Salad samples taken by an inspector from any
retail food establishment will be subject to the following remedies
should they fail to pass certified testing.
A. First substandard sample(s). Results will be communicated
to management. The inspector will review possible ways in which any
contamination took place, suggest corrective actions and take a second
sample.
B. Second substantial sample(s). Results will be communicated
to management. The inspector will observe the salad-making process
and take samples at each step in order to pinpoint incorrect procedures
and direct corrective actions.
C. Third substandard sample(s). Any retail food establishment
whose salads fail to pass three successive tests will be prohibited
from making such salads on the premises. (Purchases of salads from
state-licensed wholesalers is permitted, but such salads are subject
to the same testing requirements as those prepared on the premises.)
In addition, the following remedies shall be imposed:
(1) The owner or manager shall be required to submit to
the inspector a written plan of action for correcting the problem.
Such plan must include training of all deli personnel in proper, salad-making
procedures and correction of any possible refrigeration problems within
a designated time frame.
(2) The owner or manager shall, at his/her own expense,
have the failed salad(s) tested for six consecutive weeks. Such tests
will be conducted at a state certified lab on the first Monday of
each week, and the results will be sent to the designated health authority.
(3) Salad making and sale may be resumed after two successive
test results are found to meet standards.