FDA 483 - Sally Jackson Cheeses - December 17, 2010

The FDA Form 483 documents observations from an inspection of a cheese-making facility. The inspection revealed multiple violations related to hygiene, facility maintenance, and operational practices.

**Key Observations:**

* **Employee Hygiene:** The owner was observed performing cheese-making functions (stirring curd, wrapping cheese) alternately with outside activities (milking/feeding livestock) without handwashing. * **Handwashing Facilities:** Handwashing facilities were inadequate. A small, disconnected hand sink was present, and the processing room sink lacked soap and towels. * **Water Quality:** The well water supply was not in microbiological compliance, with a total coliform failure from an October 4, 2010 test, and no retesting. * **Plumbing:** The plumbing system, gravity-fed from a 50-gallon overhead tank, had insufficient pressure and capacity for continuous sanitary needs. * **Facility Cleanliness:** Non-food-contact surfaces (wood fixtures, walls, floors) were soiled with grime, dirt, manure, mud, straw, and debris. Ceilings showed black mold-like deposits and water damage. Shelving, work tables, and cheese storage boxes had accumulated product, grime, and mold. * **Facility Maintenance:** Buildings, fixtures, and physical facilities were not in repair. Holes, cracks, water damage, and peeling paint/plaster were observed directly above exposed cheese and food-contact surfaces