HomeMy WebLinkAboutButcher Boy - Food - Inspection - 1077 OSGOOD STREET 10/15/2022 "20,kagnSivt",I��:'�t. FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Butcher Boy Market 51 BD8 10/15/22 11:06 AM Routine Retail M.Baldwin
1077 Osgood Street 11:35 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 2
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 I Protection from Contamination(Corl IN OUT NA NO COS
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
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 J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible ./ 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 J 26.Pasteurized foods used;prohibited foods not offered J
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 J 27.Food additives:approved&properly used J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COS
29.Com liance with variance/s variance/specialized rocess/HACCP I I In Yellow � p p p J
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS
30.Pasteurized eggs used where required ./ 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 J 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. J Utensils, Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed, 1 J
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
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
55.Physical facilities installed,maintained&clean 1 V
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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Follow Up Required: Y Follow Up Date:
M.Baldwin Chris -Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 51 BD8 10/15/22 11:06 AM M.Baldwin
North Andover, MA 01845 11:35 AM
• ` • • • • ` • E Repeat Violations Highlighted in Yellow
88 - -
PIC states wall hand sink is on order, as well as new wall
board in meat dept. Update health dept in plans and
specs. -
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98 - -
FIFO Observed - ,ui2 WEyR,a�' , I ' ti
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 51 BD8 10/15/22 11:06 AM M.Baldwin
North Andover, MA 01845 11:35 AM
• ` • • • • ` • E Repeat Violations Highlighted in Yellow
98 - -
Three bay sanitizer 200 ppm. Replace test strips, may be
fell in sink.
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Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-902.12 Equipment- -
C Gasket on bakery case door loose. Code:Equipent shall,
be reassembled so that food-contact surfaces are not
contaminated.
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 51 BD8 10/15/22 11:06 AM M.Baldwin
North Andover, MA 01845 11:35 AM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Walk in has build upon ceiling. Code: The physical facilities shall be cleaned as often as necessary to
keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be
done during periods when the least amount of food is exposed such as after closing.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
IN= In Compliance Ot.0 F= Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Certified Food Protection Managers Certificate posted? IN
Area Equipment Product Notes Temps
Bakery Cake case 37 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Bakery 30 OF
Butchery 32 OF
Deli area 38 OF
-------------------------------------- .------------------------------------..------------------------------------------- .--------------------------. --------- F._._.
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine inspection reveals no evidence of pests.
Submit replacement plans for the meat room area.
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Butcher Boy Market Inspection Number Date Time In/Out Inspector
1077 Osgood Street 51 BD8 10/15/22 11:06 AM M.Baldwin
North Andover, MA 01845 11:35 AM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department