Stove & Tap in Lansdale inspection finds 4 times repeat violation; Facility observed using a reduced oxygen packaging(ROP) method to package pork belly, discarded appx 6lbs of pork belly during inspection

Stove & Tap in Lansdale inspection finds 4 times repeat violation; Facility observed using a reduced oxygen packaging(ROP) method to package pork belly, discarded appx 6lbs of pork belly during inspection

Lansdale, PA

Stove & Tap

329 W MAIN ST
LANSDALE, PA 19446

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted a follow-up retail food inspection on 8/17/2020. As a result of that inspection, and due to the severity of the specific violations Stove & Tap vwas cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 1 violation determined to be food borne illness risk factors was cited.

The inspector stated in the report:

A follow-up inspection was conducted to determine if facility was continuing to package foods using a reduced oxygen-packaging (ROP) method without a HACCP plan in violation of the FDA food code. Facility was observed continuing to package foods using an ROP method without labelling packaged items with a 48 hour discard date and without removing items from package within 48 hours of packaging. During inspection, facility discarded approximately 6lbs of pork belly packaged in this method.

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

  • (4 times repeat violation) Facility observed using a reduced oxygen packaging(ROP) method to package pork belly. These items observed to be lacking date and time labelling indicating date and time items were packaged. EHS instructed facility on vacuum packaging guidelines without a HACCP plan including requiring foods to be held at 41F or below at all times and inclusion of a discard or remove from packaging date/time not to exceed 48 hours from time of packaging. Facility voluntarily discarded appx 6lbs of pork belly during inspection. Further non-compliance will lead to additional citations.

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.