- As source of contamination
Plumbing constitutes a source of contamination to food. Specifically, Hose leading to rinse bin is not food grade/ spray nozzles at top of growth bins are becoming rusted/corroded and are no longer easily cleanable
- Running water at suitable temperature
Hand-washing facilities lack running water of a suitable temperature. Specifically, water at handsink at 70f. Water needs to be warm 100f for proper handwashing
- Signs
Lack of posted, readily understandable signs directing employees to wash and sanitize hands as appropriate. Specifically, hand sink in production area needs sign reminding employee to wash hands
- Storage
Failure to store raw materials in a manner that protects against contamination. Specifically, Bags of seeds stored against wall in storage room
- Testing
Failure to perform microbial testing where necessary to identify possible food contamination. Specifically, Lab test results were not available on site, firm will submit 2 months worth of test results
- Materials and workmanship
The materials used in building of equipment does not allow proper cleaning maintenance. Specifically,Screws and rope used in building growth bins that hold up cover are not easily cleanable-screws are becoming rusty and rope is not smooth
- Storage/transportation of finished goods (contamination)
Failure to transport finished food under conditions that would protect against physical microbial contamination. Specifically,finished product is stored in walk-in cooler after bagging, owner then transports in personal vehicle to retail outlets up to an hour away- product is not kept in a refrigerated state during transport
- Cleaning and sanitizing operations
Failure to conduct cleaning and sanitizing operations for utensils and equipment in a manner that protects against contamination of food food-contact surfaces. Specifically, Instructions were not available for proper use and mixing of Sodium Hypochlorite for use on food and food contact surfaces
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08/04/2015 | Regular |
- Testing
Failure to perform [chemical] [microbial] [extraneous material] testing where necessary to identify [sanitation failures] [possible food contamination]. Specifically, ***Food Drug and Cosmetic Act (21 U.S.C. 342(a)(41) testing for pathogens sprout producers should conduct microbiological testing of spent irrigation water from each production lot to ensure that contaminated product is not distributed mainly testing for Salmonella spp and E-coli O157 H7
- Food contact - non-toxic materials
Food-contact surfaces are not made of non-toxic materials. Specifically, ***Firm must prove that bags that are used to store finished product are of a food grade material
- Washing and cleaning
Failure to adequately [wash] [clean] raw materials as necessary to remove soil or other contamination. Specifically, ***Firm must provide proof test strips were purchased for cleaning of beans prior to sprouting 20,000 ppm calcium hypochlorite and test strips for sanitizer for food contact surfaces
- Food-contact - withstand food & cleaning cmpds.
Food contact surfaces are not designed to [withstand the environment of their intended use] [withstand the action of food] [withstand cleaning compounds and sanitizing agents]. Specifically, ***The tarp and hard plastic cover that goes over the bean sprouting unit is not an easily cleanable or durable surface for its function (tarp portion specifically. Also firm must prove that hoses that supply water to the overhead spraying units are of a food grade material
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05/06/2014 | Pre Opening |
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