Scottsdale Meat Market

Inspector's notes

Repeat violation: 4th. Observed non-frozen fish in sealed 10K OTR bags for sale in display cooler at front of establishment. Permit variance states: "Fish/seafood will be frozen before, during, and after packaging." All procedures in approved variance/HACCP plan must be conformed to at all times. Fish had been packaged in the morning on the day of the inspection. Fish was removed from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw, thawed fish in display cooler in front of establishment for retail sale. Fish had been vacuum sealed on the premises as per person in charge. ROP (reduced oxygen packaging) fish in establishment is restricted to fish that is kept frozen before, during, and after packaging. Repeat violation: 3rd. Person in charge discarded fish at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. In self service freezer, reduced oxygen packaged cooked proteins. Per approved variance procedures, establishment is approved to reduce oxygen package raw meats and poultry. Instructed manager to remove all packaged cooked proteins from freezer. Variance inspector has not approved new procedures for vacuum packaging of cooked proteins until labels are approved. All procedures in approved variance/HACCP plan are to be conformed to at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In self service freezer, unmarked frozen gravy for sale. Per manager, unable to show proof of purchase and name of distributor. All packaged gravy was removed from freezer. All food is to be obtained from an approved source as defined by law. Corrective Action: Corrected at time of inspection.

Inspector's notes

In self service freezer, reduced oxygen packaged stuffed eggplant. Per approved variance procedures, establishment is approved to reduce oxygen package raw meats and poultry. Instructed manager to remove all packaged stuffed eggplant from freezer. All procedures in approved variance/HACCP plan are to be conformed to at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In self service freezer, packaged bone broth from permitted vendor with incorrect address labels. Provide updated labels with information below. All packaged food labels are to include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment has about 1.5 months of documentation paperwork for approved variance. Per approved variance, documentation is to remain on site for minimum 180 days. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Corrected at time of inspection.

Inspector's notes

In front meat case, several packages of raw salmon vacuum packaged for sale. Fish was not frozen. Per employee, fish was provided as a special order for a customer and for retail sale. Vacuum packaged salmon was removed from packaging and placed in approved 10K bags. Discontinue vacuum packaging of all fish products unless maintained frozen during all processes. Per establishment approved HACCP procedures, for fish products, they must remain frozen, before, during, and after packaged. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.

Core-3-602.11, C: Food Labels.............In self service freezers, TCS foods (raw chicken, raw beef) without proper food labels. Provide food labels on all packaging for sale in self service freezers. For fish products, ensure all labels state “Important-Must keep frozen until use, thaw under refrigeration immediately before use. Do not defrost inside packaging.” (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 -Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ........In single door reach in refrigerator, cartons of raw shell eggs stored above jugs of raw milk. Instructed employee to move cartons of raw shell eggs below jugs of raw milk to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. ..........In front meat cold case, packages of raw meat with temperatures of 51*F. Per manager, raw meat was placed in meat cold case within normal time parameters. Packages of raw meat were moved to walk in cooler to rapidly cool back down to the proper temperature. Ambient temperature of meat cold case was 44.9*F, taken with inspector min/max thermometer and 46*F with establishment ambient air thermometer. Discontinue use of meat cold case until able to maintain proper cold holding temperatures throughout the day, especially during busier times of service. Maintain TCS (time/temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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. .........Establishment reduced oxygen packaging various raw meats without an approved variance. Establishment has not been approved by Maricopa County variance department in reduced oxygen packaging various meat products received by outside vendors. Contact variance department for final approval of submitted variance (over 8 months). Instructed employees to remove all vacuum packaged meats and place in non-vacuum packaging. 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. Correct By: Corrected At Time Of Inspection

Core-3-602.11, C: Food Labels ...............Establishment re-packages for in house and out of house packaged proteins. Establishment does not have proper identification labels on each package, that states business name, product name, and raw proteins information. HACCP/ variance program has provided proper labeling guidelines for in house and out of house packaged proteins. Instructed owner to contact variance program for continued guidance with labels. Correct By: Correct Prior To Next Routine Inspection