HomeMy WebLinkAboutEva's - Routine - Food Est - Inspection - 550 TURNPIKE STREET 8/10/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Eva's 4CB39 8/10/21 2:13 PM Routine Farmers M.Baldwin
550 Turnpike St 2:48 PM
North Andover , MA Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 3 2
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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 Protection from Contamination(Cont'd) 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 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures 1 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 �
9. No bare hand contact with RTE food or a pre-approved ,�
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 3 J 25.Consumer advisory provided for raw/undercooked food
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 V Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated V27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p
......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea...................................
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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 ,t 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. ,� 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
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 1 J
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
L Follow Up Required: Y Follow Up Date:
M.Baldwin Roberto-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
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Sale by dates are clearly visible -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned 2/2021 -
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Preventing Contamination by Hands
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink- Behind line -
Pf Hand wash sink has boxes in it. Keep sink open and
accessible. Code:A handwashing facility shall be
maintained so that it is accessible at all times for employee
use and may not be used for purposes other than
handwashing. An automatic handwashing facility shall be
used in accordance with manufacturer's instructions.
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10 5-203.11 Handwashing Sinks-Numbers and Capabilities -Back prep-
Pf Hot water not working on back hand sink near prep sink. Repair. Code:At least 1 handwashing sink, a
number of handwashing sinks necessary for their convenient use by employees in areas specified under
5-204.11, and not fewer than the number of handwashing sinks required by law shall be provided. If
approved, when food exposure is limited and handwashing sinks are not conveniently available, such as in
some mobile or temporary food establishments or at some vending machine locations, employees may use
chemically treated towelettes for handwashing.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
10 6-301.11 Hand Cleanser Available- Behind line -
Pf Provide hand soap at sink near prep table. Code:Each
handwashing lavatory or group of 2 adjacent lavatories
shall be provided with a supply of hand cleaning liquid,
powder, or bar soap.
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Time / Temperature Control for Safety
Cold Holding Temperature
22 3-501.16 (A)(2) ( ) Proper Cold Holding Terris. -Back prep -
Pr The temperature of the Taboule salad in the Turbo air 2 door was 48 degrees. Discard TBoule salads.
Provide 41°F or less for this unit. Taboule and sauces discarded during inspection. 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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Conformance with Approved Procedures
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Conformance with variance/specialized process/HACCP
29 8-103.12 (A) Confirmation with Approved Procedures/HACCP -Behind line-
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Pr Sanitizing log for HACCP updated to July. Keep updated
daily. Code:If the RA grants a variance as specified in �������� a III °
section 8-103.10, or a HACCP plan is otherwise required
as specified under section 8-201.13, the permit holder shall
comply with the HACCP plans and procedures that are
submitted as specified under section 8-201.14 and
approved as a basis for the modification or waiver. I ��
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Food Identification
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Food properly labeled; original container
37 3-602.11 (B)(1)-(4) Food Labels- Retail -
C Sausage missing label in freezer Code:Food packaged
in the food establishment shall be labeled. The label
information shall include: 1. the common name of the food,
or absent a common name, an adequate descriptive
identity statement; 2. if made with two or more ingredients, '
a list of ingredients and sub-ingredients in descending ]
order,3. an accurate declaration of the net quantity of �
contents,4. the name and place of business of the
manufacturer, packer, or distributor, and 5. the name of the
food source for each major food allergen contained in the
food(Po -see 3-602.11 (B)(5) for citation.
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Prevention of Food Contamination
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness- Behind line -
C Provide hat or hairnet for staff preparing food. Code:Food employees shall wear hair restraints such as
hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and
worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens;and
unwrapped single-service and single-use articles. This section does not apply to food employees such as
counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they
present a minimal risk of contaminating exposed food;clean equipment, utensils, and linens; unwrapped
single-service and single-use articles.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
8
Eva's Inspection Number Date Time In/Out Inspector
550 Turnpike St
North Andover , MA 4CB39 8/10/21 2:13 PM M.Baldwin
2:48 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Front Case Everest fridge Ambient 34 OF
Retail Atosa Beer 34 OF
Retail Atosa 2 Beer 34 OF
Retail Atosa 3 Vegetables 38 OF
Retail Atosa 4 Ambient 35 OF
......................................................................................................................................................................................................................................................................................................
Front Case Display case Steaks 38 F
Front Case Display case Prepared food 38 OF
Back prep Turbo air 2 door Taboule salad 48 OF
............................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,...............
Back prep Turbo air 2 door Corn bean salad 4 OF
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Re-inspection tomorrow. Provide operational and accessible hand wash stations, hats, and
refrigerator at 41° F.
Town of North Andover- Health Department