CUSTOM CUT BUTCHER

Observed in-house reduced oxygen packaged beef in the walk-in cooler. Per the employee present, beef in the walk-in cooler is vacuum packaged for a maximum of one day before being the packaging is cut open. Observed small amounts of in-house reduced oxygen packaged beef offered for self service at the side, open front consumer self service refrigerator. Per the employee present, beef in vacuum packaging offered for self service is maintained in ROP (reduced oxygen packaging) for no more than 2-3 hours, and then cut open and processed into taco meat if they are not sold. [CA] If facility wishes to reduce oxygen package meat in-house and maintain meat in reduced oxygen packaging for greater than 48 hours, facility shall obtain a HACCP issued by the California Department of Public Health. Facility is not required to obtain a HACCP to conduct ROP if the following requirements are met: - Food is labeled with production time and date (i.e. time/date of initially being reduced oxygen packaged) - Food is held at 41F or below during refrigeration storage - The food is removed from ROP package in the food facility within 48 hours of initially vacuum packaging - Standard Operating Procedures (SOP's) are submitted to this Department for review *Discontinue the ROP of meats in-house until SOP's for reduced oxygen packaging are submitted to this Department* Ensure ROP meats offered for consumer self service are cut open (air introduced) prior to selling the item to the consumer, in order to ensure that the meats are not in ROP for greater than 48 hours. [COS] All ROP'd bags of beef that were vacuum packaged in the facility were cut open. Employee agreed to submit SOP's prior to conducting any additional ROP.

Observed prepackaged containers of spices and canned food items stored on a shelving rack in the restroom. [CA] Ensure all food is stored outside of the restroom in approved food storage areas.