FY 2. 01. 3 Inspectional Observation Summaries. Number of 4. 83s issued from the System*Inspections ending between 1. AM and 9/3. 0/2. 01. AM*This table does not represent the complete set of 4. The sum of 4. 83's for all Product Areas will be greater than the actual Total 4. This is the Actual Total number of 4. Back to Inspectional Observation Summaries. Number of 4. 83s issued from the System*Inspections ending between 1. AM and 9/3. 0/2. 01. Chapter 1301:7-7 Ohio Fire Code. 1301:7-7-01 Administration. The rules as set forth in Chapter 1301:7-7- of the Administrative Code. AMCenter Name. Cite Id. Ref No. Frequency. Short Description. Long Description. Foods. 15. 60. 21 CFR 1. Lack of effective pest exclusion. Effective measures are not being taken to . Specifically, ***1. CFR 1. 23. 1. 1(b)3. Sanitation monitoring. Federal Human Resources Office (J1/Manpower & Personnel) The Federal Human Resources Office (J1/Manpower & Personnel Directorate) provides personnel support services. Montgomery County Noise Control Ordinance. The Montgomery County Noise Control Ordinance is Chapter 31B of the County Code. Download a PDF of the Noise Control. Center Name Cite Id Ref No Frequency Short Description Long Description; Foods: 1560: 21 CFR 110.35(c) 318: Lack of effective pest exclusion: Effective measures are.
We once had a short post about lotto outlets and due to a large volume of emails we receive regarding that, we thought to give some more information about franchising.You are not monitoring the sanitation conditions and practices with sufficient frequency to assure conformance with Current Good Manufacturing Practices including . Specifically, ***1. CFR 1. 10. 2. 0(b)(7)2. Screening. Failure to provide adequate screening or other protection against pests. Specifically, ***9. CFR 1. 23. 6(b)1. HACCP plan implementation. You did not implement the . Specifically, ***9. CFR 1. 23. 6(c)(1)1. Food safety hazards. Your HACCP plan does not list the food safety hazards that are reasonably likely to occur. Specifically, ***1. CFR 1. 10. 2. 0(b)(4)1. Floors, walls and ceilings. The plant is not constructed in such a manner as to allow . Specifically, ***9. CFR 1. 23. 6(c)(2)1. Critical control points. Your HACCP plan does not list one or more critical control points that are necessary for each of the identified food safety hazards. Specifically, ***9. CFR 1. 23. 6(b)1. No HACCP plan. You do not have a written HACCP plan that outlines controls for a food safety hazard that is reasonably likely to occur. Specifically, ***1. CFR 1. 10. 3. 5(a)1. Buildings/sanitary. Failure to maintain buildings, fixtures, or other physical facilities in a sanitary condition. Specifically, ***1. CFR 1. 23. 1. 1(c)1. Sanitation Records. You are not maintaining sanitation control records that document . Specifically, ***9. CFR 1. 23. 6(c)(3)1. Critical limits. Your HACCP plan . Specifically,9. 63. CFR 1. 23. 6(c)(5)1. Corrective action plan. Your HACCP plan includes a corrective action plan that is not in accordance with 2. CFR 1. 23. 7(b) to ensure . Specifically***1. CFR 1. 10. 3. 7(e)1. Running water at suitable temperature. Hand- washing facilities lack running water of a suitable temperature. Specifically, ***1. CFR 1. 10. 8. 0(b)(2)1. Manufacturing conditions. Failure to . Specifically, ***6. CFR 1. 23. 6(c)(4)1. Monitoring - adequacy. Your HACCP plan lists monitoring . Specifically***1. CFR 1. 10. 2. 0(a)(1)1. Harborage areas. Failure to . Specifically, ***1. CFR 1. 10. 3. 5(a)1. Cleaning and sanitizing operations. Failure to conduct cleaning and sanitizing operations for utensils and equipment in a manner that protects against contamination of . Specifically, ***1. CFR 1. 10. 8. 0(b)(7)1. Equipment, containers, utensils. Failure to . Specifically, ***1. CFR 1. 10. 8. 01. Reasonable precautions. All reasonable precautions are not taken to ensure that production procedures do not contribute contamination from any source. Specifically, ***1. CFR 1. 10. 3. 5(a)1. Buildings/good repair. Failure to maintain . Specifically, ***1. CFR 1. 10. 3. 7(b)(3)1. As source of contamination. Plumbing constitutes a source of contamination to . Specifically, ***1. CFR 1. 10. 2. 0(b)(5)1. Safety lighting and glass. Failure to provide safety- type . Specifically, ***2. CFR 1. 10. 8. 0(a)(1)1. Storage. Failure to store raw materials in a manner that . Specifically, ***9. CFR 1. 10. 1. 0(b)(3)1. Not washed/sanitized when appropriate. Employees did not . Specifically, ***9. CFR 1. 23. 6(d)9. Signed and dated. Your HACCP plan was not signed and dated . Specifically, ***1. CFR 1. 10. 1. 0(b)(6)9. Failure to wear. Failure to wear . Specifically, ***1. CFR 1. 10. 3. 5(d)8. Failure to clean - general. Failure to clean . Specifically, ***1. CFR 1. 10. 4. 0(a)8. Materials and workmanship. The . Specifically, ***6. CFR 1. 23. 8(a)(3)8. Verification - record review - frequency. You did not review . Specifically, ***6. CFR 1. 23. 9(a)8. Records - content. Your records do not include the . Specifically, ***9. CFR 1. 23. 1. 2(a)(2)7. Importer verification. You do not have or have not implemented . Specifically, ***1. CFR 1. 10. 3. 5(b)(2)7. Storage requirements. Failure to properly . Specifically, ***1. CFR 1. 11. 7. 5(a)(1)(i)7. Component - verify identity, dietary ingredient. You did not conduct at least one appropriate test or examination to verify the identity of a dietary ingredient, prior to its use. Specifically, ***2. CFR 1. 10. 8. 0(b)(1)7. Maintenance of equip., utensils, and finished food packaging. Failure to maintain . Specifically, ***1. CFR 1. 10. 2. 0(b)(4)7. Drip and condensate. The plant is not constructed in such a manner as to prevent . Specifically, ***1. CFR 1. 10. 4. 0(b)7. Seams on food contact surfaces. Failure to have smoothly bonded or well maintained seams on food contact surfaces, to minimize accumulation of . Specifically, ***6. CFR 1. 23. 6(c)(6)7. Verification procedures - adequacy. Your HACCP plan lists verification . Specifically, ***1. CFR 1. 11. 5. 53. Written procedures - product complaint. You did not . Specifically, ***1. CFR 1. 11. 7. 5(c)7. Specifications met - verify; finished batch. You did not verify that your finished batch of dietary supplement meets product specifications for . Specifically, ***1. CFR 1. 10. 9. 36. Storage/transportation of finished goods (contamination)Failure to . Specifically, ***6. CFR 1. 23. 1. 06. HACCP training or qualification. No one associated with your firm has completed the required HACCP training or is HACCP qualified through job experience. Specifically, ***1. CFR 1. 10. 1. 0(b)(9)6. Precautions against contamination- -micro, foreign substances. Failure to take necessary precautions to protect against contamination of . Specifically, ***1. CFR 1. 11. 7. 0(e)6. Specifications - identity, purity, strength, composition. You did not establish product specifications for the . Specifically, ***3. CFR 1. 10. 3. 7(e)(1)6. Suitable locations. Failure to provide . Specifically, ***1. CFR 1. 11. 7. 5(a)(2)(ii)(A)6. Component - qualify supplier. You did not qualify a supplier of a component by establishing the reliability of the supplier's certificate of analysis through confirmation of the results of their tests or examinations. Specifically, ***1. CFR 1. 10. 2. 0(b)(1)6. Sufficient space. Failure to provide sufficient space for . Specifically, ***1. CFR 1. 11. 2. 05(a)6. Master manufacturing record - each batch. You did not . Specifically, ***9. CFR 1. 23. 8(a)(2)(ii)6. Calibration - adequacy. Your process monitoring equipment is not calibrated to ensure that it reads accurately. Specifically, ***3. CFR 1. 10. 3. 7(e)(5)6. Signs. Lack of posted, readily understandable signs directing employees to wash and sanitize hands as appropriate. Specifically, ***1. CFR 1. 11. 4. 75(b)(1)6. Written procedures - holding; distributing. You did not make and keep written procedures for holding and distributing operations. Specifically, ***1. CFR 1. 11. 1. 03. Written procedures - quality control operations. You did not . Specifically, ***9. CFR 1. 23. 6(a)5. Hazard analysis. You did not conduct, or have conducted for you, a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur for each kind of fish and fishery product you process. Specifically, ***1. CFR 1. 11. 2. 55(b)5. Batch record - complete. Your batch production record did not include complete information relating to the production and control of each batch. Specifically, ***9. CFR 1. 10. 1. 0(b)(1)5. Suitable outer garments. Suitable outer garments are not worn that protect against contamination of . Specifically, ***1. CFR 1. 10. 3. 7(b)(5)5. Backflow prevention. Lack of backflow protection from piping systems that discharge . Specifically, ***6. CFR 1. 23. 7(a)5. Corrective action per predetermined plan. You did not take corrective action that ensured . Specifically,***1. CFR 1. 10. 1. 0(b)(8)5. Personal food/drink/tobacco. Employees were observed to be . Specifically, ***1. CFR 1. 10. 4. 0(f)5. Q. C. Specifically,***1. CFR 1. 10. 8. 0(b)(5)5. Work- in- progress. Failure to handle work- in- progress in a manner that protects against contamination. Specifically, ***3. CFR 1. 10. 3. 7(e)(2)5. Hand cleaning and sanitizing preparations. Lack of effective hand . Specifically, ***1. CFR 1. 10. 8. 0(b)(8)4. Metal / extraneous materials. Failure to take effective measures to protect against the inclusion of . Specifically, ***4. CFR 1. 08. 2. 5(c)(2)4. Process filing. Failure to provide the FDA, before packing any new product, information on the scheduled processes for each acidified food in each container size. Specifically, ***6. CFR 1. 23. 1. 1(b)4. Sanitation monitoring documentation. Your sanitation control records do not accurately document the conditions or practices observed at your firm. Specifically***1. CFR 1. 10. 3. 5(d)(5)4. Shown to be effective. The . Specifically, ***1. CFR 1. 11. 4. 53. Written procedures - holding. You did not . Specifically, ***1. CFR 1. 10. 1. 0(b)(6)4. Effective use of hair restraint. Failure to wear . Specifically, ***3. CFR 1. 10. 3. 7(e)(3)4. Hand drying. Lack of a sanitary towel service or suitable hand drying devices. Specifically, ***1. CFR 1. 10. 1. 0(b)(4)4. Unsecured jewelry. Employees failed to remove unsecured jewelry or other objects which might fall into . Specifically, ***1. CFR 1. 11. 7. 0(b)(2)4. Specifications- component purity, strength, composition. You did not establish component specifications for . Specifically, ***1. CFR 1. 11. 5. 70(b)(1)4. Written procedures - product complaint; review, investigate. You did not make and keep written procedures to fulfill the requirements that apply to the review and investigation of a product complaint. Specifically, ***1. CFR 1. 10. 1. 0(b)(7)4. Storage of personal items. Personal . Specifically, ***1. CFR 1. 10. 4. 0(a)4. Precluding contaminants. The . Specifically, ***3. CFR 1. 10. 1. 0(b)(5)3.
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