Blue Ridge Pig - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
0570	Repeat Wiping cloths improperly stored between use. Wiping cloths stored in soapy water. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
1150	The nonfood contact surface of the butcher block counter is not constructed to be easily cleanable. The counter has a deep crevice where food debris can collect. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
1530	There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
1770 C	Observed accumulations of , food residue or other debris on the following nonfood-food contact surfaces: Tea pitchers in walk-in Maintain nonfood-contact surfaces of equipment clean.
2890	Light bulbs in the smokehouse are not shielded, coated, or otherwise shatter-resistent. Shield or replace light bulb with a coated or shatter-resistant bulb.
3170	There is a hole in the smokehouse interior wall. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3180	The wall behind the crockpots in the kitchen noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
3380	Corrected During Inspection Critical Repeat Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated less than 50 ppm. Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. Chlorine solution should be 50-200 ppm.

Comments: