NOTE: EHS discussed sanitizer levels with CFM.
CFM present agreed to the following regarding vacuum packaging menu items (until HACCP Plan is re-submitted and approved): 1) Label all future packages with the production time and date, 2) Hold at 41F or less during refrigerated storage, 3) Remove all items from its vacuum package within 48 hours after packaging. CFM agreed to apply for a variance BEFORE holding menu items that are cooked and cooled traditionally more than 48 hours.
Please note that a follow-up may be conducted within the next ten calendar days to verify that no reduced oxygen packaging is conducted longer than 48 hours. EHS provided CFM with a printout of the following 2013 FDA Code Sections: 3-502.12 and 8-201.14.
- Critical: Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: OBSERVED THE FOLLOWING FOOD ITEMS VACUUM PACKAGED LONGER THAN 48 HOURS: TOFU, COOKED MUSHROOM, CORN BLACK BEAN SALSA, CUT CANTELOPE, CUT HONEYDEW - WIC. VARIOUS PACKAGED SOUPS, CHILI - WIF
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. CFM DISCARDED. PER CFM FOOD ITEMS IN FREEZER WERE PLACED IN FREEZER UNIT SAME DATE AS VACUUM PACKAGED. FOOD ITEMS IN FREEZER OPENED DURING INSPECTION.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an COMPLETE HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. RAW PACKAGED MEAT (BEEF) ITEMS KEPT FOR MORE THAN 48 HOURS IN WIC - NOT OBSERVED IN HACCP PLAN.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. FOOD ITEMS DISCARDED.
- When a HACCP Plan is Required/Before Activity Begins (corrected on site)
Observation: A Variance request was not submitted prior to engaging in reduced oxygen packaging methods that fall under the scope of 3-502.11. EHS OBSERVED VARIOUS FOOD ITEMS COOKED AND COOLED TRADITIONALLY BEING HELD VACUUM PACKAGED GREATER THAN 48 HOURS.
Correction: Cease holding foods that are cooked then cooled traditionally then vacuum packaging more than 48 hour. CFM AGREED TO NOT HOLD VACUUM PACKAGED FOOD ITEMS FOR LONGER THAN 48HOURS UNTIL HACCP PLAN APPROVED BY HEALTH DEPARTMENT.
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12/11/2015 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment. Manager was knowledgeable concerning food safety principles and processes. Provided handouts to use for employee training on topics such as cooling foods, calibrating a thermometer, prevention of cross contamination, cold/hot holding, cooking temperatures, handwashing signs, and an extra employee health policy (the manager has an employee health policy in place for employees). Thank you.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: The food employee was reminded ot wash hands at handsinks only. The employee then, properly washed hands in the handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Smoked salmon
Correction: Within 10 business days, contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. I have provided you with a copy of my business card which contains my contact information
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12/10/2014 | Risk Factor | |
Restaurant representatives - add corrected or new information about Brown Bag, 3801 Pickett Road, Fairfax, VA 22031 »