Notes: No metal detector in place for final product. Staff stated that there were issues when there was one installed as the product has a high salt content and would create false alarms. Daily checks in place of all equipment. *Still recommend continuing the search for a compatible metal detector
Other observations:
√ Coolers ≤4°C
√ Temperature logs maintained twice per day and no issues with equipment have been noted
√ Food up off floor ≥6”, good stock rotation noted, containers all labelled
√ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel
√ Quats sanitizer available at 200ppm in buckets/cloths and foot bath
√ Vegetable wash and sanitizer used following manufacturer's instructions
√ Flow of ingredients and final product is good.
√ Product is packed fresh then refrigerated - no incubation step for fermentation. Final labelled as requiring refrigeration.
√ Three compartment sinks stocked (two sinks, one for vegetables and one for equipment)
√ Equipment appeared to be in good working order, reviewed cleaning procedures for equipment, no concerns noted
√ General sanitation and maintenance is very good
√ External company comes in daily for drain and drain cover cleaning.
√ No signs of pest infestation noted
√ Thermometers present
√ No concerns with staff hygiene or food handling noted during inspection. All staff wearing hair nets, masks, lab coats, aprons and boots.
- HACCP program still in progress, SQF certification in progress starting in February 2023. |