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  5. Gold Kosher Catering, Inc. - 04/27/2015
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WARNING LETTER

Gold Kosher Catering, Inc. Apr 27, 2015

Gold Kosher Catering, Inc. - 04/27/2015


Recipient:
Gold Kosher Catering, Inc.


United States

Issuing Office:
Florida District Office

United States


  

Department of Health and Human Services logoDepartment of Health and Human Services

Public Health Service
Food and Drug Administration
 
Florida District
555 Winderley Place, Suite 200
Maitland, Florida 32751
 
Telephone: 407-475-4700
FAX: 407-475-4770 


 

VIA UPS NEXT DAY AIR
w/ DELIVERY CONFIRMATION
 
WARNING LETTER
FLA-15-19
April 27, 2015
 
Mr. Ephraim Pinkhasov
Owner
Gold Kosher Catering, Inc.
19593 NE 10th Ave Bldg 4
Miami, FL 33179-3577
           
Dear Mr. Pinkhasov:
 
We inspected your seafood processing facility, located at 19593 NE 10th Ave Bldg 4, Miami FL from March 11-19, 2015.  We found that you have serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation, Title 21, Code of Federal Regulations, Part 123, and the Current Good Manufacturing Practice regulation for foods, Title 21, Code of Federal Regulations, Part 110 (21 CFR 123 & 110). In accordance with 21 CFR 123.6(g), failure of a processor of fish or fishery products to have and implement a HACCP plan that complies with this section or otherwise operate in accordance with the requirements of Part 123, renders the fish or fishery products adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act), 21 U.S.C. § 342(a)(4). Accordingly, your cooked tilapia and your breaded Pollack  are adulterated, in that they have been prepared, packed, or held under insanitary conditions whereby they may have been rendered injurious to health. You may find the Act, the seafood HACCP regulation and the Fish and Fisheries Products Hazards & Controls Guidance through links in FDA's home page at www.fda.gov.
 
Your significant violations were as follows:
 
You must conduct a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur and you must have a written HACCP plan to control any food safety hazards that are reasonably likely to occur, to comply with 21 CFR 123.6(a) and (b). However your firm does not have a HACCP plan for your cooked Tilapia to control the food safety hazards of pathogenic bacteria growth as a result of time-temperature abuse, pathogenic survival through cooking, and allergens/additives. 
 
Additionally, your firm does not have a HACCP plan for your frozen breaded Pollack to control the food safety hazard of allergens/additives.
 
We may take further action if you do not promptly correct these violations. For instance, we may take further action to seize your product(s) and/or enjoin your firm from operating.
 
You should respond in writing within fifteen (15) working days from your receipt of this letter. Your response should outline the specific things you are doing to correct these violations. You should include in your response documentation such as HACCP and verification records, or other useful information that would assist us in evaluating your corrections. If you cannot complete all corrections before you respond, you should explain the reason for your delay and state when you will correct any remaining violations.
 
This letter may not list all the violations at your facility. You are responsible for ensuring that your processing plant operates in compliance with the Act, the seafood HACCP regulation (21 CFR Part 123) and the Current Good Manufacturing Practice regulation (21 CFR Part 110). You also have a responsibility to use procedures to prevent further violations of the Act and all applicable regulations.
 
Please send your reply to the Food and Drug Administration, Attention: Carla Norris at 555Winderley Place, Suite 200 Maitland FL 32751. If you have questions regarding any issues in this letter, please contact Carla Norris at 407-475-4730
 
Sincerely,
/S/ 
Susan M. Turcovski
Director, Florida District