HomeMy WebLinkAboutPleasantly Sweet - Food inspection - Routine - Inspection - 9 PLEASANT STREET 2/2/2023 /(-/) '
]'I-IN.Ck MIMONVv`1°eAL'I�'ll Off^P'w#E SSAC I-11 fSE`17TS
TOWN OF NORTH Dk'J►VER 120 Main Street
MASSA(' trSts:'t`rs Itt^mPA I(I'Ml,'N°I"OF Ptlttt,l('I :AI,I'tt North Andover, Massachusetts 01845
Division oft"ood aria Drugs Phone•97 .688.954ti
FOOD ESTABLISHMENT INSPECTION REPORT, Fax - 978.688.9 42
e-trial!: ftealthdept@nort ,-ittcloverttta.Yov
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Address Frisk Level ctsail El lie-inspection
Salo eResidential Kitchen Previous Inspection
Telephone F-1 Mobile
Owner
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El
Y ] (:°atcxer � tcot Illness s
Berl � Brealfiat El General Compla
int
x arge (PIC Itrue
f Its i w. � tIAC:C t'
Inspector m ��� Elf Ether
,( i°2 Year: __..._..._ .....a.....m.
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Each violation check recfuires an explanation on the narrative pages),Ind a citation of specific provision(s)violated.
Non-compliance with:
Violations rt r iati to P hazard and require artu Kist ,, interventions ,r ...�) rru Anti-Choking 59altos jr) 0
Violations marked may pose an imminent health ._ ..." " ...
a
airs immediate corrective action as Tobacco 590,009(r) []
determined by the Board of Health. allergen Awareness 590.009 ( )CI
FOOD PROTECTION MANAGEMENT (l 12,,, Prevention of Contaanalination frorn Hands
[.] to PIC As signed/Knowledgeabie/Du les
-
EMPLOYEE HEALTH 13. I taradwaslaamag Faar:llities
PROTECTION FROM CHEMICALS
. , !reporting of Diseases by(Food Employee and PIIC
14. Approved Food or Color Additives
0 3, Per"sormrael with Infections IFestricted/E,, a tided
G...� "lCi. °t"oariar Claemuaioamis
FOOD FROM APPROVED SOURCE
�.. 4. Food and waateu°from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
El 5. Rec,eNing/Condm`tioua �.. � `16, Cooking Temperatures
6. Tags/Records/Accuracy of IngreWent StwaNaroents �.....N 17, Reheating
. C'onforraaaname wrath Approved ProrcedUres/IAACCP Plans
..... tiro Coolirmift
PROTECTION FROM CONTAMINATION �.....� tgu Hot and Cold I10ding
tf. Sepaaraatiorn/Segs,,egaatiorm/Protecutiiomw
] Co, 'erne as a Public Flemalth Control
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
�... g" Food Contact Sanrfac.es Culeanirmg and Sanitizing El 21, Food and I"ood Preparation for i1SP'
.... 10.. Proper Adequate Han wwarsl ing
CONSUMER ADVISORY
_
11. Good Hygienic Pr as ticmes L-] 22. Posting of Consurrner Advisories
Violations Related to Good Retail Practices(Blue Items) Nurrtber of Violated Provisions Related' To
Critical C violations marked must be corrected immediately Foodbome Illnesses Interventions and Risk
or within 10 days as determined by the Board of Health. Factors(Red Items t- ,'�):,
Non-critical (N) violations must be corrected immediately or Official Girder 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
t report,when signed below by a Board of Hearth member or its agent
24 Food sand food f'rnatec�fion (F my(59n 004)
�. �aua�cir�airmermt a�uad �'c-"rsmmni�wei ��� ��i(c, �smim;t/ constitutes an order of the Board of Health.Failure to correct violations
25
result in
Equipment ent and Wena kid ii c 4i(5 mn es€ 5) cited in this rewt maysuspensionfood
establishment permit and cessation of food establishment o terations, If
2(�. Water, i�."fimIXm'mI:'aVn�nl atnaC:'1 �&�u�'tm'9a (ac.a ka)(,"2;�C)�ldr6,!p)
aggrieved by this order,you have a right to a hearing, Your request must
27, lPtmt s cam! i ac ihty ii C 6)(590,0( be in writing and submitted to the Board of Health at the above address
2& P of so maims or Toxic I` a N i iC:is ;w c; 7((590 c)i.)8) within 10 days of receipt of this order.
29 Sprmc4i ltegt,,miuernentsY (590 rici°)y I)ATX,`oF RE-rN,4PE("770N
3(1 Ot.I'ier
t'tC',s:tii4;rrartur Signature: . t,," "W 1'rint: c ,� �, , .. 1'aah_ ntw,_—Pages
Violadoity Related to F'oodbome lffiws Intervetitious and Risk Eactors
(Red Items 1-22)
FOOD PROTE(TION MANAGEMENT
590.003(A) AssitiiiiientofRespotisit)ilitX* PROTFCTION FROM(,0N,rAMJNAJ'1M
59Q.0�0311 Demonstration of](nowlefte* ("ross-contanlination
2-103.11 Person in Charge-duties 3-MM I I(A)(t) Raw Animal Foods Separated from
Cooked and RTE Foods*
ENI PLOVEE HEALTH — Contamination front Raw Ingredients
590M3(C) It.esponsibility of the person in charge to 3-302.11(A)(2) RaNy Animal Poods Separated front Each
require reporting by food employees and Other*
applicants* Cotitamination from the Environment
590.003(F) Responsibility Of A Food Employee Or An 3-301 L1(A Food Protection*
ApplicawTo ReporiToThe Person In 3-302.15 Washing Fruits and Vm etables
3-304.11 Food Contact with Equipmeot and
590M3(G) Re norting by 11crson in Chuge* ---- Utensils*
3 590,003(D) Exclusions and Restrictions* from the('011SU11101,
590.003(E) Renwval of Exclusions and Restrictions 3-306j,ljA�B Returned Food and Reservice of'Food*
Dispositim of Adulterated or
FOOD MOM APPROVED SOURCF Cowaminetted Pood
4 E�od and Water From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe
590,004(A-B) Compliance with rood 1,nw* Food*
3-201.12 Food in a 9 Facto Contact Sui-facts
3-201,13 Fluid Milk and Milk Products* 4-50 L I I I Manual Warmashing-I-lot Water
3-202.13 shell Pggs* Sunitization Temperatures*
3-20114 Eves and Milk Products,Pastcurized* 4-501.112 Mechanical Warewashing-[lot Water
3-202.16 fee Made From Potable Dritiking Woofer* Saoiti7ation Temperatures*
5-101,11 Drinking Water from an Approved SLstem* 4-501,114 Chemical Still itizatioll-ternp.,pl I,
590 006(A) Bottled Drinking Water* concentration and hardness.
4-601.11(A) Equipment Food ontact Surfaces and
Water Mcets Standards in 3 10 CMR 22V Utensils Clean*
Soul-c
Shellfult and Fish From no Approved 4-602.11 Cleaning Frequency of Equipmeift Food-
e
-T--2 0 T.14 Fish,and Recreationally Caught Molluscan Contact Surraces and Utensils*
shelffish* 4-70111 Frequency or Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed - Food Contact Surfhces2� (�oi nw�nt*
Sources*
-7 3.11 Methods of'Sanitization-Hot Witter and
Chemical*
G'ame and I-Vild Mushroomselp1woved by to Propct�Adequate flandwasbing
RegulatotY 2-301.11 Clean Condition-Hands and Arms*
3-202.18 Shellstock Idenfirication Present* 2-301�12
590,904(C'� Wild Mushrooms*
3-20L17 Game Animals* 2-301.14 When to wash*
5 Reteivinfl/contlitioll LA-1 - Good Hypienic Practices
-7F— ' 2-401.I I Fatin DrinkingorUsingTobacco*
3-202,11 1 JFs Received at ProperremEratures* 2-401,12 Discharges From tire Eyes,Nose and
3-202.15 Package Integrity*
Mouth*
F
3-'101.11 Food Safe and Un ado Iterated 3-30 1�12 Preventhig Contamination When TL-,1in&*6 TaRS/Rccords:Shellstock 12 Prevention of Contamination from
3-202.18 Shellstock Identification*
3-20112 Shelistock Identiflcation Maintained* Hands
TagslRecoMs:Pisli Pmelucts 59U04(E) Preventing Contranination from
2.I I Parasite Destruction* Employces*
13 Handwash Facilities
3-402,12 Records,Creation and Retention* Cooveniently Located and Accessible
590M04(J) 5-203,11 Numbers and CqLacities*
Labeling of Ingredients' 5-204.11 Location and Placement*
Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance
Procedures/11ACCP Plans Supplied with Sonp anti Hand Drying
3-502.11 Devices
3-502.12 Reduceq±�� en pack� tan criteria 7 301 Ti* flandwashing Cleanser,Availability
8-10112 Conformance withA roved Procedures* 6-301.12 1 fetid Drying Provistork
Denotes critical itern in the federal 1999 Food Code or 105 CMR 59UM
Establishment blame: � �� � Late: j�" _ Page: of
Item Cade G—Critical Item DESCRIPTION OF VIOLATION 1 PLAN OF CORRECTION Date
AIo_ Reference R—Red Item PLEASE PRINT CLEARLY Veered
g � �
f
t
I
I
t
Discussion With Person In Charge: Co c#fve Action Required: 0 Na Ef Yes
Voluntary Compliance Q Employee Restriction 1
0? <� <zs— Exclusion
a Re-inspection Scheduled 0 Emergency Suspension
EI Embargo 0 Emergency Closure
0 Voluntary Disposal 0 Other:
I
Violations Relaterl to F'oodborn e 111nesy Interventions and W4
1a"irclors(Redfteins1-22) (Cont,) REQUIREMEN'I'S FOR IllGIILV SUSCETTIVILE
POPULA, IONS(LISP)
PII0TEC'rfON F1IOM CIIEN11CALS 21 3.80 Ll I(A) Unpasteurized Pre-packaged Juices art([
_14 , - Food or Color Additives Beverapes with Warning 14tbcls*
3-202.12. Additives*-—------- 3-80 1.11(B) Use of Pastouri
3-302.14 Protection
— tiont,Unapproved Additives* 3-801.11(D) Row or Partially Cooked Animal Food and
F - Poisonous or Toxfe Substances Raw Seed Sprouts Not Servect *
-7-Fol 1-1 Cyri final Containers* 3-80LI ILcl-LUnopened F2 Not Re-served,
7-102.11 Common Name-Working Containers*
7-201.11 CONSUMER ADVISORV
7-202,11 Restriction-Presence and Usc* 22 3-603.11 Consumer Advisory Posted for Consumptiou or
7-202.12 Conditions of Use* Animal Poods"That are Raw,Undercooked or
7-20111 'roxioCoiiiairiers--Proliibitioiis*' Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals" Pathogens.
7-204.12 Chemicals for Washing Produce,Criteria* 3-302,13 Pasteurized E,ggs Substitute for Raw Shell Eggs*
7-. Drying Agents,Criteria*
7-205.11 incidental Food Contact,Lubricants* -SPI11,'CIAL REQ1 IRENIENTS
7-206.11 Restricted Use 11csLlicides, ijteflat 90.009(A)-(D) Virikitions of'Scction 59U09(A)-QT)iax
20Ca.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Packing Powders,Pest Control and kitchen operations should he debited under the
mordtorill appropriate sections above if related to
rhodborrie illaoss intervenflons and risk factors,
,nmiva,mmumn CONTROLS Other 590,009 violations relating to good retail
Proper Cooldog'Iemperstures for PlIF's practices should be debited under#29-Special
3.40 1,11 A(l)(2) Eggs- 155*F' 15 sm Requirements.
L -linmediare Service 145'1,15sec*
3-4 0 1.11(A)(2) Commi i i tiled Ilish,Meats&Game
--- Animals- 155*17 15 sec.4 ---- VIOLA 770NS Pupil A 11,711 TO GOOD Rl"AIL PRACI`1(71.'S
3.401.)l(B)(1)(2) Pork and Beef Roast-13001z 121 min* (Blue Items 23-30)
3401 A l(A)(2)— 'Meats.—.1551F,15 sec. Critical aneirion-crilictit violations,iphich do mat relate to 11aefootiborne
3 40 1.11(A)(3) Poultry,Wild Game,Stuffed PIfFs, 111ness interventions and riskfactors fisted above,can Fie found in the
Stuffing Containing Fish,Meat,Poultry or follotOnj,sections of the flood Corle arid 105 CUR 590,000,
Ratites-165T 15 sec,
3-401.1 I C (3) Whole-muscle,Intact Beef Stcaks W51F TO;# Good RetaH Practices FC S90.000
3-401.12 Raw Animal floods Cooked in a 23, Me etilent and Personnel FC-2 003
DPW
Microwave 1651F 24, Food anti Food Protection IT-- 004
ent and Utensils K,-4 �005
3-401.1 l(A)(1)(b) All Other PfWs-1451F IS%m j��qt�p2i T—C—.5 -T 56-
26, Water,Lllt�mk
LL7 Reheating for Hot tloldi"g
27. tl �Y IZC 6 007
Pt IF's 165*17 15 see.
3- .1 fif(-13) Microwave- 1651 1'2 Minute Standing 2% J!�pe uirements 09
`rime* baker
3.4 0.1 11(C) Commercially Processed RTR Pood-
14001,'*
3-403 11(E) Remaining Unsliced Portions of Beef Denotes critical ftern in the federal 1999 Food Code at 105 CMR 590,0W
Roasts*
111 Proper Coating of PIlVs
.3-i6 I 14—(A) Cooling Cooked PI-IF' rrom 14091 to 70T
Within 2 Ilouts and from 70*Fto
41*1'/45*F Withbi 4 Hours.*
1-501A,1(11) Cooling PlIP's Made From Ambient
Temperature Ingmfients to 4 1*F/4 59"
Within,l Hours*
-3-7-ot T'i"C(T PI It's Received atTemilreratures
According to Law Cooled to 4
1 rithhI4 Hours.*
.56 1,15 Cooliny Methods for 111417s
PIIV Ilro arid Cold Holding
3-50L16(13) (old P1117s Maintained at or below
590,004(F) 410/450 F"*
-3-50t,16(A) Ito( Pffl,'%Maintained al or above 1401'.
3-50LIO(A) Rousts' eld it(or above 130*11.
K Thoe as a Public Health Control
3-501,19 Time its it Public Health Control*
590,004 1)