Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.12 (B), Pf: Reduced Oxygen Packaging, Criteria; HACCP plan requirements. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances............In walk in cooler, raw meats in reduced oxygen packaging. At time of inspection, employee sliced open packages. Current packaging does not include time noted on packaging. Per employee, meat was packaged on Saturday afternoon. In reach in freezer, raw meats reduced oxygen packaged. If establishment would like to reduced oxygen package raw meats, and either maintain cold in walk in cooler or frozen in reach in freezer, establishment can do so if date and time are noted on the packaging. Provided information on reduced oxygen packaging without a variance. If reduced oxygen packaging is noted on next routine inspection without proper time/date documentation, legal action may result and establishment would be required to obtain a variance.
Submit to and obtain approval from MCESD for HACCP plan. Additional variance may be required.
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12.
(F) A HACCP Plan is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always: (1) Labeled with the production time and date, (2) Held at 5°C (41°F) or less during refrigerated storage, and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.
Corrected At Time Of Inspection