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Home My WebLink AboutEvas Farm - Food Est - Inspection - Inspection - 550 TURNPIKE STREET 6/18/2022 _7p u/vF "'' %fa'in titn�c t r"" '''' '"'120 FOOD ESTABLISHMENT INSPECTION REPORT R-10 120\la \nnh,uaMr�er.\I:101&Ci. Inspection Number Date Time In/Out Inspection Type Client Type Inspector Eva's 513353 6/18/22 9:34 AM Routine Farmers M.Baldwin 550 Turnpike St 11:05 AM North Andover , MA Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 0 6 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT-out of compliance N/O=not observed N/A=not applicable COS=connected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS_j Protection from Contamination(Cont'd) IN OUT NA NO COS 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V, 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized 'Employee Health 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting V Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events ,/ 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 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 V 9. No bare hand contact with RTE food or a pre-approved �/ _ __ _ Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible / 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source �/ 26.Pasteurized foods used,prohibited foods not offered 12.Food received at proper temperature L Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used / 14.Required records available:shellstock tags,parasite "I F 28.Toxic substances properly identified,stored&used ,9 Conformance with Approved Procedures IN OUT NA NO COS Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... 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 V 45.Single-use/single-service articles:properly stored&used ❑ ❑ im `1N OUT NA NO COS 46.Gloves used properly ❑ ❑ 33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and Vendin ti 47.All contact surfaces cleanable,properly designed, 2 ❑ 34.Plant food properly cooked for hot holding ❑❑ ❑❑❑❑ 48. Warewashinq facilities:installed,maintained&used;test ❑ ❑ 35. Approved thawing methods used ® ❑ 49. Non-food contact surfaces clean ❑ ❑ 36. Thermometers provided&accurate Food identificatio" 50...of&cold water available;adequate pressure ❑ ❑ 37.Food properly labeled;original container ® ❑ 51.Plumbing installed;proper backflow devices ❑ Prevention of Food Contammatio N F 52.Sewage&waste water properly disposed ❑ ❑ 38.Insects,rodents&animals not present ❑ ❑ 53.Toilet facilities:properly constructed,supplied,&cleaned El ❑ 39.Contamination prevented in prep,storage&display 2 ❑ ❑ 54.Garbage&refuse properly disposed;facilities maintained ❑ ❑ 40.Personal cleanliness ❑ 55.Physical facilities installed,maintained&clean 2 F/7I ❑ 41.Wiping cloths;properly used&stored ❑ ❑ ❑ 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables ❑ Follow Up Required: ❑Y Follow Up Date: M.Baldwin Roberto-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Eva's 550 Turnpike St Inspection Number Date Time In/Out Inspector North Andover , MA 5B353 6/18/22 9:34 AM M.Baldwin 11:05 AM Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 - - Maintain hood according to schedule. - YY 'MAR%NAL w nar � we � u•w 3NR(Nl1NAT STRtt 1_J--�. NAR347I771.AN 116F(I IfIQ�� m•Jarnnanaa 117JIJ-JISJ IF.71iJt1:t_YCYi .,i auncrn Nrl•►'-,'.T esNacosos Cc23 88 . . Teriyaki chicken appears to have air in vacuum packaging >e on retail case. It was packaged 14 days ago so please discard. Per PIC This particular product seems to expand after packaging. Sauce contains soy. Going forward use 7 µ'x day or less expiration until air issue resolved. Packaging requires proper seal to be held over 7 days. ewA. Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Eva's 550 Turnpike St Inspection Number Date Time In/Out Inspector North Andover , MA 5B353 6/18/22 9:34 AM M.Baldwin 11:05 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - f 0� �^ � Iltrw rH YAtO,� t "yam$- n..w•+... t t� 98 - - Vacuum packaging log up to date-great- - —f— r a,►.ceat.e�a.ni+R.,i� 9° civ }it.51. ('17(�t yn"'flff � tt �yypp SNSN T+�°'�^hi'a•WoNS.-MU YlM1USV M1e Time / Temperature Control for Safety Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Eva's Inspection Number Date Time In/Out Inspector Nor , h Andover MA Turnpike North 513353 6/18/22 9:34 AM M.Baldwin 11:05 AM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Cold Holding Temperature 22 3-501.16 (A)(2) (B) Proper Cold Holding Temps. -Back prep - Pr The temperature of the Feta in the Turbo Air was 51 degrees. Remove all TCS foods until 41°F can be maintained. Code:All cold TCS foods shall be held at 41°F or below. 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. Prevention of Food Contamination Cont. prevented during food prep., storage & display 39 3-305.11 Food Storage -Office - C Some personal items mixed on shelves next to seasonings Code:Food shall be protected from contamination by storing food: in a clean dry location; where it is not exposed to splash, dust, or other contamination;and at least 6 inches off the floor. 39 3-305.11 Food Storage -Retail - C Burger lacking label -provide label. Code:Food shall be protected from contamination by storing food: in a clean a, dry location;where it is not exposed to splash, dust, or other contamination;and at least 6 inches off the floor. L �k 3 l , Utensils, Equipment and Vending Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 Eva's Inspection Number Date Time In/Out 550 Turnpike St Inspector North Andover , MA 5B353 6/18/22 9:34 AM M.Baldwin 11:05 AM Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow All contact surfaces cleanable, properly designed, constructed & used 47 4-501.11 Good Repair and Proper Adjustment-Back prep - C Hot water at hand wash sink is not working consistently at back across from three bay sink. Code: Equipment shall be maintained in a state of repair and condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. 47 4-501.11 Good Repair and Proper Adjustment- - C Hand sink in walk in not operational. Code:Equipment shall be maintained in a state of repair and condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Front Case - C Floor step broken in front of case. Code: The physical t ,, facilities shall be maintained in good repair. <a Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 6 Eva's Inspection Number Date Time In/Out Inspector Nor Turnpike , MA North 5B353 6/18/22 9:34 AM M.Baldwin h Andover 11:05 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 55 6-501.11 Repairing - - C Garlic stored on the floor-store six inches off floor. Code: The physical facilities shall be maintained in good repair. IN= In Compliance OUT = Out of Compliance NA= Not Applicable N0= Not Observed Permit up to date and posted? Certified Food Protection Managers Certificate posted? Temperatures Area Equipment Product Notes Temps Walk in Ambient 26°F� Back prep Turbo Air Feta 51 OF Front Case Display case Beef 38 OF Front Case Meat display case Chicken 33°F Front Case Display case Prepared food 40 OF Front Case Atosa 38 OF Front Case Atosa 2 35 OF Front Case Astra 3 34 OF Front Case Atosa 4 33 OF Front Case Atosa 4 Dry aged beef 33 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number Eva's 550 Turnpike St Inspection Number Date Time In/Out Inspector North Andover , MA 5B353 6/18122 9:34 AM M.Baldwin 11:05 AM Inspection • •rt (Continued) gMgRepeat Violations Highlighted in Yellow Routine inspection. For follow up - Do not use two door cooler until repaired Hold teriyaki chicken for under seven days until packaging question resolved All hand sinks must be operational. Town of North Andover-Health Department