Stanley's Homemade Sausage Company

Inspector's notes

Observed no certified food manager at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed hot water valve not working at the handwashing sink in the meat prep area therfore providing no water water to the handwashing sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection (Friday, December 12th).

Inspector's notes

Observed two containers of raw sausage in the first walk-in cooler above various ready to eat foods like garlic, canned foods and produce (onions). All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meatloaf in the 2nd walk-in cooler with a prep date of 11/26 and discard date of 12/9. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Items were discarded at the time of the inspection.

Inspector's notes

Observed prepped Hungarian sausage and blood sausage in ROP packaging in the back walk-in cooler without a datemark. Per person in charge, the Hungarian sausage was made on Friday, 11/28, and the blood sausage was made on Saturday, 11/29. Per variance approval items in ROP packaging must be dated upon processing and are good for 14 days. All pertinent foods were properly date-marked at the time of inspection. Also observed missing labels for ROP products that do not comply with the approval letter (ROP labels should include 'keep refrigerated' and 'raw items should be reheated/cooked to 165°F for 15 seconds'). Lastly, it was observed that both commercial ROP machines were not working at the time of the inspection, and the establishment is utilizing a non-NSF/commercial Food Saver vacuum packing machine. Cease use of non-commercial equipment and only use equipment approved in accordance with the variance. Person in charge will take machine home and repair commerical machinery. Corrective Action: Corrected at time of inspection. 8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances. Addl Notes: Observed logs missing corrective actions for ROP items with cold holding, and for the curing logs, the amount of nitrite and corrective action in accordance with the variance approval letter. Add these requirements elemnents to the log prior to reinspection (Friday, December 12th). REPEAT VIOLATION

Inspector's notes

Observed no ambient thermometer in the meat cold holding case at the time of the inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No logs or documentation for curing and reduced oxygen packaging (ROP) variances were available at the establishment for verification. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Discussed with PIC ensuring all ROP items are labeled according to variance. Repeat Violation: 5th consecutive violation.

Inspector's notes

No logs or documentation for curing and reduced oxygen packaging (ROP) variances were available at the establishment for verification. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Curing and ROP logs must be made available for review prior to re-inspection on 05/09/2025. Electronic submission of curing and ROP logs is acceptable. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Discussed with PIC ensuring all ROP items are labeled according to variance. Corrective Action: Correct prior to re-inspection on 05/09/2025.

Inspector's notes

No logs or documentation for curing and reduced oxygen packaging (ROP) variances were available at the establishment for verification. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Curing and ROP logs must be made available for review prior to re-inspection on 04/25/2025. Electronic submission of curing and ROP logs is acceptable. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Discussed with PIC ensuring all ROP items are labeled according to variance. Corrective Action: Correct prior to re-inspection on 04/25/2025. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed establishment to use quaternary ammonia to sanitize wares, but to have no quaternary ammonia test strips on-site. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Electronic submission of proof of purchase is acceptable. Corrective Action: Correct prior to re-inspection on 04/25/2025.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No logs or documentation for curing and reduced oxygen packaging (ROP) variances were available at the establishment for verification. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Curing and ROP logs must be made available for review prior to re-inspection on 10/28/2024. Electronic submission of curing and ROP logs is acceptable. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Discussed with PIC ensuring all ROP items are labeled according to variance. Corrective Action: Correct prior to re-inspection on 10/28/2024. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No logs or documentation for curing and reduced oxygen packaging (ROP) variances were available at the establishment for verification. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Curing and ROP logs must be made available for review prior to re-inspection on 10/18/2024. Electronic submission of curing and ROP logs is acceptable. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Discussed with PIC ensuring all ROP items are labeled according to variance. Corrective Action: Correct prior to re-inspection on 10/18/2024.

Inspector's notes

Observed in the reach-in freezer in back of house cooked rolled cabbage rolls stuffed with pork and rice in ROP packaging without a datemark. Cabbage rolls are not approved for ROP packaging under the current variance. PIC discarded cabbage rolls in ROP packaging at time of inspection. Additionally observed in the chest freezer by the display case frozen meat sausages in ROP packaging without a label or datemark. PIC could not verify the date on which the sausages were packaged. PIC discarded frozen sausages in ROP packaging at time of inspection. Additionally observed in the display case liver sausages and Italian sausages in ROP packaging without a label or datemark. Per PIC the sausages were packaged that morning. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Logs must be full, accurate, and available onsite and ROP product labeled with all pertinent labeling as stated on approved variance prior to reinspection on Tuesday, 07/02/2024.

Inspector's notes

Observed in the meat processing room a handwashing sink disconnected from the main drainage pipe such that water from the sink drained directly onto the floor and drain below. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection on Tuesday, 07/02/2024. Corrective Action: Correct prior to re-inspection on 07/02/2024.

Observed the grease trap in the meat processing room was overflowing when water at the 3 comp sink was running, allowing sewage to to be released onto the floor. The grease trap must be maintained and waste water must be properly draining. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage Observed the grease trap in the meat processing room was overflowing when water at the 3 comp sink was running, allowing sewage to to be released onto the floor. The grease trap must be maintained and waste water must be properly draining. Establishment will close until the violation is corrected. Correct By: Correct Prior To Reinspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed some unused equipment in stored in the back area. Ensure unused equipment is removed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection