| No violation noted during this evaluation. | 06/29/2015 | Follow Up LOC |
- Holding foods - refrigerate/freeze/heat
Failure to hold foods which can support the rapid growth of undesirable microorganisms at a temperature that prevents the food from becoming adulterated. Specifically, I observed that raw rabbit bratwurst meat stuffed into meat casings was temped at 62.5 F. According to the permit holder the meat was received in a thawed state from the supplier on the morning of 5/28/15
- Reasonable precautions
All reasonable precautions are not taken to ensure that production procedures do not contribute contamination from any source. Specifically, I observed that a plastic bucket containing edible meat casing was placed in the hand washing sink. This sink was then used to rinse edible meat casings and to prepare them for stuffing with raw rabbit meat. At one instance I also observed a food worker attempting to wash or rinse his/her hands in the sink while the bucket of exposed meat casings were still in the sink.
- Shown to be effective
The procedure used for cleaning and sanitizing of equipment and utensils has not been shown to provide adequate cleaning and sanitizing treatment. Specifically, I observed that small pieces of the stuffing pump were cleaned in a detergent solution then directly immersed into a bleach water sanitizing solution without a clear water rinse. In addition, I observed that most utensils immersed in the bleach water sanitizing solution were immersed into the solution for less than ten seconds.
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05/28/2015 | Regular |
- Hand drying
Lack of a sanitary towel service or suitable hand drying devices. Specifically, I observed that the paper hand towel dispenser in the employee restroom was empty. The owner stated that he desires to install a different hand towel dispenser in the restroom area.
- Screening
Failure to provide adequate screening or other protection against pests. Specifically, I observed a large gap beneath an exteriror slidding door (near the hide salting area). The door however does not open directly into any food processing or food storage areas.
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05/15/2015 | Pre Opening |
- Signs
Lack of posted, readily understandable signs directing employees to wash and sanitize hands as appropriate. Specifically, I observed that neither hand washing station in the processing room and employee restroom had signage posted instructing employees to wash their hands.
- Q.C. instrument accuracy, maintenance
Instruments used for measuring conditions that control or prevent the growth of undesirable microorganisms are not accurate. Specifically, the table-top scale used for weighing curing ingredient (sodium nitrite) has not been verified for accuracy since the scale was purchased. The applicant stated that the scale was approximately 18 months old. Formulations for meats products containing curing agent are based upon weight of cure added to a specific weight of meat product.
- Lack of effective pest exclusion
Effective measures are not being taken to exclude pests from the processing areas. Specifically, I observed a live snake along the base of the wall and the pedestrian door in the southeast dry storage room of the facility. The snake was captured, euthanized, and discarded. Additionally, I observed several rodent like excreta pellets on the floor and on shelves in the southeast dry storage room. A large gap beneath a exterior slidding door (near hide salting area) was also observed. Two rodent snap traps were observed at various locations in the facility.
- Safe and adequate for use
Sanitizing agents are unsafe under conditions of use. Specifically, as per my discussion with the applicant, bleach is used as a food contact surface sanitizer. The applicant stated that the bleach is mixed in the ratio of 1 cup of bleach to 1 gallon of water. Furthermore, the firm does not have a means or method for verifying the concentration of sanitizing agents which are applied to food contact surfaces.
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05/11/2015 | Pre Opening |
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