HomeMy WebLinkAboutMikes Market - Food Est Inspection Report - Inspection - 220 MIDDLESEX STREET 1/27/2020 XABLISHMENT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Mikes Market DC593 1127/20 10:27 AM Retail M.Baldwin
220 Middlesex Street 10:35 AM
North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priori f Core
Jeff 0 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 ConYd IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee - -
knowledge,responsibilities and reporting Time/Temperature Control for Safety -IN OUT NA NO co;
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding
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 V 22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved It --
Consumer Advisory IN OUT NA NO C05
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 V26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used V
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
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 V45.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. VUtensils,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 1V 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
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;property 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
Ye:�L_ �i1, ?�
Follow Up Required: Y Follow Up Date:
Inspector PIC
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Mikes Market Inspection Number Date Time In/Out Inspector
220 Middlesex Street DC593 1/27/20 10:27 AM M.Baldwin
North Andover, MA 01845 10:35 AM
Inspection Report • - • Repeat Violations Highlighted in Yellow
Food Temperature Control
Thermometers provided & accurate
36 4-203.11 Temperature Measuring Devices, Food - -
Pf Large open refrigerated case lacking thermometer. Code:Food temperature measuring devices that are
scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to±1°C in the intended
range of use. Food temperature measuring devices shall be accurate within 20F in the intended range of
use.
Notes
Notes
88 Notes - -
N -General Notes.
m
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Mikes Market Inspection Number Date Time In/Out Inspector
220 Middlesex Street DC593 1/27/20 10:27 AM M.Baldwin
North Andover, MA 01845 10:35 AM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
No evidence of pests.
No expired items noted.
Hand sink has soap and towels.
Town of North Andover- Health Department