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HomeMy WebLinkAboutChipotle Inspection 2.24.2020 - Inspection - 93 TURNPIKE STREET 3/11/2020 J'HE COMMONWFALTH OF MASS ACI IUSET'I'S PffiRl'"c"j TOWN OF NORTH ANDOVER 120 Main Street North Andover,Massachusetts 01845 MASSAUH �SETTSDEPAR,rmj,,NTOFPtJBLICIIFAl,,]'Il� Division(if Food and Drugs Phone-978.6,88.9540 FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542 ie-jnail: healthdept(0)northandovernia.gov Name of Establishment Date I'vnirralion(s) Tape otInspection ff Food Service El Routine Address % Risk Level [] Retail n Re-inspection 0 Residential Kitchen Previous Inspection Telephone (ell, tr 12 Date: Ej Mobile El Pre-operation, Owner HA(,CP: F-1 'reniporary I V(Z ss Y I N Ej Caterer Suspect Hine Person-in-("hare(PI(:") T-kli T'ime Bed &Breakfast General C omplaint ke" In: 3."Wr— E] HACCP Inspector S, - n Other— Out:i4"44E2 Year: Each violation chec'ked requires an explanation on the narrative page(s)and'a citation of specific provision4)violated. Non Mateo earl Ir ftlations Related to Foodborne illness Interventions and is LR-r c Fatos, qd Ite §1 ...............9- - --m Ar"hoking 590,009(E) Violations marked may pose an imminent health hazard and require immediate come dve action as Tobacco 590.009(F) El determined by the Board of Health. Allergen Awareness 59&009 (G)F-1 FOOD PROTECTION MANAGEMENT 112!. Prevention of Contamination from Hands 1,. PIC Assig reed/Kniow Leda eabile/Dunties EMPLOYEE HEALTH N!G. Handwashinig Facilities PROTECTION FROM CHEMICALS 2. Reporting of Diseases by Food Employee and ITC 14., Approved Food or Color Additives F..........1 3, Personnel with Infections Restricted/Exclud d El 15. Toxic Chernicals FOOD FROM APPROVED SOURCE 4. Food and Water from Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) 5. Receiving/Condition 116. Cooking Temperatures 6. Tags/Records Accuracy of ingredient Statements f 17. Reheating El 7. Conformance with Approved Procedures/HACCP Plains 18. Cooling Vim:] 119� Hot and Cold Holding PROTECTION!FROM CONTAMINATION ------I 8. !Separation/Seg ire gation/Protectloin 20. Time as a Public Health Control REQUIREMENT S FOR HIGHLY-SUSCEPTIBLE-POPULATIONS i El 9. Food Contact Surfaces Cleaning and Sanitizing [-] 21. Food and Food Preparation for HSP [� to. Proper Adequate Handwashing CONSUMER ADVISORY r] 11.Good Hygienic Practices E] 22, Posting of Consumer Advisories Violations Related to Good Reta Cr (C) violations il Practices(Blue Items) Nuinber of Violated Provisions Related To itical marked must be corrected immediately Foodbome Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factors (Red Iteins 1-221: Non-critical (N) violations must be corrected immediately or Offb7dal Order for Correction.Based on an inspection today,the items within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code.This C N 23. Manag(.'wment and Personnel (R,-2)(590.003y report,when signed below by a Board of Health member or its agent 24, Food and Food Protection dF(,, 3)(590.004I constitutes an order of the Board of Health,Failure to correct violations cited in this report may result in suspension or revocation of the food 25� Eq1LJJiPM rit and Utensfls (FC 4)(590,005) establishment permit and 0ssatjonpfjood ggabfishment Qpgrations. If 26. Water, Plumbing arid Waste (FiC 5)(590.00Ei) aggrieved by this order,you have a right to ai hearing.Your request must 27. Physiical Facility is (,i)(590,007� be in writing and submitted to the Board of Health at the above address 2& Poisonous or Toxic Maler4s fl� ?')(590�008)i within 10 days of receipt of this order. 29. Spec4 ReqU rernenls (590 009) DA TF OPRE-INSPECTION: 30, Other Inspector's Signature: Print: PICs Signature: Print: Page Ot—pages Molations Related to Foodborne fitness luterientions and Risk Factors (Red Items 122) FOOD•PROTECTION NIANAGMNIENT 1 590.003(A) Assignment ofRes onsibilit * PROTECTION FROM CONTAMINATION 590,003E Demonstration ofKnoveled e* 8 Cross-contamination 2-I03.I1 Person in char e-duties 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* EMPLOYEE HEALTH Contamination from Raw Ingredients 2 590,003(C) Responsibility of the person in charge to 3-302.I 1(A)(2) Raw Animal Foods Separated'from Each require reporting by food employees and Otlkcr* A licants* Contamination from the Environment 590.003(F) Responsibility Of A Food Employee Or An 3-302.I 1 A Food Protection* Applicant To Report To The Person In 3-302.15 Washing Fruits and a etables Charge* 3-304.11 Food Contact with Equipment and 590,003(G) Reporting by Person in Charge* Utensils* 3 590.003 Exclusions and Restrictions* '� Contamination from the Consumer 590.003 Removal of Exchtsions and Restrictions 3.306.14 A B Returned Food and Reservice of Food* Disposition of Adulterated or FOOD FROXI APPROVED SOURCE Contaminated Food 4 Food and Water From Rc tilated Sources 3-701.11 Discarding or Reconditioning Unsafe 590.004 A-8 Compliance i0h Food Law* Food* 3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces 3-201.l3 Fluid Milk and Milk Products* 4-501,1 I 1 Manual Ware►vashing-Hot Water 3-202.13 Shell Eggs* Sanitization'fem ratures* 3-202.14 Eggs and Milk Products Pasteurized* •w. 4-501.112 Mechanical Warewasbing-Hot Water 3-202,16 Ice Made From Potable Drinking Water* Sanitization rem eratures* 5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-lemp.,p1i, 590.006 A Bottled Drinking Water* concentration and hardness.* 590.006 i3 Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and Shellfish and Fish From on Approved Utensils Clean* Source 4-602,11 Cleaning Frequency of Equipment Food- 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils* SheIlflsh* 4-702.11 Frequency of Sanitization of Utensils and 3-201.15 Moiluscmi Shellfish from NSSP Listed Food Contact Surfaces ofEquipment* Sources* 4-703.11 Methods of Sanitization-Hot Water and Game and Wild hfirshroonrs Appi owed by Chemical* Reizidatory Awhorit 10 Proper,Adequate Handwashin 3-202,18 Shelistock Identification Present* 2-301.11 Clean Condition-Hands and Arms* 590,004 C Wild Mushrooms* 2-301.12 Cleaning Procedure* 3-201.17 Game Animals* 2-301.14 When to Wash* 5 Receivin 1Condillon 11 Good Hygienie Practices 3-202.11 PHFs Received at proper Tem eratures* 2-40 L 11 Eating,Drinkingor UsingTobacco* 3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and 3-101.11 Food Safe and Unadulterated* Mouth* 6 Tags/Records:Shelistock 3-301.12 Preventing Contamination When Tastin 3-202,18 Shelistock Identification* 12 Prevention of Contamination from 3-203.12 Shelistock Identification Maintained* Hands Tags/Records.Fish Pl oditels 590.004(E) Preventing Contamination from Em to ees* 3-402.11 Parasite Destruction* 13 Ilandirash Facilities 3-402,12 Records Creation and Retention* Convenient) Located and Accessible 590.004(J) 5-203.11 Numbers and Capacities* Labeling of Ingredients* 5-204.11 Location and Placement* 7 Conformance With Approved 5.205.11 Accessibility,Operation and Maintenance Procedures/HACCP Plans Supplied with Soap and Hand Drying 3-502,11 Specialized Processin Methods* Devices 3-502.12 Reduced ox ctt packaging,criteria* 6-301.11 Hmidwashing Cleanser Availabili 8-103.12 Conformance with Aperoved Procedures* 6-301.12 Hand Drying Provision *Denotes critical item in the federal 1999 Food Code or 105 CM 590.000. Establishment Name: Date; Page: '7^ of Item Code C—Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION pate No. Reference R—Red Item PLEASE PRINT CLEARLY Verified LAJ S,..Y^.;�'b. '",<.✓4M1.uao^w,6:Y'KV �,.d. \<;m1"tom f+�R7"q'�" . �aa'r,..lt.. :rM..: t,q 'V"C'� C- en.�.,�a. f;,a� ¢n'h+^+r-+crwn.-W.. '.;V.4'4"�"1..W"�Vqq�q,•.a;:`.tCaa ��v�r Y"k5 C`�-"" c'�r'z"&Fi'ww � .,w*r�yb^,v+"fiti rw,rwrs..0 r ✓^„� "C'�I. 11 /"v' .[A. .,.� fr�-z3.» ^w"�'+� �Irr,w✓ti.prmw"�arc&K G&^'�w r �' y� r.°TM W, 0 a.,war ,W fir,.�Cye^,r.'�� ."✓' ,7d'a'�+K..wwJ P�✓kc.,nm1.,.m r€t'N^"e Vr�.�'1� ,M"a'%'v"y ,.�d ,,.r ,rraw+e b.„ '`w•K,.,S �"'w.'NG Mws'h,a"''.d t' " t` K`G1t°a. e�,nuc. .'w. [14�, rc+�»."„E.,�,.5' 4ac3"ic "�.w. . �( °i4 a '4,,,,tiJa( ''*� 4w-�c�.�, a'�•'K.;�.,,pgka cl y, 1M ' f s� a,.,.t.rw%,� xa r ( .c'h+,✓6 F ...Y c. s ro - N+ ((C;. w^M.~ At qq y �G —V\ &r',4 ;z - ., /'70� w FPZZ, 4",M" :,� ..&?raw +,�:° ��"l km�'w�"� le"Y.d J V^J'd'7C." Jv.A 0. eyq"''< 4Jw`.0 "we' .,A"p�;.".^"C'tz•"� Q p hn�cr`4y p [ g Discussion With Person in Charge; Corn: s Action Require d: Ci No Yes ( luntary Compliance ❑ Employee Restriction f a w >l we �„t Uyz �('I..,r 4. � a�, c� e + /�° Exclusion PP T Q p q 1' Re-inspection Scired'uted a Emergency Suspension „ p m Embargo C3 Emerge ncy Closure Voluntary Disposal other ✓rs 4 w ' id t �4 n s" tk9 w„vwmw'� K" �'°u�„�,.ct .,C"� er-r-w ao� t�-.,"�'a��,r� "+, -o-«'�mw�V, �".�e+~•y�'s �w�a��s, r Violations Relater)to Foodborne Illness Interventions and Risk Factors(Red penis 1-22) (Cont.) REQUMUNIENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS LISP PROTECTION FROM CHFINIICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 14 Food or Color Additives Beverages with Warning Labels* 3-202.12 Additives* 3.801.11(B) Use of Pasteurized Eggs* 3-302.14 Protection from-Unapproved Additives* 3-801,1 I(D) Raw or Partially Cooked Animal Food and 15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.* 7-101.l 1 Identi ping Information-Original Containers*' 3-80I.1 I C 'Unopened Food Packa a Not Re-served, 7-102.11 Common Name-Working Containers* 7-201.11 Separation-Story c* CONSUME,RADVISORY 7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of 7-202.12 Conditions of Use* Animal Foods That are Rave;Undercooked or 7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate 7-204.11 Sanitizers,Criteria--Chemicals* Pathogens.* r�rnoor 7-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized Egg Substitute for Raw Shell Eggs* 7-2D4.14 Drying Agents,Criteria* 7-205.11 Incidental Food Contact,Lubricants* SPECIAL RE UiREIMEN•TS 7-206.1 I Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 7-206.12 Rodent Bait Stations* entering,mobile food,temporary and residential 7-206.13 Tracking Powders,Post Control and kitchen operations should be debited under the 1 Monitoring* appropriate sections above if related to foodborne.illness interventions and risk factors. TIME/TI;A'IPERATURE CONTROLS Other 590,009 violations relating to good retail I6 Proper Cooking Temperatures for PHFs practices should be-debited under 429-Special 3-401.11A(l)(2) Eggs- 155°Ir 15 Sec. Requirements. Eggs-Immediale Service 145*Fl5secr 3-401.11(A)(2) Comminuted Fish,Meats&Game Annuals- 155OF 15'sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-40 1.11(B)(1)(2) Pork and Beef Roast-130OF 121 min* 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 see.* (Hine items 23-30) Critical andiron-critical violations,which do not relate to the foodborire 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness interventions and risk factors listed above,can be forrnd hie Stuffing Containing Fish,Meat,Poultry or followingsectiois of the Food Code and 105 CUR 590.000. _ _ Rntitcs-165°F 15 sec.* 3-40 1.1 I(C)(3) Whole-muscle Intact Beef Steaks 145*F* Item Good RelallPracrlces PC 590.000 3-401.12 Raw Anion]Foods Cooked in a 23. Mona ement and Personnel FC-2' .003 Microwave 165*F* 24. Food and Food Protection FC--3 .004 3-401.lI(A)(1){b) All Other PHFs-145°F15 see.* 25• uimentandUtcusils FC-4 .005 17 Reheating for Hot Holding - 26• NVater,Plumbing and Waste FC-5 .006 27. Ph ical Facility FC-6 .007 3-403.11(A)&(D) - PHFs 165°F 15 sec.* 28. 1 Poisonous or Toxic Materials I FC-7 1 008 3403.1 I(B) Microwave-1650 F 2 Minute Standing 29. Special R uirements .009 - Time* 1 30. 1 Other 3.403.11(C) Commercially Processed RTE Food- 140'F* 3-403.11(E) Remaining Unsliced Portions of Beef •Denotes critical item in the federal 1999 Food Code or M'CMR 590.000, Roasts* 18 Proper Cooling orPIIFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Wfthin 2 Hours and From 70°P to 41*F/45°F Within 4 Hours. 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 4171450F Within 4 Hours* 3-501.i4(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45GF Within 4 Hours.* 3-501.15 Cooling Methods for PHFs 19 PIIF Hot and Cold Bolding 3-501.16(B) Cold PHFs Maintained at or below 590.004(F")' 41o/45o F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. 3-501.16(A) Roasts Held at or above 130°F. 20 Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(li VariauceRe uiremont October 21, 2019 Chipotle Food Safety Evaluation (S) _Location„tnformat�on -.,,ry - E�aFuation informatIan Restaurant. '! E North Andover 1425 ;ryStart DtelTinr►e 29 QCt 2D19 04 01 P . Address 93 Turnpike Road T Er�d DatelTime : 21 Qct 2019Z5:51 PM CitytStafelZip Nprfh Andover, MA 01846'USA , a'Auditar �inrrrs r. Summary Mann er O o . � f r ore 8 4% Courits of Criticals:.2 ,COLIntS Qf Mai©TS: 1- Counts of Minors 3 :3 r a apl W r Demonstration of Excellence: � !� ; !Good handy as"" prog6erdures coaching during+ilsrt',` x r General Information £ iestfo N w e . Ques on e y<�,,,�--_��. � - Respohse �Rrlc�r#ty �UPp , iUps to-this form - 4 Updates M � t ... P} T Photo_ Recce . . Ph t _�. � � i - � •� � Ig 9.' L Re;quireaients ` -; ' tNQRWALK ASK THE MANGER #s this 4ocatian under Norwalk Protacot9 No , Q328191 s z �Refrence# = CP2[?t 8 10199 -3Q Visit Number _ � - - : ,.- metro �s" L 91044ycle-4Vu[rsbe ! x € ©10210 (Country USA �I Y t:l �� Q10293" Manager Title k m �APP..y. ! 'F a i <&<< .. .. i. ._-«<",i_L- R<: rt .•�--+-•,,....+...ca..-L; v�r.iaoW.«.w.a.'.r�r'.. n EcoSure Confidential MANE EGaNFIf3Mylls the email addressenter bove Corr ct? -- ~ Yes 5 _ _ E }`� .. Ak '+�.n— A...w. �gy .:«. � wa+++ mm $�.-b�tidw �X+a�4 � A'''-- MANE WALKd the manager walk with yc�u during al[ some, or none of�the e+raluat1on? Alf IDEMO3fCF�Lonstra#on:of fcsl�enc -Feedback t i� Enter Nvtes� fi ...d>�s.>=,,,�,.,.�.�Lr::�, oar fd-"53 ..•,x -- _-y,-.,uza,.,z:.._=�.;k.w..t :,��;..r. ,.r.,� - .. .' ,.e.k:w> «.;ea.,a".n.�.:.,�;u;.:�uw.a- .�.,_.--�w-i.»xl.. *� .....:, .}h„a,.�l�.es__� ..:........ DEMONSTRATION OF KNOWLEDGE: Demonstration of Knowledge Shown i1 1 2 ip LoodFlandler Gertfidates available where required �Y f DEMONSTRATION OF KNOWLEDGE: General Demonstration of Knowledge ' 4aest�on# esporis�il�rror�ty� 1 4 3'8 ill critrcai fiindrngs an-prevt°us Mealth Department Inspection have heen,correeted NIA 1 1 4 1# rewniernber.:can name the-Food-Safety 7a € -� Yes t�" DEMONSTRATION OF KNOWLEDGE: Sufficient Record Keeping 1 5 Darly HACCf? Control:;Log (bHCL) is avallabfi d Omplete 12, Comments r 1; ° qn fOIT 7/19� mJssrng temps AM after peak to chr6ken, steak;came"asada4 and reheat camitas } �4 4 Pi zi M • 4.or more missing entriesldata,points`` x �"'ram" € - y 5 i 5 2 MasferCleaning Schedule available and muse No i t �€ fVlinor; i Comments `fMgfar Cleaning Schedule preserrf,buf"riot ufrfled 10{3✓ x fig, ' �! q a _ i 1 Master Cleanrn Schedule not in use:-, ];, E � _ � j Mosier Cleaning Schedule is available but not currentm i $ GOOD HYGIENIC PRACTICES: Personal Cleanliness puestiart Response �t?riority EcoSure Confidential 3,2.21 ye PREVENTING CONTAMINATION BY HANDS: Handvwash%ng Facilities are Adequate ._ trFi � � � � (; ��!r111iG +Ai r i' l i ", t9 r r WEN, owl Yl II `� i cornerNo Critical ar w in betw' e ww w i 04,from walk nd,paper towe's ere hardfc 6ppe tt►e enough space to socommodwe 411 needs, i APPROVED SOURCE: Health department Approved Source 5, , PROTECTION FROM CONTAMINATION: Unsafe Foods are not Re-served or are Discarded 6,41 r r ww rw ww r rw w raw I w r wa r N PROTECTION FROM CONTAMINATION: Food Contact Surfaces Clean ;and Sanitized OWN '� ' , ,i a l�.. , ,P w 7 i� ,4 7 i, 4 . ,1 No + . Ac Y77 es 6ac. Mp www w :irat drri ai40 m°; � w PF w .g. u . . � �rw rw wr � e wry wwf , r PROTECTION FROM CONTAMINATION: Proper Warewashing Facility Available co ure Confidential r Q atlon#> *+ -,`Question Res OnsePr bx 6'7 3 ` E � jEquiprrientlu{e.rtstls sir dneci'before stacking. ` �` � 4 - Yes �= '��� F I ` . PROTECTION FROM CONTAMINATION: Health Department Protection from Contamination Qu ;9F a r Que £ FR�aponeiAa�rrsrrty ;6 9 9 i 'Shelving not rusted 6 9 2711 i3� Foos ' <_reanablaando Ccmmens ;I m Floor under CO2 canister has debrrs present I a Ey b- yT Till > II T E • maintained clean - laars arena{ .,. E 6 9 2af ells, and ceding are cleanable and clean i No ; Mrnvr FOH Floors w Cotnttients f v ii <' `Wall behind fryer rs mtssrng mrlhple tiles _ pp ♦� f i .4,- Floors walls and/or>.� celin s are not cieanable 4'i 9 E t..-.�nro-�.w«. '�•"«¢w �yrrwW-y->>• I TIME I TEMPERATURE CONTROL FOR SAFETY (TCS): Appropriate Procedures Used for Reheating of Hot Holding Spa En Qas�tion � NDIQues an € Re � rtorif'nse �7 2 3x Foods being cooked ar re-heated 4or=hat holding in the rnrcr'owave is heated to a N1A F I mrnrmum of 165°F(74°C) and allowed to stand covered fair 2 minute after a r rtsoktngllisting a ._ 4 TIME 1 TEMPERATURE CONTROL FOR SAFETY (TCS): Time as a Public Health Control (Procedures/Records) =� `�� - Rospc�tyse Pt`Torityi 7 6 1 {Products are time and date labeled when Ume is used as a eon{rol WA 7 6 2 ` Na ptoduct�sing 1{ a as a a'vrftrol�s:expir F heAT-,ne is a Public Health atf ,�' Nih _ $ nj Writ tten procedures a�a�tabie fiar Ume used as a con{rol NIA + TIME I TEMPERATURE CONTROL FOR SAFETY (TCS): Appropriate Date Marking and Disposition Procedures i I EcoSure Confidential ,7 7 3 No expired product pre_sent-�� - a Major °1 Cwy , i. Two pans of shredded cheese in reachin under second me elrne exp!►ed j } mFig IBfT)k7V8f/'ftR lWlat* � f i F #Ie'1 f RY E 3.1 yy r gg _ resent' astt 6,ex trat�nn tlitiesJiia TCS ttems are'p �p p tesrritten vri 4hem FACILITY: Plumbing Properly Installed; Proper Back Flow Devices >Qe�estlgn#�� 11 2.2 _ �Me#erect end autorriatic faucets p �iiile water for minimum:of 15 secoritls NIl K ro CRITICAL ALERT INFORMATION: Critical Alerts QlJ 9 A r �eS Qn IF,Inorl.t.yi 12 1 1 3 j d you observe are`imminent health'hazard or fogd"safeiya►rrilnerab...... Noe q 12 # 2 kM 'C?id ygu obser+rs 6 or more eriUcal fridings? Nn . tu'u: I e Snk"St [I I EcoSure Confidential