North Beacon Market
FAILThursday, June 16, 2011 at 4:23 PM
Violations Cited
01-3-201.11
Approved Source
Three bags of cured herring and eight containers of an oil-based sauce were observed within the vegetable reach-in refrigeration unit. The products were without labels. Staff could not document their source. The products were removed. BISD explained that products for retail sale must originate from an approved source (wholesaler). BISD will return to confirm that no unapproved products are displayed for sale at the location.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
01-3-602.11 B2
Labeling of Ingredients
Three bags of cured herring and eight plastic containers of an oil-based sauce were observed within the reach-in. Neither product was labeled. BISD explained to the staff that food products without labels cannot be sold to the public. The products were removed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
The vegetable case should be serviced to confirm that it can maintain an internal product temperature of 41 F or below. If the unit cannot no potentially hazardous foods (yogurt) or cut fruits/vegetables may be stored within the unit.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Mold growth was evident in the bottom of the vegetable case. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log