Scottsdale Meat Market

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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