Routine Inspection conducted today.
Facility to prepare ready-to-eat deli meats (salami, capicollo, etc.), cooked sausages, meat products that are all vacuumed sealed and refrigerated.
Cooked products are cooked in cooking/smoking units which are electronically temperature tracked and internal temperature of the product is tracked by cooking unit and by staff and recorded. Fermentation and drying of ready-to-eat meats are fermented and dried in separate controlled rooms. Humidity, and temperature are monitored and adjusted automatically. pH of ready-to-eat fermented food to be less than 5.3 within a given amount of time to be considered to be safe and put through drying process. Ensure parameters set is as per previously approved plans approved by inspector.
Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels.
Production Rooms measured below 10C.
3-compartment sink available. Equipment and Production Room sprayed down with bleach foam measured at 200ppm then rinsed, then sprayed with QUATs spray measured at 200ppm to air dry.
Walk-in cooler measured at 3.8C. Walk-in freezer measured at -22C. Temperature logs are well maintained. Temperature logs shows refrigerationunits adheres to temperature health requirements.
Food observed to be stored at least 6 inches off the floor.
No signs of pests observed.
Overall, facility is well organized and clean. |