HomeMy WebLinkAboutPawfect CBD - Retail Food Inspection Report - Inspection - 10 MAIN STREET 3 12/1/2022 -00
l lIF C"C;D'MN, ONWEr,AI.,"I"ll OF NlASSA.C'HC1SFT` S
TOWN OF NORTH ,NDO'VER 120 Main Street
North Andover Massachusetts 01845
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Division of crod and Drugs Phone-978.688.9540
1001 I)ES]AB ISIIMENT INSPECTION R;C1'()R,r Fax - 978.688.9542
e-mail: bc�.tlt.hd t(t�iiiot-thandoverma. ov
Name of Establishment l)ttte i { :f_VR
vpewer Op-eration� /ire oLln ec�lion
W ez w " d ,fiervlc;e Routine
Address II f S Risk Level iiIt E] Re-inspection
Q Residential Kitchen 11r¢vine,Inspection
'Fleph)cvw n roue r l 0LA - O'N'lam crre
❑ CcwEaile D
('" x 'Fern orar afawnaticwn
Y / N ❑ caterer El Suspect Illness,
[�Cweneral C"cainlnlc��tiint
Ilerson-in-Charge(PIC) ", y„ I rove r ❑ lied , Breakfast El General
hector c , " Out d:�
In .
Inspector ... ia'a�n.r��, Year ,w.. R C>tlic*r ....w.___w_.......
Each violation check d requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
Vidaflons Rekited_.to i ?.od...b....o.,rnt...likie ss kte(yentions an R atorsd �gjp ) Anti-Choking 590,009(c)
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 5X009(F) ❑
determined by the Board of Health. Allergen Awareness 590.009 (G)❑
FOOD PROTECTION MANAGEMENT 12, Pm.,vontion of Co ntarnninatiorn frorn Hands
C f„ MC Ass'6tlried/K nowv ed eabkl,/Dut'ieo
E( 1: , Harnafwrnsinirnr F'ac:il;itle:;m
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
2, (Reporting of Diseases by Food Employee and PIC
e�] 'I . Approved Food or Color Additives
. Personnel with Infechons Restricted/Excluded
FOOD FROM APPROVED SOURCE
w Food and Water born Approved Source TIMEJEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. Rwne,eiv'ir°na1IC":omndltinon
16. Coofw'mg Temperatures
.� 6. "Tags/Records/Accuracy of Ingredient Staternents I 1"7. Reheating
., y. Conforrrnancie wvith Approved P'roc°ed'ur°es4iACCP Plans E.] 18, C rwAing
PROTECTION FROM CONTAMINATION Lj 19. Nlot and Cold Hanidiing
[_ 0. Time as a (Public Ffealth Control
E. ePari"rticnrn/Sargrrnpnntuonrl�"icntoc,tioi�i
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
S. FoodContanct;Surfaces Meaning and Sanitizing E 1, Food and Food Preparation for,HIP
10. Proper Adequate E"laaindwwashing
CONSUMER ADVISORY
11, Good Hygienic Practices E] 22.. Posting of Cor"isumrrer Advisories
Violations Related toGood Retail Practices(Blue @terms) Nui nb r of Violated Provisions Related l`
Critical C violations marked must be corrected immediately Foodborne 111'rnesses Interventions and Risk
or within 10 days as determined by the Board of Health. Factors (lied tterrns .22):
Non-critical N violations must be corrected immediately or Official Order for Correction:Based can an inspection today,the items
within 90 days as determined by the hoard of Health. checked indicate violations of 105 CMR 590.000/federal Food Code"This
r1° constitutes an norder of the Board coif Health Faard of t lure�tobCcarrecter or s agent
°�u� geirirr�int ��nrnr9 feahrt�,«�rr'nrno�ni (l-r ;kr(`rrrt��/nr�,n( report,when y
t ncnri irnd 0 ooa °urn tnttnt violations
FA t�° � 4 irntr "a�urai"n /N r ')En.
2 r. F�r uiprrnc;nr and l itr.nsiis ni/ 4)(590,005) clued in this repgrt may result in suspension or revocation oft e fond
26 'Water, POr)mbim) and Waste (u r,-/,i(/rrnrn.rnrir;} establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing,Your request must
r l�y �ur�al t oi:alof r, ^n1E Yin"�nnnF'( be in writing and submitted to the Board of Health at the above address
c� "'I i � "5 `0 r(2' within 10 days of receipt of this order,
�., � reds ioii� rrr i cr�or i�rnln,u urihr fw r; f")i 2 t II Gal R c. uire6Yle nts ;.90 0 00) 1)ATL,'0 'RE-MsP (:T10N. A/A
._.. —._30� Other
Innsi*ctear's Signature: � � Print, r , , 1 �
PIC,s Signature: „ "4aE A � Caro y Print; � � � Page.. r of. I. Z Pages
11olotions Related to Foodborn e Illness Interventions tmd Risk Factors
(Red Items 1-22)
FOOD PROTECTION INIANAG9MUNT
I. 590M3M Assi nment of Responsibility* PROTECTION FROM CONTAMINATION
59DA03(13) Demonstration of Knowledge* 8 Cross-contaillination
2-103,11 person in charge-duties 3-302,11 I(A)(1) Raw Animal Foods Separated Boni
Cooked an([RTE Foods*
E,NIPLOYEE HEALTH Contamination from Raw higredients
3-302A 1(A)(2) Raw Animal Foods Separated from Each
2 590,003(C) Responsibflity of the person in charge,to
require reporting by fbod employm and Other*
-!24i arms* Contamination from(taro Environment
59UM(F) Responsibility Of A flood Einployce Or An Food Protection*
ApplicantTo Rcport'fo The Person In 3-302.15 washinn I^ranitsaanrt'�ro otalnles
Charge* 3-304.11 Food Cmitact with Equipment and
59UO3(G) Reporting by Personj! Char r;* Utensils*
L3 _520A)3 1) Exclusions and Restrictions* Contamination from the Consumer
590.003(E) Removal of Fxclusions and Restrictions 3-306A(A)(B) Retained Food and Reservice of Food*
Disposition ofAtIulterated or
FOOD FROM APPROVKD SO(UCE (Witaminaled Ebod
L4 Food and WaterFrouiRcgulated Sources 3-701.11 Discarding or Reconditioning Unsafe
590A4(A-13 Conn trance Nvitl!Food Law* Food*
3-201.12 Food in a I fermetically Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk arid Milk Products* 4-501,111 Manual Warewashing-Hot Water
3-202,13 Shell Fggs* Siiiiitizatioii'l'ctiietraturcs*
3-202.14 Eggs arid Milk Products,Pastcurized" 4-501.112 Mechanical Wnrowashing-I lot Water
3-202.16 lee Made From Potable Drinking Water* Sallitization Temperatures*
5-101.11 DrInkina Water from an Approved Systern* 4-501.114 Chemical sanitizalion-temp.,fill,
590IL6LA),. -- concentration and hardness.*
59U,UU6 1'3 Writer Meets Standards in 310 CMR 22V 4-60 1.11(A) Equipment flood Contact Surfaces arid
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment Food-
3-201A4 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shellfish* 4-701 1 Frequency of Sanitization of Utensils and
� q
201A5 molluscall Shellfish frorn NSSP Usted Food ContacL,�urfhi Ss of E ujipnent*
Sources 4-703.11 Methods of Snnitization-Hot Water and
* Chemical*
Game and Wild Ifushrooms AI)proved by
Rep pukilory A uthority Lio— Proper,Adequate Handwashing
2-301�I I Clean Condition-Hands arid Arms*
3-202.18 Shellstock Idenfifivalion Present* 2-301,12 Cleani 1 LYvc*
590.�� Wild Mushrooms* Procedur
e*
3-201.17 Game Ardinals* 2-301,14 — When to Wash*
Retelving/Condition
3-202.11 PHFs Received at Pro perTemperaturesO 2-401.11 -14-'ating,Drinkin&i)r Using Tobacco*
3-202,15 Package Intcg lit y* 2-401,12 Discharges From the 9 es,Nose arid
3-101AI Food Safe and Unadulterated 3-301�12 moulh*
Tags/Records:sholistock
3-202.18 Shellstock Identification 12 prevention of Contamination from
3-203.12 Shellslock Identification Maintained* Hands
ToKIS/Records:Xsh Products 590,004(FI) preventing Contamination Rohn
3-402.11 Parasite Destruction* Employces*
3-402,12 Records,Creation arid Retention* L13 119"dwash Facilities
590A04(J) Conveniently Located and Accessible
5.20:3.11 Nombers and Capacities*
Labeling of Ingredients* 5-204.I I Location and Placement*
Conformance with Approved 5-205,11 Accessibility,Operation and Maintenance
Procedures/11ACCP Plans Supplied with Soap and Hand Drying
3-502.11 Specialized ProcessitIg Methods*' Devices
3-502.12 Reduced oxyrn ackaging,criteria* 6.301,11 f4andwashing Cleanser,Availability
8-10112 Contbralance with A) roved Procedures* 6-301A _f,I and krLI 1-18-Pr()�vn ��
Dtnotcs critical itern in Oic fedc(al 1999 Food Code or 105 CMR 590,000.
Establishment Name: �# Date: � c a Page: of
Item Code C—critical Item DESCRIPTION OF VIOLATION f PLAN OF CORRECTION Bata
No. Reference R—Red Item PLEASE PRINT CLEARLY verified
t
- L)
I
t
i
Discussion With Person in Charge: Corrective Action Required: � 0 No 0 Yes
U Voluntary Compliance Q Employee Restriction 1
i Exclusion
1 El Re-inspection S—cheduled Q Emergency Suspension
0 Embargo 0 Emergency Closure
13 Voluntary Disposal O Other
3
Violations Related it)Poodbome Iffitess biterventlom and Risk
Factors(Reel Mum 1-22) (Coirt) REQUIREMENTS FOR III(AILY SUSCEPTIBLE,
POPULATI N ' 113))
PROTECTION FROM CHEMICALS F
L I 14 Iraoil or Color Additives I so I I IAA) unpasteurized Pre-packaged Juices and
Beverages with Warnin,Labels*
T-202-12 --'Additives* 3-801.11 11 Use of Pastourizcdf, ______
3-302.H frotection,from 1!naa)rovSd A(Lditives* 3-80 1.I I(D) Raw or Partially Cooked Animal flood and
BE --' Poisonous or"Toxic Substances Raw Seed Sprouts Not Served: *—
-'7 IQLli Inrormation-Original Containers* Lj:!D �, Unopened Food 1!��!]Ee:.
7-10111 Common Name-Workin&C.onfaincrs* =J
7-20L11 sevaration-Storn 0* CONSUMER ADAIISOItY
7-20111 Restriction-Presence and Use'
7-202.12 Conditions or Use* 22 3-603.I I Consumer Advisory Posted of
Auhnal Foods That tire Raw,Undercooked or
7-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
_2,4.
1 Sanitizers,Criteria-,Chemicals* Pathogens.*
7-204.12 ----l-Chemicals rur Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shefl Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 -Incidental Food Contact,Lubricants* SPECIAL I IREAIENTS
.7-206.11 Restricted Use Pesticides,Criteria* 590,009(A)-(D) Violations orSection 590A09(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile rood,temporary and residential
7-206,13 Tracking Powders,Pest Control arij kitchen operations should be debited under the
appropriate sections above if related to
roodborne illness interventions and risk factors,
TIME11'EMPERATURE CONTROLS Other 590,009 viokairnis relating to good retail
Proper Cooking Tern pernt tires for Mills practices should be debited under#29-Special
3401.1 IA(l)(2) Eggs- 155*17 15 Sec. Requirements.
late service 1,15915seco
3-401.1 I(A)(2) Comminuted Fish,Meats&Game
Animals- 155017 15 see,* 1"10I.A770N.VRELATED TO GOOD RE7AIL 1%,f(TICEN
3-4 0 1.11 Pork air([1.1cerRoast- 130T 121 nihi* ([line Meaux 23-30)
3-4 0 1.11(A)(2) Rafites Injected Meats-155*F 15 sec,*
Critical and non-critical Violations,svhtch(to not re to lhefiowlborm?
3 A 0 LI I(A)(3) Poultry,Wild Game,Stuffed PIJFs, Illness inlervenflom and riskfacim hviedabove, c(m befountl in the
Stuffing Containing Fish,Meat,Poultry or follmi,ing sections of Hie food C,ocle ontl 105 CAIR 590.000.
Ratites-16511'15 spec.
3.401.1 l(C)(3) Whole-muscle'Intact 13cel'Steaks 145T proclices EC —390,000—
:3 40 1.12 Raw Animal floods Cooked in as 21 Ma L�q!�LqLlqid Persoonel IV-2 J03
Microwave 1659l 24, Food and Food Protection FC,--3 004
3401.11(A 25�
All Other Mills-14511l 15 sec.* at�and Ur�aisds FC-4 005
L
26, Water Plumbin#and Waste FC-5 .006 L7_ Rehealing,for 1101 Holding -
27. FC-6 .007
3-403.1 l(A)&([)) 111IFs 165V 15 see, 1. Poisonous or`Toxic,Materials I FC -7 1-.008 1
3-403.11(B) Microwave- 165*F 2 Minute Standing Speci I R iircuients I oog
Time* oflicr
3-403,11(C) Commercially Processed RTF,flood-
1400F*
3-40111(11) Remaining UnsHced Portions of Beef Denotes criticat item in the redeial 1999 Food Code or 105 CMR 5900)0.
Roasts*
Proper Cooling of III I Fs
3-501.H(A) Cooling Cooked PIIF.s r1roin 501E to 70*11
Within 2 Hours and From 701F to
4 I'F/45T Within 4 Hours, *-
3-501.1,1(11) Cooling Pfills Made From Ambient
Temperature Ingredients to 4 1 9,745"F
Within 4 Flours*
3-501.14(C) Pill's Received atTerriperatures
According to Law Cooled to 419,1451F
Within 4 Hours. *
F Coolie IM4ctliiods for PFIFs IT
UL- PIIF Ilot and Cold Holding
3-501,16(f3) Cold III lFs Maintained tit or below
590A04(F)
3-50 1.I 6(Ik) Hot PHIls Maintained at or above 1401F.
3-501,16(A) Roasts field at or above 1301F.
20 Time as a Public Health Control
-3-50IJ9 Time its a Public Health Cent
590,004(11)_ Variance Requirement