| No violation noted during this evaluation. | 02/05/2016 | Follow Up LOC |
- Proper pH controls
Failure to adequately monitor pH for foods that rely principally on the control of pH to prevent the growth of undesirable microorganisms. Specifically, the pH meter was recently broken and replacement parts have not been delivered. The firm has been requested to email the regulatory inspector a copy of production records that reflect pH values on all shelf stable products that do not require refrigeration. Records have been requested weekly until further notice.
- Labeling
As stated in the previous report, an ongoing evaluation of each product's label is under review with the assistance of ISU. Current labels are missing the metric reference for net contents, and net contents continue to be lite in comparison to the label claim (i.e. Steak Seasoning and 16 oz Salad Dressings).
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07/31/2015 | Physical Recheck |
- Labeling
Most all finished product labels are in need of a complete review for accuracy and truth in labeling. For example, the colored Salad Dressings do not contain a full accounting of all the sub-ingredients that make up the product that is added to the dressing mix as an ingredient - such as a browning & seasoning sauce that includes it's own list of twelve ingredients that must be accounted for in the ingredient list on the finished product. Additionally, several finished products are not dense enough to make the net weight claim accurate on the label. For products that are cold-filled and kept refrigerated, the jar can be filled to it's maximum capacity. However, the hot-filled canned shelf-stable products must have an adequate air space left at the top of each jar to allow for proper sealing needed for product safety. Management has authorized the initiation of a complete and thorough label review that promises to resolve all the deficiencies discussed including a lesser net contents statement, but requests sufficient time for a thorough review and the re-ordering of new labels. June 19th Re-inspection: A full label review is said to be underway that will include ingredients, net contents, allergen information and any cautionary statements. A physical re-inspection to gauge progress will be conducted on or after July 3rd, 2015.
- Safety lighting and glass
Failure to provide safety-type light bulbs or lighting fixtures suspended over exposed food. Specifically, light fixtures directly above production areas are not equipped with shatterproof bulbs or shielded. June 19th Re-inspection: Some florescent light bulb shields have been acquired but have not been installed.
- Proper pH controls
Failure to adequately monitor pH for foods that rely principally on the control of pH to prevent the growth of undesirable microorganisms. Specifically, although a pH meter has recently been purchased for monitoring the pH level of all shelf-stable canned red sauces, no records or assurance that a working knowledge of pH levels of any canned product could be obtained at the time of this inspection. June 19th Re-inspection: Management has enlisted outside expertise for assistance in creating an inclusive portfolio for hazard analysis, process controls and supporting records. A physical re-inspection to gauge progress will be conducted on or after July 3rd, 2015.
- Self-closing doors
Toilet facilities lack self-closing doors. Specifically, toilet room door was observed open into the dry goods storage area. June 19th Re-inspection: Toilet room door has not been made to self-close and was again observed open into the dry goods storage area.
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06/19/2015 | Physical Recheck |
- Sufficient space
Failure to provide sufficient space for placement of equipment and storage of materials as necessary for the maintenance of sanitary operations and the production of safe food. Specifically, the hand wash sink is directly next to a Hobart floor mixer with no separation between the two and no anti-splash protection in place to protect the mixer from contamination when washing hands.
- Shown to be effective
The procedure and machine used for the cleaning and sanitizing of equipment and utensils has not been shown to provide adequate cleaning and sanitizing treatment. Specifically, the Hobart dish washer has one pump that is currently hooked to a jug of sanitizer that does not register any sanitizer addition to the final rinse. Additionally, a dry powder detergent is manually added byway of one small scoop of detergent added directly into the main wash chamber for every two to four wash cycles. Either clear instructions for effective cleaning with powder detergents is needed by a knowledgeable professional with expertise in this field, or all food contact surfaces shall be manually cleaned and sanitized.
- Wet cleaning
Failure to sanitize and thoroughly dry, prior to use, food-contact surfaces which have been wet cleaned. Specifically, many plastic multi-use containers were observed wet-nested, meaning they are stacked before being allowed to air dry.
- Labeling
Most all finished product labels are in need of a complete review for accuracy and truth in labeling. For example, the colored Salad Dressings do not contain a full accounting of all the sub-ingredients that make up the product that is added to the dressing mix as an ingredient - such as a browning & seasoning sauce that includes it's own list of twelve ingredients that must be accounted for in the ingredient list on the finished product. Additionally, several finished products are not dense enough to make the net weight claim accurate on the label. For products that are cold-filled and kept refrigerated, the jar can be filled to it's maximum capacity. However, the hot-filled canned shelf-stable products must have an adequate air space left at the top of each jar to allow for proper sealing needed for product safety. Management has authorized the initiation of a complete and thorough label review that promises to resolve all the deficiencies discussed including a lesser net contents statement, but requests sufficient time for a thorough review and the re-ordering of new labels.
- Safety lighting and glass
Failure to provide safety-type light bulbs or lighting fixtures suspended over exposed food. Specifically, light fixtures directly above production areas are not equipped with shatterproof bulbs or shielded.
- Self-closing doors
Toilet facilities lack self-closing doors. Specifically, toilet room door was observed open into the dry goods storage area.
- Proper pH controls
Failure to adequately monitor pH for foods that rely principally on the control of pH to prevent the growth of undesirable microorganisms. Specifically, although a pH meter has recently been purchased for monitoring the pH level of all shelf-stable canned red sauces, no records or assurance that a working knowledge of pH levels of any canned product could be obtained at the time of this inspection.
- Precluding contaminants
The construction and/or use of equipment and utensils fails to preclude the adulteration of food with lubricants or other contaminants. Specifically, apparent oil drip was observed on the underneath side of both Hobart floor mixers. Evidence of apparent oil drip can be seen on the plastic mixing bowl covers that are used to protect the bowls from contamination during times on non-use.
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05/19/2015 | Regular |
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