HomeMy WebLinkAboutCasa Blanca - Reinspection - Food Est - Inspection - 1070 OSGOOD STREET 8/5/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Casa Blanca Mexican Rest. 91 ED6 8/5/21 11:08 AM Re-inspection Retail M.Baldwin
1070 Osgood Street 11:23 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 0 1
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(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
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 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 J 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 J
22.Proper cold holding temperatures 1 J
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 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
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required ./ 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 J 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
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
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Jaime-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Floors will be replaced
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Sprinkler heads to be updated per fire department before
next annual fire inspection
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88 - -
New FRP to be installed on walls - t �
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Ice machine appears clean-
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88 - -
New fry o lator-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 -New fry o lator has NSF -
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88 - -
Paperwork for new refrigerator -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
6
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Label on new fridge box-
C,{Sth M(,F84'"(:1RAt)Si O012012140OC40003
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98 - -
Basement dry storage bins appear clean -
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Time / Temperature Control for Safety
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
7
Casa Blanca Mexican Rest. Inspection Number Date Time In/Out Inspector
1070 Osgood Street 91 ED6 8/5/21 11:08 AM M.Baldwin
North Andover, MA 01845 11:23 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Cold Holding Temperature
22 - 1.16 ( )(2) ( ) Proper Cold Holding Temps. - Establishment-
Pr The temperature of the Chicken in the Four drawer refrigerator was 47 degrees. This was prepped at 10
AM. Please keep on ice to maintain 41°F or less. PIC states new equipment is here to be installed. Code:
Except during preparation, cooking, or cooling, or when time is used as the public health control as
specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this
section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all
viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of
45°F or less.
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Area Equipment Product Notes Temps
Establishment Four drawer Chicken 47 OF
Establishment Four drawers Shrimp 40 OF
OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Replacing refrigerator and fryolator today. Submit spec sheet for refrigerator.
Keep chicken on ice until fridge replaced.
Owner has contacted Health Dept to review plans for new floors and walls in kitchen.
Town of North Andover- Health Department