Violation Code: 03G-52-1

Legal Reference

3-502.11(H) FC: A food establishment shall obtain a variance from the regulatory authority as specified in Section 8-103.10 and under Section 8-103.11 before: (H) sprouting seeds or beans. 8-103.12(A) and 8-304.11(C) FC: If the regulatory authority grants a variance as specified in Section 8-103.10, or a HACCP plan is otherwise required as specified under Section 8-201.13, the permit holder shall: (A) Comply with the HACCP plans and procedures that are submitted as specified under Section 8-201.14 and approved as a basis for the modification or waiver; 8-103.12(B) FC: If the regulatory authority grants a variance as specified in Section 8-103.10, or a HACCP plan is otherwise required as specified under Section 8-201.13, the permit holder shall: (B) Maintain and provide to the regulatory authority, upon request, records specified under Section 8-201.14 (D) and (E)(3) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the critical control points, (2) Monitoring of the critical control points, (3) Verification of the effectiveness of the operation or process and (4) Necessary corrective actions if there is failure at a critical control point. 8-201.13(A)(1)(2) and (B) FC: (A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified under Section 8-201.14 and the relevant provisions of this Code if: (1) Submission of a HACCP plan is required according to Law; (2) A variance is required as specified under Subparagraph 3-401.11(D)(4), Section 3-502.11, or Paragraph 4-204.110(B);. (B) Before engaging in reduced oxygen packaging without a variance as specified under 3-502.12, a permit applicant or permit holder shall submit a properly prepared HACCP plan to the regulatory authority. 3-502.12(B)(4) FC: (B) Except as specified under Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Paragraphs 8-201.14 (C) and (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; 3-502.12(B)(4), 3-502.12(D)(2)(e) FC: (B) Except as specified under Paragraph (F) of this section, a food establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under Paragraphs 8-201.14 (C) and (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; 3-502.12(D)(2)(e) (iv)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: (e)Cooled to 41 degrees Fahrenheit in the sealed package or bag as specified under section 3-501.14 and (iv) Held frozen with no shelf life restriction while frozen until consumed or used.