HomeMy WebLinkAboutCulpeppers - Routine - Food Est - Inspection - 815 TURNPIKE STREET 12/13/2022 'I'llt (`C)MMONWFALI'lI OF MASSAC"Htl'`51f.°"k'
TOWN OF NOR,rH ANDOVE;,R 1.20 Main Street.
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North Andover,Massachusetts 01845
MrDivision of Food acid Drugs Phone-978.688.9540
FOOD 14,S'rABI,ISHMEN'I' INSPE(''I'ION REPORT Fax- 978.688.9542
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Inspection
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Address "" ltisl�l,evctl � Rr,tail ❑Ito insl��c,ctirm
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El Residend, Kitchen Previous Inspection
1'elel phone D fwf ebr lc Date: __.......
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°I"rrrr� t�rar, l'rc,erfacr rtresrr
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Perm rn Charge(P1C�) Time .7c rC ❑ I IAC""C� '
lr�spectO ...� � 4.••� C)trt. "�" � ��„„ Year co��,� � ❑
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Each violation chec c:, requires armx explanation on the narrative page n s)and a citation of specific provision(s)violated.
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Nan-compliance with:
ons� s.Wed to��;=,Jb rn Ifln ,kit rvention e and II ask I c lors,JRO q(Cwfq� ) Anti-Choking 590.009(t) C
Toelmttu ..__..
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)n
FOOD PROTECTION MANAGEMENT C ..� 't . Pverren ion of Cori tar ination, kr rn Hand
[1] 1 n PIC Are a ivied/Kruowr edgea,bile/I•lratie
t „ Harrdwasquirrq Facaglitiesu;
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
f . P Reporfiiing cif Diseases by I"ood Employee amid PtC
.� t . APlam°a,svracf I::`ocad or Cogom°Additives
�. C. Personnel wRh 4ifections Re tdc,ted/Evcgr.rded
�...� 15. Toxic(;;herruicags
FOOD FROM APPROVED SOURCE
4m Food and Water from Approved Source TIMEJEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. Receiv4ig/Condition [_] 16, Cooking Temperatures,
6. Tags/Records/Accuracy Tags/Records/Accuracy of Ingredient Stateniews El 17, Reheating
�....� 7. Conformance w4h Approved Proceduares/HACCP Plarm E] '18, Coohng
PROTECTION FROM CONTAMINATION tiftu Hot arid Cold! HolkcflinP
S, ter rarw'clion/S , e ,Pica,/Protect':o� i C.. 20. Time as,a I�Ubiic Heafh Coii&oi
REQUIREMENTS FOR� k P`' P° •
„ and Sanitizing rsi6tizln � �, n t, Food HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
� d. Food Corrlact a irtaces Cleaning °� � R 2 and I°'"ood Ir ie µrssatiorr for HSP
E] ttf. Proper Adequate iiandwashing
CONSUMER ADVISORY
"11,, Good Hygienic Praclic es I " Pos3t4ig of Consumer Advisories
Violations Related to Good Retail Practices(Bl'uae Items) Number of Violated Provisions lsielated To
Critical C violations marked must be corrected immediately Fooddorne Illnesses hiterventions and Risk
or within 10 days as determined by the Board of Health. "actors (Red lterrrs 1-22),
Non-critical N violations must be corrected immediately or Official Order for Correction:Rased on an inspection today,the items
within 90 days as determined by the Board of Health.
:% checked indicate violations of 105 C R 590,000/federal Food Code.This
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report,when signed below by a Board of Health member or its agent
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24, Food and Food I"w otr:c,tuon (F r ,m)Fr 90,04. constitutes an order of the Board of Health.Failure to correct violations
25. i rlcrrq")rrrsMt rsrcrq 4.)frs rusu0c, (F w;
cited in this report may result in suspension or revocation of the food
26, W'W,'a cer, R urrubk-ig and Waste (F r; ";)(r)9O.s:x)) establishment errrlit and oessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27. N"tuyr sicaw i dmdfitW 007) be in writing and submitted to the Board of Health at the above address
28. I"rnBson Huss s.rr I rrx�c M,,,fleil fats r rlr�r/u on,�) within 10 days of receipt of this order.
29pec�r
I Sr '�m0 F=e U� rc;u�ruents. ��.;0 OCr ') DATE OF E-i oth
FRrv.yr�r+'c r"rc`rns:...
Inspector's'si naln�c;.: � �� , Print:
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Signature: � s
1''[C's 4i�natur c r ,� l�>rirxt: � �^". � :r Is rgc._�"._rrt._,^�;�_"I'ap;c,
PUlations Related to Foodhorne Iffiress Interientions and Risk Factors
(Red Itents 1-22)
FOOD PROTECHON MANAGENTEAT
F PROTECTION FROM CONTAMINATION F-1 590.003- (A) Assignmentot'ResponsibilitX*
M 5 -60 Demonstration of Knowledge*
W003 1-1:LL ross-containination
2-101"I'1 Person in chaEge-duties 3-302,11(A)(1) Raw Animal Foods Separated from
Cooked and R'fl,1 Foods*
EMPLOYEE HEALTH Confambution from Raw Ingredients
590.-003(C) -I2esponslbiiity of the 1wrson in charge,to 3-302.11(A)(2) Raw Animal Foods Separated from flEach
require reporting by rood employees and 01her*
ap Cplicants* -- ontatninition front live Environment
590,06i(IF) Responsibility Of A Food Employee Or An 3-302.11(A) Food Prolection*
ApplicautTo Report'roThe Person]it 3-302.15 — Washing Fruits adarl Vegetables —
Cliar,ge* 3-304.I I Food Contact with Equiptnent wid
S90,MT(G) Reporting by Person in Charge;-- Utensils*
L.3 _590X03C12L_ Exclusions and Restrictions* Contamination front the Consurner
590.003(E.) Renioval of ENclusions and RestrLict—io—Ils———— 3-306.1,1(A)(BI Returned Food and Reservice of Food*
DhImsition of Adulterateei or
I OOD FROM APPROVED SOURCE Containinaleel Food
4 ---- Tood and Water From Resulaled Sources 3-701 11 Discarding or Recot-Aitioning Unsafe
522L004LA-B)_ Compliancewith Food Law* Food*
3-201.12 Food in it Hermetic ner* Food Contact Surfaces
3-201.F Fluid Milk and Milk Products" 4-501 111 Manual Warewashing-Hot Water
3.202.13 Shell Eggs* Sattiitizatioil'retiiperaturcs*
3-20114 Eggs and Milk Products,Pasteurized" 4-501.112 Mechanical Warewashing-[lot Water
3-202A6 Ice Made From Potable Drinking Water* Sanit ization Temperal ure$*
5-101,11 Drinking Water from art Approved System* 4-501.114 Chernicni Snnitization-temp,,p11,
5a7�006 A jlottle concentration and hardness.
590.00603) Water Meets Standards in 310 CMR 210* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish Frown an Approved Utensils(.,lean*
Source 4-60111 CAcaning Frequency of Equipment Food-
- Contact Surfaces and Utensils*
i0-114 Fish and Recreationally Caught Molluscan —
Shellfish* 4-70111 Frequency of Sanitization of Utensils and
3-201.1 5 Molluscan Shellfish horn NSSP Listed — Food Contact Surfaces oft: ui rrnettl*
Sources* 4-70111 Methods of San itization-Hot Water and
Game and Wild Cl tishrowns AI)Iwov,ed by Chemical*
dear Rukitory Authorlty 1 10 Proper,Adcouate Handwasiling
2-301.11 Clean Condition-Hands and Arms*
.3-202,18 Shellstock Identificalion Present*
590.0011(C) Wild Mushrooms* 2-301,12 ievnimT'rocedtrrc*
3-201,17 (ionic Animals* 2-301,14 When to Wash*
L5 — lteceiying/C:Ondiflon — Good!jajq1iC Practices
3-202.11 PI-111's Received at Proper Tempe rat uroq* 2-401.11 Eating,T)rinkin or Using Tobacco*
3-202,15 Package Intel qrity* 2-401,12 Discharges From the Pyes,Node and
Mouth*
Food Satb and thindulterated 3-301,12 Preventing Contatninatiort When Tasting*
6 — Tags/Rccords:Shellslock 12 Prcw,enlitvn of Contamination from
3-202A8 Shellstock identification*3-20112 Shellstock Identification Maintained* Islands
sh Products 590.004(E) Preventing Contnunnution from
3-402.11 Parasite Destruction* Rulploycos*
3-402,12, RtIcordaCreation and Retention- LL3 Ilandwash Facilities
590.004(J) Conveniently Located and Accessible
5-20111 Numbers and
Labeling of Ingredients* 01pacilics*
5-204.11 Location and Placement*
C
.OH fortna vice with Approwd 5-205.11 Accessibility,Operation and Maintenance
ProceduresAIM,ICII Plans Supplied Avith Soal)ant)Hand Drying
-T-502',—I zed Proce,ssi!%-Methods* Devices
3.502.12 Rcducetq�eo 6-301,11 Handwashing Cleanser,AvailabilitX
103,N. —Conformance wills A Crow>ca1 lrrarcedures* . 6-301.12 "alld Drying Provision
D notes critical itern in the federal 1999 Food Code or 105 CMR 590.000.
L_.
Establishr ent Name F Data. Peas: _ of
Item Cade C—Critical Item DESCRIPTION OF VIOLATION f PLAN OF CORRECTION Date I
No- Reference R®Red Item PLEASE PRINT CLEARLY � Verified
£ _
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Discussion With Person in Charge: � CorrectiveActian Required: a No 2.1 Yes
Voluntary Compliance Q Employee Restriction 1
-- Exclusion
El
Re-inspection Scheduled
CI E e ng ney Suspension
Q Embargo 0 Erne er`= Closure
Voluntary Disposal 0 Other
flotations Related to roodborne Illness Interipentions and Risk
Factors(Red Items 1-22) (Contj REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULA'jQY1 ,� 118!11
PROTECTION FROM CHEMICALS 21 3-801.1 I(A) Unpasteurized Pre-packaged Juices and
F14 Food or Color r#deMtE6w^es µ I
Beverages With Warning Labels*
1-262,12 Additives 3-801AI(A) Use of'Pasteurized
3-30414 Protection from Unm)msd Additives* 3-80 1.I I(D) Raw or Partially Cooked Animal Food and
FIE Polionous orfoxic saiwances Raw Seed Sprouts Not Served,
7-101A 1 ldo �ng.Informalion-Original Containers* I-RA I t IIQ Unop caned -L)od Packngc!i2lug--E
7-102.11 Common Narno-WorkinZ Containers*
7-201.11 Separation--Storage* (,','0NSIJNIER ADVISORY
7-202,11 Restriction-Presence—and(Jso* 22 3-603.11 C onsumer Advisory Posted for CojW;na�ItfWIor-
7-202.12 Conditions ofUso* Anhiml FoudsThat are Raw,Undercooked or
7-203.11 Toxic C.'Prohibit ions# Not Otherwise PrDoessed to Eliminate
7-204.11 Sanitize(s,Criteria-Chemicals* Pathogens.*
7.204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Fggs Substitute far Raw Shell I`,jgs*
7-204.14 _R
7-205.11 Incidental rood Contact,Lubricants* SPECIAL REQ(I REM ENTS
7-206.11 Restricted Use Pestieides Criteria* 590�00q(A)-(D) Violations of Section 590,009(A)-(D)in
7-206A2 Rodent Bait statio�l;';-=-= entering,mobile too((,temporary and residential
7-206A3 'racking Powders,Pest Control and kitchen oixuaions should be debited under the
appropriate sections above it"related to
roodborne illness interventions and risk factors,
TIMEIIINIPERATURE CONTROLS Other 590,009 violations relating to good retail
Tom far Ptffs practices -should be debited under 1129 -Special
LL -trolu'r C00,1119om trAures Requ ire me tits.
3-401.1 IA(l)(2) Eggs- 155*F 15 See,
Ruvs-Immediate Service 14511-15scO
3.4 Of I I(A)(2) Comminuted Fish,Meals&Grune
Animals- 155'1, 15 see,* — VIOLA TIONS RELATED TO GOOD RI?7AIL 11RACIICTS
_3-4 0 1 1 l(11)(1)(2) Pork and BeefRoast-1301117 121 min*
3-4701 11(A)(2) tatL (Blue Items 23-30)
_L_tes,ln� ted Meats-155T 15 see, Critical(aid non-crifleal violations,ivideli do not relate to then foodborne
3-4 0 1,11(A)(3) Poultry,Wild(janio,Stuffied Pfffiq, Illness interventlomand risk factors Aytedabore,cant be found in the
Stuffing Containing Fish,Meat,Poultry or follo"'ing Sections qf1he Paod Code and 105 CAll?59(4000.
lIntiles-16541 15 see.*
3-40 1,1 I(C)(3) Whole-muscle,Intact Bect'Stcaks 145*1,'* 1 Retail 11ractices PC SK000
JF�ii'-T -- --..........
-401.12 Raw Animal floods Cooked inn FC-2 003
3 -AIL
Microwave 165°F rood and Food Protccfion FC-3 004
2�. ___2,quiprue tandl.YCIISRS r -4 '005
AH Other PlIF's-145T IS see,
X Woter,Pk robin and wame ITC,-5 �006
L17 Reheating for flat Holding
27. Physical I acilit FC, 6 007
3-403.11(A)&(D) I'll IFs 165'17 15 sec. 28, -Poisonous orToxic Malcrials FC-7 '008
3-403.I 1(11) Micrownye- 165-F2 Minifle
Tinic* 30, Other
---—--------
4 0 3-11(Q'— Commercially Processed RI H,Food'.
1,10,F*
3-4033 1(L) Remaining Unslieed Portions of BeefDenotes crniu4 item in the federal 1999 Food Code or 105 CMR 5901'40.
Roasts*
Proper cooling or Piws
3-5I;11—,14(A) Cooling Cooked Rohs from 140'1-'to 70"1'
Within 2 Hours and From 70'Fto
4 19,745117 Within 4 flours,*
3-501,14(B) Cooling Pfff's Made From Ai;&bi-er("'
Tcoqwraturo Ingredients to,l,l*F/45'T'
Within 4 Hours*
0 1.1-4(C) PI Irs Received at Temp
According to Law ooled to 4 1'F/4 5'F
Within'l Hours,
3-501,15 or PllFs
PlIv Hot And Cold Holding
3.501,16(il) -'-Cold 1-11 IFs Maintained at or Wow
.590 G04(Fj 41'74 5'1`*
3-501.16(iV) Hot PlIFs Maintained at or above 140'11.
3-501.16(A) Ronsts Held at or above 130T.
20 Time as a Public Health Coutrol
3-501.19 iblic Health Control*
520,004(1 Variance Requirement