Violation Explanation
Official Report Wording, Item #01FOOD SUPPLIES
1. Approved source. (15 pts.)
2. Containers free of damage, dents and swells. (15 pts.)
3. Free of spoilage and adulteration. (15 pts.)
4. HACCP plan for MAP. (15 pts.)
5. Consumer advisory for service of raw/undercooked animal foods. (15 pts.)
PUBLIC HEALTH REASON
1. All foods used in retail food establishments must be obtained from commercial suppliers that are inspected by health authorities (state or local health departments, USDA, FDA). Foods prepared in private homes are frequently implicated in foodborne outbreaks. Non-commercial kitchens have limited capacity for maintaining food at proper temperatures and due to their small size are conducive to situations that can result in cross contamination. Controlled processing is required for the safe preparation of food for sale to the public.
2. Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition.
3. Foods that are spoiled or that are subjected to potential contamination are considered adulterated and are unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods.
4. Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
5. Disease-causing agents are often found in raw animal foods. Individuals who choose to eat foods of animal origin that are not fully cooked are at an increased risk of acquiring foodborne illnesses. Food service establishments serving raw or lightly cooked foods of animal origin such as medium rare hamburgers, seared fish, raw oysters, lightly cooked eggs, etc. must inform customers who order these items of increased risk of foodborne illness. Advisory information can be on menus, on table tents, or other approved means.
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