HomeMy WebLinkAboutIts All Good in the Kitchen - Pre-Operation - Inspection Food Est - Inspection - 109 MAIN STREET 3/14/2022 THE COMMONWEALTH OF MASSAC'IR)SF1 u:S
TOWN OF NORTH ANDOVER 120 Main ;street
MAfitiAClitItiF;1'I'.rr L)I?I''A,Ft"I'PutFu1V"I"C)le I>T.113T.[('Ii"1i:;31,'1"F1
North Andover,Massachusetts 111845
Division of Food and Dnigs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542
mail: healthdept@northkindovei-ma.gov
Name of Establishment �� � � Date 7'x e of Operation(s) Type of Inspection
-ITx � .._ � ilZ7... w Food Service ❑ Routine
Address t " Risk Level ® Retail ti4rl itcl7cai �Re-inspection
& Mw.
Telephone � Prewirraw trrapecturn
l ,. Date: _......
1 - Cut [:] Mobile; Wre-operation
Owner rPw 11AYCC'P: ❑ Temporary
❑Caterer Suspect Illness
Person-in-C'hargi:( . / N ❑
r
• PIC) ...,,, _ � "1"fn�c i3u:d c'C Breakfast ❑General Complaint
IIAC'C P
ltt :.0 lector : � ;^r tLttt:a;('�°, .t,P, Year:
❑C7thc.r,
Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Man-com fiance with:
Vidlations Related to Foodborne Illnessintery ntia��r .and Risk...Factorrs e..I e �. � Anti-Choking 59o.009(E)
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590,009(F)
determined by the Board of Health. allergen Awareness 590.009 (C)p
FOOD PROTECTION MANAGEMENT El 12. Prevention of Contanainabon from Hands
..) 'I, PlC As signed/Know ledgeable/Duties
EMPLOYEE HEALTH 13, Handwashing Facilities
PROTECTION FROM CHEMICALS
C 2. Reporting of 1. iseases by Food Employee and PtC
_1 14.Approved Food or Color A diUves
µl 9. Personnel with lnfections Restricted/IF:xciurded:
�...� 15."Gox:ic Cteenuicais
FOOD FROM APPROVED SOURCE
El 4® Food andWater-frorn Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. ReceMng/Condi:tion F] 16,Cooking Temperatures
�. 6. Tags/Records/Accuracy of Ingredient Statements 17, l elieatinl:I
�. "i'. Conformance with Approved Procedurr°es/HA:CCP Nar.rs F 'I& Coollrifl
PROTECTION FROM CONTAMINATION El 19:. Flof and Cold Hokhna
El 0 90.Tune as a public Health Control
tl. Separ°ration/Secirer4atiaup�u/Ptoteratiop"w
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
C...: 9. Food Contact Surfaces Cleaning and a"anifuzing
D 21, Food and Food Preparation for i1SP
�..:.:. 10, Proprep.Adequate Handwashing
CONSUMER ADVISORY
.: 11. Good Hyguenic Practuces C...) 22. Posting of Consumer Advis:odes
Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To G"
Critical (C)violations marked must be corrected immediately i=oodborne Illnesses h7terventions and Disk
or within 10 days as determined by the Board of Health. Factors(Red Items 1- ).-
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 590.000/federal Food Code,This
c: N
report,when signed below by a Board of Health member or its agent
24. Food
o rrtt'rieo�rrerrt c�rua:i ote efi o�nref fa G d bi°��urr.tuG� constitutes an order of the Board of Health.Failure to correct violations
�'4, Feaa`«d��rnri Fc:crci Worrtec tur�rr is� 3)(590.004)
25 Equipment ar'r:i t)ter°usils r/C 4i(590 0(6) cited in this report may result in suspension or revocation of the food
. at'er, 4 Ilu.uo°rpl;rorriy and Waste r., r>)t rr .rorrr:> establishment permit and cessation of food establishment operations,If
aggrieved by this order,you have a right to a hearing.Your request must
27. l'°hysk,aV Fac ihty be in writing and submitted to the Board of Health at the above address
? 1. � pc c o rcus o� Tl oxk, MaterU s o r r))�,<ca. err„r) within 10 days of receipt of this order. �
d_ur. F uro yrar
2 r i rll RegUr ru rrients (5�;ra^09) r)stTE OF RE-1NSPEC770 :-- -1
30t Other
tn" g
ns42
s etor s'�r nat►psre t'rrnt:: ' —m
r ,
r �� """ Page ::�r._of:..�..Peres
Signature ,� .�� Print: " �� ,r �"-""/:
Violations Related to rWdhorne Illness Intervendons and Risk Factors
(Reel Itents 1-22)
FOOD PROTECTION AIANAGENTEN'r
I ��511..111�AAssignrncnt of Responsibility* PROTECTION FROM CONTAMINATION
ION
5 000311 1; -oss
90.003(B) Deiiloilstr,,itioiiofKitowledgc* 8 Ck -cantronitintion
. 2-103.11 Person in charge-dutics 3-302.11(A)([) Raw Animal Foods Separated from
Cooked and RTF Foods*
EMPLOYEE HEALTH Contamination from Raw Ingredients
590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Bach
require reporting by rood employees and Other*
a licants* Contamination from tire Environment
590.003(F) Responsibility Of A Food Employee Or An 3-302.1 I(A) Food Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits and Vegetables
Charge* 3-304.11 Food Contact with Equipment and
590,003(G) Reporting by Person in Charge* utensils*
3 590,003(D) I'Aclusions and 1Icstrictions* Contamination from the Consumer
590,0030 Removal of'Exclusions arid Restrictions 3-306,14(A)(B) Returned Food and Reservice of Food*
Di,t1josition ofAdulterated or
FOOD FRONI APPROVED SOURCE Contaminated Pbod
4 Food and Water Frown Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe
590.004(A-B) Compliance with rood Law* Food*
3-201.12 Food in a I lermetically Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* 8,,iiiitizatioti'reiiiL)erattires*
3-202,14 Eggs and Milk Products,Postcurized* 4.501,112 Mechanical Warewasbing-Hot Water
3-202.16 lee Matte From Potable Drinking Water*
5-101.11 Drinking Water from an Approved Systcru* 4-501.114 Chemical Sanitization-temp.,pit,
590,006(A) Bottled Drinking Water* concentration and hardness.*
590.006(1i) Water Meets Standards in 310 CMR 210* 4.60L 1 I(A) Equipment Food 'lontact Surfaces and
Utensils Clean*
Shellfish arid Fish From on Approved
SoUrce 4-60111 Cleaning Frequency of Equipment Food-
Contact Surfaces and Utensils*
3-201.14 Fish and Recreationally Caught Molluscan 4-702.11 Frequency orsanitization of Utensils arid
Shellfish* Food Contact Surfaces of Equipunent*
3-201.15 Molluscan Shellfish from NSSP Listed 4-703.11 Methods of Sanitization-Hot Water arid
- Sources* Chemical*
Game and Wild Mushroonis,41.qvoved by
RegulatoryAndrorily El-0--L Proper,Adequate Handwashing
3-202.18 Shellstock Identification]'resent* 2-301.11 Clean Condition-Hands and Arms*
590.004(C) Wild Mushrooms* 2-301A2 Cleaning Procedure*
3-201.17 Game Animals* 2-301.14 When to Wash*
5 Receiving/Condition it Good Hygienic Practices
3-202.11 PHI's Received at Proj)er TernLyratures* 2-401.11 Eating,Drinkin or Usinarobacco*
3-202.15 Package Integrity* 2-401,12 Discharges From the Fyes,Nose and
3-101,11 rood SA and Unadulternted Mouth*
6 Tags/Record :Shelistock 3-301.12 Preventing Contamination When Tastina*_
3-202,18 Shellstock Identification* 12 Prevention of Contamination 111.0111
3-203.12 Slicllstock Identification Maintained*- Hands
L&S-lAecords:fiish Products 590.004(E) Preventing Contamination from
3-402.11 Parasite Destruction* Employees*
3402,12 Records,Creation arid Retention* F-13 11vordwash Facilities
590,00,1(1) Conveniently Located arid Accessible
5-203.11 Numbers and Capaci(ics*
Labeling of Ingredients* 5-204.11 Location and Placement*
Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance
Procedures/11JACCP Plaits Supplied Avith Soap and Hand Drying
3-502,11 Specialized Processing Methods* Devices
3-502.12 6-30L 1 [bridwashing Cleanser,AvailabilitX
8-103,12 Conformance with Approved Procedures* 6-301,12 14and,Drying Provision
1)enracs critical item in the federal 1999 Food Code or 105 CMR 590.0M
Establishment Name: - `_ '-" Date Page: of
Rem Code C-Critical Item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No. Reference R-Red Item PLEASE PRINT CLEARLY Verified
c r{ 5
Liz
Iv
]
]
Discussion With Person in Charge: Co ctive Action Required: No 1 El
Voluntary Compliance a Employee Restriction 1
Exclusion
❑ Re-inspection Scheduled C2 Emergency Suspension
o Embargo 0 Emergency Closure
0 Voluntary Disposal 0 Cther.
Violations Related to lZoodborne Illness Interventions and Risk
Plactors(Red Itents 1-22) (Cont) REQUIREMFNTS FOR I IIGHLY SUSCEPTIBLE
POPULA-IONS(IISII)
PROTEC'FION FROM('.M?MICAI,S 21 3-80 1.11(A) Unpasteurized Pre-packaged Juices and
[-14 F'ood or Color Additives Beverages with Warning Labels*
3-20112 Additives* 3-801.11(13) Use or Vasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.lt(D) Raw or Partially Cooked Animal Food and
14 Polsonous orToxic Subs(aaces Raw Seed Sprouts Not Served.*
7-101.I 1 identifying Inrormalion-Original Containers* 3-80 IJILCL_ Unopened Food Package Not Re-served.
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7.202,11 Restriction-Presence and[Esc* 22 3-603.11 Consumer Advisory posted for Consumption of
7-202.12 Conditions ofUse* Animal Foods That tire Raw,Undercooked or
7-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pothogcl)s.*
7-204.12 Chemicals ror Washing Produce,Criteria* 3-302.13 Pasteurized Pggs Substitute fbr Raw Shell Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL HEQ IRENIENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(I7) Violations of'Section 590.009(A)-(17)ill
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Pest Control arrd kitchen operations should be debited under the
Monitorin&* appropriate sections above if'relmed to
roodborne illness interventions and risk factors.
TIANIE/TENIPERATURE CON'rROLS Other 590.009 violations relating to good retail
16 Proper Cooking Temperoturts for Piff's practices should be debited under 429-Special
3-40 1.1 IA(l)(2) Eggs- 155OF 15 Sec. Requirement&
diate Service 14501,'15scc*
3-401 11(A)(2) Comminuted Fish,Meats&Game
Animals- 155T 15 Sec,* 11101217YONSRE'LATED TO GOOD REDIII,ITACIXT,N
3-401 11(11)(1)(2) Pork and Beet'Roast-130*F 121 Iola* (Blue Items 23-30)
3-401.11(A)(2)_ Ratites,Igiected Meats-155*1Z 15 see. CrIlical and non-crilical violations,which(to not relate to the fimilborne
3.401.11(A)(3) Poultry,Wild 0arne,StulTed PHFs, filness interventions and risk factors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or following sections ofthe Pbod Code and 105 CUR 590X00,
Ratites-165T 15 see.* - -it-em 3-40 1.11(C)(3) Whole-muscle,Intact Beel'Steaks 145T FC S90.000
3-40 1.12 Raw Animal Foods Cooked in a j
h4a rrmeq!5Iand!!r-rS0I I ne I FC'-2 .003
Microwave 165T 24. Food and Food protection FC'--3 .004
3-401.11(A)(1)(b) All Other PIFI s-1459'15 sec. _j<juipment and Utensils I'j- 0.5
r 26. Water I'lumbill U`C-5__.006
- RelIcAting for Hot 1101diag 27. W-6r. .007
3-4 03A 1(A)&(D) PlIF's 165*17 15 sec. 28- Poisonous orToxic Materials ....I I C--7 .008
3-403.11(B) Microwave- 165'F 2 Minute Standing '009
Time* 30. Other
3-403.11(C) Commercially Processed RTH Food-
14001,*
3-403.11(E) Remaining Urisliced Portions of'Beef Denotes critical item in the federat 1999 Food Code or 105 CMR 590.000,
Roasts*
FT8 Proper Coaling of PI IFS
3-50 1.H(A) Cooling Cooked KlFs from 1400F(c,7DIF
Within 2 Hours and From 70T to
41*1,'/,15'F Within 4 1 fours,*
3-501,14(11) Cooling PTIFs Made From Ambient
TeinWature Ingredients to 4 1"F1,159'
Within 4 Hours"
3-501.14(C) PllFs Received at'remperaturcs
According to Low Cooled to 4 1"F/451',
Within'l Hours.*
3-501,15
_Conlin MmIhods for PHI's
P19 P11V flat Rod Cold Holding
3-501,16(13) Cold PIlFs Maintained tit or below
590X04(F) 410/450 F*
3-501.16(A) Hot PITFs Maintained at or above 140T.
3-501.16(A) Roasts Held at or above 13097.
20 Time as a Public Health Control
3-501.19Public I lealth Control*
590.004(il) Variance Requirement
..........