Cirque Meadows by Adam Johnson

Restaurant Inspection Database

Violation Explanation

Official Report Wording, Item #01


1. Approved source. (15 pts.)

2. Containers free of damage, dents and swells. (15 pts.)

3. Free of spoilage and adulteration. (15 pts.)

4. HACCP plan for ROP. (15 pts.)

5. No Service of raw/undercooked animal food/sprouts to highly susceptible individuals. (15 pts.)

6. Date marking. (5 pts.)

7. Consumer advisory for service of raw/undercooked animal foods. (5 pts.)


1. All foods used or sold in a retail food establishment must be obtained from commercial sources that are inspected by the appropriate public health authority (USDA, FDA, state or local health departments). Foods prepared in private homes can not be used or sold in retail food establishments because they have frequently been implicated in foodborne outbreaks. Home kitchens have limited capacity to safely maintain food at proper temperatures. In addition, the limited space can result in poor storage practices and cross contamination.

2. Canned, hermetically sealed and otherwise packaged foods must be handled in a manner to maintain the container for product integrity. Damaged packaging can allow the entrance of contaminants into the food product resulting in the growth of disease-causing microorganisms or spoilage of the contents. Food establishments are required to inspect canned goods and other packaged foods for damage. For example, cans with rim or seam damage, body creases, swelling or bulging can not be used.

3. Foods that become spoiled or contaminated are considered adulterated and unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods.

4. Reduced oxygen packaging (ROP) encompasses a variety of food packaging methods where the air within the packaging is removed or modified to less than the normal ambient oxygen level. ROP packaging methods extend product shelf life, but can also be conducive for the growth of Clostridium botulinum and Listeria monocytogenes. Food establishments wanting to conduct ROP must develop a Hazard Analysis Critical Control Point (HACCP) plan to control these of disease-causing microorganisms. The HACCP plan identifies food safety hazards in the preparation process, outlines steps to control the hazards, and sets critical control points that must be monitored to verify foods are processed safely. All ROP processed foods must be held refrigerated at 41F or less. Some products, depending upon the type of ROP processing and proposed shelf life, are required to be held at temperatures as low as 34F. ROP processed foods have a limited shelf life and therefore must be labeled with a use by or discard date.

5. The elderly, young children and persons with underlying health conditions or who are immunocompromised, are more likely than other people in the general population to experience foodborne illness. Facilities that specifically care for highly susceptible populations such as childcares and assisted living facilities, must limit exposure to disease-causing microorganisms by not serving raw or lightly cooked animal foods such as fish, shellfish, meats and eggs.

6. The elderly, young children and persons with underlying health conditions or who are immunocompromised, are more likely than other people in the general population to contract and become ill from Listeria monocytogenes. Listeria monocytogenes is a bacterial foodborne pathogen that can grow at refrigerator temperatures. Facilities that care for highly susceptible populations must limit exposure to Listeria monocytogenes by limiting the refrigerated storage time of potentially hazardous foods. Establishments are required to date mark ready-to-eat potentially hazardous foods and use or serve them within 7 days.

7. Disease-causing microorganisms are often found in raw animal foods. Individuals who choose to eat foods of animal origin that are raw or not fully cooked are at an increased risk of acquiring foodborne illnesses. Food establishments serving raw or lightly cooked animal foods such as rare hamburgers, raw or seared fish, raw oysters or lightly cooked eggs, must inform consumers of the increased risk of foodborne illness. Consumer advisory information for customers can be provided on menus, table tents, placards or brochures.

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