HomeMy WebLinkAboutStop & Shop Inspection 3.6.2020 - Inspection - 757 TURNPIKE STREET 3/11/2020 THE COMMONWEA1,TH OF MASSACHIJSETTS
TOWN OF NORTH ANDOVER 120 Main Street
North Andover,Massachusetts 01845
MASSACHUSF171 DEPARTMENT OFPUBLICHEALTH
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPEWTION REPORT Fax- 978.688.9542
e-,nia"ii:_hc�althdcpt@northandoverina.gov
Name of Establishment e— Date 6 of OperationLy) Tvve of-Inspection
4,90"Ac) --- ood Service 0youtine
Address Risk Level E] Retail Re-inspection
-454 Sk I
at Kitchen Previous 111spe h10111
Telephone Date: '1x>
F] Mobile
Owner HACCII: Temporary F! Pre-operation I
Y / N F1 Caterer [I Suspect Illness
Person-in-Charge(P.IC) rime, El Bed& Breakfist El General Complaint
In: HACCP
Inspector El
Year:
Out:it D4 ,,2
Each violation checked requires,an explanation on the narrative page(s)and a citation of specific provision(s),violated.
[Warm:egmgftno with:
Violabons Related to Foodborn!e illness Intervention nd Risk IFact
m-IRRO.Lte.Lq§J Anti-Choking 590.009(E) Ej
Violations marked may pose an,imminent health hazard and require immediate corrective action as Tobacco 59&009(F) E]
determined by the Board of Health. Allergen Awareness 590,009 (G)Cl
FOOD PROTECTION MANAGEMENT 12. Preve F_ nfion of Contamination from Hands
_j
1, NC Assigned lKno,w ledgeable/Duties 13. Handwashing Facilities
EMPLOYEE HEALTH
L7 PROTECTION FROM CHEMICALS
Z. Reporting of Diseases by Food �Eirriployee and PIC
_1[__
'14. Approved Food or Color Additives
,_j 3. Personnel with Infections Restricted/Excluded L] 15,Toxic Chornicals
FOOD FROM APPROVED SOURCE
F II 4, Food and Water from Approved Source TIMEJEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. Receiving/Condition 16, Cooking Temperatures
E. Tags/Records/Accuracy of Ingredient Statements 17, Reheating
7. Conformance with Approved Procedures/HACCP Plans El 18. Cooling
PROTECTION FROM CONTAMINATION Ej 19. Hot and Cold Holding
E.Separation/SegregationIProtection 20.Time as a Public IHlealth Control
REQUIREMENTS FOR HIGHLY-SUSCEPTISLE-POPULATIONS(HSP)
9. Food Contact Surfaces Cleaning and Sanitizing E 121. Food and Food Preparation for HSP
10. Proper Adequate Handlw,ashing
CONSUMER ADVISORY
El 11. Good Hygienic Practices 22. Posting of Consumer Advisories
Violations Related to Good Retail Practices(Bllue Items) Number of Violated Provisions Related To
Critical (GJ violations marked must be corrected immediately Foodborne Illnesses Interventions and Ri,sk
or within 10 days as determined by the Board of Health. Factors (Red Items 1-22):
Ikon critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
within go days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code,This
C K_
23, Management and Personnel fl,-2)(590 003) report,when signed below by a Board of Health member or its agent
24� Food and Food Protection �FC 3)�5,90 004) constitutes an order of the Board of Health,Failure to correct violations
25, Equiprneint and Lllensds J�C-4)(590.005) cited in this rep2rt may result in.sus erasion gr revocation of the food
2& Water, Plumbing and Waste (FC-5�(59D�006) establishment pgrmft and cessation of food establishment operatiom If
aggrieved by this order,you have a riight to a hearing.Your request must
2T Physical Fadfity (FC-6)(590,007) be In writing and submitted to the Board of Health at the above address
2& PoisonOUS Or Toxic MateHals within 10 days of receipt of this order.
29" Speda ReqLJaTerlleiItS DA TE OF RE-INSPECTION:
30 Other
Inspector's Signature: Print:
6;
PICs Signature: I Print: iywylij ALM Page cat`--Pages
Notations Related to Foodborne Ilhtess lrtterrenlfoirs and Risk Factors
(Red Items I-22)
FOOD PRO. EC ION MANAG)JMI,'NT
1 590.003(A) Assi nment ofRes onsibilit * PROTECTION FROM CONTAMINATION
590.003 [3 Demonstration of Knowledge* • 8 Cross-contamination
2.103.11 Person in charge-duties 3-302.1 l(A)(1) Raw Animal Foods Separated front
Cooked and RTI;Foods*
);AIPLOYl;E HEALTH Contamination from Raw Ingredients
2 590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Each
- require reporting by food employees and Other*
a licanis* Contamination from the Environment
590.003(F) Responsibility Of A Food Employee Or An 3-302.11 A Food Protection*
Applicant To Rcport To The Person In 3-302.15 Washing Fruits and Vegetables
Charge* 3-304.I 1 `Food Contact with Equipment and
590,003 G Reporting by Person in Charge* Utensils'
3 590.003 Exclusions and Restrictions* Contamination from the Consunicr
590.003 Removal of Exclusions and Restrictions 3-306.14 A B Returned food and Reservice of Food*
Disposition ojAdullerated or
FOOD FROM APPROVED SOURCE Contaminated I'aod
4 rood and Water From Re ulatcd Sources 3-701.1 I Discarding or Reconditioning Unsafe
590.004 A-B Compliance milli Food Law* Food*
3-201.12 Food in a 1lenneticak Sealed Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.1 I 1 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* Sanitization Temperatures*
3-202.14 bags and Milk Products Pasteurized* 4-501,112 Mechanical Warewnshing-Hot Water
3-202.16 Ice Made From Potable Drink in Water* Sanitization'rent eratures*
5-101.11 Drinking Water front an Approved S stern* 4-501.114 Chemical Sanitization-temp.,p1i,
590,006(A) Bottled Drinking Water* concentration and hardness.*
590.006 B Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment Food-
Contact3-201.14 Fish and nd Recreationally Caught Molluscan Surfaces and Utensils*
Silo(a 4-702.11 Frequency of Sanitization of Utensils and
Food Contact Surfaces ofE ui ment*
3-201•15 Molluscan Shellfish from NSSP Listed
Sources* 4-703.11 Methods of Sanitization--HotWaterand
Chemical*
Game and Wild Aushrooms Approved by
Regulatory Authority LO Proper,Adequate Handtvashin
3-202.18 Shellstock 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* 2-30I.14 When to Wash*
5 Recetvin Cotulition 11 Good Hygienic Practices
3-202.I I PHFs Received at Proper Temperatures* 2-401,11 Eating,Drinking or Using Tobacco*
3-202.15 Packa a Integrity* 2-401,12 Discharges From the Eyes,Nose and
3-I01.11 Food Safe and Unadulterated'" Mouth*
G Ta s/Rccords•Shellstock 3-301.12 Preventing Contamination When Tastin
3-202.18 Shellstock Identification* 12 Prevention of Contamination from
3-203.12 Shellstock Identification Maintained* Hands
Tags/Records:Fish Products
590,004(E) Preventing Contamination from
Ern to ees*
'-3-402.11 Parasile Destruction* 13 Ilandwash 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 Processing Methods* Devices
3-502.I2 Reduced ox en packtiging,criteria* 6-301.11 1 Handivashing Cleanser,Availabili
$-103.12 Conforntmtee with Approved Procedures* 6-301.I2 1 Hand Drying Provision
r,
*Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
N�-
r
C" A,
Establishmemt Name: — �' Date: '"' L Page; ofi
Item Code C-Criticat item DESCRIPTION OF VIOLATION f PLAN OF CORRECTION Date
No. Reference R—Red item PLEASE PRINT CLEARLY Verified
4�ram,' a.�.PCh�p'�- 1�rt^"' "� 's' 6' ,.rGf' �., '��.. �'t•c°tw�P^�C
dw ^d'&" ft,4�ZIIQOZ 111w1 r.4th'
Discussion With Person in Charge: Carre dveAction Required: 10 No ❑ Yes
VolurrTary Compliance ❑ Employee Restriction I
Exclusion
Cr Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo O Emergency Closure
0 Voluntary Disposal ❑ ether-
s
Violations Related to Food6orne Illness Interventions and Risk
Factors(Reelltenrs 1-22) (Cont.) REQUIREMENTS nORHIGHLY SUSCEPTIBLE
PROTECTION TROIi CI1E�lICALS POPULATIONS IISP
2i 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Toad or Color Addifives Beverages with Warning Labels*
3-202.12_ Additives* 3-801.LITL Use of Pasteurized Eggs*
3-302.14 Protection from Una roved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
IS Poisonous or Toxic Substances Raw Seed Sprouts Not Served.}
7-101.11 Identi6,ing Information--Original Containers* 3-801.11 C' Unopened Food Packa Not Re-served.
7-102.11 ComnionName-Workin Containers*
7-201.11 Separation-'Stora e* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted.for Consumption of
7-202.12 Conditions ofUse* Animal Foods That are Raw,Undercooked:or
7-203;1 I Toxic Containers--Prohibitions* - Not Otherwise Processed to Eliminate
7-204.11 Sanilizers,Criteria--Chemicals' "_ Pathogens,* 11,rirRovr
7-204.12 Chemicals for Washin Produce Crlterla* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-2K.14 -Drying Agents,Criteria*
7-205.1 l Incidental Food.Cont ict,Lubricants* SPECIAL REQUIREMENTS
7-206.'t 1 Restricted Use Pesticides,Criteria* 590.009(A)-(D)„ Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,tetnpornry.and residential
7-206.I3 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above ifrelated to
f• foodborne illness interventions aiid risk factors.
_1=1711NIWTEMPERATURE CONTROLS. Other$96.009 violations relating to good retail
16•' " Proper Cooking Temperatures for P11Fs practices should be debited under 429--Special
3-401.11A(l)(2) Eggs- 155°F 15 Sec, Requirements.
Immediate Service 1450F15sees
3-401.1](A)(2)' Comminuted Fish,Meats&Game
Animals-t 55°F 15 sea* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.1l(B)(I)(2) Pork and BeefRoast-130°F 121 min*
3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec.* Critical iral an 23-30)
d non-critical violations,whicla'do not relate to fhe foadborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness interventions and r'lskfaclors listed above,cmr be found in'the
Stu Ming Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CdIR 590.000. `
Ratites-165°F 15 see.*
3-401.1 l(C)(3) Whole-muscle Intact Beef Steaks 1450F* Item. Good Retall Practices FC 590.000
3-401.12 Raw Animal Foods Cooked in a 23. Mana ement and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection r FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-1450F 15 sec.* 25. E ui mentand Utensils FC-4 .005
17 Relienling for Hot Holding 26. Watcr Plumbing and Waste FC-5 .006
3 403.11(A)&(D) PHFs 165°F 15 sec.* 27. Physical Facility FC-6 .007
28. Poisonous or'Poxic Materials FC-7 1 .008
3-403.11(B) Microwave-165°F 2 Minute Standing 29. Special Requirements '.009
Time* 30_ 1 tither-
3-403.11(C) Commercially Processed RTE Food-
140°F*
3-40111(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000,
Roasts* -
I8 Pro Per Cooling of PIIFs
3-501.14(A) Cooling Cooked P1•117s froth 140°F to 70°F -
Within 2 Hours and From 70°F to y
4i°F/45°F Within 4 flours.a
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingrodicuts to 4 471457
Within 4 Hours*
3-501.14(C) PIIFs Received at Temperatures
According to Law Cooled to 41°F145017
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
I9 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 41°/450 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 11 Variance Requirement
THE COMMONWEALTH OF MASSACHUSETTS
TOWN OF NORTH ANDOVER 120 Main Street
MASSACHUSETTS DEPARTMENT OF PUBLIC HEALTH North Andover,Massachusetts 01845
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax - 978.688.9542
gormail: bealthdept@northandoverma.gov
Name of Establishment Date Tvhe of Operation(s) Tvpe of Inspe'ction
3vzt) M Food Service outine
Address Risk Level F-1 Retail VRe-inspection
F-1 Residential Kitchen Previous Impection
.relephone (441f) 6V3 W66, E] Mobile
Owner HACCP: [—] Temporary E]Pre-operation
Y N Fj Caterer El Suspect Illness
Person-in-Charge(PIC) ;�rAA ,S Time El Bed &Breakfast El General Complaint
E] HACCP
Inspector In: I El Other
S 'A Out: Year:
Each violation checked&qTres an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
VWafions Related to Foodborne Illness Interventions and Risk tors,jRAe !Le pis)
Anti-Choking 590,009(E) 0
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590 009(F) [I
detennined by the Boardolf Health. Allergen Awareness 590,009 (G)171
FOOD PROTECTION MANAGEMENT 12. Prevention of Contamination from Hands
E] 1. PIC Ass ignedil(nowliedgeable/Duties 11 Handwashing: Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
2. Reporting of Diseases by Food Employee and PIC 14.Approved Food or Color Additives
El 3. Personnel with Infections Restricted/Excluded
Ej 15.Toxic Chemicals
FOOD FROM APPROVED SOURCE
4. Food and Water from Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
S. Receiving/Condition F 116. Cooking TemperatUres
Ej 6. Tagslftcords/Accu racy of lingredient Statements 0 17. Reheating
7. Conformance with Approved ProceduiresJHACCP Plans El 18. Cooling
PROTECTION FROM CONTAMINATION 0<19. Hot and Cold Holding
R.Separation/Segregation/Protection E] 20.Time as a Public Health Control
REOUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
9. Food Contact Surfaces Cleaning and Sanitizing [,
] 21. Food and Food Preparation for HSP
10. Proper Adequate Handwashing CONSUMER ADVISORY
F1 11. Good Hygienic Practices
D 22. Postings of Consumer Advisories
Violations Related to Good Retail Practices(Blue, Items) Number of Violated Provisions Related To
Critical (C) violations marked must be corrected immediately Foodborne Illnesses interventions and Risk
or within 101 days as determined by the Board of Health. Factors (Red Items 1-22):
Non-critical (N) violations must be corrected immediately or Official 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. Management and Personnel (FC-2)(590,003) report,when signed below by a Board of Health member or its agent
24, Food and Food Protection (FC-3)(590(04) constitutes an order of the Board of Health.Failure to correct violations
25, EqL0prn nt and Utensils (FC-4)(590 005) cited in this report may result in sum
gnsion or revocation of the food
26. Water, Plumbing and Waste fFC-5)(590�006) establishment permit and cessation of food establishment opprations. If
aggrieved by this order,you have a right to a hearing.Your request must
27� Physical Facility (F&6)(590.0107) be in writing and submitted to the Board of Health at the above address
28. PoisonOUS or Toxic Materials (F&7l 590 0108) within 10 days of receipt of this order,
29, Special Requirements (F)90 009) I)ATEOFRE-INSPECTION:
Q_�l
30. Other
Inspector's Signature: Print:
&'Ir Z.
PICs Signature: l Print: Page_/_of 'sages
414
rift kIPLA.1
Holadons Related to Foodborn a Illness Interventions and Risk Factors
(Red Items 1-22) ;
FOOD PROTECTION MANAGEMENT
I- 590.003(4) Assi tment of Responsibility* - PROTECTION FROM CONTAMINATION
590.003 D Demonstration oMnowled e* \ 8' Cross-contamination- -
2.103.11 Person in char e.-duties , 3-302.11(A)(l)- Raw.Anitual Foods Separated front
_ Cooked and-RTP Foods*
EMPLOYEE HEALTH Contamination fronfRatv'hiRrcdients
i
2 590.003(C) Responsibility of the person'in charge to 3-302.11(A)(2) RawAiiiinalFoods Separated from Each
require reporting by food employees and
atiWicintst Contamination from the Environntent
590,003(F)' Responsibility Of A Food Employee Or An 3-302.11 A Food Protection*
Applicant To Report•To The Person In s 3-302.15 WashingFruits and Vegetables
`Char e* - ' 3-304.1 i --,;,c.;Food Cantachvith Equipment and
590,003(G Re ortin b Person in charge* Utensils* Y
3 .590.003(D) Exclusions and Restrictions* Contamination frond the Consumer
590.003(1;) Removal of Exclusions and Restrictions 3-306.14 A 13 Returned Food and Rescrvice of Food* ..`
Dlsposillorr ofAdulterdred or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Food and Water From Regulated Sources 3-701.11' Discarding or Reconditioning Unsafe
590.004 A-13 Compliance with Food Law* Food*
3-201.12 Food in a Hermetically Sealed Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501,111 Manual Warewashing-,Hot Water
3-202.13 Shell Eggs*' Sanitization•rem ratures*
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical 1Varewashing-Hot Water
3-202.16 Ice Made From Potable Drinking Water* Sanitization Tem eratures*
5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Snnitization-temp.,p1l,
590.006(A) Bottled Drinking Water* concentration and hardness,*
13 590.006 Water Meets Standards in 310 CMR 22.0* 4-MA 1 O) =Equipment Food Contact Surfaces and '
Shellfish and Fish Froni an Approved Utensils Clean*
Source 4-6D2.1! Cleaning Frequency of Equipment Feod-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shellfish* 4-702.11 Frequency of Sanitization of Utensils and
3-201.15 M011USCan Shellfish from NSSP Listed Food Contact Surfaces ofEquipment*
Sources* 4-7.03.11 Methods of Sanitization-Hot Writer and
Garne and lf'ild Mushrooms Approved by Chemical*
RegulatoryAuthority 10 Proper,Adc uatc Handwashin
3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition-' Hands and Arms*
590.004(C) ZVild Mushrooms* 2-301.12 Cleaning Procedure*
•3-201.17, Game Animals* 2-301.14 When to Wash*
S Receivin_lCondition ti Good HygienicPractices
3-202.11 PHFs Received at Proper Temperatures* 2-401.11 Eating,Drinking or Using Tobacco*
3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and
3-101.11 Food Snfe and Unadulterated* Month*
6 Ta slRceords:Shellstock 3-301.12 Preventing Contamination When Tasting*
3-202.18 Shellstock Identification* 12 Prevention of Contamination from
3-203.12 Shelistock•Idwitification Maintained* Hands
I Tags/Records.,-Fish Products 590,004(E) Preventing Contamination from
3=402.11 Parasite Destruction*. Em to ees*
3-402.12 Records Creation.and Retention'- 13 Ilandtti'ash l{acilities .
590.004(J), Conveniently Located find Accessible
5.203.11 Numbers and Capacities*
Labeling ofingredienls* , 5-204.11 Location and Placement*
7 Conformance with Approved 5.205.11 Accessibility,O ration and Maintenance
PrecedureslHACCP Plans Supplied with Soap and Hand Drying
3-502.11 Specialized Processing Methods* DeNices
3-502.12 Reduced ox en acica in ,criteria*.. 6=301.11 1 Hatidwashing Cleanser,Availabili
8-I03.12 Conformance-with A` roved Procedures* 6-301.12 1 Hand Dryina Provision
L,
'Denvtes critical item in the federal 1999 rood Code or 105 CMR 590.000. -
t
Establishment Name: Date: Page: `2_ of
Item Code - C-Critical Item `DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-"Red Item PLEASE PRINT CLEARLY c� Verified
3� 1a%t,WAS ° S ° L.ASe��.n.�rs l�PJ1 W0
f,,GA 64 kne_
C�1rr CS all n -� txJ,.nCCi- si.�zz�
c�t•e,c ' fin.
r t• c � �t � Scc S2+1'v1
Y1 G1� I S�6l �'tMr�1 4 f �A
Discussion With Person in Charge: e A11 iqy I7 9 ,S Corrective Action Required: ❑ No Yes
ll l'tURt, lrv�z"tb LQ. T C/a
r6j1if Voluntary Compliance ❑ Employee Restriction/
v1?<S rlYf11 Q� �° aci2g Exclusion
Re4nspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
Voluntary Disposal ❑ Other.
Holations Related to Foodborne Illness Interveulfons and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
PROTECTION.FROM CHEMICALS POPULetTIONS LISP
14 rood or Color AddiO►•es 21 3-80I.11(A) Unpasteurized Pre-packaged Juices and
Beverages with WarningLabels
3-202.12 Additives* 3-80I.11(B Use of Pasteurized Eggs:*
3-302.14 Protection from Una roved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
IS Poisonous or Toxic Substances - Raw Seed Sprouts Not Served.*
7-10I.11 Identi ,lng Information-Original Containers* 3-801.1 l C Unopened food Package Not Re-served,
7-102.11 Compton Name-Working Containers*
7-201.11 separation-Storn c* CONSUNIER ADVISORY
7-202,11 - Restriction-Presence and Use* -22 3-603.11 ConsumerAdvisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Rau;Undercooked or
7.203.I 1 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*00""!'moor
7-204.I2 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents Criteria*
7-205.11 incidental Food Contact,Lubricants* -SPECIAL RE UIREMENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations-of Section 590.009(A)-(D)in
7-206.I2 Rodent Bait Statiaus* catering,mobile food,temporary and residentiali
7-206.[3 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness interventions and risk factors.
TIME trEMPERATURE CONTROLS Otlter 590.009 violations relating to good retail
I6 Proper Cooking Temperntures for PHFs practices should be debited under 429-Special
3-401,I1A(l)(2) Eggs- I5501F. 15 Sec. Requirements..
Eggs-hnmediate Service 145°F15sec6 -
f 3-401.11(A)(2) Comminuted Fish,Meats&Game -
Animals=155°F IS sec.* VIOLATIONS RUATED TO GOOD RL•7211L PRACTICES
3-401.1 l(B)(1)(2) Pork and Beef Roast-130°F 12I min* (Blue Items 23-30)
3-401.I I(A)(2) Ratites,In'ected Meats-L SS°F 15 sec.* Critical and non-critical violations,which do not relate to the foodhorne
3-40I.I 1(A)(3) Poultry,Wild Game,Stuffed PHFs, illness inlerventions and riskfaclors listed above,can be found in the
Stu fling.Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CUR 590.000. --
Rntites-165°F 15 see.*
3-401.1 I(C)(3) Whole-muscle,Intact Beef Stcaks 145°F* I1ern GoodRelall Practices FC' S90.000
3-401.12 Raw Animal Foods Cooked in a 23. management and Personnel - FC-2 .003
Midrowave I65°F* 24. Food and Food Protection -- FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec.* 25. Equipment and Utensils - FC-4 .005
17 Rc6eatingforNotHolding 26. Water Plumbin and Waste,_ FC-5 A06
27. Physical Ficllit - FC-6 .007
3-403.11(A)&(D) PHFs-I650F15 sec.* 28. Poisonous arToxicMaterials I FC-7 .008
3-403.1 l(B). Microum�ve-165°F 2 Minute Standing 29. Special Requirements' 1 .009
Time* 30.- 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 I999 Food Code or 105 CMR 590.001).
Roasts*_
Is Proper Cooling ofPIIFs
3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F w
Within 2 Hours and From 70°F to k
41°F/45°F Within 4 Hours.*
3-501.14(13) Cooling PHFs Made From Ambient
Temperature Ingredients ta•4I°F/45°F
Within 4 Hours* {
3-501.11(C) P13Fs Received at Temperatures n
According to Lnw Cooled to 41°F/45°F
Within 4 Hours.*
E193-501.15 Cooling Methods for PHFs
PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F* _
3-501.16(A) Hot PHFs Maintained at or above l40°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 11 Variance Re uirement
THF COMMONWEAL'm OF MASSACHUSEITTS
1771 , � 120 Main Street
TOWN OF NORTH ANDOVER
North Andover, Massachusetts 01845
MASSACHUSETTS DETARll"MENTOF PUBLIC HEALTH
ffivi3Oon of Food and!Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542
e-mail: healthdept@northandovc-rma.gov
Name of Establishment Date TI've of Opera ion('s Tvpe of Inji2eclion
315 M Food Service El Routine
Address Risk level0! Retail F-1 Re-inspection
0, Residential Kitchen Previous Inspection
Telephone �qq'6) 6?3- El Mobile Date:
Owner t1ACC El Temporary El Pre-operation
Y N M Caterer El Susp�ect Illness
Person-in-Charge(PIC) Thrine Red&B,reakfast El General Complaint
6V C.�j I in.. q VACCP
Inspector C I Other—,.----,
Out. Vear:
Each violation cheque requiresan explanation on the narrative page(s)and a citation of specific provision(s)violated.
Violations Related to Foodborrie Hine Wervenfions and Risk Factors_I,RP�LLyk% ), Anti-Choking 59A009(E) 171
imminent health hazard--and—r"eq uire immediate corrective action as Tobacco 590,009(F) 0
determined by the Board of Health. Allergen Awareness 590,009 (G)El
FOOD PROTECTION MANAGEMENT
12. prevention of Contamination from Hands
"I. PICA Ass igned/Knowledgeabi e/Outies
EMPLOYEE HEALTH E'3 13. Handwashing Facilities
— PROTECTION FROMI CHEMICALS
[-.1 2. Reporting of Diseases by Food Employee and IPIC [-
Ej 3. Personneli with Infections Restricted/Excluded ] '14. Approved Food or Color Additives
E__j 15, Toxic Chemicals
FOOD FROM APPROVED SOURCE
4. F'ood and Water from Approved Source TIMIE/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. IReceiving/Condition
'16. Cooking Temperature
E. T'ags/Recoirds/Accuiracyof Ingredient Staternents 17. Reheating
7. Conformance with Approved Procedures/HACCP Plans 18. Cooling
PROTECTION FROM CONTAMINATION X9, Hot and Cold Holding
8.Sepairation'Sagregation(Pi,otecI ion 20,, Time as a Public Health Control
REQUIREMENTS FOR HIGHLY-SUSCEPTISLE-POPULATIONS(HSP)
S. Food Contact Surfaces Ciieaning and Sanitizing El 21. Food and Food Preparation for IHSP
10. Proper Adequate Handwashing CONSUMER ADVISORY
El 11. Good Hygienic Practices Ej 22. Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related TO
Critical�Q) violations marked must be corrected immediately Foodborne Illnesses Interventions and)Risk
or within 10 days as determined by the Board of Health. Factors,(Red)teams 1-22)1:
Non-critical) (NJ violations must be corrected immediately or Official 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 590.0001federal Food Code.This
23. Management and Personnel iFC 2)(59(1003) report, when signed below by a Board of Health member or its agent
24. Food and Food Protection (F(� 3)(5,,r)0,004) constitutes an order of the Board of Health.Failure to correct violations
25. Equipment and Uterisfls (FC�1)(590,OC6) cited in this re2ort may result in suspension or revocation of the food
establishment permiit and oessg Lion,of food establishment op a rations, If
26�. Water, Plumbing and Waste )(FC 5 ,5910.006) ,-
aggrieved by thiis order,you have a right to a hearing,Your request must
27. Physical Facility (F&6)�5910 00-,7) be in writing and submitted to the 19'oard of Health at the above address
coy
29.
,28, POiS01101US, or Toxic Matehals (FC 7)(590 00,8) within 10 days of reDceipt of thisRE-I order.P Special ReCILA'C-nients �590' ) ATE OF NSF(TION
301. Other,
Inspector's Signature: Print:
PICs Signature,: 1rint: Page__/ ofl-Page's
Holadons Related to Foodborne 111ressLrterveirtlons and Risk Factors
(Red Iterus 1-22)
FOOD PRO EC-rION MANAGEMENT
1 590.003(A Assi nment ofRes onsibilit * PROTECTION FROM CONTAMINATION
590.003 B DemonsirationofKnowledge* 8 Cross-contamination
2.103.11 Person itt char e-duties 3-302.11(A)(1) Raw Animal Foods Separated iron►
Cooked and RTE.Foods*
EMPLOYEE HEALTH Contamination from Raw In rcdlents
r590.003(C) Responsibility of the person in charge to 3-302.1 I(A)(2) Raw Animal Foods Separated from Each
require reporting by food employees and Other*
a licanls* Contamination from the Environment
590.003(F) Responsibility Of A Food Employee Or An 3-302.1 I A Food Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits and.Ve etables
Charge* _ 3-304.11 -Food Contact with Equipment and
590.003 G -9sportina by Person in Chnr e* Utensils*
3 590.003 Sxcluslons and Restrictions* Contamination from the Consumer
590.003 F. Removal of Exclusions and Restrictions 3.306.14 A f3 Returned Food avid Reservice of Food*
Disposition ojrldulterafed or
FOOD FROM APPROVED SOURCE Contaminated Food
4 rood and Water From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe
590.004 A-I3 Compliance-Aith Food Law* Food*
3-201.12 Food in a Hermetically Scaled Container* 9 Food Contact Surfaces
3-201.I3 Fluid Milk and Milk Products* 4-501.111 Manual 1Varewashing-Hat Water
3-202.13 Shell Eggs*, Stuthization'fem eratures*
3-202.14 Eggs and Milk Products Pasteurized* 4-501.112 Mechanical 1Varewnshing-Hot Water
3-202.I6 Ice Made From Potable Drinking Water* Sanitization Tem eratures*
5-l01.1 I Drinking Water from an Approved System* 4-501.114 Chemical Sanilization-temp.,phl,
590.006(A) Bottled Drinking Water* concentration and hardness.*
590.006(l3) Water Meets Standards in 3I0 CMR 22.0* 4-601.11(A) )equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment Fcod-
341.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shellfish* 4-702.11 Frequency of Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces of Equipment*
Sources* 4-703.11 Methods of Sanitization-Hot Water and
Game and Wild Mitshrooms.lpproved by Chemical*
Regielatory.4uthorif3p 10 Proper,Adequate Handivashin
3-202.18 Shellstock Identification Present* ti 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 Nash*
5 Receiving/Condition 11 Good Hygienic Practices
3-202.11 PHFs Received at Pre er Tem cratures* 2-401.11 Eating, rinkin or Using Tobacco*
3-202.15 Package Inte ri * 2-401.12 Discharges From the Eyes,Nose and
3-101,11 Food Safe and Unadulterated* Mouth*
G -Tags/Records:Shellstock 3-301,12 Preventing Contamination When Tasting*
3-202.18 Shelistock Identification* 12 Prevention of COnta111ination from
3-203.12 Shelistock Identification Maintained* Hands
Tags/Records.,FlshProducts 590,004(E) Preventing Contamination from
Employees*
3-402.11 ParasHe Destruction* 13 Ilandwash Facilities
3-402,12 Records,Creation and Retention* Convenient) Located and Accessible
590,004{J) 5-203.1 l Numbers and Capacities*
Labeling of Ingredients* 5-204.11 Location and Placement*
7 Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance
ProcedurWHACCP Plans Supplied with Soap and Hand Drying
3-502.11 Specialized Processing Methods* Devices
3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Handwashing Cleanser,Availabili
8-103.12 Conformance-,tidth Approved Procedures* 6-301.12 Hand Drying Provision
'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Establishment Name: Date:_ — Page: `�"� of
Item Code C—critical Item DESCRIPTION OF VIOLATION!PLAN OF CORRECTION Fate
No. Reforonce R—Red Item PLEASE PRINT CLEARLY Verified
�"r�'=+'+'�,r,.Ta�,� ^�.n✓a. �Ca�„�ra`o-, on" ,�, � mw�., -�,Na".;��1..,: ��WaX.��f.uq q,M,v '& .,9e7d"5 a"9 f rttlwr� �. .71
.. uw;. 4?✓"^.+u,,,, d6.f°✓.„f''> ..„ ,�.y... _i... . S6W'S�+ f.-✓tea-'^10 .'
,,;`um✓�a. v, $C °k. �-` �.' .a p°O ire.. . .. fve.Ku�'w*,Rn a 4 "
p
�Jr b�?4 .�,•�r ...a° ecd�+�k�
.-.__.� .. ��^�.�f � 4m"Y�c ,. u, ,�•..1u+�r tC"P".a+ .. 1r.. -nq $ "M"
tr.'.
yry� "a�.e. °tic's
i...Otr R,.,:..,.W 4.�" ''. cte> w`;�,tron. y�vsd'M�,�k^. �"��, �t;P 1n'�'GaX4"...�.d�'a.?ro U,� 4l"�"„ � Gf�('Qar �,rM�,'"�:xry a✓rv,i�,�. "
�,
{� t ,C6Vba. ,dd(„e�`p�.1�,�,�.�.. ,.��,� _ ,.��� ':a n&2rzs r✓t,e.lA'�M)CR" l"�, d r1�T' 60 ¢'k"�,rt' .�r�C�m,•,
+".� f � '�'�SK f�,G . rJr�:'tlJ:rv^,. �y �wr/�, � R:,�'� W^t 1' ea„�v..Aw 4' tip {� �C✓t �q`Jn.+wN. ^1.4? n a°x'.w4',�
W'M1�°'��. cd F�e.7 '.. P � .V�4'�X.S�' c'as,c",A.✓�'. � . �+a'.�"m�¢+;td.M.� °tr M.vrwv7w?,�ta* d" � ruu��7�,' u
Discussion With Person in Charge: Corrective Action Required. ❑ o Yes
V luntary Compliance ❑ Employee Restriction
° Exclusion
Re-inspection Scheduled ❑ Emergency Suspension
'" .��cerw��, +uw a cw�,.J" a ^arr '�� �t�r"ui� .�+tt�5'fsa�-��Tvnwk;i fi.✓�rd�„ ,Gt�a�u'�t�✓
Y g ❑ Embargo ❑ Emergency Closure
ry' q 99
�� �.'�"�,it'..C+�Wn.,rit. u,9.r't� 4'^�'r"�d'"{.,.,�'kY a "&ra,�,„p * e� ��^a �a�' err'M �4�'a`✓..�
qpp �1 /, ccyy ,- ❑ Voluntary Disposal ❑ Other,
�e5 Cs
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red hems 1-22) (Cont.) REQUMEMIsN TS FOR HIGHLY SUSCEPTIBLE
POPULI\TIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.1 I(A) Unpasteurized Pre-packaged Juices and
14 noon or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3.801.1 I Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801,11(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.11 Identi6ing Information-Original Containers* 3-801.1 I C Unopened Food Package Not Re-sen ed.
7-102.I I Compton Name"Working Containers*
7-201-II Separation-Stora e* CONSUIIIERADVISORY
7-202.11 Restriction--Presence nttd Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizets,Criteria--Chemicals* Pathogens.*4e1 "If"'
7-204.12 Chemicals ror Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.1I Incidental Food Contact,Lubricants* SPECIAL RE UIREIIIENTS
7-206.11 Restricted Use Pesticides Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary And residential
7-206.13 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness Interventions and risk factors.
TIMEITEMPERATURE CONTROLS Other 590.009 violations relating to good retail
.16 Proper Cooking Temperatures for PHFs practices should be debited under#29--Special
3-401.I IA(I)(2) Eggs- 1550E IS Sec. Requirements.
Eggs-Immediate Service 145°F15seol,
3-401.11(A)(2) Conmtinuted Fish,Meats&Game
Animals-155°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3=401.11(13)(1)(2) Pork and Beef Roast-130°F I21 min* (Blue Items 23-30)
3-401.11(A)(2) Ratites,h'ccted Meats-I5511F 15 see.* Critical and Hart-critical violations,which do nor relate to the foodborne
- 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness liderventions and rlskjactors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or follo,l-ing sections of the Food Code and 105 CbIR 590.000.
Ratites-165*F 15 sec.*
3-401.1 l(C)(3) Whole-muscle Intact Beef Steaks 145°F* Item Good Retail Practices FC 590.000
3-401.12 Raw Animal Foods Cooked in a 23. Mara ement and Personnel FC-2 .003
Microwave 165*F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(I)(b) All Other PHFs-145*F 15 sec.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. water Plumbing and Waste FC-5 .006
27. Physical Facfflt FC-6 .007
3-403.11(A)&(D) PHFs 165-F 15 sec.* 28. Po isonousorToxiaMaterials FC-7 .008
3-403.11(B) Microwave-165*F 2 Minute Standing 30. 3 cial R uirements .009
Time* 30. Other
3-403.11(C) Contntercially Processed RTG Food-
l46*F*
3-403.11(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000.
Roasts*
18 Proper Cooling ofP11Fs
3-501.14(A) Cooling Conkcd PHFs from 140OF to 70°F
Within 2 Hours and From 70°F to
41OF/45°F Within 4 Hours.*
3-501.14(B)` Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F1450F
Within 4 Hours*
3-501:14(C) PIIFs Received at Temperatures
According to Law Cooled to 4 I°F/45°F
Within 4 Hours.*
b3-501.'15 Coolie Methods for PHFs
19 PHF Hot And Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 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 Heallh Control
3-501.19 Titne as a Public Health Control*
590.004 11 Variance Requirement
Establishment Name: ivnoT Date: "`° Page: of
Item Cade C—Crifical Item DESCRIPTION OF%AOLAATION J PLAN OF CORRECTION oate
No. Roforence R—Red Item PLEASE PRINT CLEARLY verified
µ
La, L$
'70 r,
Discussion With Person in Charge: car tine Action Required: ❑ Na ry Yes
:�Ydluntary Compliance 0 Employee Restriction
Exclusion
Re-inspection Scheduled 0 Emergency Suspension
Embargo D Emergency Closure
❑ 'Voluntary Disposal ❑ Cther.
6
Notations Related to Foodborne Illness Inferventions and Risk
Factors(Red Ileins 1 22) (Cott(,) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP '
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 hood ar Color Additives Bevera s with Warning Labels*,
3-202.12 Additives* 3.801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 L(D) Raw or Partially Cooked Animal Food and
I5 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.1 I ldenti6,ing Inforntatiou-Original Containers* 3-801.1 I C Unopened Food Package Not Re-sensed,+
7-102.11 Common Name-Working Containers*
7-201.1] -Separation--Storage* CONSUME,R ADVISORY-
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 Raw,Undercooked or
7-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Snnilizers,Criteria-Chemicals* Pathogens.*Iff",
7-204.12 Chemicals for Washing Produce Criteria' 3-302,13 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-204.14 Drying A ents Criteria'
7-205.I 1 Incidental Food Contact,Lubricants* SPECIAL RE QUIREMEN TS
7-206.11 Restricted Use Pesticides Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Ponders,Pest Control and kitchen operations should be debited under the
Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TINIFI TEMPERATURE CONTROLS Other 590,009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs Practices should be debited under 429-Special
3-401.11A(I)(2) Eggs- 155°F 15 Sec. Requirements.
Eggs-Itmuediate Service 14501715secs
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals-155°F IS sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
z 3-401.1I(B)(I)(2) Pork and ReefRoast-130°F121tnin* (Blue Items23-30)
3-401.1 I(A)(2) Ratites,h'ectcd Meats-155°F 15 sec.* Critical and nan-crifical violations,witch do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness interventions and riskfaclots listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code aitd 105 Ch/R 590,000,
Ratites-165°F 15 sec.*
3-401.11(C)(3) Whole-muscle lntuct Aecf Steaks 145°F* Item Good Retail practices FC s90,000
3-401.12 Raw Anintal Foods Cooked in a, 23. Mana ement and Personnel FC-2 .003
Microwave 165'F* 24. Food and food Protection FC-3 .004
3=401.11(A)(I)(b) All Other PHFs-145°F 15 sec.* 25. Equipment and Utensils FC-4 .005
17 Retreating for Hot Holding 26. water Plumbing and Waste FC-5 .006
3-403.11(A)&(D) PHFs l65°F15 sec.* 27. Physical Facility FC-6 .007
10.
Poisonous or Toxic Materials FC-7 .008
3-403.11(B) Micros%,avc-I650 F 2 Minute Standing 5 ciaiRe uiremeuts W9
Time* Other
3.403,11(C) Commercially Processed RTE Food-
140°F*
3-403.11(B), Remaining UnslieW Portions of Reef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
18 Proper Cooling ofPIIFs
3-501.14(A) Cooling Cooked PHFs from I40°17-to 70'17
Within 2 Hours and From 70'17 to �
41*F145°F Within 4 Hours.* Cam.&J 4-:�°
3-501.14(B) Cooling PHFs Made From Ambient r�
Temperature Ingredients to 41QF/45017 r �t o
Within 4 Hours* p a
�JiS�u crb 7 3-501.14(C) P1IFs Received at Temperatures
According to Law Cooled to 4I°F/45'F
Within Hours.
E19
3-501.15 Coolie ethods for PHFs
M P11F Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(P) 4101450 r<*
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 Publie Health Control
3-501.19 Time as a Public Health Control*
590.004(ii) Variance Re uirement