Ambridge Shop-N-Save fouls inspection; 8 violations, “Food facility unable to provide documentation for monitoring of critical control points and corrective actions in the HACCP plan”

Ambridge Shop-N-Save fouls inspection; 8 violations, “Food facility unable to provide documentation for monitoring of critical control points and corrective actions in the HACCP plan”

Ambridge, PA

Shop N Save

1685 2910 DUSS AVE
AMBRIDGE, PA 15003
724-266-9758

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 4/10/2020. As a result of that inspection, and due to the severity of the specific violations the Shop N Save in Ambridge was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Observed wet wiping cloths in prepared foods area, not being stored in sanitizer solution. Corrected on site.
  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food on the Hot Foods Grab-n-Go. Corrected on site.
  • Prepackaged sandwiches and tacos (prepared foods section) are not labeled properly with the ingredient statement. House-prepared horseradish is not properly labeled with net weight and distributed by city and state. Corrected on site.
  • Vegetable slicer, a food contact surface, was observed to have food residue and was not clean to sight and touch. Corrected on site.
  • Observed single-service, single-use articles stored in back storage area directly on the floor, and not 6 inches (ca. 15 cm) above the floor.
  • Food facility unable to provide documentation for monitoring of critical control points and corrective actions in the HACCP plan* for kielbasa and reduced oxygen packaging for kielbasa and ham submitted to and approved by the Department. HACCP plan will be reviewed by this department. After review, facility may continue processing and document monitoring and any corrective action. Follow-up inspection will be conducted in 14 days to allow time for documentation.
  • Wood supports for shelving, in the meat walk-in cooler, are not smooth, non-absorbent, corrosion resistant.
  • Shelving, in deli area, has non-food contact surfaces exposed to splash, spillage, or other food soiling, made of cardboard, an absorbent and rough material.
  • Observed cardboard being utilized as a floor covering in prepared foods.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe food.

For more information visit the US Food and Drug Administration web page when you click or tap here.