Violation Code: 03G-15-5

Legal Reference

3-502.12(C) FC: (C) Except for fish that is frozen before, during, and after packaging and bears a label indicating that it is to be frozen until time of use, a food establishment may not package fish using a reduced oxygen packaging method. Intermediate 3-502.12(B)(3) FC: (B) A food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under Paragraph 8-201.14(D) and that: (3) Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: (a) Maintain the food at 41 degrees Fahrenheit or below, and (b) Discard the food if within 30 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption. 3-502.12(B)(4) FC: (B) A food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under Paragraph 8-201.14(D) and that: (4) Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer's sell by or use by date, whichever occurs first; Intermediate 3-502.12(D)(2)(h) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (h) Labeled with the product name and the date packaged; 3-502.12(D)(2)(a) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (a) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the packaged product to another business entity or the consumer. 3-502.12(D)(2)(b) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (b) Cooked to heat all parts of the food to a temperature and for a time as specified under Paragraphs 3-401.11 (A), (B) and (C). 3-502.12(D)(2)(d) FC: (D) Except as specified under Paragraph (C) and Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a cook-chill or sous vide process shall: (2) Ensure the food is: (d) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135 degrees Fahrenheit.