Headings Family Meats

Year by year

Inspections

1. Jun 4, 2026 Routine · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Include the smokehouse probe thermometer in the thermometer calibration schedule for your Meat Curing & ROP HACCP Plan.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core Repeat

     HACCP PLAN - GENERAL INFORMATION

     After a review of the HACCP Plan there are large gaps in monitoring records.

     Correction: Provide general information.

     Code 1-106.12 (A)

2. Apr 3, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Include the smokehouse probe thermometer to the thermometer calibration schedule for your Meat Curing & ROP HACCP Plan.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Core

     HACCP PLAN - GENERAL INFORMATION

     After a review of the HACCP Plan, real time, time and temperatures for cooling on the batch sheet is not being recorded.

     Correction: Document the actual time and temperature during cooling to ensure the cooling procedure is met in accordance to your Meat Curing & ROP HACCP Plan.

     Code 1-106.12 (A)

   • Not serious Core

     HACCP PLAN - GENERAL INFORMATION

     After a review of the HACCP Plan, the Pre-Op form has not been completed on days where retail meat processing & ROP has occurred.

     Correction: Complete the Pre-Operational form when retail food is processed under your HACCP Plans.

     Code 1-106.12 (A)

3. Jan 11, 2024 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     HACCP PLAN - CRITICAL CONTROL POINTS

     The establishment is not monitoring the critical control points in the ROP and Curing HACCP Plans.

     Correction: Monitor and document all required control points in the ROP and Curing HACCP Plans.

     Code 1-106.12 (D)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Lugs of raw beef were observed stacked above lugs of ready to eat snack sticks in the Cutting Room Walk-in Cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on walk-in cooler organization and not storing raw food over ready to eat food. This is regarding the observation of meat lugs with raw beef being stacked on top of lugs with ready to eat snack sticks.

     Correction: The person in charge shall provide food safety training to employees on properly storing and protecting food from contamination.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     PERSON IN CHARGE - WRITTEN PROCEDURES AND PLANS

     The Person in Charge (PIC) has not provided training on the implementation, monitoring and documentation for the ROP and Curing HACCP Plans.

     Correction: The person in charge shall provide training to employees on CCP's of the ROP and Curing HACCP Plans so that all critical control points are properly documented.

     Code 2-103.11 (P)

   • Not serious Core

     DRYING MOPS

     Mops were observed not being hung to dry between uses.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16