Commonwealth of Pennsylvania 2301 N CAMERON ST

Department of Agriculture HARRISBURG, PA 17110

717-787-4315
Bureau of Food Safety and Laboratory Services

Food Establishment Inspection Report

Facility: BEYOND MEAT Facility ID: 147922 Insp. ID: 957507
Owner: BEYOND MEAT Insp. Date: 9/21/2022
Address: 312 Devault LN Insp. Reason: Complaint
City/State: Malvern PA No. of Risk Factors: 0
Zip: 19355 County: Chester Region: Territory 7S No. of Repeat Risk Factors: 0
Phone: 6106442536 Overall Compliance: IN

Note: The significance of the violation and the risk of food contamination as a result of system failures should be the focus of this inspection. C = Critical | M = Major | m = Minor

IN = In Compliance | OUT = Out of Compliance | N/O = Not Observed | N/A = Not Applicable | COS = Corrected On Site | R = Repeat Violation | YES = Firm seems to be IN | NO = Firm seems to be
OUT

QUALIFIED INDIVIDUALS (§117.4) 29. Utensils and equipment designed and used in a manner In
1. Adequate Management- Active Managerial Control - In that precludes contamination with lubricants, contaminated
Qualified Supervisors water, metal fragments, etc.
2. Assignment or identification of supervisors In 30. Freezers & cold storage areas equipped with appropriate In
temperature measuring or recording devices
3. Record-keeping In
31. Thermometers, aw, pH meters, chemical testers & other In
PERSONNEL (§117.10)
measuring instruments provided, accurate and maintained
4. Personnel with illness, sores, infections, etc., restricted from In
32. Compressed air, steam and other gases contacting food: In
handling food products - Health policy - Restiction/
treated to avoid indirect introduction of contaminants in
exclusion
food
5. Employees cleanliness and hygiene maintained (outer In
PROCESSES & CONTROLS (§117.80)
garments, hair restraints, jewelry, eating/drinking/tobacco
use, personal belonging storage, etc.) 33. Raw materials & ingredients from identifiable source; In
approved suppliers
6. Employee hands washed/sanitized - Gloves properly used In
and maintained 34. Raw materials and other ingredients received in good In
condition; at proper temperature; safe and unadulterated
PLANTS & GROUNDS (§117.20)
35. Raw materials and other ingredients: inspected, In
7. Premises free of pest harborages and contamination source In
segregated, properly stored and handled; washed/cleaned
- Roads/parking/yards maintained - adequate drainage
or processed/treated when necessary
provided
36. Adequate process methods & controls: proven, established In
8. Waste treatment and disposal properly handled. In
& implemented (i.e. pasteurization, formulation, cooking,
9. Equipment properly stored - litter and waste removed In cooling, refrigerationn, etc.)
10. Plant suitable in size/ construction/ design - Sufficient space In 37. Process controls & parameters: properly monitored & In
provided for production operations - separation of corrected; records kept (i.e. pH, aw, time, temperature,
operations etc.).
11. Floors, walls and ceilings: properly constructed, kept clean In 38. Quality control and testing procedures employed where In
and maintained necessary to ensure effectiveness of sanitation and safety
12. Food, food-contact surfaces and food-packaging materials In of food and food-packaging materials
protected from overhead contamination (pipes, ducts, drip, 39. Food additives: approved and properly used In
condensate, etc.)
40. Proper disposition of returned, reconditioned, recalled and In
13. Adequate ventilation, lighting and screening provided In udulterated food; proven methods used
14. Food stored in outdoor bulk vessels protected In 41. Ice manufactured from potable water; stored & handled in a In
SANITARY OPERATIONS (§117.35) sanitary manner
15. Facility kept clean & in good repair - Adequate sanitation In 42. TCS ingredients and foods held at proper temperatures In
operations & methods throughout the process (incl. thawing); WIP and rework
16. Cleaning compounds, sanitizing agents, pesticide In identified & proper handled
chemicals and other toxic chemicals: safe, properly 43. Food protected against inclusion of metal or other physical In
identified, used and stored contaminants
17. Facility maintained free of insects, rodents, and other pests In WAREHOUSING AND DISTRIBUTION (§117.93)
18. Food-contact surfaces cleaned and sanitized at proper In 44. Food stored & transported under conditions to prevent In
frequency- Proper storage of cleaned equipment and allergen cross-contact, contamination/ deterioration of food
utensils & its container
19. Single service articles: properly stored, handled and In 45. Vehicles and transportation equipment properly designed, In
disposed equiped and maintained in sanitary condition and good
20. Non-food-contact surfaces kept clean and in good repair In repair.
SANITARY FACILITIES & CONTROLS (§117.37) HUMAN FOOD BY-PRODUCT FOR USE AS ANIMAL
FOOD (§117.95)
21. Water supply: adequate in quantity & quality; suitable In
temperature & pressure 46. By-products intended for animal food: properly identified, In
stored and transported
22. Adequate sewage & waste water disposal; proper drainage In
47. Shipping containers and vehicles: inspected, clean and In
23. Plumbing: adequate in size, construction & design; installed In
maintained
and maintained; backflow prevention provided
DEFECT ACTION LEVELS AND MIXING OF
24. Toilet facilities: properly constructed, readilly accessible, In
ADULTERATED FOOD (§117.110)
supplied, kept clean and in good repair
48. Adequate quality control operations employed to reduce In
25. Adequate handwashing facilities provided, supplied and In
natural or unavoidable defects to the lowest level feasible
accessible
49. No mixing of food containing defects that render it In
26. Garbage & refuse: properly disposed; facilities maintained In
adulterated with other lots of unadulterated food to reduce
EQUIPMENT & UTENSILS (§117.40) the level of defects
27. Utensils and equipment: designed to be cleanable; properly In
installed, used and maintained
28. Food-contact surfaces: properly designed (i.e. non-toxic, In
durable, non-corrosive, smooth), properly used &
maintained

10/4/2022 8:37:39 AM Page 1 of 2

 Commonwealth of Pennsylvania 2301 N CAMERON ST
Department of Agriculture HARRISBURG, PA 17110
717-787-4315
Bureau of Food Safety and Laboratory Services

Food Establishment Inspection Report

Facility: BEYOND MEAT Facility ID: 147922 Insp. ID: 957507
Owner: BEYOND MEAT Insp. Date: 9/21/2022
Address: 312 Devault LN Insp. Reason: Complaint
City/State: Malvern PA No. of Risk Factors: 0
Zip: 19355 County: Chester Region: Territory 7S No. of Repeat Risk Factors: 0
Phone: 6106442536 Overall Compliance: IN

ALLERGEN CROSS-CONTACT CONTROLS (§117 CONFORMANCE WITH SPECIALIZED PROCESS

Subpart B) REGULATIONS (**)
50. Employees utilize sufficient hygienic practices to prevent In 56. Facility complies with the specialized process regulations as In
allergen cross-contact appropriate (i.e. Juice/Seafood HACCP, Acidified & LACF,
51. Proper methods used to prevention against allergen cross- In PCHF, etc.) - (**) Complete specialized IR addendum when
contact including adequate equipment design, equipment warranted
cleaning and sanitizing, separation of operations, LIMITED SCOPE PREVENTIVE CONTROLS QUESTIONS (§117
production schedule, dedicated equipment, material Subparts C&G)
segregation, labeling, etc. 57. Hazard Analysis conducted and written?
FOOD IDENTIFICATION AND LABELING (§101) 58. Preventive Controls: identified established and written? - (i.e.
52. Food labels properly present the statement of identity, In process controls, sanitation controls, allergen controls, and
ingredients statement, net weight, and responsible firm's supply chain program)
information 59. Food Safety Plan (FSP): developed, written and complete? - (i.e.
53. Allergenic ingredients properly identified and declared on In procedures for monitoring, CA, verification, and validation)
food product labels 60. Preventive Controls: implemented and records kept?
54. Nutrition facts, nutrient content claims, health claims, and In 61. Recall Plan: proper procedures established and written?
other label statements and warnings presented
62. Food Safety Plan development and its implementation overseen
appropriately on food product labels
by a PCQI?
55. Facility utilizes a lot coding/dating system for proper In
product tracking and recalling

Visit Date Person In Charge Person In Charge Sig. Date Sanitarian Sanitarian Signature Sig. Date Time In Time Out
Signature
9/21/2022 Neha Shah 9/21/2022 Peter Palermo 9/21/2022 9:15 AM 10:00 AM

PUBLISHED COMMENTS
Updated information in PAFS system.
Visited due to media information request concerning lack of current PDA registration.
Firm's manager at last inspection, who was to renew the registration, left firm and did not renew registration.
Received check #1036 for $35 for registration fee. This report serves as the receipt for the check, and the temporary registration, until the permanent registration is
received in the mail.
Reviewed report with manager and will provide copy via email.

10/4/2022 8:37:39 AM Page 2 of 2