Inspectors from the state came in yesterday. This is what they said regarding our HACCP.
One type of product per auto-wrapper. Wrapping vegetable, fruit, fish, beef, lamb, pork, turkey, and then chicken is no longer an acceptable order of operation. The same goes for prep tables. This can be mitigated by thoroughly disassembling and cleansing the auto-wrapper assembly between products. This can also mitigated by strictly using only a hand-wrapping station leaving the auto-wrapper for only one-type of product, say, the ground beef from the tubes, but not necessarily house trim or cut red meat.
Also, power-washer cannot be used to clean and rinse cooked/ready-to-eat prep areas. Power-washer must remain in raw-meat gallery. If it is used in other areas outside meat-gallery it must be washed and rinsed thoroughly upon return.
Also, foam-boat, peach-paper, and pads must be retained outside food prep areas. (I do not know if in the cooler is allowable but they didn't say anything about the stacks of foam-boats near the ceiling atop the steel.)
Also, fish and chicken production must be at opposite ends of the raw-meat gallery.
Also, wrapping stations cannot be within an egress; in trafficable areas.
Also, three-bay sinks must have auto-fill and temperature controls.
Also, washed and sanitised trays (for boats) and roll-away racks cannot be stored (even to dry) outside the cooler or meat-gallery.
Also, any u-boats or carriages used for products must be labeled accordingly. i.e. meat department only, produce only, et cetra.
This all presents us with a challenge where we two cutters cut strictly for the self-service case even on the busiest days. As in this store we are not allowed to have any back-up of any type whatsoever.... except on Saturday when we sell an average of 400+ lbs of flap and 600+ lbs of burger. Maybe there should be a push to rid of auto-wrappers in retail settings and go back to talented hand-wrappers, leaving auto-wrappers for extremely large retailers and product facilities. I certainly wouldn't miss having rib-roasts and tenderloins getting chewed-up and destroyed by the haunted monster-wrapper.
-- Edited by JimmyMac on Thursday 27th of June 2013 11:36:24 AM
Inspectors from the state came in yesterday. This is what they said regarding our HACCP.
One type of product per auto-wrapper. Wrapping vegetable, fruit, fish, beef, lamb, pork, turkey, and then chicken is no longer an acceptable order of operation. The same goes for prep tables. This can be mitigated by thoroughly disassembling and cleansing the auto-wrapper assembly between products. This can also mitigated by strictly using only a hand-wrapping station leaving the auto-wrapper for only one-type of product, say, the ground beef from the tubes, but not necessarily house trim or cut red meat.
Also, power-washer cannot be used to clean and rinse cooked/ready-to-eat prep areas. Power-washer must remain in raw-meat gallery. If it is used in other areas outside meat-gallery it must be washed and rinsed thoroughly upon return.
Also, foam-boat, peach-paper, and pads must be retained outside food prep areas. (I do not know if in the cooler is allowable but they didn't say anything about the stacks of foam-boats near the ceiling atop the steel.)
Also, fish and chicken production must be at opposite ends of the raw-meat gallery.
Also, wrapping stations cannot be within an egress; in trafficable areas.
Also, three-bay sinks must have auto-fill and temperature controls.
Also, washed and sanitised trays (for boats) and roll-away racks cannot be stored (even to dry) outside the cooler or meat-gallery.
Also, any u-boats or carriages used for products must be labeled accordingly. i.e. meat department only, produce only, et cetra.
This all presents us with a challenge where we two cutters cut strictly for the self-service case even on the busiest days. As in this store we are not allowed to have any back-up of any type whatsoever.... except on Saturday when we sell an average of 400+ lbs of flap and 600+ lbs of burger. Maybe there should be a push to rid of auto-wrappers in retail settings and go back to talented hand-wrappers, leaving auto-wrappers for extremely large retailers and product facilities. I certainly wouldn't miss having rib-roasts and tenderloins getting chewed-up and destroyed by the haunted monster-wrapper.
-- Edited by JimmyMac on Thursday 27th of June 2013 11:36:24 AM
I think it's a joke for us to expect to be HAACP. That was for NASA moon landings, not us. They had a billion dollar budget, we don't. We can and should try to be clean as possible/reasonable, but it's just not possisble to be HAACP unless you sut down production and bring in pre cut pre packaged stuff that was done in a genuine HAACP wholesale plant that can follow all the strick rules.
-- Edited by Burgermeister on Thursday 27th of June 2013 03:44:09 PM
I'm not sure what state your in but here in TN it hasn't gotten quite so strict. I know that besides labor costs, unreasonable standards from state health officials and the fines they levy for not adhering to those standards is one of the biggest reasons why the big chain stores, such as WAL-MART Supercenters have gone to all pre-pack meat and put guys like us out of jobs. It's a crying shame. You know way back when swinging meat was the only thing you could get in a grocery store the product was much safer in my opinion. The meat and poultry wasn't pumped full of growth hormones and anti-biotics and saw dust was on the floor. Go figure. It just goes to show you what gets sacrificed for the sake of "good health"
Inspectors from the state came in yesterday. This is what they said regarding our HACCP.
One type of product per auto-wrapper. Wrapping vegetable, fruit, fish, beef, lamb, pork, turkey, and then chicken is no longer an acceptable order of operation. The same goes for prep tables. This can be mitigated by thoroughly disassembling and cleansing the auto-wrapper assembly between products. This can also mitigated by strictly using only a hand-wrapping station leaving the auto-wrapper for only one-type of product, say, the ground beef from the tubes, but not necessarily house trim or cut red meat.
Also, power-washer cannot be used to clean and rinse cooked/ready-to-eat prep areas. Power-washer must remain in raw-meat gallery. If it is used in other areas outside meat-gallery it must be washed and rinsed thoroughly upon return.
Also, foam-boat, peach-paper, and pads must be retained outside food prep areas. (I do not know if in the cooler is allowable but they didn't say anything about the stacks of foam-boats near the ceiling atop the steel.)
Also, fish and chicken production must be at opposite ends of the raw-meat gallery.
Also, wrapping stations cannot be within an egress; in trafficable areas.
Also, three-bay sinks must have auto-fill and temperature controls.
Also, washed and sanitised trays (for boats) and roll-away racks cannot be stored (even to dry) outside the cooler or meat-gallery.
Also, any u-boats or carriages used for products must be labeled accordingly. i.e. meat department only, produce only, et cetra.
This all presents us with a challenge where we two cutters cut strictly for the self-service case even on the busiest days. As in this store we are not allowed to have any back-up of any type whatsoever.... except on Saturday when we sell an average of 400+ lbs of flap and 600+ lbs of burger. Maybe there should be a push to rid of auto-wrappers in retail settings and go back to talented hand-wrappers, leaving auto-wrappers for extremely large retailers and product facilities. I certainly wouldn't miss having rib-roasts and tenderloins getting chewed-up and destroyed by the haunted monster-wrapper.
-- Edited by JimmyMac on Thursday 27th of June 2013 11:36:24 AM
So what is the problem? Only that you can't claim to be HAACP? No big deal. So you're not HAACP. Who cares? But are they saying you MUST correct thses issues HAACP or not? That would be a problem.
Our deli is super-clean but still gets written up like crazy.
It is my understanding that swinging beef is all around safer... less cardboard too, which is always a good thing. You can sell bones but not an old box.
We re-wrote some processes and re-arranged the meat room to his liking and also hired an electrician for some re-work, must be a new inspector. Electrician says this isn't the first re-work.
