper drainage. Recheck Inspection Update: Person in charge at the time of this recheck inspection stated that work is being scheduled in the warewash sink area that will include the installation of a grease trap and that the floor will be repaired at that time.
- Buildings/sanitary
Failure to maintain buildings, fixtures, or other physical facilities in a sanitary condition. Specifically, a thorough cleaning of the food processing area is needed that extends into the hard-to-reach areas such as corners, under benches and tables, and walls where an accumulation of a black substance resembling mold is apparent. Recheck inspection update: Improvements have been made with additional improvements said to be scheduled. Notable improvements have been made to clean and paint areas of the walls that had mold like substance covering the wall and food storage has been moved away from the wall and is no longer in direct contact.
- Food-contact - withstand food & cleaning cmpds.
Food contact surfaces are not designed to withstand the environment of their intended use, withstand the action of food or withstand cleaning compounds and sanitizing agents. Specifically, the tabletop used for rolling out dough is made with apparent particle-board and is badly deteriorated in areas of the top surface and all along the sides and corners. Recheck inspection update: No improvements have been made. Person in charge stated that the working tabletop and shelving will be replaced with stainless steel but waiting for material and labor.
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03/12/2015 | Physical Recheck |
- Buildings/good repair
Failure to maintain buildings or physical facilities in repair sufficient to prevent food from becoming adulterated. Specifically, ceiling tile above food production areas looks to be damaged from a water leak and is highly deteriorated. The cause of the damage must be determined and repairs made to the ceiling.
- Food-contact - withstand food & cleaning cmpds.
Food contact surfaces are not designed to withstand the environment of their intended use, withstand the action of food or withstand cleaning compounds and sanitizing agents. Specifically, the tabletop used for rolling out dough is made with apparent particle-board and is badly deteriorated in areas of the top surface and all along the sides and corners.
- Spacing of equipment
Aisles or working spaces between equipment and walls are obstructed and of inadequate width. Specifically, corners in the main production area are not accessible for cleaning due to equipment and storage placement, and congestion in the back room does not allow for proper cleaning.
- Floors, walls and ceilings
The plant is not constructed in such a manner as to allow floors to be adequately cleaned and kept clean. Specifically, the floor under and all around the three compartment warewash sink is rough, deteriorated, not easily cleanable nor able to allow proper drainage.
- Safety assurance - pests/extraneous materials
There is no assurance that raw materials and ingredients which are susceptible to contamination with pests comply with current FDA standards and defect action levels. Specifically, insect and pest control is said to be done monthly by a professional service, however, no record was available for review and no insect or rodent traps could be found onsite. With the heavy residue of flour and powder mixes throughout the bakery, and the inability to access and/or clean some areas of the bakery due to ingredient storage and equipment placement, an active and effective pest control program is crucial.
- Storage/transportation of finished goods (contamination)
Failure to transport finished food under conditions that would protect against physical, chemical, and microbial contamination. Specifically, cardboard boxes used to transport baked goods are returned for reuse and were observed to be stained with apparent cooking oils and frostings.
- Failure to clean - general
Failure to clean food-contact surfaces and utensils as frequently as necessary to protect against contamination of food. Specifically, heavy product buildup and soiling was observed on work tables, shelves, in-use containers and utensils.
- Self-closing doors
Toilet facilities lack self-closing doors. Specifically, the toilet room door located next to the food prep table in the back room must have a self-closure to prevent airborne contamination.
- Buildings/sanitary
Failure to maintain buildings, fixtures, or other physical facilities in a sanitary condition. Specifically, a thorough cleaning of the food processing area is needed that extends into the hard-to-reach areas such as corners, under benches and tables, and walls where an accumulation of a black substance resembling mold is apparent..
- Filling, assembling, packing controls
Failure to perform filling, assembling and packaging in a manner that protects food from becoming contaminated. Specifically, observed ready-to-eat donuts being frosted, flavor filled and packaged using bare hands with no operable handwash sink located in the production areas and no equivalent method to prevent cross-contamination from soiled bare hands.
- Hand cleaning and sanitizing preparations
Lack of effective hand cleaning preparations. Specifically, the only handwash station located in the production area is inoperable. The handwash sink located in the toilet room is for toilet room use only and not acceptable for use in food production areas. A second handwash sink should be considered for the finished food prep area in the back room.
- Storage
Failure to store raw materials in a manner that protects against contamination. Specifically, bags of Raised Donut Mix and sugar are stacked against two walls that have a heavy buildup of what appears to be mold.
- Reasonable precautions
All reasonable precautions are not taken to ensure that production procedures do not contribute contamination from any source. Specifically, there is heavy product residue and accumulation on dolly carts, shelving, benches and wall areas above and all around production areas
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02/19/2015 | Regular |
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