Aib Inspection 2013

AIB International
GMP Inspection Results Report

Consolidated Standards for Inspection: Food Distribution Centers
Contacts US Office:
1213 Bakers Way
PO Box 3999,
Manhattan, KS 66502-3999
(785) 537-4750 ● (800) 633-5137 ● Fax (785) 537-0106
UK Office:
PO Box 11,
Leatherhead, Surrey, KT22 7YZ
+44-1372-360553 ● Fax +44-1372-361869
Website http://www.aibonline.org
The AIB International Consolidated Standards for Inspection are statements that represent key requirements that a facility must meet in order
to keep products manufactured, processed or handled in a facility wholesome and safe. The Standards reflect what an inspector would
expect to see in a facility that maintains a food-safe processing environment.
This report details the findings from an AIB International inspection against the Consolidated Standards. The document contains the following
sections:
Document Section Description

Score and Rating x Description of the facility
x Number of findings and related risks
x Category scores and total score
x Rating
Participant Names Personnel from the facility who accompanied the inspector
Facility-Specific Questions Technical information about a facility. For example: bulk materials used, temperature
control equipment used.
Location Matrices Two matrices which categorize findings by Category and Risk
Findings with Risk Descriptions and recommendations related to all findings
Additional Comments Comments made by the inspector that have no risk assessment
Standards without identified Risks or Findings Standards that are applicable to the inspected facility, but based on random review and
observation samplings at the time of the inspection, the facility appears to be meeting re-
quirements
Standards Not Applicable Standards that are not applicable to the inspected facility
2 of 16
The official version of this report is a certified pdf issued by AIB International
Score and Rating

Inspection Information:
Facility Name Grand Avenue Produce Standard Used Food Distribution Centers
Facility Address 8990 W Windsor Dr Date(s) of Inspection 27-Mar-2013
Peoria, Arizona 85381 Audit Type GMP
United States
Inspection Type Scored
Products Produced Cold Storage Distribution Center. Announcement Type Announced
Account # 23822
Expected Scope Yes Reinspection No

Variations From Expec- Terminated No
ted Scope
Score
Minor Issues Improvement
Serious Unsatisfactory
Category Noted Needed Scores
(140-155) <= 135
(180-195) (160-175)
Operational Methods and Personnel Practices 1 0 0 0 195
Maintenance for Food Safety 0 0 0 0 200
Cleaning Practices 0 0 0 0 200
Integrated Pest Management 0 0 0 0 200
Adequacy of Prerequisite and Food Safety Programs 1 0 0 0 195
Total Score 990
Disclaimer: AIB International Inc. states that this report as dated and provided herein is to be construed as its findings and recommendations, category
scores, total score, and rating. A passing score of 700 and above is not a certification of the facility, products, or programs. AIB International Inc. does not
accept or assume responsibility for the Prerequisite and Food Safety Programs in effect with the customer named on the title page of this report (the
customer). AIB International Inc. is only reporting the food safety conditions of the customer as of the date of this report and assumes no responsibility or
liability as to whether the customer does or does not carry out the recommendations as contained in this report.
27-Mar-2013 Grand Avenue Produce
Announced Peoria, Arizona United States
Participant Names
Name Role Inspection Closing Meeting
Anthony Calloway Warehouse Manager Yes Yes
Jesse Leal Auditor Yes Yes
The official version of this report is the pdf issued by AIB International 4 of 16
See Disclaimer on Score and Rating page
Facility-Specific Questions
# Question Comments
1.22 Does the site have temperature controlled areas such as coolers and Yes
freezers?
1.22.a State the temperatures noted at the time of the inspection. State if 45 to 50 degrees in the entire facility as there are several
coolers are provided for quality or food safety purposes. sensors throughout the facility.
1.22.b State the method of temperature monitoring (manual or continuous). It is a continuous monitoring system.
1.22.c State if an alarm system is present. The entire system is alarmed.
3.2 Does the facility use sanitizers on food contact surfaces? No
3.2.a Is sanitizing followed by a potable water rinse, where required by the NA
sanitizer label?
3.2.b Is the sanitizer concentration verified? NA
3.2.c Are corrective actions documented when results are not in compliance NA
with label directions?
4.3 Does the site manage their pest control program under other No
guidelines?
4.3.a State the guideline used. NA
4.4 Are IPM services provided by a contractor? Yes
4.4.a State the name of the service provider. The name of the provider is Assured Audit Pest Prevention.
4.5 Does the site require the use of IPM professionals (i.e., use of restricted No
use pesticides and/or state or national government regulations)? If yes,
please state the reason.
4.5.a State the expiration date of the PCO license(s). The expiration date of the licenses is May 31, 2013.
4.5.b If licensing of the PCO is not required, were training records current? Yes
4.5.c State the expiration date of the business license. The expiration date of the business license is December 31,
2013.
4.5.d State the expiration date of the certificate of insurance. The certificate of insurance expires on July 23, 2014.
4.6 Were pesticides used at this facility? Yes
4.6.a List the names of the pesticides used, at a minimum, in the last 6 Soft strike soft bait for the stations located outside.
months or since the last AIB Inspection.
4.6.b Were current labels provided for the pesticides reviewed? Yes, labels were provided for this material.
4.6.c Were current chemical safety data sheets provided for the pesticides Chemical safety Data Sheets are also maintained on file and
reviewed? were current.
5.2 Who was assigned responsibility for food safety at the facility? The Warehouse Manager.
5.2.a Does the facility have a current license to produce, manufacture, or Yes, there are several. They are licensed by the state of AZ
store food products (local health department, state, or other agency)? as well as registered with the FDA for Bioterrorism.
5.2.b Has the site implemented procedures to meet regulatory requirements Yes
(i.e., allergen labeling and control, Reportable Food Registry, Food
Safety Modernization Act, etc.)?
5.10 Does the site have a documented Microbiological Control Program in No
place?
5.10.a State if testing is for sanitation, environmental, raw materials/finished NA
product.
5.10.b State the microorganisms tested for. NA
5.10.c If the facility is testing for pathogens, indicate if the testing is NA
environmental only or if testing is done for raw materials, finished
products, or food contact surfaces.
5.10.d If the site tests for pathogens, is the product or raw material placed on NA
hold and not released until results indicating the food safety of the
product have been obtained?
5.10.e Are documented disposition procedures and records in place for NA
materials that test positive for pathogens?
5.10.f State if an in-house or outside lab is used. NA
5.10.g If an outside lab is used, are they accredited? List the accreditation NA
body.
5.11 Does this country have allergen regulations or does the site ship to Yes.
countries with allergen regulations?
5.11.a State the allergens handled at this facility. There are dairy products as well as Whole eggs.
5.16 Has the site been inspected by a regulatory agency in the past year? There have been no visits from Regulatory.
5.16.a State the name of the agency and the date of the inspection. NA
5.16.b State if the facility addressed findings identified in the regulatory NA
inspection.
5.25 Is there a HACCP program in place? Yes
5.25.a List the CCP's. There are no CCP's in this program.

5.25.b State if the plan has been validated and who did the validation. The plan was last validated by the Operations Manager in
March 2013.
5.25.c State the date of the most recent assessment. March 2013.
5.25.d State the names of the products falling under regulatory HACCP There are no products falling under regulated HACCP.
produced or stored at this facility.
5.29 How does the facility use potable water, ice, or steam for product No
contact?
5.29.a State the source of the potable water supply (well, city, etc.). The water supply is from City of Glendale.
5.29.b State the source of the records indicating potability. The annual potable water report.
5.29.c Is ice made in-house or purchased? Purchased.
5.29.d List the source of testing records for ice and if they indicated that it was The same potable water report as well as a Certificate of
potable. Analysis of the water used for the production of this ice.
5.29.e Is food approval documentation provided for chemicals used for the NA
generation of steam for food contact?
5.29.f List the source of testing records for steam used for product contact. NA
5.29.g State if the back flow prevention devices are checked for function and The plant is Brand new 1 month old so the system is new
provide the last date of testing. and will not be tested until next year.
Findings by Location and Category

Adequacy of
Operational
Integrated Prerequisite
Methods and Maintenance Cleaning Totals by
Locations Pest and Food
Personnel for Food Safety Practices Location
Management Safety
Practices
Programs
Facility Overview 0 0 0 0 1 1
Raw Material Storage 1 0 0 0 0 1
Totals by Category 1 0 0 0 1 2
Findings by Location and Risk

Improvement Totals by
Locations Minor Issues Noted Serious Unsatisfactory
Needed Location
Facility Overview 1 0 0 0 1
Raw Material Storage 1 0 0 0 1
Totals by Risk 2 0 0 0 2
Findings with Risk

.
# Risk Standard Standard # Requirement # Location

.
.
1 Minor Issues Noted (MI) Pallets 1.6 1.6.2.2 Raw Material Storage
Finding: Slip sheets were not consistently used between pallets to protect materials from damage or contamination.
Recommendation: There were several pallets that did not have slip sheets on them between the bags of products and pallets. Slip sheets
should be used between the materials to protect against the wood splinters.
.
.
2 Minor Issues Noted (MI) Training and Education 5.5 5.5.1.1 Facility Overview
Finding: Training did not appear to be fully effective based on observations and findings noted at this facility.
Recommendation: It was recommended to cover the use of slip sheets with the employees where several pallets were found to be missing
them. Slip sheets could help reduce the potential of contamination issues from the wood.
.
Additional Comments
.
# Risk Standard Standard # Requirement # Location

.
.
1 Cross Contamination Prevention 1.23 1.23.1.8

Finding: Protective measures were provided in areas where iced down products were stored. All of the ice down products are
stored on the floor level.
.
.
2 Security Equipment 2.3 2.3.2.1

Finding: Some measures were taken to maintain facility security. Security strategies included fencing, controlled gate access,
controlled parking, locked doors, limited access to sensitive areas, surveillance cameras, truck seals, employee
screening, and awareness and training programs.
.
.
3 Recall-Withdrawal Program 5.19 5.19.1.3

Finding: The Recall Program was tested twice annually and test results were documented and included the success rate and the
time it took to complete the exercise. The last test of the system was on 12/31/2012 which took 2 hours with all products
accounted for.
.
Standards without identified Risks or Findings

Based on random review and observation samplings at the time of the inspection, the facility appears to be meeting the requirements of the following
Standards:
Standard Standard # Standard Goal

Rejection of Shipments/Receipt of Dry 1.1 Random review of records and programs related to safeguarding of food products by
Goods identifying and barring entry to potentially contaminated raw materials indicate they met the
requirements of the standard as applicable to this site.
Rejection of Shipments/Receipt of 1.2 Random review of the records and programs related to receipt of perishable products by
Perishables identifying and barring entry to potentially contaminated raw materials indicate they met the
requirements of the standard as applicable to this site.
Storage Practices 1.3 Materials appeared to be stored in a way that met the program requirements as defined by
this site, as well as the applicable requirements in the standard.
Storage Conditions 1.4 Raw materials and finished products appeared to be stored in a clean storage area and were
protected from contamination as observed during the inspection.
Raw Material/Finished Product Inventory 1.5 Raw material and finished product inventories appeared to be maintained at a reasonable
volume. Random review of materials did not identify aged or infested materials during the
inspection.
Designated Rework Areas 1.7 Materials identified for rework appeared to be managed and segregated to prevent
contamination of raw materials.
Waste Material Disposal 1.16 Waste material and waste material removal were managed to avoid product contamination.
Temperature-Sensitive Materials 1.22 Appropriate storage temperatures were noted during the inspection to prevent microbial
growth in susceptible food products.
Cross Contamination Prevention 1.23 Incompatible or hazardous materials observed during the inspection appeared to be
segregated and handled to prevent product contamination.
Containers and Utensils 1.24 Containers and utensils observed during the inspection were constructed, handled, and
maintained to prevent food safety hazards.
Finished Product Transportation 1.26 Transportation and finished product coding randomly reviewed during the inspection was
provided in a manner to allow traceability of materials. Transports examined during the
inspection were found to be clean and in good condition.
Hand Washing Facilities 1.27 Hand washing facilities examined during the inspection appeared to be appropriately located,
functional, and stocked to allow hand washing to occur.
Washrooms, Showers, and Locker Rooms 1.28 Employee welfare areas examined were maintained in good condition.
Personal Hygiene 1.29 No personal hygiene practices issues were identified during the inspection.
Personal Items and Jewelry Control 1.32 No issues with the control of jewelry or personal items were identified during the inspection.
Health Conditions 1.33 Health policies were defined for the facility. No issues that were inconsistent with these
policies were identified.
Non-Facility Personnel 1.34 Non-facility personnel were observed to be in compliance with the facility defined GMP
Programs.
Facility Location 2.1 No evidence of issues from local activities or the facility location were identified during the
inspection.
Outside Grounds and Roof 2.2 Facility grounds appeared to be well maintained. No issues were identified.
Security Equipment 2.3 Physical security measures were implemented at this facility.
Layout 2.4 No issues with placement of equipment and structures were identified. Appropriate access for
cleaning, inspection, and maintenance activities was noted.
Floors 2.5 Floor surfaces observed during the inspection were found to be in good condition.
Drains 2.6 Drains examined during the inspection were found to be in good condition.
Walls 2.7 Walls examined during the inspection were found to be in good condition.
Overhead Structures 2.8 Overhead structures that could be examined were found to be clean and in good condition.
Glass, Brittle Plastics, and Ceramics 2.9 No issues with glass, brittle plastics, or ceramics were identified during the inspection.
Control
Air Makeup Units 2.10 Filters and screens examined during the inspection were found to be well maintained and in
good condition.
Pest Prevention 2.11 No identified issues with building maintenance were observed that would allow pest harborage
or entry into the facility.
Cross Contamination Prevention 2.14 Segregation of operations based on process flow appeared to be practiced as observed
during the inspection.
Equipment and Utensil Construction 2.15 Equipment and utensils observed during the inspection were designed and made of materials
to allow easy cleaning and maintenance.
Temporary Repair Materials 2.16 Temporary repairs noted during the inspection were consistent with the facility defined
program.
Temperature Measuring Devices 2.17 Temperature measuring devices were routinely calibrated and monitored to ensure product
safety. Records randomly reviewed indicated that calibrations were current.
Transporting Equipment 2.19 Transporting equipment appeared to be well maintained at the time of the inspection.
Parts Storage 2.20 Parts were found to be clean and properly stored at the time of the inspection.
Hand Washing Facilities Design 2.21 Hand washing facilities were provided and were observed to be operational during the
inspection.
Cleaning 3.1 Cleaning appeared to be completed in a way to prevent contamination of raw materials,
products, and equipment.
Food Contact Cleaning Compounds and 3.2 Approval and verification procedures were in place for cleaning compounds and sanitizers
Sanitizers used at the facility for food contact cleaning. Approval documentation was provided for the
chemicals that were selected and reviewed.
Equipment and Tools 3.3 Cleaning tools and equipment appeared to be managed and maintained to prevent product
contamination. No issues were identified.
Daily (Housekeeping) Cleaning 3.4 No issues were identified with daily housekeeping practices observed during the inspection.
Product Zone Cleaning 3.5 Review of cleaning of product contact surfaces observed during the inspection indicated that
these processes appeared to be effective. No issues were observed or identified.
Non-Product Zone and Support Area 3.6 Non-product zone and support area cleaning appeared to be completed. No issues were
Cleaning identified.
Integrated Pest Management (IPM) 4.1 A written IPM Program outlining controls and processes to minimize pest activity were
Program defined.
Facility Assessment 4.2 An annual assessment of the IPM Program was documented and current.
Signed Contracts 4.4 Signed contracts between the facility and the external service provider defined the
requirements for pest management activities for this facility.
Credentials and Competencies 4.5 Qualifications examined for selected IPM service providers were documented and current.
Pesticide Documentation 4.6 Pesticide labels and chemical safety data sheets were provided for the pesticides randomly
examined during the inspection.
Pesticide Application Documentation 4.7 Pesticide application documentation was current and provided records to identify, document,
and verify use of pesticides randomly examined during the inspection.
Trend Analysis 4.9 Service records of monitoring devices and pest sightings reviewed appeared to be used to
identify and eliminate areas of pest activity as noted by the lack of significant activity observed
during the inspection.
Monitoring Device Documentation 4.10 Monitoring devices were mapped and maintained to ensure proper placement and monitoring
for pest activity and trending. The map appeared to be current based on observation during
the inspection.
Exterior Rodent Monitoring Devices 4.11 Exterior rodent control devices were placed and those randomly reviewed were maintained to
provide rodent monitoring and to deter entry into the facility.
Interior Rodent Monitoring Devices 4.12 Interior rodent monitoring devices were placed and those randomly reviewed were maintained
to identify and capture rodents that have gained access to the facility.
Bird Control 4.15 Bird control activities were addressed and the lack of activity noted during the inspection
indicated that the program was effective.
Wildlife Control 4.16 No issues with identification or elimination of wildlife habitat were noted.
Pest Habitat 4.17 No evidence of rodent, bird, insect, or other pest issues were identified during the inspection.
Written Policy 5.1 A written policy emphasizing the facility's commitment to provide safe and legal food products
was documented for this facility.
Accountability 5.2 Management authorization and support of supervisory compliance to programs, laws, and
regulations was defined for this site and appeared to be implemented.
Support 5.3 Human and financial resources were provided to support implementation of the Food Safety
and Prerequisite Programs.
Written Procedures 5.4 Written procedures randomly reviewed for food safety activities at the facility defined owners,
actions, and timelines.
Self-Inspections 5.6 Monthly documented self-inspections were carried out to assess how well the facility was
implementing and monitoring Prerequisite and Food Safety Programs. Random review of the
self-inspections indicated that they were current and Corrective Actions were defined and
carried out.
Written Procedure Audits 5.7 Written procedure audits were documented to validate the appropriateness and
implementation of procedures defined for this site. Records randomly reviewed indicated that
audits were conducted and current.
Customer Complaint Program 5.8 A Customer Complaint Program was implemented to respond to customer concerns.
Protocols were in place to ensure that food safety issues were responded to in a prompt and
effective manner, whether it be at the facility level or as managed by corporate.
Chemical Control Program 5.9 A documented Chemical Control Program was implemented to provide a centralized approach
to manage and control purchase and use of nonfood chemicals. Random review of chemicals
and program requirements indicated that this program had been implemented as applicable
for this facility.
Allergen Control Program 5.11 Allergen controls were implemented to identify allergen control throughout the process from
receiving to distribution of product. Random review of the program, records, and observations
during the inspection indicated that the program was implemented.
Glass, Brittle Plastics, and Ceramics 5.12 A documented Glass, Brittle Plastics, and Ceramics Program was provided to identify
Program processes that prevent contamination of product. There were no identified deficiencies noted
during the inspection to indicate that the program was ineffective.
Cleaning Program 5.13 A Cleaning Program with schedules and procedures for accomplishing cleaning tasks critical
to maintenance of the food processing environment was documented. Random review of
schedules and cleaning procedures, in addition to observations, indicated that the program
appeared to be effective.
Preventive Maintenance Program 5.14 A Preventive Maintenance Program that addressed building, utensil, and equipment
construction and maintenance to ensure safe food production was implemented. Observations
noted during the inspection indicated that this program appeared to be effectively carried out.
Receiving Program 5.15 The Receiving Program implemented at the facility outlined and identified requirements for the
raw materials received at this site. Random review of the program and documentation of
receipt of materials indicated that materials receipts were consistent with the defined program
requirements.
Regulatory Affairs and Inspection Program 5.16 A documented Regulatory Affairs and Inspections Program provided instructions for handling
of regulatory, third party, and customer inspections.
Food Defense Program 5.17 A Vulnerability Assessment was performed to identify and reduce the risk of intentional harm
to the facility, its personnel, and food products. No inconsistencies with the Food Defense
Program, as defined for the facility, were identified during the inspection.
Traceability Program 5.18 The written Traceability Program defined the methodology to allow quick location of suspect
raw materials, food contact packaging materials, rework, and related finished products.
Recall-Withdrawal Program 5.19 The written Recall/Withdrawal Program documented the procedures for quick and controlled
recovery of product from the market. Random review of the records and mock recovery
exercises indicated that the program was implemented as defined for this facility.
Nonconforming Product Program 5.20 The Nonconforming Products Program defined the guidelines for isolation, investigation, and
disposition of raw materials, packaging materials, work-in-progress, returned goods, and
finished products as applicable to the facility. Random review of records and observations
during the inspection did not identify any current deficiencies with this program.
HACCP Program 5.25 A HACCP Plan that evaluated the hazards associated with the raw materials and processes
related to product or food category was defined and implemented for the facility. This included
the hazard analysis and identification of critical control points, as applicable, to prevent,
eliminate, or reduce these hazards to an acceptable level. Random review of records
indicated that the facility met the CCPs requirements or that appropriate deviation procedures
were implemented as identified by the program.
Water Quality 5.29 Water, water sources, and water management strategies were implemented to ensure safe
water for product contact and use. Random reviews of the records indicated that programs
were implemented.
Standards Not Applicable

Standard # Standard Name
1.10 Sampling Procedures
1.20 Single-Service Containers
2.12 Leaks and Lubrication
2.23 Ammonia Control
4.3 Other Guidelines
4.8 Pesticide Control
4.13 Insect Light Traps
4.14 Pheromone Monitoring Devices
5.10 Microbial Control Program
5.27 Release Procedures

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AIB International

GMP Inspection Results Report

Document Section Description

Score and Rating

Expected Scope Yes Reinspection No

5.25.a List the CCP's. There are no CCP's in this program.

Findings by Location and Category

Findings by Location and Risk

Findings with Risk

# Risk Standard Standard # Requirement # Location

# Risk Standard Standard # Requirement # Location

1 Cross Contamination Prevention 1.23 1.23.1.8

2 Security Equipment 2.3 2.3.2.1

3 Recall-Withdrawal Program 5.19 5.19.1.3

Standards without identified Risks or Findings

Standard Standard # Standard Goal

Standards Not Applicable

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