Commonwealth Market
PASSTuesday, October 15, 2013 at 4:09 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
at inspection - found 2-yogurts passed sell by date- ( dated for 9-15-2013 & 10-8-2013 ) & 2 milks passed sell by dates ( 9-20-2013 & 10-8-2013 ) removed by mgr.-CORRECT BY: check dates daily to insure no product sold passed dates-
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
display case - at inspection found RAW food ( whole eggs ) stored above READY TO EAT food ( produce ) STORE all raw food on the bottom shelves & ready to eat food on top shelves- to PROTECT ready to eat food from possibile drip / leak / spill contamination ------corrected at inspection
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
02-3-602.11-.12/3-302.12
Food Container Labels
on all products- do not cover any information with the price stickers - do not cover the " sell by " dates the " best use by " dates the expire dates-- do not cover the ingredients list or the nutrition facts ---
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
when not in use --store the mops & bucket clean & dry with mop stored off the floor ( hang to dry ) dirty mops & buckets with dirty water are an environment for " germ " growth--
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.