Revision 1. CB Registration No.PA-PGFS PrimusGFS ID # Cert:5 Audited by Primus Auditing Operations

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1 Revision 1 FINAL AUDIT REPORT Operation Type:Packinghouse Audit Report Summary Organization: Operation: CB Registration No.PA-PGFS PrimusGFS ID # Cert:5 Audited by Primus Auditing Operations Nickey Gregory Company LLC Contact: Vicki Gilbert Address: 16 Forest Pkwy. Bldg.N Location: Forest Park, Georgia, United States Phone Number: Nickey Gregory Company LLC Contact: Vicki Gilbert Location: 16 Forest Pkwy, Bldg N, Forest Park, GA Forest Park, Georgia 30297, United States PrimusGFS Version Ver en Español Shipper: Operation Type: Audit Type: Audit Scope: Nickey Gregory Company LLC Packinghouse Announced Audit Date FSMS Started: 24 Jun :00 Date FSMS Finished: 24 Jun :00 Date Operation Started: 24 Jun :00 Date Operation Finished: 24 Jun :00 Product(s) observed during audit: Similar product(s)/process(es) not observed: Product(s) applied for but not observed: Auditor: Audit of a re-pack facility with a single pass wash system and cold storage. Operating year round from 5:00 AM- 2:00 PM with approximately 60 employees. The facility is 51,362 feet with 33,272 ft of chiller space. The facility handles some allergens. Bananas, Bell Peppers, Carrots, Celery, Cucumbers, Culinary Herbs, Fruits, Lemons, Limes, Nuts, Vegetables None None Preliminary Audit Score: 99% Final Audit Score: 100% Kevin Kelley (Primus Auditing Operations) Certificate Valid From: 15 Jul 2016 To 14 Jul 2017 Latitude Longitude GPS Coordinates: 33 37' 24" 84 23' 53" Click here to see map View Certificate Corrective Action Activity Page 1 of 27

2 AUDIT SCORING SUMMARY Pre-Corrective Action Review Post-Corrective Action Review Food Safety Management System Requirements Good Manufacturing Practices Requirements HACCP System Requirements Score: 204 Possible Points: 209 Percent Score: 97% Score: 1106 Possible Points: 1113 Percent Score: 99% Score: 60 Possible Points: 60 Percent Score: 100% Score: 209 Possible Points: 209 Percent Score: 100% Score: 1113 Possible Points: 1113 Percent Score: 100% Score: 60 Possible Points: 60 Percent Score: 100% TOTAL Score: 1370 Possible Points: 1382 Percent Score: 99% Score: 1382 Possible Points: 1382 Percent Score: 100% Non-Conformance Summary By Count Pre-Corrective Action Non- Conformances Post-Corrective Action Non- Conformances Food Safety Management System Requirements 1 0 Good Manufacturing Practices Requirements 2 0 HACCP System Requirements 0 0 TOTAL 3 0 SECTIONS: Food Safety Management System Requirements Management System Control of Documents and Records Procedures and Corrective Actions Internal and external inspections Rejection and release of product Supplier Control Traceability and Recall Food Defense Good Manufacturing Practices Requirements General Pest Control Storage Areas & Packaging Materials Operational Practices Worker Practices Equipment Equipment Cleaning General Cleaning Buildings and Grounds Chemical Files Pest Control Documentation Operation Monitoring Records Maintenance & Sanitation Files HACCP System Requirements Preliminary Steps Development of the HACCP Plan Execution of the HACCP plan on the Plant Floor Page 2 of 27

3 Worker Documentation Testing/Analyses Records Temperature Controlled Storage & Distribution Logs Allergen Control FSMS Management System Question: Is there a Food Safety Manual or other documented food safety management system covering the scope of business included in this audit and procedures/instructions for all food safety processes? Yes. There is a Food Safety Manual which covers the scope of business and procedure/instructions including Scope, SOP's and Policies. The manual uses the Primus Checklist as a format with indexes Question: Is there a documented food safety policy detailing the company s commitment to food safety? Yes. The document demonstrating the company's commitment to food safety is called the "Food Safety Policy Statement". This document is posted on the bulletin board at the entry and in the food safety manual, it is signed by Nickey Gregory, Owner/President and dated 12/29/ Question: Is there an organizational chart of all workers who have food safety related activities? Yes. The organization chart of all employees who have food safety related activities is named "Nickey Gregory Company Food Safety Organizational Structure" and it is dated 5/5/16. The document lists food safety related job descriptions for the 24 members and also designates alternates Question: Is there a food safety committee and are there logs of food safety meetings with topics covered and attendees? Yes. This is named the "HACCP/Food Safety Team" and they meet at least quarterly while in operation. There are logs of the meetings which have topics and attendees listed. A recent meeting was reviewed for 6/2/16 and topics were Audit Schedule, Job Descriptions, Hair Nets, Compressed Air and Sanitation Question: Is there documented management verification of the entire food safety management system at least every 12 months? Yes. A documented management verification of the entire food safety management system was conducted 6/1/16, it was named "Management Review Log" and it outlines the management verification. No changes were necessary after the review was conducted Question: Is there a documented analysis detailing resources required to implement and improve the food safety management system processes with documented commitment from management to provide these resources? Yes. Titled "Financial Commitment to Food Safety", the analysis did document financial allocations designated to 20 different areas of food safety. The document has an associated statement of commitment titled "Commitment Part of Statement" and dated 1/5/16. FSMS Control of Documents and Records Question: Is there a written document control procedure describing how documents will be maintained, updated and replaced? Yes. This is named "Documentation Maintenance SOP", it indicates the Food Safety Manager and the Operation Manager, are responsible for document control and maintenance. A revision number and revision date are recorded when documents are updated. Page 3 of 27

4 Question: Are all records stored for a minimum period of 12 months or for at least the shelf life of product if greater than a year? Yes. Policy requires records be kept for at least 12 months. Reviewed the "Repack Room Daily Sanitation Log" dated 6/21/15 as evidence of document retention Question: Are food safety related documents and records stored and handled in a secured manner? Yes. All food safety related documents and records are stored and handled in a secure manner. Food Safety Manuals and Logs are kept in the Packinghouse Office. The office is kept locked when not in use Question: Are the records maintained in an organized and retrievable manner? Yes. The records are organized in binders with tabs and indexes using the a numbered system. Records are also kept electronically and on USB's which are organized. The records are very organized and easily retrievable. A backup is kept at the VP's house for emergency situations. FSMS Procedures and Corrective Actions Question: Are there documented instructions for the creation of Standard Operating Procedures? Yes. The "Instructions on Creating a Standard Operating Procedure" describes how SOP's are created and managed. The procedure describes what, how, how often, by whom, what is recorded and corrective actions Question: Are the written procedures available to relevant users and is a master copy maintained in a central file? Yes. Written procedures are available to relevant users and a master copy is maintained in a binder at the Packinghouse office. Written procedures are made available upon request to relevant users and customers Question: Is there a corrective action procedure that describes the requirements for handling deficiencies affecting food safety and prevention of future occurrences? Yes. The "Nickey Gregory Company Corrective Action SOP & Form" describes the requirements for handling deficiencies affecting food safety and prevention of future occurrences Question: Is there a daily incidents report, sometimes called a Notice(s) of Unusual Occurrence and Corrective Actions Log (NUOCA)? Yes. This is called the "Notice of Unusual Occurrence and Corrective Actions (NUOCA) Form". There have been no reports at this facility this season. FSMS Internal and external inspections Question: Is there documented program for internal audits to be performed at the operations, covering all processes impacting food safety and the related documents and records? Yes. This is named "Internal Audit SOP" and they are performed monthly for this operation. The internal audits are recorded on "Records Internal Audit- All Records" and it includes findings and corrective actions. The most recent internal audit reviewed was dated 6/13/16. Findings and corrective actions were noted on the audit record. Page 4 of 27

5 Question: Are there written procedures for handling regulatory inspections? Yes. "Regulatory Inspections SOP" is the name of the written procedures for handling regulatory inspections Question: Are there records of regulatory inspections and/or contracted inspections, company responses and corrective actions, if any? Yes. A contracted inspection from PrimusGFS 2.1 was conducted on 7/10/15, company responses and corrective actions are in the final report Question: Are there documented calibration procedures for measuring and monitoring devices used in the operations that are related to the safety of the product? Yes. The "Calibration SOP" documents the calibration procedures for measuring and monitoring devices used in the operations that are related to the safety of the product. The Ice Bath Method is used for calibrating thermometers. A 1.9 degree variance is allowed. The corrective action is to replace the thermometer. FSMS Rejection and release of product Question: Is there a written procedure for handling on hold or rejected products? Yes. The written procedure is named "Material On-Hold and Rejected SOP", it is written procedure for handling on hold or rejected products. The products are identified by location and by tagging. The tag identifies the person responsible for placing the item on hold and the reason Question: Are there records of the handling of on hold or rejected products kept on file? Yes. The organization does have an "On-Hold, Rejection and Disposition Log" available for anything that is placed on hold or rejected. There have been no examples this season as no products have been placed on hold or rejected Question: Is there a documented product release procedure available? Yes. The "Product Release SOP" documents product release procedures Question: Are there records of product releases kept on file? Yes. Product release records are kept on "Product Release Approval". Invoice numbers are utilized to record product releases. The General Manager is responsible for all product releases Question: Is there a documented system for dealing with customer and buyer food safety complaints/feedback along with records and company responses, including corrective actions? Yes. Named "Buyer & Consumer Complaint and Feedback SOP", it details the actions for dealing with customer and buyer food safety complaints/feedback. There have been no complaints recorded on the "Buyer Rejection & Consumer Complaints Form" this season. FSMS Supplier Control Page 5 of 27

6 Question: Are there current written food safety related specifications for all raw products, ingredients, materials and services purchased? Yes. The most recent revision for the specifications is dated 9/11/15, the specifications include Product Specifications, Packaging Specifications and Service Specifications. Letters of guarantee, contracts, insurance certificates and business licenses were available Question: Is there a written procedure detailing how suppliers are evaluated, approved and monitored? Yes. The written procedure detailing how suppliers are evaluated, approved and monitored is called the "Supplier Approval & Monitoring SOP" Question: Is there a list of approved suppliers? Yes. This is called the "Nickey Gregory Georgia Approved Supplier List" Question: Does the organization have documented evidence to ensure that all products, ingredients or materials and services suppliers comply with the approval requirements and that they are being monitored as defined in the procedure? MN. Third Party Audit certificates were not available for packaging suppliers. All other products, ingredients and materials had Letters of Guaranty, Guaranteed Analysis and Specifications, for service providers they have Letters of Guaranty, Contracts, Rental Agreements, Insurance Certificates, Accreditations and Licenses. Score: Minor Deficiency Auditee Comments: Please see the attached 3rd party audit documentation from Nickey Gregory Company s vendor from which the Cheryl s Best packaging boxes are purchased. CA Accepted? View Files CB/Auditor Review Comments: Evidence supports the correction of the finding. Yes New Score: Total Compliance Question: If the organization is outsourcing any processes that may affect food safety, are there control procedures over such processes? Yes. Pest Control and Portable Toilets are outsourced and the control procedures are in place and documented on "Outsourcing Process Control SOP". Contracts, SOP's, and certificates of license and insurance are documented for Peachtree Pest Control and GFE Sanitation Question: If tests and/or analysis within scope to food safety are performed by external laboratories, are they licensed/accredited (e.g. ISO or equivalent, National Regulations, State Department, etc.)? Yes. Water tests are conducted by PrimusGroup Inc. DBA PrimusLabs, they have an ISO/IEC 17025:2005 Accreditation from ANSI-ASQ National Accreditation Board. The expiration for their accreditation is dated 3/31/18. FSMS Traceability and Recall Question: Is there a document that indicates how the company product tracking system works, thereby enabling trace back and trace forward to occur in the event of a potential recall issue? Yes. The document called "Traceback/Recall Plan", describes how the company product tracking system works. This type of tracking system is a flow diagram procedure that uses Lot #'s to trace products. Procedure does require One Step Back and One Step Forward as per FDA. Page 6 of 27

7 Question: Does the organization have a documented recall program including procedures, recall team roles and contact details, external contact listings and explanation of different recall classes? Yes. As part of the "Product Recall Plan", the organization has documented recall program procedures including a team with roles described and contact details updated on 6/24/16. They have an external contact list which is dated 6/24/16. The SOP has an explanation of different recall classes Question: Is testing of recall procedures (including trace back) performed and documented at least every six months? Can the company identify where affected product was sent? Yes. A mock recall is conducted quarterly for the operation. The most recent mock recall was dated 4/22/16 and it took 25 minutes to determine where 100% of affected product was sent. There have been no actual recalls this season. FSMS Food Defense Question: Does the company have a documented food defense policy based on the risks associated with the operation? Yes. The food defense policy based on the risks associated with the operation is named "Food Defense SOP". Some examples include visitor sign in and locking the packinghouse office Question: Is there a current list of emergency contact phone numbers for management, law enforcement and appropriate regulatory agencies? Yes. Emergency Contact List is posted by telephones in the Shipping Receiving Areas on bulletin boards. It was updated on 6/24/ Question: Are visitors to the company operations required to adhere to food defense policies? Yes. Visitors are required to sign in and review the posted hygiene, health and food defense policies. Visitors are required to be accompanied at all times while in the operation and wear and ID General Question: Is there a designated person responsible for the food safety program? Yes. Vicky Gilbert, Vice-President of Food Safety, is responsible for the food safety program at this facility Question: Are all chemicals (pesticides, sanitizers, detergents, lubricants, etc.) stored securely, safely and are they labeled correctly? Yes. All chemicals are stored securely and safely with correct labels. The food grade chemicals are stored in a chemical cabinet in the maintenance shop. The non-food grade chemicals are also stored in a separate chemical cabinet in the maintenance shop Question: Are "food grade" and "non-food grade" chemicals used, handled and stored in a controlled manner? Yes. Food grade chemicals are stored in a separate cabinet from non-food grade chemicals. All chemicals were observed to be handled and stored in a controlled manner. Page 7 of 27

8 Question: Are signs supporting 's posted appropriately? Yes. signs are posted at entries to the facility, in the restrooms, and within the packing and storage rooms Question: Are the necessary food defense controls implemented in the operation? Yes. Visitors are required to sign in at the entry point of the packinghouse and review the policies of the operation and are accompanied at all times while in storage or packing area. The facility is on the Georgia State Farmers Market. The facility is fenced, the facility is locked and a camera security system is in place Pest Control Question: Are products or ingredients free of insects/rodents/birds/reptiles/mammals or any evidence of them? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT. Yes. Products and ingredients are free of insects/rodents/birds/reptiles/mammals or any evidence of them Question: Are packaging supplies free of insects/rodents/birds/reptiles/mammals or any evidence of them? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT. Yes. Packaging supplies are free of insects/rodents/birds/reptiles/mammals or any evidence of them Question: Are plant and storage areas free of insects/rodents/birds/reptiles/mammals or any evidence of them? Yes. Plant and storage areas are free of insects/rodents/birds/reptiles/mammals or any evidence of them Question: Is the area outside the facility free of evidence of pest activity? Yes. The outside area is free of evidence of pest activity Question: Does the operation have a pest control program? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT. Yes. This operation has a contracted pest control program from Peachtree Pest Control Question: Are pest control devices located away from exposed food products? Poisonous rodent bait traps are not used within the facility? Yes. Pest Control devices are located away from exposed food products. The facility is a closed packinghouse and storage area with poisonous bait traps located along the perimeter outside the facility Question: Are pest control devices maintained in a clean and intact condition and marked as monitored (or bar code scanned) on a regular basis? Yes. Pest control devices are maintained in a clean and intact condition and marked as monitored with a check card system. The interior is serviced once every two weeks. The exterior is serviced monthly. Page 8 of 27

9 Question: Are interior and exterior building perimeter pest control devices adequate in number and location? Yes. Exterior devices are adequate in number and location. There are 36 poisonous bait stations located outside the facility and 157 devices inside the facility Question: Are all pest control devices identified by a number or other code (e.g. barcode)? Yes. All pest control devices are identified by a number on the device and a corresponding number on the wall above the trap for outside bait stations. Physical placement of the traps matched the mapped locations Question: Are all pest control devices properly installed and secured? Yes. Exterior bait stations are weighted down and properly secured. Interior traps and held in a metal sleeve and properly secured Storage Areas & Packaging Materials Question: Are ingredients (including ice), products, and packaging stored to prevent cross contamination (this includes iced product pallets stored above pallets of product without adequate protection as well any allergen cross contamination issues)? Yes. All ingredients, products and packaging are stored to prevent cross contamination. Allergens are kept in a separate room to prevent cross contamination. Iced products are stored below non-iced products to prevent cross contamination Question: Is the storage area completely enclosed? Yes. The storage area is completely enclosed Question: Is the facilities use restricted to the storage of food products? Yes. The facility is used only for the packing and storing of food products Question: Are rejected or on hold materials clearly identified and separated from other materials? Yes. Rejected or on hold materials are identified with a yellow tag and separated from other materials. A cooled straight truck is designated for on-hold or rejected products so they are kept separately from all other product Question: Are raw products, work in progress, ingredients (including ice), finished goods and food contact packaging within accepted tolerances for spoilage or adulteration? ANY DOWN SCORE IN THIS QUESTION RESULTS IN AN AUTOMATIC FAILURE OF THE AUDIT. Yes. All finished goods stored are within the accepted tolerance for spoilage and adulteration Question: Are all storage areas clean, especially the racking structures, lights, ceilings, floor areas by the walls and other hard to reach areas? Yes. All storage areas were clean on the day of the audit, including hard to reach areas. Page 9 of 27

10 Question: Are materials (commodities, packaging, ingredients, processing aids, work in progress, etc.) properly marked with rotation codes (receipt dates, manufacture dates, etc)? Yes. Packaged materials are labeled using the Produce Pro system. The coding system was demonstrated at the time of the audit and includes pack dates and other pertinent information Question: Are materials (commodities, packaging, ingredients, processing aids, work in progress, etc.) rotated using FIFO policy? Yes. Materials are rotated using the FIFO policy Question: Are storage areas at the appropriate temperatures for the specific products being stored? Yes. 12 coolers are utilized to keep specific products at appropriate temperatures. The banana cooler is kept between degrees. The fruit cooler is degrees. The lettuce cooler is degrees. The vegetable cooler is degrees. The tomato cooler is degrees Operational Practices Question: Does the process flow, facility layout, worker control, utensil control, internal vehicle use, etc. ensure that finished (processed) products are not contaminated by raw (unprocessed) products? Yes. The process flow, facility layout, employee control, utensil control, internal vehicle use, etc. ensures that finished products are not contaminated by raw products. No potential cross contamination risks were observed Question: Are all exposed materials (product, packaging etc.) protected from overhead contamination (e.g. ladders, motors, condensation, lubricants, walkways, loose panels, degrading insulation, etc.)? Yes. All product is protected from overhead contamination Question: Are packing and/or processing areas completely enclosed? Yes. The packing area is completely enclosed Question: Are production areas clean and well maintained; especially lights, floor areas by the wall and equipment, and other hard to reach areas? Yes. Production areas are clean and well maintained; including the floor areas by the beams, packing equipment, and other hard to reach areas Question: Is all re-work/re-packaging handled correctly? Yes. At the time of the audit the organization was re-packing jalapenos. All re-packing was occurring in a safe manner Question: Are raw ingredients examined before use? Yes. Raw product is visually inspected before it is graded and packaged. Page 10 of 27

11 Question: Are finished products coded (carton and unit packaging) for the day of production and displaying information to enable proper storage and use of the product within the food supply chain? Yes. Finished product is labeled for the day of production and displays information to enable proper storage and use of the product within the food supply chain. Produce Pro is utilized to label all products with the day of production Question: Are foreign material control methods (e.g. metal detectors, metal traps, visual inspection, etc.) in place? Are these systems regularly tested (where relevant) to ensure proper operation? Yes. Visual inspection of the product on the grading line provides foreign material control methods Question: Does the facility use the appropriate test strips, test kits or test probes for verifying the concentrations of anti-microbial chemicals (product washing water, terminal sanitizers, dip stations, etc) being used and are they in operational condition? Yes. Chlorine dioxide test strips are available for the Selectrocide sanitizer used for product wash water Question: Are hand washing stations adequate in number, appropriate in location, in working order, have warm water and adequately stocked (e.g. disposable towels, soap, etc.)? Yes. There are 6 hand wash stations at the entry points to the facility and 1 hand wash station by the packing line that are appropriate in location, in working order, have warm water and are adequately stocked for the 60 maximum employees used for repacking and loading product Question: Are toilet facilities adequate in number and location and are they adequately stocked (e.g. toilet paper, disposable towels, soap, etc.)? Yes. There are 7 toilets and 3 urinals that are appropriate in location, in working order and adequately stocked for the 60 employees. The toilets were designated male and female. Extra supplies were on hand Question: Are secondary hand sanitation stations e.g. hand dip, gel or spray stations adequate in number and location? Are the stations maintained properly? Yes. There are 7 secondary hand sanitation that are wall mounted pump style stations that are adequate in number and are maintained and working properly Question: Are foot dip stations adequate in number and location? Are the stations maintained properly? N/A. No food dip stations are utilized at this facility Question: Are single services containers used for their intended purpose only so that potential cross contamination is prevented? Yes. Company policy dictates single service containers are used for their intended purpose only so that potential cross contamination is prevented. Garbage receptacles are clearly marked and used for trash Question: Are re-usable containers clearly designated for the specific purpose (trash, raw product, finished product, re-work, ice, etc.) such that cross contamination is prevented? Yes. Garbage receptacles are labeled "trash". Page 11 of 27

12 Question: Are food safety measuring devices working properly? Yes. Thermometers are in proper working order and are calibrated monthly Worker Practices Question: Are workers washing and sanitizing their hands before starting work each day, after using the restroom, after breaks and whenever hands may be contaminated? Yes. Employees were observed washing their hands after taking a break and after restroom use. Policy dictates employees wash hands before starting work, after using restroom, after breaks and whenever hands may be contaminated Question: Are workers fingernails clean, short and free of nail polish? Yes. All fingernails observed were clean, short and free of nail polish Question: Is there no sign of any workers with boils, sores, open wounds or exhibiting signs of foodborne illness working in direct and indirect food contact? Yes. There was no sign of any employee with boils, sores, open wounds, or exhibiting signs of illness Question: Are workers wearing effective hair restraints? Yes. Disposable hair nets and beard nets were being worn in the packing areas Question: Is jewelry confined to a plain wedding band? Yes. Jewelry observed was confined to a plain wedding band Question: Are all workers wearing outer garments suitable for the operation (e.g. smocks, aprons, sleeves, nonlatex gloves) Yes. Workers were observed wearing smocks, aprons, sleeves and non-latex gloves Question: Do workers remove protective outer garments e.g. smocks, aprons, sleeves and gloves when on break and before using the toilets and when going home at the end of their shift? Yes. Workers were observed removing smocks, aprons, sleeves and gloves when going on break or using the restroom. Policy dictates outer garments are disposed of when on break, before using the toilet and when going home at the end of the shift Question: Is there a designated area for workers to leave protective outer garments e.g. smocks, aprons, sleeves and gloves when on break and before using the toilets? Yes. Trash cans were available for workers to dispose of protective outer garments. Page 12 of 27

13 Question: Workers personal items are not being stored in the production and material storage areas? Yes. Personal items were not observed in packing or storage areas. Employees are required to leave personal items in employee lockers Question: Is smoking, eating, chewing and drinking confined to designated areas? Yes. Smoking, eating, chewing and drinking were not observed outside designated areas Question: Are all items removed from shirt or blouse top pockets? Yes. All items were removed from shirt and blouse pockets Question: Is there a first aid kit(s) readily available in the facility and adequately stocked? Yes. First aid kit was readily available in the facility and located in the break room. The kit was adequately stocked with blue metallic strip band aids and all items were within date Equipment Question: Are food contact equipment surfaces free of flaking paint, corrosion, rust and other unhygienic materials (e.g. tape, string, cardboard, etc.)? Yes. Food contact equipment surfaces were free of flaking paint, corrosion, rust and other unhygienic materials Question: Are non-food contact equipment surfaces free of flaking paint, corrosion, rust and other unhygienic materials (e.g. tape, string, cardboard, etc.)? Yes. All non-food contact equipment surfaces were free of flaking paint, corrosion, rust and other unhygienic materials Question: Does equipment design and condition (e.g. smooth surfaces, smooth weld seams, non-toxic materials, no wood) facilitate effective cleaning and maintenance? Yes. Equipment design and condition facilitate effective cleaning and maintenance. Fork lifts were made of metal with smooth surfaces and smooth welds. Packing line was made of stainless steel Question: Are thermometers (independent of thermostat probes) present in all coolers and freezers? Yes. Thermometers were present in all coolers and freezers Question: Are all thermometers non-glass and non-mercury? Yes. Thermometers are plastic and non-mercury. Equipment Cleaning Page 13 of 27

14 Question: Are food contact equipment surfaces clean? Yes. Food contact equipment surfaces were clean Question: Are non-food contact equipment surfaces clean? Yes. Non-food equipment surfaces were clean Question: Are items (barrels, bins, etc.) that are used to hold or store product clean? Yes. Items used to hold and store product were clean Question: During cleaning are foods and packaging protected from contamination? Yes. Food and packaging are protected from contamination during cleaning. Auditor observed a packing line being cleaned and no potential contamination issues were observed Question: Are cooling units including coils in coolers and freezers clean and free of aged, dirty ice? Yes. Cooling units were clean and free of aged, dirty ice Question: Are all fan guards dust-free and the ceiling in front of the fans free of excessive black deposits? Yes. All fans and fan guards were observed to be clean and dust-free. No black deposits were observed Question: Is stored equipment that is not used on a daily basis stored in a clean condition with food-contact surfaces protected and/or are they retained on cleaning schedules in some manner, even though they are not in use? Yes. Stored equipment that is not used on a daily basis is stored in a clean condition and maintained on cleaning schedules Question: Are all utensils, hoses, and other items not being used stored clean and in a manner to prevent contamination? Mn. One hose was observed on the ground. All other utensils and hoses are being stored clean and in a manner to prevent contamination. Points Scored: 7 Score: Minor Deficiency Auditee Comments: I met with Tim Cohran, VP of Operations for GFE (3rd party who sanitizes Nickey Gregory Co. trucks & trailers). We both met with the men who handle Nickey Gregory Co. s account. Tim had them unhook both hoses that were attached to 2 pressure washers on 2 separate trailers and had them reel them on the reel each trailer is equipped with. Then I conducted the verbal meeting - please see attached picture of a trailer with attached reel for hoses and the meeting documentation CA Accepted? View Files CB/Auditor Review Comments: Evidence supports the correction of the finding. Yes New Score: Total Compliance Page 14 of 27

15 Question: Are maintenance tools that are used in the production and storage areas of the facility clean, sanitary and corrosion free? Yes. Maintenance tools that are used in the production and storage areas are clean, sanitary and corrosion free Question: Are excess lubricants and grease removed from the equipment? Yes. All excess lubricants and grease were removed from the equipment General Cleaning Question: Are spills cleaned up immediately? Yes. Spills observed during the audit were cleaned up immediately Question: Are waste and garbage frequently removed from packing and storage areas? Yes. Waste and garbage was being removed at least daily from packing and storage area Question: Do floor drains flow in a manner that prevents contamination (e.g. from high to low risk areas, from high risk directly to drain system), are they covered, appear clean, free from odors and well maintained? Yes. Floor drains at this facility flow in a manner that prevents contamination Question: Do high level areas including overhead pipes, ducts, fans, etc. appear clean? Yes. High levels areas appear clean Question: Are plastic strip curtains maintained in a good condition, kept clean and mounted so that the tips are not touching the floor? Yes. Plastic strip curtains used at this facility were maintained in good condition, clean and mounted properly Question: Is safety equipment for the sanitation crew adequate, in good condition and stored to prevent cross contamination to raw products, work in progress, ingredients, finished goods or packaging? Yes. Safety equipment (PPE kit, gloves and goggles) for sanitation employees was adequate, in good condition and stored to prevent cross contamination to raw products, work in progress, ingredients, finished goods or packaging Question: Is cleaning equipment available and stored properly? Yes. Cleaning equipment is available and stored properly away from packing and storage area. Page 15 of 27

16 Question: Is cleaning equipment identified in order to prevent potential cross contamination issues e.g. production, maintenance, outside, restroom equipment? Yes. All cleaning equipment is color coded for the area of use. Yellow is for outside cleaning, red is the re-pack area, orange is for allergens, green is in the warehouse, brown is for the grading area, blue is for the maintenance shop and orange for allergens Question: Are all items used for sanitation appropriate for their designated purpose (e.g. no steel wool, metal bristles, etc.)? Yes. All items observed used for sanitation was appropriate for their designated purpose Question: Are toilet facilities and hand-wash stations clean? Yes. Toilet facilities and hand wash stations were clean on the day of the audit Question: Are worker break facilities clean, including microwaves and refrigerators? No rotting or out of date foodstuffs? Yes. This facility does have a break facility which was clean including the microwaves and refrigerators. No rotting or out of date foodstuffs were observed Question: Is the maintenance shop organized - i.e. equipment and spares stored in a neat and tidy fashion? Yes. This facility does have a maintenance shop that was well organized, neat and tidy Question: Are internal transport vehicles (e.g. forklifts, bobcats, pallet jacks, trolleys, floor cleaners, etc.), clean, do not emit toxic fumes and being used in a sanitary manner? Yes. Internal transport vehicles were clean, do not emit any toxic fumes and are being used in a sanitary manner Question: Are shipping trucks clean and in good condition? N/A. No shipping truck were observed during the audit Buildings and Grounds Question: Are all lights in the facility that could potentially contaminate raw materials, work in progress, ingredients (including ice), finished goods, equipment or packaging shielded to protect product from contamination in the event of breakage? Yes. This packing facility does have lights that have shielded tubes or has shatter resistant bulbs Question: Has the facility eliminated or controlled any potential metal, glass or plastic contamination issues? Yes. The facility has eliminated or controlled any potential metal, glass, or plastic Question: Has the facility eliminated the use of wooden items or surfaces? Yes. The facility has eliminated the use of wooden items or surfaces. Page 16 of 27

17 Question: Is there adequate lighting in the packing and storage areas? Yes. Lighting was adequate in the packing and storage areas Question: Is ventilation adequate to control dust, condensation, odors and vapors? Yes. Ventilation was adequate to control dust, condensation, odors and vapors Question: Are floor surfaces in good condition, with no standing water, no debris trapping cracks and are they easy to clean? Yes. Floor surfaces are in good condition with no standing water or debris trapping cracks and are easy to clean and maintain Question: Are the floor drains where they are needed for drainage and cleanup? Yes. Floor drains in this facility are where they are needed for drainage and cleanup Question: Are doors to the outside pest proof? Yes. This facility does have doors that are pest proof Question: Are dock doors fitted with buffers to seal against trucks? Yes. This facility does have dock doors that are fitted with buffers that seal properly against trucks Question: Are dock load levelers and shelters maintained in a good condition, pest proof and debris free? Yes. This facility does have dock load levelers and shelters that are maintained in good condition, pest proof and debris free Question: Are exterior walls free of holes to exclude pests? Are pipes, vents, air ducts designed and protected in order to prevent pest entry e.g. by using fine mesh? Mj. This facility does have exterior walls that are free of any holes, however the cooler drains pipes are not fitted with wire mesh or have a j design. Points Scored: 1 Score: Major Deficiency Auditee Comments: The 3 cooler drain pipes now have a j design fitting attached to each one - please see attached pictures of each pipe. CA Accepted? View Files CB/Auditor Review Comments: Evidence supports the correction of the finding. Yes New Score: Total Compliance Page 17 of 27

18 Question: Are interior walls and ceilings free of cracks and crevices to prevent pest harborage and allow proper sanitation? Yes. Interior walls and ceilings at this facility are free of cracks and crevices to prevent pest harborage and they allow proper sanitation Question: Do false ceiling areas have adequate access to allow for inspection and cleaning? Yes. The false ceilings in this facility have adequate access to allow for inspection and cleaning Question: Is an 18" (46cm) internal wall perimeter being maintained within the facility, with adequate access to these wall perimeters thereby allowing inspection and cleaning? Yes. An 18" internal wall perimeter is being maintained within the facility Question: Is the exterior area immediately outside the facility free of litter, weeds and standing water? Yes. The exterior area immediately outside the facility is free of litter, weeds and standing water Question: Are control measures being implemented for the storage of pallets, equipment, tires etc. (i.e. out of the mud, pipe ends capped, stacked to prevent pest harborage, away from building perimeter)? Yes. Control measures are being implemented for the storage of pallets and equipment etc. The storage of pipes and extra metal parts are in racks away from the building Question: Are pallets inspected to separate and replace dirty or broken pallets? Yes. Pallets are inspected to separate and replace dirty or broken pallets Question: Is the area around the dumpster/cull truck/trash area clean? Yes. Area around the dumpster area is clean Question: Are outside garbage receptacles and dumpsters kept covered or closed? Yes. This facility does have dumpsters that are closed Question: Are all water lines protected against back siphonage? Yes. All water lines are protected against back siphonage Question: Is the on-site laboratory (where appropriate) completely enclosed and separated from production and storage areas? N/A. No on-site laboratory at this facility. Chemical Files Page 18 of 27

19 Question: Are copies of all Safety Data Sheets (detergents, sanitizers, pesticides, etc.) on file and fully accessible at all times with clear indexes? Yes. Copies of MSDS sheets are on file and fully accessible at all times and with clear indexes. Checked MSDS sheets for ZEP Floor Scrubbing Solution, Selectricide and Quatinary-(QA3) and found them on file and fully accessible Question: Are there copies of specimen labels for chemicals used, where the full label is not immediately accessible e.g. rodent chemicals, product sanitizers? Yes. Specimen label for rodent chemicals were available in the pest control book. Checked Contrac All-weather Blox and found it on file, fully and immediately accessible Question: Is there a chemical inventory and/or usage log? Yes. There is a chemical inventory and/or usage log named "Chemical Inventory Log". The inventory checks occur monthly Question: Are there specific Standard Operating Procedures (SOPs) for the changing and testing of water and ice systems e.g. washing flumes, hydrovacuums, hydrocoolers, ice making machines, ice injectors, etc.? N/A. This facility does not have any ice systems or need for testing of wash water Pest Control Documentation Question: Is there a documented pest control program, including a copy of the contract with the extermination company (if used), Pest Control Operator license(s) (if baits are used) and insurance documents? Yes. There is a documented pest control program from Peach Tree Pest Control. The Service Specifications describes the scope of the program, type of pests and internal checks every 2 weeks with external checks monthly. The firms pest control license expires on 6/30/17. The technicians license expires on 6/30/17 and insurance certificate expires on 4/1/ Question: Is there a schematic drawing of the plant showing numbered locations of all traps and bait stations, both inside and outside the plant? Yes. The schematic drawing shows numbered locations for all traps inside the facility and numbered locations outside the facility. Physical locations matched locations identified on the map. Schematic drawing was last updated on 7/7/ Question: Are service reports created for pest control checks detailing inspection records, application records, and corrective actions of issues noted (in-house and/or contract)? Yes. Service reports are created every 2 weeks. They include inspection reports, application records, and corrective actions are noted Operation Monitoring Records Question: Does the facility have incoming goods (raw products, ingredients and packing materials) inspection data? Yes. This is called "Company Receiving/Quality Check" and it shows what and when something is inspected. It has signature of employee who performs the inspected. Page 19 of 27

20 Question: Are there inspection logs on incoming trailers for rodents and insects, cleanliness, holes and temperature control? Yes. The inspection logs are kept on the bottom of the "Company Receiving/Quality Check", with the presence of rodents and insects recorded as well as cleanliness and odor. The employee who checks these items initials the inspection log Question: Are there records for the necessary process monitoring activities (e.g. ph, water temperature, metal detection, labeling, heating processes, etc.) showing the monitoring frequencies, results and where necessary the corrective actions? N/A. This packinghouse facility does have processing monitoring activities Question: Are there records (with corrective actions) that show anti-microbial (e.g. free chlorine, ORP, peracetic acid) strength testing of wash water and ice solutions prior to start up and throughout the production runs? Yes. This packing facility does have the necessary processing monitoring activities recorded on the "Selectricide/A15 High Purity Chlorine dioxide Concentrate Monitoring Records". The frequencies, results and if needed corrective actions are recorded Question: Are there records (with corrective actions) that show anti-microbial strength testing of hand/foot/tool dip stations? Are there stock check and replenishment records for gel and spray stations? Yes. The "Pre-Operation/Daily Start Up Log" is the daily record which show stock check and replenishment records for hand sanitizing stations. There are no foot/tool dip stations at this facility as they are not indicated for this packinghouse Question: Is there a tool accountability program for knives and similar cutting hand tools used in the production area? N/A. There are no tools used at this facility Question: Is there a daily pre-operation inspection log? Yes. This is called the "Pre-Operation/Daily Start Up Log", it is filled in on any day the facility runs and it covers the facility, equipment, outside areas and employees Question: Has a documented risk assessment been performed to ensure that any food safety hazards relevant to facility location and adjacent land use are identified and controlled? Yes. There is a documented risk assessment performed to ensure that any food safety hazards relevant to facility location and adjacent land use are identified and controlled. This is called "Location Risk Analysis" Question: Is there a current certificate of inspection for backflow prevention assemblies on water lines into the facility? Yes. There is a current certificate of inspection for backflow prevention assemblies on water lines into the facility named "Device Test Data Maintenance Report" dated 4/12/16 the test is performed by a certified operator #BPat The test was shown as "Passed" Question: Is there documented evidence of the internal audits performed to the audited operations, detailing findings and corrective actions? Yes. The documented evidence of internal audits performed is named "Internal Audit Checklist". These internal audits are performed monthly with findings and corrective actions noted. Maintenance & Sanitation Files Page 20 of 27

21 Question: Does the facility have a preventative maintenance program and a documented schedule? Yes. This is called "Preventative Maintenance SOP", and it includes a documented schedule. An example is for forklifts to be maintained quarterly Question: Is there a log of maintenance work or repairs ordered and is it signed off on work completed? Yes. Internal maintenance is recorded on the "Preventative Maintenance Schedule", it is signed off on work completed by Maintenance Director Question: Are there logs showing that equipment is cleaned and sanitized after maintenance work has been completed? Yes. The "Preventative Maintenance Log" has a section to check for cleaning and sanitation after maintenance work is completed. The log is initialed by the employee doing the work Question: Is there a written cleaning schedule (Master Sanitation Schedule) that shows what and where is to be cleaned and how often? Yes. This schedule is named "Master Sanitation Schedule". This schedule shows what and where is to be cleaned and when or how often. The log is updated every day the facility operates Question: Are there written cleaning procedures (Sanitation Standard Operating Procedures) for the facility and all equipment? Yes. These written cleaning procedures are in "Facility Sanitation SOP", for the facility and all equipment. The SSOP's include chemical use details and they match the Master Sanitation Schedule Question: Are sanitation logs on file that show what cleaning was done, when and who carried out the cleaning? Yes. The logs shows what cleaning was done, when and who carried out the cleaning. There is a different log for each area, an example is the "Women's Restroom Cleaning Checklist" which is recorded daily Question: Are there documented procedures and completion records for clean-in-place (CIP) activities, where applicable (e.g. cleaning re-circulating water systems such as washing flumes, ice injectors, hydrocoolers, ice makers, etc.)? N/A. No Clean-In-Place activities at this facility Question: Is there a routine program and written procedure to validate sanitation effectiveness using rapid post sanitation checks, e.g., ATP measurements? Yes. There is a routine program and written procedure to validate effectiveness of cleaning using rapid post sanitation checks. This program is called, "Adenosine Tri-Phosphate (ATP) Testing SOP". The parameters are,< 30 RLU's=good, >30 RLU's=Re-Clean and Re-Test Question: Is there a log indicating that floor drains are cleaned on a regular basis (minimum daily in wet and freshcut production areas)? Yes. This log is called "Warehouse Floor & Drain Daily Sanitation Log", the drains are cleaned and sanitized daily. Page 21 of 27