- Operator processing shelf stable pork crisps (original and spicy flavours) at commissary kitchen. Processing occurring at time of inspection.
- Product is distributed to local stores (within BC only)
- Contract in place for 30 hrs/week. Assigned to station #11. Operating Friday, Sat, Sun and Mon.
- Station, equipment, and designated storage areas maintained in a sanitary condition.
- Handsink accessible to station supplied with hot and cold running water, liquid soap and paper towel
- Quats sanitizer present in spray bottle at 200ppm
- High temperature dishwasher operational and met sanitizing temperature required. Final rinse was 80.5C at dish surface.
- Walk-in cooler was 1C
- Walk-in freezer was -18C
- Dehydrator in use and set at 160F
- Batch records sheets appear complete.
- Operator knowledgeable about food safety procedures and safe food handling practices
* Operator to forward most recent Aw lab analysis results as per frequency specified in food safety procedures
Note: Operator is proposing to also prepare Lao sausages. Reviewed procedures and equipment to be used with Operator at time of inspection. Pork being used is pre-ground. Grinder (Kitchen Aid mixer with grinder attachment) being used to grind cooked pig ears for the sausages. Sausages are going to be sold frozen. No fermentation step. Processing for sausages will be done in the raw meat prep nook of the premises. Operator to provide additional information regarding nitrite/nitrate content, sample of packaging, revisions to food safety procedures, and sanitation procedures for additional equipment for review.
|