Disclosure of menu items offered or served raw or undercooked Consumer advisory needed on lunch menu.
Compliance with submitted HACCP plans and approved variance procedures A variance shall be obtained to use a food additive such as vinegar as a method of food preservation rather than as a method of flavor enhancement in canned vegetable products.
Food in a hermetically sealed container Establishment is canning vegetables on site. Food in a heremtically sealed container shall be obtained from a regulated food processing plant. Observed dented (commercially processed) canned products in storage room.
Package integrity Establishment is canning vegetables on site. Food in a heremtically sealed container shall be obtained from a regulated food processing plant. Observed dented (commercially processed) canned products in storage room.
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