North Beacon Market
PASSMonday, July 1, 2013 at 2:21 PM
Violations Cited
01-3-101/701.11
Spoilage Unsafe Food
AT INSPECTION -FOUND MILK IN DISPLAY CASE -PASSED "SELL BY" DATES - 5 -ONE GAL MILKS & 2. 1/2 GAL MILKS ( emptied in sink - voluntary ) CHECK DATES EACH DAY -( 4 where passed due by 2 weeks)
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.
03-3-501.16(A)
Cold Holding
at inspection - found -6 -1/2 gal " Home Maker " brand orange juice labeled " KEEP REFRIGERATED - sold from shelf at "room temp" ( removed from sales & emptied in sink - voluntary ) -STORE at 41 degrees or less as labeled--
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
at inspection - found -chemical / soaps / detergents store above ready to eat products -STORE these items so that not food product are under - to protect products from possibile drip / spill / leak contamination-
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.