The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed Reduced Oxygen Packaging (ROP)/Vacuum Packaging on site. I provided information to contact the HACCP team (Rob). The manager agreed to use the products with in 48 HOURS after ROP.
- Provided Cross Contamination prevention Guidelines, Cooling methods, and cooling log in Spanish and English.
- Keep the shell tags in the containers after the shell bags are open and record the last cold date on the tag before storing it away.
- This facility working on extending the menu in future.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. ADVISED THE MANAGER TO KEEP THE TAGS UNTIL THE CONTAINERS ARE EMPTIED.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. ADVISED THE MANAGER TO RECORD THE LAST SOLD DATE ON THE TAG BEFORE STORING THE TAGS AWAY.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. THE PARASITE DESTRUCTION LETTER WAS PROVIDED DURING INSPECTION.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Chicken Stock in main Kolpak Unit (46F)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. THE CHICKEN STOCK WAS REHEATED TO 165F FOR 15 SECONDS. PROVIDED A COPY OF COOLING GUIDELINES AND COOLING LOG TO THE MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Veal Stock (48F) in Kolpak #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM IS DISCARDED.
- Critical: ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process.
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. PROVIDED INFORMATION TO CONTACT THE HACCP TEAM IN HEALTH DEPARTMENT.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Grilled Whole Fish (Daily Selection), Cote de Boeuf (Ribeye), Beef Carpaccio, Seafood (Smoked Blue Catfish rillettes, Fluke Ceviche, Mussel rscabeche).
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. THE MANAGER PLACED CONSUMER ADVISORY ON THE MENU DURING INSPECTION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary Ammonium solution was measured around 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Quaternary Ammonium solution at 200ppm. Verify concentration using the appropriate test kit. THE MANAGER ADDED WATER ON THE SANITIZER SOLUTION TO REDUCE THE CONCERNTRATION OF QUATERNARY AMMONIUM TEMPERORILY.
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01/07/2016 | Risk Factor | |
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