Benichopsticks in McMurray bumbles 3rd regular inspection; 7 violations, “did not document monitoring of critical control points (pH of sushi rice, pH meter calibration, or control of parasites) in accordance with the HACCP plan “

Benichopsticks in McMurray bumbles 3rd regular inspection; 7 violations, “did not document monitoring of critical control points (pH of sushi rice, pH meter calibration, or control of parasites) in accordance with the HACCP plan “

McMurray, PA

Benichopsticks Chinese and Japanese Restaurant

1025 Waterdam Plaza DR
McMurray, PA 15317
724-942-1160

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 4/15/2020. As a result of that inspection, and due to the severity of the specific violations the Benichopsticks Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 7 violations were found.

This marks the third straight failire of the restaurant to be, “In Compliance” during a regular inspection since May 2018:

05/02/2019 Follow-up In  
04/22/2019 Regular Out Violation(s) 5
06/11/2018 Follow-up In  
05/23/2018 Regular Out Violation(s) 7

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

  • Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods(cut vegetables) without written procedures or documentation to verify disposition of food. Corrected on site.
  • Wood legs supporting table in the grill area, are not smooth, non-absorbent, corrosion resistant.
  • Interior surfaces of (2) Kenmore chest freezers are cracked and repaired with materials (duct tape) unapproved for food equipment.
  • Loose rubber door gaskets observed on the Frigidaire upright freezer and held together with duct tape.
  • Observed cardboard being utilized as a floor covering in the walk-in cooler and under the fryer.
  • Observed pork bellies and beef thawing in standing water on the drainboard of 3 compartment sink, which is not an approved thawing method. Foods moved into 3 bowl sink and placed under cold, running water.
  • Vacuum packed tuna fish thawing without the vacuum being broken prior to or after thawing as directed on suppliers label. Corrected on site.
  • Observed single service take out containers stored on the floor in an outbuilding without door to protect the items. Items were moved inside the facility until a door can be attached and items stored off the ground.
  • Food facility did not document monitoring of critical control points (pH of sushi rice, pH meter calibration, or control of parasites) in accordance with the HACCP plan that was submitted to and approved by the Department since early March. In addition, documentation has not been verified weekly by the manager or someone trained in HACCP. (see note below)

Labeling on frozen fish products in Reduced Oxygen Packaging (ROP) packaging will state: The fish should be kept frozen until time of use and prior to the fish being thawed under refrigeration or prior to or immediately upon completion of thawing, the fish should be removed from the packaging. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

What’s the concern? Clostridium botulinum and Listeria monocytogenes are the bacteria of primary concern when thawing vacuum packed fish. By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin.

Learn more about this issue from Michigan State University when you click or tap this article: Open your vacuum packed fish before thawing

 

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.