- General Comments that relate to this Inspection
Notes:-Meat Department has removed the Cry O Vac machine from the meat department and are no longer performing the operation that requires a HACCP procedure. Confirmed with management that the products that required the HACCP procedure are done at other facilities before they arrive to this facility. A HACCP procedure for this permit is no longer in operation.
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12/21/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:CFPM's - Thomas P. Sharpe; Justin M. Granata; Eileen Moots; Anthony C. Solferino; Wesley D. Mewes; and Tiffany N. Mans. 5 more people will be taking the training next month. No one have taken the training and failed this pased year.-All hand sinks properly stocked and used.-Glove use observed.-Reach-In 30F.-Reach-In 27F.-Reach-In 24F.-Reach-In 25F.-Walk-In 39F.-Freezer -11F.-Freezer -10F.-Freezer -25F.-Reach-In 35F.Cold Holding temps-Chicken 33F.-Lamb 34F.-Pork 35F.-Beef 33F.-Sausage 35F.-Three compartment sink ok.-Test stripes available.-All equipment cleaned after each use.
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10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Cold holding temps recorded:Pork ribs @ 33° F; whole chicken @ 35 F; ground beef @ 33 F; beef cubes @ 33 F; chicken between 32-33F; ground chicken @ 38 F. w/in recorded @ 37 F; turkey thighs @ 35 F; Cold holding meat cases checked Ok and w/in regulation. Meat stored properly. Quat sanitizer recorded at 400 ppm. Sanitizer changed every 2 hours. Entire meat department from walls; door and floors are washed; rinsed and sanitized daily. Grinding logs reviewed; all checked ok.Reviewed meat department's HACCP procedures for Cry o -vac packaging unit in meat dept. Please review and update HACP log to indicate biological hazards in using Unit. Meat dept. uses unit to marinate meats and stores cold holding < 2 days. Cold holding units recorded <35 F.Reviewed employee sick policy. Facility has established exclusion policy for ill employees and RTW policy. Observed good handwashing. Meat department observed clean and organized.
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3/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; raw ground beef at 34-36F; chicken at 37F; steaks at 36-38F; turkey at 35F.All meat cases holding well below 40F; all products properly stored.Equipment cleaned and sanitized between species and when using USDA certified organic.Quatinary ammonia dispensing at 200-400ppm.Handsinks stocked and functional; observed glove use.Facility checked very clean and organized.
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9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of proper handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refers/coolers all 40 f or below.-hamburger 33 f-pork 34 f-chicken 34 f-steak 35 fWalk-in freezer at -2 fFacility clean and well keptQuat sanitzer bucket at 200 ppm quatFacility has seperate grinders for each different type of meat (ie poultry; beef; etc)
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7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed impotance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 fDisplay cases between 32- 34 f-sausage 34 f; short ribs 34 f; ground beef 33 f; chicken 35 fQuat sanitizer @ 200 ppmReviewed temp logs. Provide place to log corrective actions.Facility clean and well kept*Facility on occasion does vacuum pack raw meats. Two microbiological barriers are in place (temp. control & spoilage organisms). Inspector will notify facility if anything else is required.
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health policies and 48 hour exclusion for employees ill with GI symptoms (48 hours after last bout).Meat display case between 33-38 f-pork 33 f; beef 37 f; chicken 32 fChicken cooler at 40 fSanitizer at 200 ppm quatFacility clean and well keptFacility must utilize sanitizer bucket for cleaning and sanitizing. Facility does clean and sanitize equipment but needs to have sanitizer buckets readily available.
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10/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedWalk-in cooler at 40 FChicken at 38 FMeat case at 31-38 FTri tip at 41 F; beef roast at 38 FDiscussed cleaning and sanitizing procedures - goodReviewed temp logs - good
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9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirements fulfilled on 08/20/08.
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8/20/2008 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Ground beef @ 38 F; rib eye steaks @ 38 F; Chicken breasts @ 38 F; chicken drumsticks and thighs 38-40 F. Observed good handwashing. Handsinks properly stocked. Food properly stored in walk-in reefer. Meat slicers and grinders clean. Reviewed with operator 20 second handwashing procedure and employee sick policy and exclusion.
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7/22/2008 | Routine Inspection 1st | 100 |
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