HomeMy WebLinkAboutMerrimack Food Truck - Routine - Mobile Food - Inspection - 315 TURNPIKE STREET 11/23/2021 l I{➢°,C'C)9'vINI➢?NWF"AIJI] OF Pv➢ASSA{'I➢L14Errs
TOWN OF NORTH ANDOVERa � '� 12(l Main Street
North Andover,,Nlassachnsetts C1184
MASSACHUSE
1 SNN '➢°art" tlt.1C'1ItW"t'tt
Dis4sion of Food awl Drugs Phone -978.688,9540
FOOD EST, BLI HMENT INSPECTION RENC)liT Fax -- 978.688.9542
e-mail: healthdept@nortj,,iandoverma.gov
Narne of Establishment hate T ae wr 'Q eraaion(v� TEA,o Ins ew�wr
;611 E] Food Service 7 I�oufine
Address .. _ �q aaun Risk Level Lj {a. i�➢lenta➢ Kitchenle•irnInc4n trrrt
Previous Inspection
Telephone .,, rvRmobileDole:
Owner HA( T El 1"ene«uary F1 Irc_rl tra Nin. n
Suspect Illness
Aze(I _k � Caterer
_... ...
General Complaint
l et son-in-t..har a(f l+(•;',M
o Wi t„ lTitnen^➢ Ia'c;d < ; '&ire o tan., � II A('('P
Cb PW.
Inspector '" °' A lr'c�ar: � Other—_-___..-......_.
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Each violation chec]164 mires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
bLon-g9mPliange with:
"w'irn a icnw Uated to Foodborrnc illness iinterventinons and Fusin Factors Ilkeii Iteinns
,.,..�,�•��a w,..,,,..... .,,_.�_ _.__�.,..) r'Cnt➢ bcwkirug 59tn.09(N:) [I
Violations marked may pose an r'eminent health hazard'and require imf mediate corrective action as Tobacco 590.009(F) El
determined by the Board of health. Allergen,Awareness 59p coo f i n
FOOD PROTECTION MANAGEMENT d.....� 12. Prevenbon of C°aontamiination from Hand
I ItI Asnn,i r����tr'➢r�ia�owvlea er�ble/DLL tii3OS�
..� 13. HainodwwasNinai Fa6flries
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
Reporting of Diseases by(Food Eironployee and PI w
°NA. Approved Food or CoNor Additives
, Personnel with linfectinons Clestu in terliItw•in tided
�......� 15. Toxic Chernniaa➢s
FOOD FROM APPROVED SOURCE
4,� Frond and Water from Approved Source TIMEJE 4PERATURE CONTROLS(Potentially Hazardous Foods)
........ lie oiariii t�u,ridi N„iioi, �....� dti. Cookii@ "Ioru,lporaliirea
E] 6,, T'ag,-,,/eciorda"Aau,riu°ri Of Ingredient Statements 0 17, ➢~Neheahrng
C. 7,, Conformance with Approved Procedr wiresAIACC P IMans I....� 18" C,irrlinntt
9
PROTECTION FROM CONTAMINATIONN
. Hot and CWd H otdiap
_..�, S. elpairatuaornfpregv� anti ati on/Prctectioii 'p(t, "➢iunn n as a Im'rubfitic Health Control
REOUIREMENTS FOR Hi!GHLY-SUSCEPTIBLE-POPULATIONS(HSP)
EJ 9 FoOd Contact'Brurtaces Cleaning and Sanitizing E,r1 21. Food and Food Pireparation for HSP
E I `10. Proper AdegUate Ilarndwwash➢rntn;
CONSUMER ADVISORY
�......� .t t Good Hygt epic Practices [,µ,1 pd: Posting of Consumer Advisories
'iolatio,n i elate 'to Good Retail Practices(Blue Items), Nuinber of Violated Provisions Related To
Critical Q violations marled must be corrected immediately F'oodborr?e 111roosseas trntervetntioris and Risk
or vwlthin 10 days as determined by the Board of Health. Factors(°Kahl lfe n"os y. tt),,
Non-critical N violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
within 90 days as determined by the Board of Health, checked indicate violations of 105 CMR 590.0001federal Food Code.This
F report,when signed below by a Board of Health member or its agent
�" d�. R�laii�ot�rrar.u�itaiir� l"ersrrrirnrsnl frn 2yfw,^noin�ynl
CA. Food anal i„rout P ra�ntectornrn �s �'. s11 v,Cn rraa a) constitutes an,order of the Board of Health.Failure to correct violations
25 Erin.anprner'0 and L tensiV s ,� i, 4li590 005j cited in this report ma result n suM ension or revocation of the food
establishment errnit and cessation of food establishment operations. If
. Water, Plumbing and Waste r� w,4^,",Cfi n ana anj aggrieved by this order, you have a right to a hearing.Your request must
27, Physical l--aciMy II a arli`:r 4n sear°) be in writing and submitted to the Board of HealUth at the above address
2,8, P6 coi°•wOLAS a;nr 1`,,,mk; Matehas J rw-a)(594n nnin8) MtNn 10 days of receipt of this order.
29, pec,4 l'1equ, re:rlyPr r'nt f590 i P`n} l:)ATh7 OF RE-INSPEf"170N
0, Olfnrni
o,. r
Inspector's Signature: �' Prints
N 1cs Signature: ter➢rrl.: r n"n Payte �of Pages
I?olatlons Related to Foodborne Ilhress Iutervelrtlorrs and Risk Factors
(Red Items 122)
FOOD PROTECTION MANAGEMENT
I 590.003 A Ass% nment ofRes onsibilit * PROTECTION FRO1I CONTAMINATION
590.003(B) DemonslrationofKrtowledge* 8 1Cross-contamination
2-103.11 Person in charge-duties 3-302.1 I(A)(1) 'Raw AnhunI Foods Separated from
Cooked find RTE Foods*
EMPLOYEE HEALTH Contamination fi-ont Raw Ingredients
2 590A03(C) Responsibility of the person in charge to 3-302.1 I(A)(2) Raw Animal Foods Separated from Each
require reporting by food employoc`sand Other*
applicants* Contamination from the Environment
590,003(F) Responsibility Of Food Employee Or An 3-302.1I A Food Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits and Vegetables
Char e* 3-304.1I Food Contact%%7th Equipment and
590.003 G Reporting by Person in Charge* Utensils*
3 590,003 Exclusions and Restrictions* Contamination from[lie Consumer
590.003E Removal of Exclusions and Restrictions 3-306.I4 A 13 Returned Food acid Reservice of Food*
Disposition of.4dufterated or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Food and Water From Regulated Sou roes 3-70I.I I Discarding or Reconditioning Unsafe
590.009 A-B Compliance i0h Food Law* Food*
3-201.12 Food in a Hermetically Scaled Container's Food Contact Surfnees
3-201,13 Fluid Milk and Milk Products* 4-501,11 l Manual Warewashing-Hot Water ..
3-202,13 Shell Eggs* Sanitization'rein erahrres*
3-202.14 Eggs and Milk Products Pasteurized* 4-501.112 Mechanical Warewashing-Hot Water
3-202,16 Ice Made From Potable Drinking Water* Sanitization'rent eratures*
5-101.11 Drinking Water lion an Approved System* 4-501.114 Chemical Sanitization-tonip.,p13,
590.006(A) Bottled Drinking Water* concentration and hardness.*
590.006 B Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish Frain an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment F,00d-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shel lfssh* 4-702.]f Frequency of Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces of Equipment*
Sources* 4-703.11 Met hods ofSanilization-Hot Water and
Gaine and by Chemical*
Re ulator Authority 10 Proper,Adequate Hnndrvasbin
3-202.18 Shellstock Identificallon Present* 2-301.11 Clean Condition-Hands and Arms*
590.004(C) Wild Mushrooms* 2-301.12 Cleaning Procedure*
3-201.17 Game Animals* 2-301.14 When to lvaslt*
S Recelvin IConditiost 11 Good Hygicufc Practices
3-202.11 PHFs Received at Proper Temperatures* 2-401.11 Eating,Drinking or Using Tobacco*
3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and
3-101.I 1 Food Safe and Unndullerated* Mouth*
G Ta s/Rccords:Shellstock 3-301.12 Preventing Contamination When Tasting*
3-202,18 Shellstock Identification* 1Z Prevention of Contamination from
3-203,12 Shellstock Identification Maintained* Hnnds
Tags/Records.-Fish Products 590.004(E) Preventing Contamination frorn
Em to ces*
3-402.11 Parasite Destntction* 13 lIandtt•asfs Facilities
3-402,12 Records,Creation and Retention* Convenient) Located and Accessible
590.OQ4(J} 5-203,11 Numbers and Ca acilies*
T.abeting of Ingredients* 5-204.I 1 Location and Placement*
L
Conformance with Approved 5-205.11 Accessibility,Operation and Maintcnnnee
ProceduresMACCP Plans Supplied with Soap and Hand Drying
3-502.11 Specialized Processing Methods* Devices
3-502.12 Reduced oxygen packpaing,criterin* 6-301.11 Handwashing Cleanser Availabili
8-103.12 Conformance whit Approved Procedures* 6-301.12 Hand Drying Provision
'Denotes critical item in the federpl 1999 Food Code or 105 CMR 590,000.
Establishment Name ozxJ, I Date: 4-f Page: of
Item code C—Critical item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No Reference R-Red tie m PLEASE PRINT CLEARLY Verified
XJ 9
KA, U
C-
'4 C7 o
L,
Discussion With Person N in Charge: Corrective Action Required: No -0 Yes o-I!
Or Volun"Compliance ZI Employee Restriction I
A- C Exclusion
0 Re4nspecton Scheduled 0 Emergency Suspension
C3 Embargo C) Emergency Closure
U Voluntary Disposal 0 Other
4v
Violations Related to Foodborue Illness Interventions and Risk
Factors(Reellfenrs I-22) (Cont.) REQUIRE tMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS 1ISP
PROTECTION FRO,l'I CHEMICALS 21 3-801.11(A) Unpasteurised Pre-packaged Juices and
14 Food or Color Addillyes Beverages with Warning Labels*
3-202.12 Additives* 3.801.11 Use of Pasteurized Eggs*
3-302.14 Protection from Unripproved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
I5 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.
7-101.11 ldoil(14,ing Information--Original Containers* 3-80I.11 C Unopened Food Package Not Re-served.
7-102.I i Common Name-Working Containers*
7-201.I 1 Separation-Storage* CONSUIU4ER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.I 1 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7.203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*Ul"Ar
7-204.12 Chemicals for Washing Produce Criteria* 3-302.I3 Pasteurized Eggs Substitute for Raw Shell E s*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL RI UIRCMENTS
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,niobile food,temporary and residential
7-206.13 Tracking Powders,Post Control and kitchen operations should be debited under the
-Monitorin * appropriate sections above if related to
foodborne illness interventions and risk factors.
TILMEMEMPERATURE CONTROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperatures for PH Cs practices should be debited under 929--Special
3-401,IIA 1 Requirements,
( ){2) Eggs- 155°F ES Sec. �
E gs Immediate Service 1450F15seo*
3-401.11(A)(2) Comminuted Fish,Meats&Gatne
Animals- I55°F 15 sec."' VIOLATIONS RELATED TO GOOD RETAIL PRACTICES
3-401.11(13)(I)(2) Pork and Beef Roast-l30°F 12111110 (Blue Items 23-30)
3-401.11(A)(2) Ratites,ii jetted Meals-155°F 15 sec,* Critical and non-critical violations,tvl[ich do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and riskfactors listed above, can be folold hi the
Stuffing Containing Fish,Meat,Poultry or following sections of the Food Code and 105 CUR 590,000_'
Ratites-165°F 15 sec.
3-40 1.11(C)(3) Whole-muscle Intact BcofSteaks 145°F* Itent CoodRelallPracflces FC S90.000
3.401.12 Raw Animal Foods Cooked in a 23. Management and Personnel FC--2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004 i
3-401.11(A)(1)(b) All Other PHFs-145°F15 sec.* 25. Equipment and Utensils FC-4 .005
17 ReIienling ror Hot Holding 26. lVater Pl Umbing and Waste FC-5 .006
27. Physical Fooilit FC--6 .007
3-403.11(A)&(D) PHFs 1G5°F 15 see.* 28. Poisonousor'foxicMaterials FC-7 .008
3-403.11(B) Microwave- 165°F 2 Minute Standing 29. Special Re dKnients 1 .009
Time* 1 30. 1 Other
3-403.I 1(C) Commercially Processed RTR Food-
l40°F*
3-403.11(E) Remaining Unsliced Portions of Reef *Denotes critical item in the federal 1999 Food Code or 105 CMR 5190.000.
Roasts*
18 Prover Cooling of PIIFs
3-50I.I4(A) Cooling Cooked PHFs from 140°F to 70°F
Within 2 Hours and From 70°F to
41°F145°F Within 4 flours.*
3.501.14(B) Cooling PHFs Made From Ambient
Temperature lngrcdicntsdo 41°F/457
Within 4 Hours*
3-501.14(C) PIIFs Received at Tenrperalures '
According to Law Cooled to 41°F145°F
Within 4 Hours.*
h3-501.15 Coolie Methods for PHFs
9 PHF Hato rid Cold Holding
3-50I.16(B) Cold PHFs Maintained at or below
590.004(F) 4101450 F*
3-501.16(A) Hot PHFs Maintained at or above 140°F,*
3-501.16(A) Roosts Held at or above 130°F."
20 Time as a Public Henith Control
3-501.19 Time as a Public Health Control*
590.004(li) Variance Re uiremont
