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HomeMy WebLinkAbout2015 - Misc. Letters, Emails, Notes - Safety HandlingFEB 0 9 2015 HEALTH DEPT. Roast Beef Handling Procedure Step 1. All fresh roast beef will be received and stored at 40f or below. Step 2. Remove only the roast beef you need for service, trim sort by size for roasting. This step should take no longer than 20 minutes. Step 3. Roast the beef in a 325f oven until the temperature reaches 110f. Remove from oven and allow to rest 30 minutes. Do not cut!! Step 4. Place sheet pans with the beef, on a speed rack and place them in the walk in freezer to speed the cooling process. Once cooled to 50f move them to the walk in refrigerator. Do not pile them in a plastic container; leave the beef on the sheet pan and cover with plastic wrap. Step S. Remove only as much roast beef as you will use in 1hour, cut to size and warm in a 325f oven for 30 minutes. Slice to order. Each station needs to be monitored with a timer. Only two people, Marcellus and a designated person should be handling the roast beef. FEB 0 9 2015 HEALTH DEPT. To: Bruce Murphy RE: 2 and inspection Mikes Roast Beef February, 8, 2015 Dear Bruce; My second inspection of Mike's Roast Beef, on January 31 was much better. They are now following the plan that we developed to safely handle the roast beef. I have developed a flow plan for the safe handling of the roast beef, and have provided laminated copies that can be posted and followed. They are also using sanitizing pails for cleaning and sanitizing and for the storage of cleaning towels when not in use. The log books that I set up for them are being used and are accurate. As you requested, I will be re visiting them in May or June but have asked Mike to stay in touch if he has any questions or concerns. I told him that this is not over and he will be monitored from time to time by your department and compliance is critical to his being able to remain in business.. If you have any questions for me, please feel free to call me anytime. My cell is the best way as I am frequently away from my desk. 978-994-0912 Sincerely; Mark R. Zagranis, Owner Common Sense Food Safety, LLC Murphy, Bruce From: Murphy, Bruce Sent: Wednesday, January 07, 2015 11:04 AM To: Carty, Patrick Subject: Food -more info needed Hi Pat As I have started review of Mike roast beef, additional info will be needed as follows; Date and time when person eat food Type of food Symptoms -stomach ache, nausea diarrhea, vomiting Time when symptoms developed How long did symptoms last Did anyone go to Dr or hospital Did person eat out somewhere else within the last 3 days -date, time, where, type of food Did anyone eat there and not have any symptoms. Thanks Bruce G. Murphy Director of Health Town of Yarmouth Registered Sanitarian Certified Health Officer Master's Degree Public Health S7CJ - a `3 o;-,T TI, l el a M&rCe I NC'JO V,eC el Lle 7�2.vetL �,� ��� cam✓ �e���v v'c n ok d ve M! Coe a ec c� n -30 lg i C � 0 � 'F t'',1 e -A-i'e-AP a - Ou- 2A�c Wit- A)b s co.Y,�r��e m Common Sense Food Safety, LLC Date: Saturday, January 24, 2015 To: Philip Renaud, Town of Yarmouth Health Inspector Re: Mikes Roast Beef and Pizza (Roast beef handling process) Dear Philip: I went to Mike's Roast Beef and Pizza in response to his call requesting help in setting up a process for the safe handling of the roast beef he serves. I found some issues and spent the next 6 hours with them giving them the guidelines for the process. The first thing I found was improperly cooled roast beef in the walk in. Marcellus said they cooked the beef and cleaned off the fat then cut the beef in half and placed about 401bs. in a plastic container in the walk in to cool. The temperature of the beef was 57f. And I told them to discard the product, which they did. I then instructed them to cook less product and to change the cooling process. The process is to cook the roast beef, remove it from the oven, lay it out in one layer, place it on a speed rack and place it in the walk in freezer to speed up the process. Since they are only initially cooking the product to 110f, this plan will work fine. After 1 and half hours the beef can be moved to the walk in refrigerator, remaining in a single layer covered until needed. As the beef is needed, they will remove it from the walk in, cut in half to facilitate slicing and place it in the oven for about 15 minutes, it then goes to the slicer. They are a busy place so figuring out the timing is critical. I found the beef being left out too long without controlling the time. They now have several timers at different points to control time. After inspecting the holding unit I found it not working well with improvised bi- metallic stemmed thermometers placed through the door of the unit and permanently fastened so calibration was not possible. Marcellus has arranged to have the unit repaired, but I feel that unit lends itself to trying to hold too much product, and cooking too much product ahead of time, and told him that if he was able to better control his process with time, he was better off not trying to hold product. Marcellus further was not sure how to calibrate thermometers, so I instructed he and his cooks on how to do that, I also provided him with new thermometers as well. He was also questioned about the use of sanitizer, as I saw no pails. He informed me he was using a chlorine product, and when asked if he knew how to make he said he did not and I instructed him how to do it and told him to purchase 4 new sanitizer pails, test strips appropriate for the chlorine, and said he needs to test it every 2 hours and make new when necessary. I provided Marcellus with a new log book for refrigeration and calibration and holding should he decide to reintroduce holding to the process. I observed the roast beef handling process and if he were able to control it the beef would not be exposed to the temperature danger zone for more than 2 hours, and hot holding would not be necessary. I will inspect the operation on Saturday, January 31, 2015. Sincerely: Mark R. Zagranis, owner Common Sense Food Safety, LLC e-mail- mzagranisPhotmai.com Office- 978-687-3800 Web site-www. commonsensefo odsafety. com Cell-978-994-0912 Fax- 978-258-5687 TOWN OF YARMOUTH 1146 ROUTE 28 SOUTH YARMOUTH MASSACHUSETTS 02664-4451 Telephone (508) 398-2231, Ext. 1241 -- Fax (508) 760-3472 BOARD OF HEALTH January 5, 2015 Mike's Pizza and Roast Beef 459 Route 28 West Yarmouth, MA 02673 Dear Mr. Marcelo Novo, During the inspections of December 31, 2014, and January 2, 2015 the Health Department has some concerns of the process of trimming, cooking, cooling, and the hot and cold holding temperatures of the roast beef. The Health Department is requiring you to contact a food consultant to come up with a Hazard Analysis and Critical Control Point Plan (HACCP) for the process of the roast beef. Please submit a copy of the HACCP Plan to the Health Department within 2 Weeks. The potentially hazardous food roast beef must be kept below 40 degrees Fahrenheit and above 140 degrees Fahrenheit. The plan must address temperature critical control points for the roast beef process. If you should have any questions please feel free to contact me at the number above. Sincerely, Philip J. Renaud Health Inspector Town of Yarmouth Enc: Section 8-201.14 Federal Food Code (D) Proposed EQUIPMENT types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications; Evidence thai standard res that ensure compliance b wite being with the requirements of this Codeare developed or are developed; and (F) Other information that may be required by the REGULATORY AUTHORITY for the proper review of the proposed construction, conversion or modification, and procedures for operating a FOOD ESTABLISHMENT. 8-201A3 When a HACCP Plan is Required. (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 §. 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 § 3-502A ¶ 4-204.110(B), or Subparagraphs 3-203.12(B)(2)(b) or 3-401.11(13)(3); or . (3) The REGULATORY AUTHORITY determines that a FOOD preparation or processing method requires a VARIANCE based on a plan submittal specified under § 8-201.12, an'inspectional finding, or a'VARIANCE request. (B) A PERMIT applicant or PERMIT HOLDER shall have a properly prepared HACCP PLAN as specified under § 3 ` 8-201.14 Contents of a HACCP Plan. .13 to For a FOOD ESTABLISHMENT tan and sat is puired under ecifications ec fications shallindicate: Ad ` have a HACCP PLAN, the p p (A) A categorization of the types of POTENTIALLY KNZARDOUs FOODS that are specified in the menu such as SOUPS and oasts, or of sauces, salads, and bulk, solid FOODS such as MEAT other FOODS that are specified by the REGULATORY AUTHORITY; • 167 (B) A flow diagram by specific FOOD or category type identifying .CRITICAL CONTROL POINTS and providing information on the following: (1) Ingredients, materials, and EQUIPMENT used in the preparation of that FOOD, and (2) Formulations or recipes that delineate methods and procedural control measures ttrat address the FOOD safety concerns involved; (C) FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern; (D) A statement of standard operating procedures for the plan under consideration including clearly identifying: (1) Each CRITICAL CONTROL POINT, (2) The CRITICAL LIMITS for each CRITICAL CONTROL POINT, (3) The method and frequency for monitoring and controlling each CRITICAL CONTROL POINT by the FOOD- EMPLOYEE designated by the PERSON IN CHARGE, (4) The method and frequency for the PERSON IN CHARGE to routinely verify that the FOOD EMPLOYEE is following standard operating procedures and monitoring CRITICAL CONTROL POINTS, (5) Action to be taken by the PERSON 1N CHARGE if the CRITICAL LIMITS for each CRITICAL CONTROL POINT are not met, and (6) Records to be maintained by the PERSON IN CHARGE to demonstrate that the HACCP PLAN is properly operated and managed;.and (E) Additional scientific data or other information, as required the REGULATORY AUTHORITY, supporting :the determination that FOOD safety is not -compromised by the proposal. 168 l j )/ 6 /_ C Pia i I 4 one___