HomeMy WebLinkAboutIts All Good in the Kitchen - Food - Inspection - 109 MAIN STREET 12/20/2022 .,19?11. e!'Ipxni r vfy'flri ,.....
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I'14F CC')l'r°1MONWEAL'I'll 01"MASSACHttSE'F]'S
TOWN OF NORTH ANDOVEIZ ( �„� North Andover,Massac►xusetts O184t
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Division of Food and Drugs Phone-978.688.9540
FOOL) ESTABLISHMENT INSPECTION REPORT Fax -978.688.9542
mail: healt,hde t( northandovertna. ov
Name of Establishment Late It T e o "CI erasion T e f o Inspection
,� �� 40 Sara I�, a 1dw�
4L; Food Service Ftnaurtine
Address liq Risk..Level ❑ Retail ❑ Re-inspection
feiephirn c ❑ Residential Kitchen Previous Inspection
❑ Mobile ---._�
Owner ` �� (vo� w ... sl HACCP: El 'F rnporary El Pre-operation
. Y / N ❑ Caterer ❑ Suspect Illness
Person-in-Char ❑ General Complaint
Person-in-Charge(PIC) Time ❑ Bed c� 13real,fast
❑ FIACCP
Inspector ' In: �t1a o"` "f ❑ Other_____._____._._
Each violation checks requires an explanation on the narrative page(s)and a citation of specific,provision(s)violated.
Non-comp4ance with:
�r�+�Ftion Related t _o d&' orne lii ness Innntervenntions and Risk Factors
� ell G� rols::� Anti-Choking 59o.po9(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 (G)❑
FOOD PROTECTION MANAGEMENT [...� 12. Prevernhorn of Contarrnination trornn Hands
�. 1. PlC Assigned/Know ledd eatale/fluties
1 .
EMPLOYEE HEALTH
Handwastnin Facilities
PROTECTION FROM CHEMICALS
C... . Reporting of Diseases by Food Employee and PIC
El 14. Approved Food or Color Additives
E] 3. Personnel wittn Infections 'Restnricted/Excluded �.��
,_..
18 Toxic Clne:nnicals
FOOL!FROM APPROVED SOURCE
... 4. Food and Water from Approved Source TIMEJEMPERATURE CONTROLS(Potentially Hazardous Foods)
a. Recein higlCondition E] 16. Cooking Temperatures
A.. G. Tags/Records/Accuracy of Ingredient Statements �.....q '17. Reheating
a. .� 7. Contorrnnance,with Approved Procedures/1.1ACCP Plans 18. Cooling
PROTECTION FROM CONTAMINATION E�:-� 19. Hot and Cold ltold'iruad
�... Control
8.Sepai'atioti/Segregationn/Protectiearn ❑ Ott. Tirn°ne as aPsutalic Hennitln
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
..... 9. Food Contact Surfaces Gleaming and Sanitizing El 21. Food and Food Pr°epar°acton for HSP
E.] 10. Proper Adequate Handwashing
CONSUMER ADVISORY
0 11, Good Hygienic Practices 0 22. Posting not Consu.urnner Advisories
Violations Related to Good Retail Practices(Bllue Items) Number of Violated Provisions Related To
Critical (C) violations marked must be corrected immediately `oodfd rrne Illnesses Interventions and Risk,
or within 10 days as determined by the Board of Health. Factors(Red Items 1µ,22):
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
C N 23. report,when signed below by a Board of Health member or its agent
2 Food and p Food ent nP cld c tudnrn dM l (i a a;``;,F9 0104 constitutes an order of the Board of Health.Failure to correct violations
Y 1 G Q
cited in this report may result in suspension or revocation of the food
`6, I gate rtr�Plu ��'rbi d�ptor�psnia tl c; s (s;90.or)pcy establishment permit and cessation of food establishment operations.if
t/. Water, Plumbing unu°�l wtiu�watcmr ;� at �,iV ;r tucnn��y aggrieved by this order,you have a right to a hearing.Your request must
27, I=hysi a �acility (i-c 6)(590 a 0/) be in writing and submitted to the Board of Health at the above address
2& Pr-auSO oae S on hexer, Maate6als (Fr/ 7(a,590 00u 31^ within 10 days of receipt of this order.
(? Special Realn.nirenienrt.s (crara.00q) DAI"I;'O RE-INSP 'c:t°,rcxlv:_.._...���
10, Other
I> g " . gm.
Inspector's s Signature: tint:P
PIC.sSig,naturc [Tint: d Page ' Of---t.•PaIes
ca
Violations Related to Foodhorne Illness Interventions and Risk Factors
(Red Itents 1-22)
FOOD PROTECTION'MATYACirENTE T
1 590.003 A Assi.,mnent of Res ponsibilit * PROTECTION FROM CONTAMINATION
590.003 13 Demonstration ofl(nowled e* 18 Crass-contzarninration
2-10111 Person in charge,--duties 3-302,11(A)(1) Raw Animal Foods Separated from
Cooked and RT13 Foods*
P:MP1,C.?YEE HEALTll Contamination from Rats Ingredients
2 590,003(C) Responsibility of the person in charge to 3-30111(A)(2) Raw Animal Foods Separated from Each
require reporting by food employees and Other*
applicants* Contamination from the Environment
590.003(F) Responsibility Of food I,tnployee Or An 3-302.11 A Food Protection*
Applicant"ro Report To The Person In 3-302.15 Washing Fruits and Vegetables
Charge* 3-304.11 Food Contact with Ertnipment and
590.003 G Reporting by Person in Charge* Utensils*
3 1 590.003Exclusions and Restrictions* Contamination from the Consumer
590.003 T Removal of Exclusions and Restrictions 3•306,14 A 13 Returned Food and Reservice of Food*
Disposition of Adulterated or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Food and Water From Regulated Sources 3-701,1.1 Discarding or Reconditioning Unsafe
590.004 A-13 Com liaaace with Food Law* Food*
3-201.12 load in a I fermetically Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.111 Marmal Warewashing-Hot Water
3-202.13 Shelf Eggs* Sarlitization"fern aeratores*
3.20114 I x s and Milk Products Pasteurized* 4-501,112 Mechanical Wnrewnshing-Plot Water
3-202.16 Ice Made From Potable Drinking Water* Saaritizatioaa'l"eras erattures*
5-101,11 Drinking Water from an Approved System* 4.501,114 Chemical Sanitization-temp,,pH,
590.006 A Bottled Drinking Water* concentration and hardness.*
590.006E Water Meets Standards in 310 CNIR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.11 Cleaning Frequency of Equipment'Food-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils,*
Shellfish* 4-702.11 Fregtuency of Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed food Contact Surfaces ofEquipment*
Sources* 4-703.11 Methods of Sanitization-HotWitterand
Game and lVild Mushrooms rflrproved by Chemical*
Re urlator,yArrthorit) 10 Proper,Adequate Handwasbin
3-202.18 Shellstock identification Present* 2-301.11 Clean C",ondition-Hands and Arms*
590.004 C Wild Mushrooms* 2-30E12 Cleaning Procedure*
3-201.17 Caere Animals* 2-301.14 When to Wnsh*
5 Receivirr Condition 11 Good Hygienic Practices
3-202.11 P141's Received at proper Temperatures* 2-401,1 l Eating,Drinkin or Using"Tobacco*
3-202,15 Packa,e Inte ri1 * 2-401.12 Discharges From the Fycs,Nose and
3-101.11 Food Safe and Unadulterated* Mouth*
6 - 'rags/Records.Shellstock 3-301.12 PreventingContamination.When Tasting!
3-202.18 Shellstock Identification* l2 � Prevention of Contamination from
3-203,12 Shellstock Identification Maintained* hands
Ta s/Recordfsz Fish Products � 590.004(I) Preventing Contamination from
I un to ccs*
3-402,l I Parasite Destruction* l3 1laaaalwvasla Facilities
3-402,12 Itce<prds Creation Hard Retention* Convenientl Located and Accessible
590,004(J) 5.203.11 Numbers and Capacities*
Labeling cpfingrc clients* 5-204.11 Location and Placenrent*
7 Conformance with Approved 5-205,11 Accessibility,Operation and Maintenance
1)raced ures/IIACC:"P Plans Supplied with Sonp and[land Drying
3-502.11 Specialized Processing Methods* Devices
3.502.l2 Rcducc crx� ea�acka io critcrin* 6-301.11 1 atacJwashing Cleanser Availabili
8-103.12 Conformance with Approved Procedures* 6-301.12 hand Drying Provision
*Denotes critical item in the federal 1999 C'ooal Code or 105 CMR 590.CM
Establishment Name: Gate: Page: of
Item Code C—Critical Item DESCRIPTION OF VIOLATION 1 FLAN OF CORRECTION Date
No. Reference R—Red Item PLEASE PRINT CLEARLY Verged
1 = - Rat.- _ a` � � '- 4 , ' .. '..
r,
A
t r 'j
Discussion With Person in Charge: Corrective Action Required: No Yes
'_ •'.
Voluntary Compliance ❑ Employee Restriction 1
Exclusion
- 0 Re-inspection Scheduled ❑ Emergency Suspension
C3 Embarao -Q Emergency Closure
0 Voluntary Disposal ❑ Other.
3. >
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red 1tenisl-22) (Cont.) REQUIREME NTS FOR HIGHLY SUSCFPTI BLE
POPULATIONS(IISP)
PROTECTION FROM(AWMICALS 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives BeveraLes wills Warning I.Aibels*
3-20112 Additives* 3-80 1.1 IT) I Jse of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.11(l.)) Raw or Partially Cooked Animal flood and
ES Polsonous or Toxic Substances Raw Seed Sprouts Not Served.
7-101.11 Identi6,ing Information-Original Containers*' 'Unopened Food Package Not Re-served.
7-102.11 Common Nance-Working Containers*
7-201A I Separation--Storage* CONS(JN,tER ADVISORY
7-202,11 Restriction-Presence and Usc* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal.Foods That are Row,'Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*'0"'Av 11142ml
7-204,12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shelf Eggs*
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food COVItnCt,lubricants* SPECIAL RI?Qt 111ENIENTS
7-206,11 Restricted Use Pesticides,Criteria* 590.009(A)-(I)) Violations of Section 590,009(A)-(I))in
7-206,12 Rodent Bait Stations* entering,mobile food,temporary and residential
7-206.13 Tracking Powders,Post Control and kitchen operations should be debited under lire
MonitorinEi_ appropriate sections above ifrelated to
roodborne illness interventions and risk factors,
TIMEYTEMPERATURE CONTROIS Other 590,009 violations relating to good retail
16 Proper Cooking Temperatures far MIN practices should be debited under#29--Special
3-40 1.1 IA(l)(2) Eggs- 155T 15 Sec, Requirements.
ate Service 1451F'I5scc,1
3-40 LI I(A)(2) Comminuted Fish,Meals&Game
Animals- 155'11 15 see.* - 111OLA TIOX�V RE,LA TE D TO GOOD RE7All 111111 Cll(,FV
3-401.1 l(13)(1)(2) Pork and Beef[toast-130OF 121 min* (Iflue Items 23-30)
3 4 0 1.11(A)(2) Ratites,hkiectcd Meats-155°F 15 see, 0111cal andnon-crilical Wohitions,which do not relate to lite fiodborne
3 4 0 1.11(A)(3) Poultry,Will Game,StufTed P1117s, Illness interventions and riskfactors 11sted above,can Cue found in the
Stuffing Containing Fish,Meat,Poultry or follming sections of the Food Codc and 105(,All?590 000.
Rntites-I 65T 15 see.*
3-40 1.11((.,)(3) Whole-muscle,Intact BccfStcaks 145T I(ear-
etall 11rocileev EC S90.000
,
3-401.12 Raw Animal Foods Cooked in a 21 Manake lent and Persouncl PC--2 .003
Microwave 165*F Food and Food Protection FC-3 ,004
3401.1 I(A)(1)(b) All Other PlUs-145*F 15 sm 2 nient and Utensils FC-4 .005
17 Reheating for Hot Holding X W8tnnoj1 n8Arjq waste FC-5 '006
27. Plc weal facility PC---6 007
3403.11(A)&(D) PlIllg 165117 1$see. 28. Poisonous or'roxic. F00"'8____"_1
3-403.11(B) Microwave- 165'F2 Minute Standing Re(tpirements 009
Time* 30, Other
3-403.1 l(C) Commercially Processed RTH flood-
140*F*
3-403.1 I(E) Remaining Unsliced Portions ofBcef Denotes critical item in the federal 1999 Food Code or 105 CMR 590 00.
Roasts*
18 Proper Coaling of P1110s
3-501,14(A) Cooling Cooked PIIFs from HOT to 70'17
Within 2 Flours and From?'O*F to
41*F/451F Within 4 Hours.*
3-501.14(13) Cooling PI'll"s Made From Ambient
Temperature Ingredients to 4 I'F/45*F
Within 4 hours*
3-50 1.H(C) PI lFs Received at Temperatures
According to Law Cooled to 4 1'F/4 51F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
19 P111 Ito$and Cold Holding
3-501,16(13) Cold 111IFs Maintained at or below
590.004(F) 11'/45'F*
3-501,16(A) I lot 14IFs Maintained at or above 140T.
3-501.16-(A) Roasts field at or above 13097,11
L20_ 'rime as a Public Health Control
3-501.19 Time as a Public Health Control*
590,004(11) Variance Requirement