How many inspections has 4 Points Market in Boynton Beach had?

4 Points Market in Boynton Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of 4 Points Market in Boynton Beach find?

4 Points Market in Boynton Beach was most recently inspected by FDACS on March 22, 2023 (Met Inspection Requirements).

Has 4 Points Market in Boynton Beach had any stop-sale or stop-use orders?

No, 4 Points Market in Boynton Beach has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at 4 Points Market in Boynton Beach?

The most frequently cited FDACS violations at 4 Points Market in Boynton Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-202.12(B): Steam mixing valve used at a handwashing sink. 5-202.12(B) o.

4 Points Market in Boynton Beach

Name: 4 Points Market in Boynton Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 22, 2023

645 W Boynton Blvd, Boynton Beach, FL 33426

Palm Beach County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Industrial Avenue Market INC Omar Shihadeh
FDACS Estab #: 338385

Overview

4 Points Market in Boynton Beach had one inspection on record (March 22, 2023) where 17 violations were cited, including five high-priority findings. Raw chicken was stored directly over cooked rice and beef in the backroom, and raw shell eggs were held at ambient temperature (74°F) instead of refrigerated; both were corrected on site. Lighter fluid and air fresheners were displayed on a shelf directly above single-serve food service articles, creating contamination risk; this was also corrected on site. A priority foundation violation noted the person in charge was unable to correctly answer questions about preventing foodborne disease transmission and the conditions for restricting or excluding ill employees. Open packages of sliced ham and turkey in the processing area prep cooler were not date marked after 24 hours; the person in charge date marked them during the inspection. The facility met inspection requirements overall.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

17Violations

Last inspected FDACS: March 22, 2023

4 Points Market in Boynton Beach: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2023 — 1 inspection

Mar 22, 2023 — Met Inspection Requirements· 17 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Person in charge: JUDITH TORRES

Comments: Employee Health Guidelines and reporting agreement provided. Norovirus clean up and disinfection handout provided.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Backroom area: Raw chicken stored on food cart over cooked rice and beef. COS: Raw chicken placed on bottom shelf by pic. x Print Date: 3/22/2023 Page 1 of 5 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Food service area: Internal temperature of fried rice, sweet hebanero chicken wings and plantains were 112*-123* fahrenheit in hot holding case. COS: Out of temperature foods were reheated at 165* f for at least 15 seconds. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that maycause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Processing area: Raw shell eggs stored in a metal container at ambient temperature of 74* fahrenheit. COS: Out of temperature raw shell eggs voluntarily discarded by pic. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Processing area: Open packages of sliced ham and turkey held in prep reach in cooler for over 24 hours not date marked. COS: Pic date marked deli meats. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment does not have any written procedures to address clean up procedures foraccidental vomiting and diarrheal incidents. o

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail area: Lighter fluids and air fresheners displayed on shelf over single serve plastic cups, plates and bowls. COS: Chemicals placed away from single serve articles by pic. x Print Date: 3/22/2023 Page 2 of 5

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Retail area: No hand wash soap and paper towels provided at hand wash sink in coffee station. o

5-202.12(B) Steam mixing valve used at a handwashing sink. 5-202.12(B) o

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Retail area: No hand wash sign posted at hand wash sink in coffee station. o

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Processing area: No metal stem probe thermometer available on premises during the visit. COS: Thin probe digital metal stem thermometers obtained during inspection. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Processing area: Bulk salt, flour and breading bins not labeled. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Processing area: Cases of rice stored on floor. Backroom area: Cases of raw shell eggs stored on walk in cooler floor. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Processing area: Plastic cup used as scoop in flour bin. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom area: Soda crates using as shelves in backroom area and inside walk in cooler. o

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Processing area: No chemical sanitizer concentration strength measuring test kits available on premises during the inspection. COS: Chemical sanitizer solution strength measuring test kits obtained during the inspection. x

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Processing area: Grease build up on air vented metal storage shelves. o

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Processing area: Employee backpack stored on packaged food storage shelf. COS: Employee belonging removed by pic. x

4 Points Market in Boynton Beach: Frequently Asked Questions

When was 4 Points Market in Boynton Beach last inspected?: 4 Points Market in Boynton Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 22, 2023. Inspection type: Met Inspection Requirements.
How many inspections has 4 Points Market in Boynton Beach had?: 4 Points Market in Boynton Beach has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of 4 Points Market in Boynton Beach find?: 4 Points Market in Boynton Beach was most recently inspected by FDACS on March 22, 2023 (Met Inspection Requirements).
Has 4 Points Market in Boynton Beach had any stop-sale or stop-use orders?: No, 4 Points Market in Boynton Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at 4 Points Market in Boynton Beach?: The most frequently cited FDACS violations at 4 Points Market in Boynton Beach are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-202.12(B): Steam mixing valve used at a handwashing sink. 5-202.12(B) o.