3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat The person in charge was unable to demonstrate proper knowledge of food safety and prevention. THE PIC(PERSON IN CHARGE) SHALL MAINTAIN CONTROLS AND OVERSIGHT TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR THAT MAY CAUSE A FOODBORNE ILLNESS
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Repeat Observed improper packaging of food using reduced oxygen packaging without a variance.DURING INSPECTION THE PIC(PERSON IN CHARGE) STATED THAT AT THE CLOSE OF BUSINESS FRESH FISH IS REGULARLY PACKAGED USING REDUCED OXYGEN PACKAGING.
To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a use by date that does not exceed thirty days or the manufacturer's sell by or use by date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging. ISSUED ORDER TO THE PIC (PERSON IN CHARGE) TO IMMEDIATELY DISCONTINUE THE IMPROPER PROCESS OF REDUCE OXYGEN PACKAGING FOR FRESH FISH (OFFERED FOR SALE). ALSO EXPLAINED TO THE PIC THAT IN ORDER TO PREVENT THE GROWTH OF PATHOGENS WHICH CAN LEAD TO A FOODBORNE ILLNESS, REDUCE OXYGEN PACKAGE ONLY FISH THAT HAS BEEN FROZEN BEFORE DURING OR AFTER PACKAGING UNDER THE PROCESS OF A HACCP PLAN THAT HAS BEEN APPROVED Correct By: 24-Jul-2017