3 Natives Juice Company LLC in Jupiter

You are a central kitchen producing cold press juices, sous vide chicken breasts, and repacking peanut and almond butter for your 4 Retail outlets. You did not conduct a hazard analysis that identifies the following significant hazards that require a preventive control.1)For your cold press juices, you did not identify the hazard of pathogen cross contamination, you receive fresh produce and only wash the produce prior to grinding/pressing with water which could allow for cross contamination if pathogens were present on produce, you do not have written preventive control procedures, and you were unable to provide monitoring, corrective action, and verification records.2)For your cold press juices, you did not identify the hazard of bacterial growth and toxin formation due to time temperature abuse, your cold press juice receives no pathogen reduction and therefore requires refrigeration, you do not have written preventive control procedures, and you were unable to provide monitoring, corrective action, and verification records. 3) For your cold press juices, you did not identify the hazard of recontamination with environmental pathogens, your cold press juices are ready to eat and exposed to the environment prior to bottling, you do not have written preventive control procedures, and you were unable to provide monitoring, corrective action, and verification records.4)For your cold press juices, you did not identify the hazard of allergen cross-contact, you have allergens in your facility and use shared equipment, you do not have written preventive control procedures, and you were unable to provide monitoring, corrective action, and verification records. See attached document for full text of observation. o 117.35(b)(1) Citation Description: Cleaning compounds and sanitizing agents used which are not free from undesirable microorganisms or are not safe and adequate under the conditions of use. 21 CFR 117.35(b)(1) Observation: Sanitizer in three compartment sink was tested above 400 ppm for the quaternary sanitizer COS Water was added to sink and proper strength was achieved. x Print Date: 6/3/2022 Page 1 of 3 117.40(f) 117.4 Citation Description: Instruments and controls used for measuring, regulating, or recording temperatures, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in food not accurate, precise and adequately maintained, and not adequate in number for their designated uses. 21 CFR 117.40(f) Observation: Food Establishment had no sanitizer test strips to test the strength of chlorine in the spray bottle, Inspector used his test strip and observed strength to be well over 200 ppm. COS Proper strength of sanitizer was achieved and test strips were acquired x Citation Description: Employees not trained in the principles of food hygiene and food safety. 21 CFR 117.4(b) o