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Home My WebLink AboutEva's - Food Est Inspection Report - Inspection - 550 TURNPIKE STREET 12/12/2020 z R-10 �NonbArukncrllaaltblkpt. FOOD ESTABLISHMENT INSPECTION REPORT 120%lain%tnrt \unh An,Mncr.MA 0Ia to Inspection Number Date Time Inspection Type Client Type Inspector Eva's 39D36 12/12/19 10:12 AM Routine Farmers M.Baldwin 550 Turnpike St Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 2 1 0 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination COnfd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected J 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized J Employee Health 17.Proper disposition of returned,previously served, 1 J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding V/ Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ,/ 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures J Preventing Contamination by Hands IN OUL S 23.Proper date marking and disposition J 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered J 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO cos 13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used J 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ••. Retail Practices Safe Food and Water IN OUT NA NO Cos Proper Use of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN out NA No cos Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 1 J 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations V Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent 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 establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). A22 Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Eva's 550 Turnpike St Inspection Number Date Time Inspector North Andover, MA 39D36 12/12/19 10:12 AM M.Baldwin Inspection • •rt (Continued Repeat Violations Highlighted in Yellow Protection From Contamination Proper disposition of returned, previously served, reconditioned & unsafe 17 3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food -Behind line - COS Pr Cooked acorn squash has mold. Discard. Code:A food that is unsafe, adulterated, or not honestly presented as specified shall be discarded or reconditioned. Food that is not from an approved source shall be discarded. RTE food that may have been contaminated by an employee who has been restricted or excluded shall be discarded. Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. Time / Temperature Control for Safety Cold Holding Temperature 22 3-501.16(A)(2) (B) Proper Cold Holding Temps. -Behind line - Pr Large deli case thermometer states 48 deg F. Product-squash- is 45 deg F. Provide 41 deg F or less. Code:All cold TCS foods shall be held at 41°For below. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 450F or less. Food Identification Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Eva's 550 Turnpike St Inspection Number Date Time Inspector North Andover , MA 39D36 12/12/19 10:12 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Food properly labeled; original container 37 3-602.11 (B)(5) Food Labels -Allergen -Retail - Pf Turkey breast lacking sell by date.Add in by hand, not to exceed14 days of packaging. Code: Food packaged in the food establishment shall be labeled. In addition to labeling T. requirements in 3-602.11 (B)(1)-(4), the label must also include the name of the food source for each major food s allergen contained in the food. . A. Notes Notes 88 Notes -Behind line - N -General Notes. Q Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Eva's 550 Turnpike St Inspection Number Date Time Inspector North Andover , MA 39D36 12/12/19 10:12 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Procedures for vomit/diarrhea event available? IN Pest control service records available? IN Temperatures Area Equipment Product Temps Behind line I I Chili ( 150 Behind line I I Deli ham 141 Behind line I Display case I American cheese 144 Behind line I Display case left I Squash cooked 145 Behind line I Display case ( Sirloin steak 144 Retail Retail I Display case I ROP chicken 141 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. No packaged items in produce cooler retail today. Vomit clean up plan is available and kit. 7/15/19 Modern Pest report states no pests observed. HACCP log for ROP updated through12/8/19. Packaging today. Ensure updated whenever reduced oxygen packaging is happening. Town of North Andover- Health Department r R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Eva's 550 Turnpike St Inspection Number Date Time Inspector North Andover , MA 39D36 12/12/19 10:12 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Maintain sanitizer and temp logs daily. Provide effective hair restraints for all staff- hat or hair restraints. Town of North Andover- Health Department