HomeMy WebLinkAboutPleasantly Sweet - Routine - Residential Kitchen - Food Est - Inspection - 9 PLEASANT STREET 1/12/2022 rHI t"`t)tarli'wltif `l AL'rII 01"Pula,;`SACHUSE"t"I'S
Mir TOWN OF NORTH A DOVE ���Main Street
MASSA01USE"TTS 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
e-mail: laealthde tC northandoverma, ov
7'vrpe of'Operatirtt�t.(ws) TEpe o Inspection
of Establishment � � � � �
�r. �°. . .:7 Food Service
[� � Routine
Address Risk,L vel
�etail ❑ Re-inspection
R mire °ntial Kitchen Previous Inspection
Telephone El
ItC CP': � 'I"ennporary dpre-operation
1 / N Caterer [] Suspect Illness
Person-in-Charge(PIC) � w Time � Bed &Breakfast El General Complaint
u � HAC°C'Ii'
In
Inspector "' .3',ZY�rr,,•,.
® Other
n w r Out: Year __
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Won-compliance with:
nelt(iint Iil( toPptliactP ,.�iinqumltntquvwquuunrw _ r)I iu ,i wfprrwwi :r Vrtl . Anti-Choking 59e,tt119(t:) Cl
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590,009(r) p
determined by the Bogard of health. Allergen Awareness 590.009 (G)El
FOOD PROTECTION MANAGEMENT tP. Prevention of ffonta0rnii:natioun from Hands
EJ .1. RC Assirdnad/ilnowledr eableuDutiers
EMPLOYEE HEALTH �._..� 13. 1,,Iarnclwashing Faciiities
PROTECTION FROM CHEMICALS
El 2., Reporting of Diseases by eod Ernpt loyeo and PIC
�. 14, Approved Food
it Color Addifives
....1 �t. Personnel with infectionsPr�strictedr'l arntuded
FOOD FROM APPROVED SOURCE
] 4. Food and Water froicntn Approved Source TIMAEJEMAPERATURE CONTROLS(Potentially Hazardous Foods)
._. 9, Pece'ivinc/Co ndition E] 'tti,Cooking TennPeratures
....� 6. Tags/Records/Acr°niracy of Nngredient Statements �..,� 1'7. Reheating
7. Conform ante Mth Approved Procedu,nres/'HACCP Plans tit codirnu.
PROTECTION FROM CONTAMINATION 19, Hot and Cold Hok in
�..,..� a,Carta° ratiortr`f�egregaiioui/Protectic in E] 20. 'rime as a PuNie Health Control
REQUIREMENTS FOR HIIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
9. Food Contact Surfaces Cleaning and Sainit:izirng �,,....� t Food and Food Prepairatiopn for HSP
[] 10. 'Proper Adequate Handwashing
CONSUMER ADVISORY
tte Good Hygienic Practices 2. Posting 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 Fo(,)dbome Illnesses Interventions and Risk
or within 10 drays as determined by the Board of Health. Factors(Rand fteens t.,2):
Non-critical (N) violations must be corrected immediately or Official Order for Correction:used on an inspection today,the items
vvithiiin 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000lfederal Food Code. This
o.
Management and Personnel u1-� ^ui A°a�n�?�3. ti1�°ay
2 report,when signed below by a Board of Health member or its agent
24, Food and Food Protecfi on (FC 3)(590 r)04t constitutes an order of the Board of Health.Faiiure to correct violations
° .. 'eater,, Plnan�bi nr Ia and W aSt£W (FC- )i 5 90,t"n�4�(5900uM6) establishmenta permit and cessation of food establishment
of the tool
aggrieved b tltu order, have a or revocation 2� suspension
) ) hearin ent operations. If
gg y s o de ,you a e a right to a g.Your request must
7. Flhysical f nay Ry )Iw C 6)('59 00 ) be in writing and submitted to the Board of Health at the above address
28 POi 4".Y�"l0LIS or Toxic i mire dais
within 1g days of receipt pt of �Pt. :pedal egiare rents (590.009) titRE-INSPEcTION:. �
30, Other
PIC*�Signature:uakure: " Prlrrt. ( i �4 M
Inspector's
.. Print: lry� Page at ,Iag is
Kiolnrlous Related to Foadbarne Illness Intervendons and Risk Factors
(Red Itentsl-22)
FOOD PROTECTION MANAGEMENT
1 590.003(A) Assignment of Responsibility* RROTECTION FROM CONTAMINATION
590.003 B Demonstration ofKnowledge* 8 Cross-contamination.
2.103.I1 Person in char e-duties 3-302.11(A)(1) Raw Animal Foods Separated from
-Cooked and RTE Foods*
EMPLOYEE HEALTH l Cmitamination.from Rays in�iedients
2 590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Ra%v Animal F66ds Separated from Each
regpirereporting by food'empioyees and . Oater''=.
applicants* CbManihiation from the Environment
590.003(P) Responsibility Of A Food Employee Or An 3-302.1 L A Food Protection*
Applicant To Report To The Person in 3-302.15 Washitig Fruits and Ve dtables ¢
Charge 3-304.11 Food Contact with`Equipment and
590,003 G Reporting by Pdrsdivin'Charge* Utensils*
3` 590,003 Exclusions and Restrictions* Contamination from the Consumer
590.003 Removal of Exclusions'and Restrictions 3-306.14 A B Returned Food and Reservice of Food*
Disposition ofAdulterated or
-.FOOD FROM APPROVED SOURCE Contotnlnated Food
4 rood and FYater From Regulated Sources 3-701.I 1 Discarding or Reconditioning Unsafe
590.004 A-B Compliance with Food Law* Food*
3-201.12 Food in a 11crntcticall y Sealed Container* 9 hood Contact Surfaces
3-201,13 Fluid Milk and Milk Products* 4-501,111 Manual Warewashing-Hot Water 1 -
3-202.13 Shell Eggs* Sanitization'rem eratures*
3-202,14 1 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical Warewashing-Hot Dater -
3-202.16 Ice Made From Potable Drinking Water* Sanitization'feat eratures* '
5-101.11 Drinking Water from anApproved System* 4-501`.114 Chemical Sanitization-,temp.,p13, .;
590.006(A) BoEtIed Drinking Water* concentration and hardness.*
590.006(B) Water Meets Standards In 3I0 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfisht and Fish From an Approved Utensils Clean*
Source - 4-602.I 1 Cleaning Frequency of Equipment rood-
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 Molluscan Shcllt3sh from NSSP Listed Food Contact Surfaces ofEquipment*
Sources* 4-703.1 I Methods of Sanitization-Hot Water and
Gatne and Wild HuAroontsApproied by Chemical* .
RegulatoryAuthorily 10 Proper, Adequate HandwaslAn -
3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition-Hands and Arms*
590.004 C Wild Mushrooms* 2-301.12 CIeaning Procedure*
3-201.17 Game Animals* 2-301.14 When to Wash*
5 Receivin 1Conditlon 11 Good Hygienic Practices
3-202.11 P1IFs Received at Pro er Temperatures* 2-401.11 Eating,Drinking 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:s/Safe an s• nadu terlt 3-301.12 PreventingContamination When Tastin
3-202.18 Shellstock Identification* 1Z Prevention of Contamination from
3-203.12 Shellstock Identification Maintained* Hands ,
Tags/Records.-Fislr Products 590.004(E) Preventing Contamination-from
Etn to ces*
3=402.11 Parasite Destruction*- lg _ Iland�vash Facilities _
3-402,l2 Records Creation and Retention* Convenient) Located and Accessible..
590,OQ4(J) 5-203.11 Numbers and Ca acilies*
Labeling of Ingredients* 5-204.I 1 Location and Placement*
7 Conformance wlth Approved 5.205.11 Accessibility,Operation and Maintenance
ProcedurestRACCP Plans Supplied tivith Soap and Hand Dtyiug
3-502.11 Specialized Processing Methods* DeN•lees
3-502.12 Reduced oxygm1packaging,criteria*- 6-301.11 Handwashin Cleanser Availabili
8-I03.12 Conformaneexvith Approved Procedures* 6-301.12 Hand Drying Provision
*Denotes criticai item in the federal 1999 Food Code or 105 CMR 590.000.
Establishment Name. Dae: Pace- of
Item Code C—Critical Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No. Reference R—Red Item PLEASE PRINT CLEARLY Verified
JC4
'5 KJ I
�n
bt�
V-tze, Z�-T (Vl� AIL
_J
L/
Discussion With Person in Charge: Corrective Action Required: i2f No 0 Yes
er Voluntary Compliance U Employee Resticton I
Exclusion P4
u Re-inspection Scheduled o Emergency Suspension
u Embargo 0 Emergency Closure
o Voluntary Disposal 13 Other
Violations Related to Foodborne Illness Interpenllons and Risk
Factors(Red Items I-22) (Cont.) REQUIREMENTS VOR HIGHLY SUSCEPTIBLE
POPULI IONS IISP I
PROTECTION FROM CHTi+IICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.I2 Additives* 3.801.1 I Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 I(D) Rnw or Partially Cooked Animal Food and
IS Poisonous or Tosfc Substances . Raw Seed Sprouts Not Served.*
7-101.11 Identi6,1rig Informal ion-Original Containers* 3-801.1 I C 'Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.11 Se aralion-Story e* CONSUNIERADVISORY
7-202.11 Restriction-Presence mid Use* 22 3-603.I 1 Consumer Advisory Posted for Consumption of
7-202.12 Conditions ofUse* Animal Foods neat are Rae,Undercooked or .
1-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.* "I'M
1-204.12 Chemicals for Washing Produce Criteria* 3-302.13 Pasteurized E s Substitute for Raw Shell Eggs*
'7-204.14 Drying Agents,Criteria*
7-205.11 incidental Food Contact,Lubricants* SPECIAL RE UIREDUE N'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 Trocking Powders,Pest Control and kitchen operations should be debited under the
Monitorin * appropriate sections above if related to
foodbotne.illness interventions and risk factors.
TI\IE/TENIPTRATURE CONTROLS Other$90.009 violations relating to good retail
16 Proper Cooking Temperatures for Mrs practices should be debited under#29--Special
3-401.1IA(1)(2) Eggs- 1550F I5 Sec. Requirements.
R s-Immediate Service 145°F15seel
3-40 1.11(A)(2) Comminuted Fish,Meats&Game
Animals-i 55°T I5 sec,* 17OLATIONS RELATED TO GOOD RET 41L PRACTICES
3-401.1 I{B)(1}(2} Pork and Beef Roast-1300F 12I tniti* (Blite Items 23-30) '
3401.11(A)(2) Rntites,In'ected:Meals--155°F 15 see.* Critical and non-crilfcal violations,which do not relate to the foodborne.
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and riskfacrots listed above,can be found in the
Stu fling Containing Fish,Meat,Poultry or following sections ofthe Food Code and 105 CUR 590,000.
Rntitcs-I 65*F 15 sec.*
3-401.11(C)(3) whole-muscle,intact l3ccf Steals 1450E* Item Good Retail Practices FC 590.000
'3-401.12 Raw Anhnal Foods Cooked in a 23. trsana Latent and Personnel FC-2 .003
Microwave 1650F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(I)(b) AII Other PHFs-1450F15 sec.* 25, Equipment and Utensils rC-4 .005 i
17 Reheating for Hot Holding 26. Water Plumbing and Waste FC-5 .006
3-403.11(A)&(D) PHFs 165°F l5 sec.* 27. Physical Facilft FC-6 .007
28.. 1 Poisonous or'roxicMoterinls PC-7 .008
3-403.11(B) Micro%%-ave-1650 F2 Minute Standing. 29. 1 Special Requirements .009
Time* 30. Other
3-403.11(C) Commercially Processed RTIs Food-
1400F*
3-403.1 I(E) Remaining Unsliced Portions of Beef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
18 Pre per Cooling of PI N
3-SOLi4(A) Cooling Cooked PHFs from 1400F to 70°F
Within 2 Hours and From 70°F to
4111F1450F Within 4 hours.'
3.501.14(1]1) Cooling PHFs Made From Ambient
Temperature ingredients to 41°F/45*F
Within 4 Hours*
3-501.14(C) P1-1Fs Received at Temperatures
According to Law Cooled to 410F/.45°F
Within 4 Hours.
3-501.15 Co oling Methods for PHFs
[9 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 nl or above 1400F.
3-501.16(A) Roasts Held at or above 1300F.
Fii'7 Time ns a Public Health Control
3-501.19 Time as a Public Health Control°
590,004(il) Variance Requirement