- General Comments that relate to this Inspection
NOTES:MANUFACTURING IS VERY WELL CONTROLLEDWELL RUN PRODUCTION3 COMP SINK GOODHAND SINK OKSANITATION WELL CONTROLLED WALK IN 38 DEGREE F PRODUCT OKTHERMOMETERSGREAT LOGS/DOCUMENTATIONGOOD EMPLOYEE HYGIENENO OTHER CFPM.NO FAILS
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11/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reviewed HACCP plan - no issues noted - Plan well documented. Reviewed and discussed manufacturing and cleaning process of Egg Nog area with owner. No issues noted. -Temperature controls in place during the manufacturing process - All items must be bottled w/in 45 minutes to ensure proper product temperature. -Reviewed all logs with owner - no issues noted and all logs well documented.Sampling area clean and well maintained. Handsink stocked and accessible.Discussed physical contamination hazards with product and what action taken if products is contaminated with glass (Breakage). Manufacturing area: Handsink stocked and is foot pedaled. All fillers cleaned on regular basis and discussed clean process of equipment with owner. All empty bottles - pre sterilized and are stored properly. All paperwork kept on file for pre-sterilized bottles. All employees wear - aprons; booties; gloves; and facial mask before entering manufacturing area. 3 compartment sink operational - no leaks observed. All floor sinks clean. All equipment clean; in good condition; and well maintained.Walk in cooler @ 20. All items in cooler stored properly. Condensation unit in good condition. Fan guard clean. Floors; receiving areas clean and well maintained.Restroom clean and stocked. Pest control comes once a week - Orkin - all paperwork on file. Traps set around facility - no signs of vermin activity. **Small spot on floor by handsink in need of paint. Reseal small area before next production date.
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10/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reviewed HACCP plan - no issues noted - Plan well documented. Reviewed and discussed manufacturing and cleaning process of Egg Nog area with owner. No issues noted. -Temperature controls in place during the manufacturing process - All items must be bottled w/in 45 minutes to ensure proper product temperature. -Reviewed all logs with owner - no issues noted and all logs well documented.Sampling area clean and well maintained. Handsink stocked and accessible.Discussed physical contamination hazards with product and what action taken if products is contaminated with glass (Breakage). Manufacturing area: Handsink stocked and is foot pedaled. All fillers cleaned on regular basis and discussed clean process of equipment with owner. All empty bottles - pre sterilized and are stored properly. All employees wear - aprons; booties; gloves; and facial mask before entering manufacturing area. 3 compartment sink operational - no leaks observed. All floor sinks clean. All equipment clean; in good condition; and well maintained.Walk in cooler @ 18 f. All items in cooler stored properly. Condensation unit in good condition. Fan guard clean. Floors; receiving areas clean and well maintained.Restroom clean and stocked. Pest control comes once a week - Orkin - all paperwork on file.
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12/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reviewed manufacturing processes with no violations.Temperature controls in place-Walk-in cooler at 35 fFacility following HACCP plan as outlinedReviewed logs - accurate and completeBottles received pre-sanitizedReviewed cleaning and sanitizer procedures with no problems. Ensure employees are following directions for appropriate contact time for sanitizer and allow for a full air dry.Egg nog batter is received from Model Dairy pasteurized and under refrigeration. Totes are retured to Model Dairy clean and sanitized and must pass a swab test prior to being used.Chemicals properly storedFacility conducts mock recall eventsPest control in placeFacility clean and well kept
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12/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:-Reviewed manufacturing process with no violations noted.-Temperature controls in place - cooler at 35 f-Reviewed all logs. Found logs to be very accurate and complete.-Reviewed cleaning and sanitizing procedures - good-Discussed employee hygiene/handwashing. Found handsinks and restrooms to be properly stocked.-Discussed employee health. Ensure employees ill with gastointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.-Pest control in place-Facility very clean; well kept; and organized
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12/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) Very good temperature control keep detailed temp logs. 2) Very clean everything sanitized prioor to batching and post batching.3) Totes sanitized prior to giving to model dairy. Trucks checked to maintain temperature before putting on and when product delivered.4) Main refer 28 degree F5) Each tote marked for control6) Any temp of product gets above 45 degree F whole batch thrown away.7) All bottles properly labeled8) Handsink stocked hot/cold water9) Three compartment sink sanitizer and test strips available.10) Glove; apron; hairnets; booties utilized.11) Some of the best product control I have seen and building cleanliness.
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11/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. Facility has 3 current CFPMs (listed above) that will re-new certification in Dec. 2009. Operator; Sam Francovich still in process of taking CFPM course from Pete Allan (WCHD approved instructor). Once course is completed and a passing test score is received; ensure WCHD reciprocity is obtained for CFPM certificate.Notes:-walk-in at 40F-no product on-site at time of inspection-reviewed written HACCP plan with operator (see facility file for copy of HACCP plan) with no problems noted. -Per operator all egg batter is received in 250 gallon containers from Model Dairy under refrigeration. Alcohol is added at facility and product is bottled for delivery. -Observed temperature logs for receiving and distributing temperatures.-Observed cleaning/sanitizing process of 250 gallon totes with no problems noted (see facility file detailed sanitizing processes) - Mandate Plus is used as sanitizer-Per operator; totes are then returned to Model Dairy and must pass a swab test prior to being re-filled with egg batter.-bottles all properly stored - bottles received already sanitized-chemicals labeled and properly stored-restroom properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (fever; jaundice; diarrhea; vomiting are excluded from work for at least 48 hours after symptoms stop.
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11/18/2009 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Lighting in production area is sufficient to operate however it is significantly less than the required 50' candles. A high watt hanging pendant overhead supplemental light is on order and will be installed in the production area of the warehouse upon receipt.
- General Comments that relate to this Inspection
The original opening inspection was performed in conjunction with the Health Final construction inspection on 11/14/08. A copy of the original inspection form along with required signatures are in the file. All items noted on the original inspection have been completed except the following:1) The HACCP plan is currently under modification to incorporate the correct ratios for the cleaning and sanitizing chemicals.2) The supplemental lighting is on order and will be installed upon receipt (as noted above in the violation list).3) A Certified Food Protection Manager must be obtained by 1/21/09.A copy of the HACCP plan is included and has been reviewed and hand correct to show correct ratios of chemical makeup according to the manufacturers instructions. The operator is aware of the requirements and is required to make the corrections on his working copy.OK TO ISSUE PERMIT TO OPERATE
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11/21/2008 | Opening Inspection | 99 |
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