HomeMy WebLinkAboutBoston Art Cakes - Routine - Residential Kitchen - Inspection - 515 WAVERLY ROAD 1/18/2023 T II:(.',0MM0NWFAI.,TH OFMASSACHUS[JTS
TOWN OF NORTH ANDOVER 120 Main Street
MASSACHUSE'l PS DEPARTMENT OF PUBLIC HEALTH -,it Z?" North Andover,Massachusetts 01845
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax - 978.688.9542
e-mail: li(ralthdept@iiortbandovei-ma.goi
Narne of Establishlawnt jjqjg l 1',,pe of Orreralion(s) I'vd ol"Inspection
F-1 Fm)d Service Z Routine
Address r Risk Level eta F-1 it Re-inspcction
H/wsidenfial Kitchen Previvus Inspection
Telephone '2511—33 LiO El Mobile ])are:
Owner 11A( ("P: Temporary F1 Pre-operation
H Caterer E] SLISPeCt Illness
V / N
Person-in-Charge(PIS') -Tirne El Bed&Bre,akfttst General Complaint
In: k>'00,w- HACC11
Inspector -61-2— 01 tier-
out. Year: 3----------.........
Each violation check requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-com gfignee witira
Viola ton Rdated to Foodboirne Uiness Interventions and Msk Factors jf pm��) 590
t
...........-'--......-"'-' ' - Anti-Choking .009(E) El
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 5X009(F) 171
determined by the Board of Health, Allergen Awareness 590,009 (G)F]
FOOD PROTECTION MANAGEMENT E 12, Prevention of Contamination frorn Hands
tf 1. PtC Asia ned/Know led geable/Dkifies
13, Handwashing Facilitles
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
2. Reporfing of Diseases by Food ErnpIoyee and lip 14,Approved Food or Color Addffives
El 3. Personri0 with lrifecqions Flestricted/Exc1luded 15.Toxic Chernicals
FOOD FROM APPROVED SOURCE
d. 4, Food and Waler from Approved Source TIMEJEMPERATURE CONTROLS(Potentially Hazardous Foods)
5. I'loceiving/Candition 16. Co oking Temperatures
6. Trigs/Records!Accuracy of lngreduent Statements 17, Reheating
7. Conformance with Approved Procedures/HACCP Mans 18,Cooling
PROTECTION FROM CONTAMINATION Lj '19, Hot and Cold Holding
S.Sepau,atioin/Segregaition/Po�otecfion 201.11me ark a Public Health Controll
0 9. Food Contact Surfaces Cteaning and SanitWng REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-P,OPULATIONS(HSP)
[] 21. Food arid Food Preparation for HSP
10. Proper Adequate 1-fandwashing CONSUMER ADVISORY
11,Good Hygienic Practices -] 22, Posfing Of CWISUmer Advisories
Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions RehVed To
Critical LQLviolations marked must be corrected immediately Foodborne Illnesses Interventions and Risk
or within 10 days as determined by the Board of Health. Faclors(Red Items 1-22):
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 590.000/federal Food Code.This
wwC 21 Managernent and Pe� n C soinel �� 21(590 003) report,when signed below by a Board of Health membe ge r or its ant
24. Food and f:ood Flmtecfion it 3)(590 004) constitutes an order of the Board of Health.Failure to correct violations
25, Eqr,Jp[m."'int and Wensi�s (FG�4)(590'uW'i} cited in this re Dort may result in sus2ension or revocation of the food
26� Water, Runibing and Waste j(", 5)(590�0()6) establishment permit and cessation of food establishment,2 Ii&afions. If
aggrieved by this order,you have a right to a hearing.Your request Must
27. Physka� FaciWy (FC 6 (590,00r} be in writing and submitted to the Board of Health at the above address
28. Ptuna son
3OLIS or ToxNc Materials 7�(59O within 10 days of receipt of this order.
29 Spothera qr� Re .flrernenls i590 009� DA TE'OF RE-INS11k TION.—
0
Inspector's Signature: I rint:
PICs Signature: Print: Page_ of (,,:Tages
Holations Related to Foodhorne Illness bderventious and R44-Factors
(fled Itents 1-22)
FOOD PROTECTION MANAGEMENT
LIL, 596.003(A) Assi rtientot'llesExisibility* PROTEC"FION FROM CONTAMINATION
LQ8 Cross-contarnination
2IL13L DemonstrationofKnowledge*
2-103,11 Person in charge—duties 3-302.11(A' 1) Raw Animal Forxis Separated from
Cooked and RTE Foods"
EMPLOYEE IIEM;rti Contamination from Raw Ingredients
590.O0.3(q-- Resimisibility of the penson in charge to 3-30111(A)(2) Raw Animal Foods Separated from Bach
require reporting by road eraploy4!es and Other*
aI)L)IicantS* Contamination from(lie Environment
.......— "1 3-302.11(6)
590.003(1,') Responsibility OrA I ood Employee Or Air Food Protection"
Applicant To Report'J"o The Person In 3-30115 Washing Fruits air(]Vegetables
Clrar
'e* 3-304.11 Food Contact with Equipment and
590,003(0) Reporting by Person in Charge* --- utclisils*
3..[�5X(0)03 1) Exclusions and Restrictions* Contandnatian frown the Consumer
5�0�003 I, 'xclusionsand Restrictions .306.14L
5X003 1, Removal of E, 3 A)(11) Retuned Food and Reservice ofFood*
Disposition of Adulterated or
FOOD FROM APPROVED SOURCE Comominmed Food
L.L -Food and Water From Regulatod Sources 3-701.11 Discarding or Reconditioning Unsafe
590.004(A-B) Comeliance wi0i Food I,aw* Food*
ner* Food Contact Surfaces
3-201.12 Food in a flerinctic
3-201,13 I'
1vid Milk and Milk Products*1 4-501,111 Manual Warewashing-Flot Water
3-202.13 Shell F'ggs* Sanitization"rem peraturcs*
3102.14 Egas and Milk Products,Pasteurized" w 4-50LI12 Mechanical Wareasbing-Hot Water
3-202,16 Ice Made From potable Drink Water* Sari it ization TernEeratutes*
5-101.11 Drinkina Water from an Approved SXstern* 4-501.114 Chemical SaidtizArtion-temp.,pi I,
520.006UA Bottled Drinking Water* concentration and hardness.
4-601�I I(A) Equipment Food Contact Surfaces and
52g.006 U Water Meets Standards in 310 CMR 22.0* Utensils Clean
Shellfish and Fish Front an Approved
Source 4-60111 Cleaning Frequency of Equipment Food-
3-201.14 Fish and Recreationatly Caught Molluscan Contact Surfaces and Utensils'*
Shelltish* 4.702.11 Frequency of Sard(imion of Utensils and
Food Conlacl Surhices
3.201.15 Molluscan Shellfish from NSSP Listed 4-703,11 Methods of Sanitization—Ilot Water and
— Sources* chemical*
C1a me and Wild bfushrooms III)I)roveel by IG Re,,Vt blotyAuthorily Prolm,Adequate Haudwasbing
--37-202J8 Shenstock Ideritification Present* 2-301.11 Clean Condition—Heads and Arms*
590.q�� Wild Mushrooms* 2-30L12 Cleaning Procedure*
3-201,17 Game Animals* 2-301.14 MCI)to wash*
5 ReeeivingLCondition 11 C,.00d 11:gieuic Practices
2-401.11 Eating,Drinking or UshigTobacco*
3-202,11 PHI's Received at ProperTemperal ure$* 2-401�12 Discharges From the E),cs,Nose and
3-202M Packa e Integii!j* M
3-101,11 Food Safe and thindulteratcd outh*3-301,12 Preventing contandraltion Wficil,rasling*
6 Tagi/Records:Shelistock 12 Prevention of Contamination from3-202,18 Shellstock,ldcritification*
hands
3-203,12 Shelislock Identification Maintained* 590.004(H,) Preventi"g Coinamirmition from
TowlRecords:F1,01 Products Fur ploymores*
3-402.11 Parasite Destruction*
3-402J2 Records,Creation and Retention" Ilan an dwash.leacili(its
ll located urrrd Accessible
590,004(J)
5-203.11 Numbers and gapaci(ies*
Labeling of Ingredienis* 5-204,11 Location and Placement*
7 Conformance ivith Approved 5-205,11 Accessibility,Operation and Maintenance
— ProcedurestilACCP Plans Supplied with Soap and Hand Drying
3-502,11 Specialized Processing Methods* Devices
3-502.12 RedoEle-Lloxemtarukabrr, criteria* 6-301.11 "rindwashing Cleanser,Availability
8-10112 Conformance Nvith Approved Procedures* 6-301.12 [land Drying Provision
Denotes critical item in the federal 1999 FmI Code or 105(,'MR 590,000.
Establishment dame: — � Date: � � Page, of
Item Code —Critical Item DESCRIPTION CP VIOLATION f PLAN OF CORRECTION I date
Nth Reference R—Red ttem PLEASE PRINT CLEARLY Verified
`- 4c #n1
t, ;
F
{
t
I
Discussion Ylllt Person in Charger Co dive Action Required: No 3 Yes
Er Voluntary Compliance 0 Employee Restriction 1
Exclusion
D Re4rispection Scheduled D me gency Suspension
U Embaroo - Emergency Closure
:3 Voluntary Disposal ❑ Other
--
V101(11101)v Related to Foodborne,lllnemt Interventions on Risk
Eaclors(Redftenrs]-22) (Cont.) REQ011REAIENTS FOR HIGIIIA SUSCETTIOLE,
PfigrECTION FROAM OWMICALS POPULATIONS 0 ISP)
LL4 — Food o r- Color Additives 21 3-801.l I(A) Unpasteurized Pre-packaged Juices a—nd
Beverages with Warning Labels*
3-20212 Additives* 3-801JIOL Use of Pasteurized Eggs*
3-302.14 Protection from Una p proved Additives* 3.801.11(D) Raw or Partially Cooked Animal Food arid
E:E- -- Raw Seed Sprouts Not Served.*
,..
-101.11 Original Containers* 3-801 �d Food Packer e Not Re-served.
10 2.I—I Common Name-Working Containers*
Se oration--Storms C* CONSUNIER ADVISORY
"TiE-1-i— Restfletion-Presonve arid Use* 22 3-603 11 Consumer Advisory Posted for CODSU�'Plio'n of
"i-i-02T 1—2 Conditious of Use* Animal Foods That are Raw,Undercooked or
T-203.11 Toxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
-T2—O4.11 Sanilims,Criteria-Chemicals* PathogenO
art,'roxic c
7-204.12 Chemicals for Woshing Produce,Criteria* 3-30113 Pasteurized Eggs Substitute for Raw Shell Eggs*
7-20i4.—14 I1r ifr A cuts Criteria*
-7-265.-11 fire idental Food Contact,Lubt ica nts* SPECIAL RE91 IRFNIEN-rs
7-206,11 Restricted Ilse Pesticides,Criteria* 590A9(A)-(D) Violations of Section.590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary arid residential
— 6(,7_ ---
7-i 1 3 Rodent
Powders,Pest Control nod kitchen ol-wrations should be debited under lite
appropriate sections above if related to
Llitoring
foodborne illness interventions and risk factors.
TIM Ell'UNITIERXITRE CONTROLS Other 590A9 violations relating to good retail
F-16 Proper Cooking TetuperAturts-for PlIfs practices should be debited under#29-Special
3-401 1 1A(l)(2) vggs- 1551F 15 Sec. Rquirement&
F s.immediate Service 145'11 Ssec*
4 11(A)(2) Comminuted Fish,Meats&Game
— Animals- I 55*F 15 see.,' -- VIOLATIONS RIFLATED 7*0 GOOD 1LE7A11 11RACUCES
3n401.11(13)(1)(2) Pork and Beef Roast-1309'121 min* (little Items 23-30)
3 4 0 1.11(A)(2) tv�J,rj,ccicd Meats--155T sec.s 0-iticd o and nonW-cl- eed violotions,sMich(b.)notrelate to the,16odborne
-T-461.I]-(-A—)(3-)- Poultry,Wild Game,Stuffed 11111's, Illness interventions and i1skfavtom Uyled above,cim befound in the
Stuffing Containing Fish,Meat,Poultry or fillosving sections of fire Food Code and 105 CAIR 590,0K
Ratites-165111 15 sec.
3-40 t.I I(C)(3) Whole-muscle lulact tLco.LS.teaks 145"F* Relatt Practicer 7C S W ow9
3-401.12 Raw Animal Foods Cooked in as 23, Manllpaj!nt and Pe sorrrrtl I Cw-2 --tio3
Microwave 165OF Food and Food Protection FC--3 .00(
3-40 1.I I(A)(1)(b) All Othet I'IfKs-145T 15 sec. Fqq!L)a!qu mat Utensils If— 66
26. Water C-. .006
FC, 6
3-403.11(A)&(I)) P1 IF:s 165T 15 sec, 28, Poisollous or,roxic matet ints 7 A8
--7,34011 l(B) Microwave- 165*F 2 Micute Standing 29, S arejacras 619
Time* add. Other
(5-11(C) Commercially Processed WIT Food-
140"F*
3-103.I I(E) Remaining Unsliced Portions of Beef' Denotes critical iuem at the fe&W 1999 Food Code or 105 CMR 590,000,
Roasts*
10
Proper Coathig of PIlFs
..... —3.501 TKA) Cooling Cooked KIP.%from HOT to 70T
Within 2 Hours and From 70*Vlo
41*17/45T Within 4 flours,*
3-50L14(B) Cooling PPIFs Made From Ambient
Temperaturo ingredients to4101,745*1'
Wi(hin't Hours*
_7501—14(C) PI 11li Received at Temperatures
According to Law Cooled to 4 11F/451F
Witbin 4 Hours.*
L501.15 Cooling Methods for P)If's
79 P1IF Hot And Cold Holding
3-5 .16(13) Told 11-1 1110daintaind al
l or below
_590-004(F) 41"/450 F#
3-501A(A) I lot PITFs Maintained at or above 140T.
3-50L16(A) Roasts Held tit or above 130'1'-.
r 2—0 Time as a Public 11001111 Controt
3-501.19 Time as a Public Health Control*
_LOO.LQq4K!!j__ Vtarisarrue Requirement