| No violation noted during this evaluation. | 05/18/2015 | Follow Up LOC |
- Safe and adequate for use
Sanitizing agents are unsafe under conditions of use. Specifically, I observed that the quaternary sanitizer solution mixed and prepared for use in the manual warewashing sink tested in excess (approximately 400 ppm plus) of the concentration that is specified for use as per the manufacturer's instructions. The manufacturer's label for use allows for a range of 250-400 ppm. Additionally, when questioned about how the solution is prepared, the operator stated that the sanitizer chemical is not measured when added to the water, and that no methods are used to test the sanitizer concentration after mixing.
- Precluding contaminants
The construction and use of equipment and utensils fails to preclude the adulteration of food with contaminants. Specifically, I observed plastic totes (blue and clear colored) in the candy room. Employees stated that such totes are used for cooling and storing of caramel and/or rhubarb sauce after the cooking process. The totes identified are not certified as food grade containers.
- Shown to be effective
The procedure used for cleaning & sanitizing of equipment and utensils has not been shown to provide adequate cleaning or sanitizing treatment. Specifically, the individual responsible for manually washing and sanitizing equipment and utensils used in the candy room explained that equipment and utensils are washed in a detergent solution, sanitized in a quaternary sanitizer solution, rinsed in potable water, then air dried. The manufacturer's instruction label for quaternary sanitizer does not require that the equipment or utensil be rinsed with potable water after exposure to the sanitizer solution.
- Safety lighting and glass
Failure to provide safety-type light bulbs suspended over exposed food. Specifically, I observed uncovered florescent light bulbs suspended over the dry ingredient scaling area. Bags or containers of exposed ingredients are hand weighed in this area.
|
04/20/2015 | Regular |
- Hand drying
Lack of a sanitary towel service or suitable hand drying devices. Specifically, I observed that no hand drying towels or device was installed near the hand washing sink in the candy room.
- Signs
Lack of posted, readily understandable signs directing employees to wash and sanitize hands as appropriate. Specifically, I observed there were no hand washing sign(s) posted near the hand washing sink in the candy room.
- Hand cleaning and sanitizing preparations
Lack of effective hand cleaning preparations. Specifically, I observed that there was no hand soap dispenser installed near the hand washing sink in the candy room.
|
02/03/2015 | Pre Opening |
- Suitable temp. and pressure
Failure to provide running water at a suitable temperature and under suitable pressure for cleaning of equipment, utensils and food-packaging materials and employee sanitary facilities. Specifically, I observed that the firm has not completed the installation of the manual warewashing sinks or employee hand washing sink in the sauce cook room. There is an available supply of hot and cold water
- Suitable locations
Failure to provide hand washing facilities at each location in the plant where needed. Specifically, I observed that there was no hand washing facility located in the sauce cook room. The sauce cook room will be enclosed and the nearest hand washing sink, currently installed and useable, is located in the custard processing room which is in a separate enclosed area. Employees would have to pass through two closed doors to use the hand washing sink in the custard processing room. In addition to a hand washing facility, appropriate hand drying facilities will need to be provided.
|
01/28/2015 | Pre Opening |
| No violation noted during this evaluation. | 10/09/2014 | Pre Opening |
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