HomeMy WebLinkAboutHO201600188 Approval - Agencies 2016-10-1810/7/2016
Print Inspection Report
Commonwealth Of Virginia — Department Of Agriculture & Consumer Services
Food Safety Program
PO Box 1163 — Richmond, VA 23218 — 804-786-3520
Firm Name: Sweet Holly Desserts
Firm # 2213301
Address: 103 Warren Crescent DR Keswick, VA 22947
Phone: (512) 626-1185
Attention: Holly S. Barrington,Owner
Purpose(s): Routine
Extent: Full Inspection
Inspection ID: 2328601 Start: 10/07/21 End: 10/07/2016
Manufacturer/Warehouse Report
IN=in compliance OUT=not in compliance NA=not applicable COS=corrected on -site during inspection R=repeat violation
Compliance Status COS R
at
Compliance Status ICOS R
Personnel
Sanitary Facilities and Controls
1
IN
Personnel with sores, infections, etc restricted from fond'
processing areas; report such health conditions to su ervisors
24
IN
Plumbing caries sufficient quantities of water; plumbing
adequately designed, installed, and maintained in a manner to
prevent contamination including backfiow and cross -
connection; proper floor drainage
2
IN
Personnel wear clean outer garments, have adequate hair
restraints, jewelry removed
3
IN
Hands property washed and/or sanitized; good hygienic
practices
25
IN
Ad2quate sewage disposal system
26
IN
Toilet rooms provided, accessible, clean, and in good repair;
doors self -closing and do not open to areas where food is
exposed
4
IN
Gloves if used, intact, clean, impermeable
5
IN
Proper eating, drinking, chewing gum, tobacco use, and food
handling practices� Correct storage of personal belongings
27
IN
Adequate and accessible hand -washing facilities provided,
supplied with water at appropriate temperature, soap, and
drying device; handwash signs and refuse containers
6
IN
Responsibility for disease control and employee hygiene is
clearly assigned to competent su rvispersonnel
Plant and Ground
28
IN
Refuse property stored and protected from insects, rodents,
and otherpests; disposed of agNuately
7
1 IN
Premises free of harborage and/or breeding places for rodents,
insects, and other pests
Equipment and Utensils
8
IN
lRoads, yards, parking lots, etc. maintained
29
IN
Utensils and equipment constructed of cleanable materials;
equipment designed and used in a manner that precludes
contamination from various sources
9
IN
Adequate drainage provided to avoid contamination of facilities
and products
10
IN
Sufficient space provided for placement of equipment, storage
of materials, and for production operations
30
IN
Seams on food contact surfaces are smoothly bonded or
maintained
11
IN
Floors, walls, and ceilings are constructed of easily cleanable
materials and kept in good repair, food and food contact
surfaces protected from contamination from pipes, fixtures,
etc.
31
IN
Non food contact equipment constructed of cleanable
materials
32
IN
Manufacturing systems (including closed, automatic, etc) are
designed and constructed to be kept sanitary
12
NA
Food in outdoor bulk fermentation vessels is protected
33
IN
Refrigerators and freezers fitted with temperature -measuring
devices
13
IN
Prevent contamination by waste treatment and disposal
systems; exclude pests, dirt, and filth bordering property that
is not under control of firm
34
IN
Instruments and controls used for measuring pH, acidity, water
activity, etc. accurate, maintained, and adequate in number
14
IN
Food processing areas effectively separated from other
operations which may cause contamination of food being
processed
35
NA
Gases/compressed air introduced into food or used to clean
food -contact surfaces are treated in a way so food will not
become contaminated
15
IN
Food products and processing areas protected against
contamination from light bulbs/glass; adequate fighting
provided
Processes and Controls
36
IN
Responsibility for plant sanitation assigned to one individual;
Chemical, microbiological, or extraneous material testing
procedures used to identify sanitation failures or food
contamination, if necessary
16
IN
Adequate air quality/ventilation provided to prevent
odors/vapors; fans and other air -blowing equipment located
and operated to minimize contamination of food and food
contact surfaces
37
IN
Raw materials, other ingredients, and rework are adequately
inspected for adulteration and stored to prevent contamination;
linqredients washed or cleaned as necessary
17
IN
Doors, windows, and other openings protected by screening to
eliminate entry, by insects, rodents, and other pests
38
IN
11 manufacturing operations are conducted in way that
prevents contamination of food contact surfaces, minimizes
growth of microorganisms, and minimizes contamination or
adulteration of food
Sa itary Operations
18
IN
acility clean and in good physical repair; cleaning of facilities
jand equipment conducted in a matter as to avoid
contamination of food ucts
39
IN
Refrigerated foods maintained at 45 degrees F or below as
appropriate for particular food involved; frozen foods frozen;
hot foods maintained at 140 degrees F or above
19
IN
Detergents, sanitizers, hazardous materials, and other
supplies used in a safe and effective manner, only necessary
toxic substances used/stored
40
NA
jApproved food and/or color additives used
20
IN
Cleaning compounds and hazardous materials identified and
stored as to not contaminate food and food -contact surfaces
41
IN
Finished product labels in compliance
42
NA
Products coded for lot identification and records property
maintained
21
IN
Insects, rodents, and other pests not present; insecticides and
rodenticides used and stored so as to prevent contamination of
food
43
IN
Weighing/measuring practices adequate to ensure declared
of contents
22
IN
Food contact surfaces are cleaned and sanitized at intervals
frequent enough to avoid contamination of food products; non
food contact surfaces of equipment clean
44
—quantity
IN
Finished products stored and shipped under conditions which
will avoid contamination and deterioration
45
IN
Processes meet elements of industry -specific guidance; firm
in compliance with all other VDACS adopted CFRs
Sanitary Facilities and Controls
Water from approved source and adequate in quantity for its
23 IN intended use; water temperatures and pressures maintained at
suitable levels for its intended use
oday's findings were discussed with the most responsible person at the firm
respond.
Pre -Operational Inspection
—4-6T IN Preo erational inspection conducted
the time of the inspection and this person was given the opportunity to
Establishment (Signature) Received By Title
Holly S. Barrington Owner
Inspectnature)' Allyn j'ld/} nd.•__ _ _
Olinger, Allyn
https:/Aap01152.cov.virginia.gov:88901pis/vdacs/apexlf?p=123:3400:10820341331606::::P3400 SYSINSPNO:2328601 1/2
10/7/2016
Print Inspection Report
Firm Name: Sweet Holly Desserts Firm # 2213301
Address: 103 Warren Crescent DR Keswick, VA 22947 Phone: (512) 626-1185
Attention: Holly S. Barrington,Owner
Purpose(s): Routine
Extent: Full Inspection
Inspection ID: 2328601 Start: 10/07/2016 End: 10/07/2016
oday's findings were discussed with the most responsible person at the firm at the time of the inspection and this person was given the opportunity to
respond.
Establishment (Signature) Received By Title
Holly S. Barrington Owner
Inspector (Signature) /`t� jj Qti.'_. „ _
Olinger, Allyn LC�^�j^'� '`''�*"�'"''
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