HomeMy WebLinkAboutAroma Joes - Food Inspection - Preoperation - Inspection - 1503 OSGOOD STREET 2/15/2023 / ( )t 1
TFIE COMMONWEALTH OF MASSACHUSET"TS
TOWN OF NORTH ANDO►VER 120 Main Street
MASSACHUSE"r"I`s DEPARTMENT OF PUBLIC HEALTH North Andover,Massachusetts 01845
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542
-mail: healtlide t@northandoverma.gov
Narne of Establishment Date . 7" �e o ElO peratian s Type of"Inspection
�» � - 1� Food Service Routine
Address 0 . o Risk Level ❑ Retail ❑Re-inspection
Telephone ❑ Residential Kitchen Previous Inspection
( r��� 1 .. ' r(,q�(�"i ❑ 'Motile Hate:
Owner HACCP: E] Temporary
pre-operation
�� Y / N El Caterer
❑Suspect Illness
Person-in-Charge(PIC AIN'kTimeo5 ❑ Bed&Breakfast ❑General.Complaint
Inspector S r— Xn- El Other___
,�. Out: (�m(/ ,- Year:
Each violation checke-requires an explanation on the narrative page(s)and a citation of specific provision(s) violated.
Non-compliance with:
Vilolatlons Related to Foo p°u illness Interventions n Risk �µ( i ed 6tel� Anti-Choking 590.009(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)[I
FOOD PROTECTION MANAGEMENT ❑ 12, Prevention of Contamination from Hands
D 1® PIC Assigned/Knowledgeable/Dudes
13. Handwashing (Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
. Reporting of Diseases by(Food IFrnployee and PIC
�..� 2, Personnel with Infections Res tarlctedOFxclr.mded 14. Approved Fond or Color Additives
FOOD FROM APPROVED SOURCE 15, Toxic Clvenrtcals
El 4, Food and Water from Approved Source TIMEtTEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑ 5. Receiving/Conditlon ❑ 16.Cooking Temperatures
�.1 6. Tar sll ecords/Accuiracy of Ingredient Statements ] 17. Reheating
j 7. Conformance with Approved Procedures/HACCP (Plans � � 18.Cooping
PROTECTION FROM CONTAMINATION E] '19. Hot and Cold Holdlnq
F] a. Separation/SegmAegation/Protection 20. Time as a Public Health Control
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
El 9. Food Contact Surfaces Clean4ig and Sanitizing ❑ 21. Foods and Food Preparation for HSP
1(r, Proper Adequate Hand washing: CONSUMER ADVISORY
11. Good Hygienic Practices �;_.� 22. Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Nuinber of Violated Provisions Related Tro
Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk
or within 10 days as determined by the Board of Health. Factors (Red Reins f- , X�
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
C N
23. Management and Personnel (t C-1)(590.00a) report,when signed below by a Board of Health member or its agent
24 Food and Food Protection (FC 3)(s90 004) constitutes an order of the Board of Health,Failure to correct violations
25. Equipment and utensils (FC-4)(000.000) cited in this report may result in suspension or revocation of the food
26. Water, Plumbing and Waste (FC-0)(000.006) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27, Physical Facility (i C, 6)(590.00i) be in writing and submitted to the Board of Health at the above address
2& Poisonous or Toxic Materials (r c 7)(590.00s) within 10 days of receipt of this order.
29. Special Requirements (r,00.00s) D TL•OFRE-INSPL' HON:.. "� :'
30. Other
Inspector's Signature: Print: °
PICsSi nature: Print: / Pagel of°Pages
flolations Related to Foo(lborne When Interventions and Risk Eaclors
(Red Items 1-22)
FOOD PROTECTION AJANAGEIVIENT
I 590.003(A) Assignment of Responsibility* PROTECTION FROM CONTAMINATION
590.003(B) Demonstration of Knowledge* 8 cross-contaillination
2-103.11 Person,in charge-dutics 3-302,11(A)(1) Raw Animal Foods SUPRTaWd frOM
Cooked and RTR Foods*
EMPLOYEE HEAUr11 Contamination from Raw Ingredien(s
590.003(c) Responsibility of(lie person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Each
require reporting by food employees And O(her*
applicanis" Coll(A 111i liat loll from the Elly]voll Ilion t
590.003(F) Responsibility Of A flood Employee Or An 3-302.11(A) Food Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits And Vegetables
Charge* 3-304.11 Food Contact with Equipment and
590.003(0) Reporting by Person in Charge* Utensils*
L 3 -590,003(f)) Exclusions And Restrictions* Coil famill Ation from file Consumer
590.003(H) Removal of Exclusions And Restrictions 3.306.14(A)(B) Returned Food And Reservice of Food*
Disposition of,4(lulterated m-
FOOD-FROM APPROVED SOURCE Conlandirritc(I Food
4 Food And Water From Regulated 801HUS 3-701.11 Discarding or Reconditioning Unsafe
59U04(A-B) Compliance with flood I,nw* Food*
3-201.12 Food in a I lermetically Scaled Container* FF Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501,111 Manual Warowashing-Hot Water
3-202.13 Shelf Eggs* Sanitization Temperatures*
3-202.14 Eggs And Milk Products,Pasteurized* 11-501,112 Mechanical Warownshing-Hot Water
3-202,16 Ice Made From Potable Drinking Water* Sanitization Temperatures*
5-101.11 Drinking Water from on Approved Sy"tern* 4-501.114 chonlical Slulitization-tellip.,fill,
590.006(A) Bottled Drinking Water* concentration and hardness. *
590.006(B) Water Meets Stondards In 310 CMR 22.0* 4.601.11(A) Equipment Food Contae(Surraces And
Shellfish And Fish From All Approved Utensils clenn*
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 Frequency ol'Sanitizadon of Utensilsaud
3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces of Hquipmeat*
Sourees* 4-703.11 Methods of Sanilization-Hot Water and
Game and INN Unhrooms.-Ilywoved by I Chelnical*
Regulatrity/I uthorily 10 Proper,Adequalle Handwaslilag
3-202.18 Shellstrick Identification Present* 2-301.11 Clean Condition-Hands And Arms*
590.00,1(C) Wild Mushrooms* 2-301.12 ClenAing Procedure*
3-201.17 Gante Aidmals* 2-301.14 Whorl to WQsll*
5 Receiving/Condition 11 Good Hygienic Practices
2-1101.11 Eating,Drinking or Usingroboccol'
3-202.11 PHFs Received at Proper Temperatures*
3-202.15 Package Integrity* 2-401.12 Discharges From(lie Byes,Nose And
3-101.11 Food Safe And Unadulterated mouth*
6 Tags/Rcmds:Shollstock
3-301,12 Preventing Contamination When Tasting*
3-202.18 Sliellstock Identification* 4 Prevention oferintallilliatioll from
3-203.12 Sliellslock Identification lvinintnincd*- Hnjids
590,004(E) Preventing Contain I lint io 11 from
7�&s�lR000nk:Fish 11ioducts Hinployces*
3-402.11 Parasite Destraction* 13 Handwash Fneilifles
3-402,12 Records,Creation And Retention* Convenient!y Located and Accessible
590,00-1(j) 5.203.11 Numbers And Capacities*
Labeling of Ingredients* 5-204.11 Location And Placement*
Conformance with Approved 5-205.11 Accessibility,Operation And Maintonance
Procedurcs/tIACCP Plans Supplied Avith Seal)And Hand Drying
3-502.11 Specialized Processing Methods* Devices
3-502.12 Reduced oxygen packaging,criletin" 6-301.11 Handwashing Cleanser,Availability
8-103.12 Conformance with Approved Procedures* 6.301,12 Hand Drying Provision
Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Establishment Name: f Date: Page: of
Item Code C—Critical item DESCRIPTION OF VIOLATION i PLAN OF CORRECTION Date
No. Reference R—Fled Item PLEASE PRIM"CLEARLY Verified
_ ,
,'
3
b-. . 5`- -
7
Discussion With Person in Charge: Corrective Action Required: ❑ No ❑ Yes
❑ Voluntary Compliance ❑ Employee Restriction 1
Exclusion
Re-inspection Scheduled ❑ Emergency Suspension
Embargo 0 Emergency Closure
0 Voluntary Disposal 0 Other.
Violations Related to roodbom a Iffitess Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHIA'SUSCEPTIBLE
PopulllAT10ANS(11SP)
PROTECTION FROM CHEMICALS 21 3-801.I I(A) Unpasteurized Pre-packaged Juices and
14 lroad or Color Additives Beverages with Warning Labels*
3-202,12 Additives* 3-80 1.1 In Use of Pasteurized Eggs* -
3-302.14 Protection from Unapproved Additives* 3.801.11(D) Raw or Partially Cooked Animal Food and
r75- Poisonous orToxic Substances Raw Seed Sprou(s Not Served.*
7-101.11 Identifying Information-Original Containers* 3-801,11(C) I Unopened Food Package Not Re-serval,
7-102.11 Common Nnine-Working Containers*
7-201,11 -St: aratiai-Storrlgq* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consomer Advisory Posted ror Cojisal-,Vtiollof
7-202.12 Conditions or Use* Animal Foods That tire Raw,Undercooked or
7-203.11 Toxic Coll(aillors-Prohibitions* Not Otherwise Processed to Fliminale
7-204.11 Sanitizers,Criteria--Chemicals* patilogellS.*80111AV 1111MI
7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substittite for Raw Sholl EaLsL
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL HEQUIRV,MK Mr 8
7-206.11 Restricted Use Pos(Icides,Criteria* 590.009(A).(D) Violations of Section 590,009(A)-(D)in
7-206.12 Rodent Bait Stations* entering,mobile food,temporary and residential
rs,Post Control and kitchen operntions should be debited under the
appropriate sections above if related to
foodborno illness interventions and risk factors,
TUNlEfrFZ4PERj,VfU1tU, C0N,rR01-,S Other 590,009 violations relating to good retail
16 proper Cooking Temperatures for PHFs practices should be debited under 1129-Special
3-401.11 A(l)(2) Eggs- 155*F 15 Sec. Requirements.
ittleService 145*Fl5seo0
3-40 1.11(A)(2) Conallintl(ed Fish,Meals&Gallic
Animals- 155*F 15 see,* J101,11T IONS RELATB'D TO GOOD RETAIL 11RAC17CES
3-401.1 l(B)(1)(2) Pork and Beef Roast- 130111 121 min* (Blue Items 23-30)
-3.,101.11(A)(2) Ratites,TrIjected Meats- 155V 15 sec, 0,111cal raidnon-ci-illeal violations,which do not relate to the foodborne
3.401.1 I(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness inlej,venflons and Hskfaclors listed above,can be found in the
Stuffing Containing Fish,Meat,Poultry or follolving sections of the Food Code find 105 CiVIR 590,000.
Ratites-165°F 15 sec.* -71--c 590.000
3-40 1.11(C)(3) W11ole-musele,Intact Beef StunIcs 14501', lielit Good Retail Pra,lkes -
3-401.12 Raw Animal Foods Cooked in it 23, Mono ement had Personnel J�V-2 .003
Microwave 165*F* 24. Food and flood Protection FC-3 .004
3401.1 l(A)(1)(b) All 0(her PHFs-145111z 15 sec, 25� 1!quipment and Utensils FC-4 .005
26,_ Water Pltaonl� ri�d asto FC-5 .006
Itelienting for Hot Holding _ ql_g L_)K,__
27, 111mical Facility FC--6 .007
3-403.11(A)&(D) P11Ps 1650F 15 see. 2 P8. Poisonous OrToxic lAnterints I 11C-7 .008 1
3-403A 1(B) Microwave- 165'1,2 Minute Standing 9 009
Tittle* 30.
3-403.1 I(C) Commercially Processed RTF Food-
1,10'1,'*
3-403.1 l(8) Remaining Unsliced Portions of Beet' f Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Roasts*
Proper Cooling of P11Fs
3-501.1,1(A) Coollog Cooked PHFs from HOOF to 701F
Within 2 Hours and From 700F to
410V/450F Within 4 Hours.*
3.501,H(B) Cooling PFIFs Made From Ambient
Temperriturc,Ingredients to 4 1'17,/4 5'F
Within Hours*
3-5 0 1.H(C) P1 lFs Received at Temperatures
According to Law Cooled to 410F7451F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
19 PlUr[lot And Colt]Holding
3-501,16(B) Cold PH17s Maintained at or below
590.004(fZ) 4 1 V4 5*F*
3-501.16(A) 14o1 Pflf?s Maintained at or above 140017,
3-501,16(A) Roasts Hold tit or above 130117.
20 Time as a Public If Control
3-501.19 Time as a Public HCO101 C01*010
590.00,1(11) Variance Re(joirenient
7'HE COMMONWEALTH OF MASSACHUSET'I'S
TOWN OF NORTH ANDOVER 120 Main Street
AIASSACIIUSETTS DEPARTMI rJ'I`OF PUBIAC IIEAL'I`H North Andover,Massachusetts 01845
Division of Door and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax - 978.688.9542
-mail: healthde t@northandoverma.gov
Name of Establishment � i 11ate' T e o Operations 7'ytae��J Inspection(. Food Service ❑Routine
Address m� � ..� Risk ❑ Retail"�d� ^M� � �„ �„ ❑Re-inspection
Telephone �, i W➢ [] Residential Kitchen Previous Inspection
"..,. ❑ Mobile ''Dare._
Owner q� r t HACCP: ❑ Temporary ❑Pre-operation
� ❑suspect Illness
Y N ❑ Caterer•
Person-in-Cha
rge(P1C) , � .,` . Time Bed &Breakfast �General Cc>rnl�lairrt
' IIACCP
Inspector o ❑
Out:).,;�,,ei� .. Year: ��� Other
Each violation chec-"ed requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
" idations Related to Foodborne Illness Interventions and Risk Factors.(Red Itert Anti-Choking 590.009(E) ElViolations 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. Prevention of Contamination from Hands
El is PIC Assigned/K now led'geable/ uties
_C 1 . Handwashirlg Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
. Reporting of Diseases by Food Employee and IPIIC
EJ 14. Approved Food or Color Additives
i . Personnel with Infections restricted/Excluded
❑ 15.Toxic Chemicals
FOOD FROM APPROVED SOURCE
El 4. Food and Water from Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods)
El 5. Il eceiving/Condition El16.Cooking Temperatures
❑ 6. Tags/records/Accuracy of Ingredient Statements 17. reheating
.-.. 7. Conformance with Approved Procedures/I-iACCP Plans _. 16.Cooling
PROTECTION FROM CONTAMINATION D 19. Hot and Cold Holding
6. Separation/SegregationlProtectioti ❑ 20,Time as a Public Health Control
El9. Fond Contact Surfaces Cleaning and Sarritizii€'aq REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
EJ 21. Food and Food Preparation for HSP
[110. Proper Adequate Handwas in
CONSUMER ADVISORY
E] 11. good Hygienic Practices L]22. Post'ing of Consurner Advisories
Violations Related to Goad Retail Practices(Byte Items) Number of Violated Provisions Related To
Critical (C) violations marked must be corrected immediately Foodborne llinesses Interventions and Risk
or within 10 days as determined by the Board of Health. Factors(Red Items I- )
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
C N
23. Management and Personnel (FG-2)(590.003) report,when signed below by a Board of Health member or its agent
24. Food and Food Protection (FC-0)(500.004) constitutes an order of the Board of Health.Failure to correct violations
25. Equipment and Utensils (t C-4)(590.005) cited in this report may result in suspension or revocation of the food
26� Water, Piumbing and Waste (F-C-5)(590.00e) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27. Physical I acility (t=C-6)(590.007) be in writing and submitted to the Board of Health at the above address
28. Poisonous or Toxic Materials (FG-7)(590.008) within 10 days of receipt of this order.
29. Special Requirements (590.000) DATr on Rr-fNSPrCTION:
30. Other
lInspector's
lCs�,rgnature ... Print: a ., r Page❑of
I Signature: Print:
r ( . .
Pages
Violations Related to Foodborne Illness litter stenflons and Risk Factors
(Red Itents 1-22)
FOOD PROTECUONIVIANAGEMENT
L_L_ 590.003(A) Assignment ofRospoiisibility* PROTECTION FROM CONTAMINATION
590.003(B) Demonstration of Knowledge* 18 Cross-colitnillinatioll
2-103.11 Person in char Le-duties 3-302.11(A)([) Raw Animal Foods Separated from
Cooked and RTR Foods*
EMPLOYEE HEALTH Contamination from Raw Ingredients
59UW(C) Responsibility of the person in charge to 3-302.1 I(A)(2) Raw Animal Foods Separated from Erich
require reporting by food employees and Other*
applicallts* Contamination from the Envirotiment
590.003(F) Responsibility OrA flood Employee Or An 3-302.1[(A) flood Protection*
Applicant To Report To The Person In 3-302.15 Washing Fruits and Vegetables
Clinrge* 3-3011.11 flood Contact with Equipment and
590m3(o) Reporting fly Person in Charge* Utensils*
�31 590,003 D) Exclusions and Restrictions* Contamination from the collsilliler
590A3(fl) Removal of Exclusions and Restrictions 3.306.14(A)(13) Returned Food and Reservice of Food*
Disposition ofAdulterated or
FOOD FROM APPROVED SOURCE Conlamincited Pbod
Li Food and Water From Regulated Sources 3-70t.1 I Discarding or Reconditioning Unsafe
$90.004(A-13) Compliance with rood l,a-,Y* Food*
3-201.12 Food in a I formetically Scaled Container* F9- Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* Sanitization Temperatores*
3-202,14 Eggs oil d Milk Products,Pasteurized* 4-501.112 Mechanical Warowashing-Hot Water
3-202,16 Ice Made From Potable Drinking Water* Saiiitiv.otioji']*eiiil)erattires*
5-101.11 Drinking Water from nit Approved Systelll* 4-501.114 Chemical Sallitization-tellip"P11,
590.006(A) Bottled Drinking Water* concentration and hardness,*
590.006(B) Water Meets Standards In 310 CMR 22,0* 4-601.1 I(A) Equipment Food Contact Surfaces and
Shellfish and Fish From oil Approved Utensils("Icall*
Source 4-602.11 Cleaning Frequency of Equipment Food-
MO 1,14 Fish and Reorcationally Caught Molluscan Contact Surfaces and Utensils*
811011fish* 4-702.11 Frequency of Sanitization of Utensils and
3-201.15 Molluscan Shollfisli from NSSP Listed Food Contact Surfaces of Equipment*
Sources* 4-703.11 Methods of Sanilization-Hot Water and
Game and WIN Utishroonts.-II)I)roved by Chemical*
RegidatoiyAtilhorlo) 10 Proper,Adequate I-Inridwflsbiag
3-202,18 Shelistock Identification Present* 2-301.11 Clean Condition-Hands and Arms*
590.00,1(C) Wild Mushrooms* 2-301.12 Cleaning Procedure*
3-201.11 Game Animals* 2-301.14 When to Wash*
Reeelvills/coudit 1011 11 Good Hygienic Practices
3-202.11 PI-11's Received at Proper Temperatures* 2.1101,11 Eating,Drinking or Ushig'fobacco*
3-202.15 Package Irate grity* 2-401.12 Discharges From the Eyes,Nose and
3-101.11 Food Safe and Unadulterated MoutIl*
L 6 )AS:Shells(ock 3-301,12 Preventing Contamination Whell,rosting*
3-202,18 Shellstock Identification 12 Prevention of("ontamblation froill
3-203.12 Shellsiock Identification Maintained* Hands
TaRSIRecords:Fish Products 590,004(E) Preventing Contain I lint 1011 from
Employces*
3-402,11 Parasite Destruction*
13 11midwash Facilities
3-402,12 Records,Creation and Retention* -
590.00,1(1) Conveniently Located and Accessible
5-203,11 Numbers and Capacities*
Labeling of Ingredients* 5-204.11 Location and Placement*
Cmiformancewl(b Approved 5-205.11 Accessibility,Operation and Maintenance
Procedures/IJACCP Plans Supplied with Soap and Hand Orying
3-502,11 Specialized Processing Methods* Devices
3-502.12 Reduced oxygen packs in criteria* 6.301.11 Hmidwashing Cleanser,Availabili!X
8-10112 Conformonce with A proved Procedures* 6-301.12 Hand Drying Provision
Denotes criticil item in the federal 1999 Food Code or 105 CMR 590,000.
Establishment Name: Date: I 01�L3Page: of i
Item Code C—Critical Item DESCRIPTION[OF VIOLATION l PLAN OF CORRECTION Date
Na Reference R—Red Item PLEASE PRINT CLEARLY Verified
Alt AWktT._d.5i
77,
f _
f
sy pry
j
Discussion With Person in Charge: Corrective Action Required: Cl No Yes
Ei Voluntary Compliance C3 Employee Restriction 1
Exclusion
0 Re-inspection Scheduled ❑ Emergency Suspension
0 Embargo O Emergency Closure
❑ Voluntary Disposal 0 Other.
t >
Z'
Vlolations Related to Foodborne Illness Interventions an(I Risk
factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTUILF
POPULI 1ONS(lisp) .
PRo'rEC`r1ON FROM CHEMICALS 21 3-80L I I(A) Unpasteurized Pro-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
-
. 3-202.12 Additives* 3-80 Ll I(B) Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.1 I(D) Raw or Partially Cooked Animal Food and
FI-5 Poisonous or'l*oxic Substances Raw Sce(I Sprouts Not Served.*
7-101.11 Identifying Information-Original Containers* 3-801.11(C) , TJnopened Food Package Not Re-s(
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions or Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Pifininato
7-204.11 Sanitizers,Criteria--Chemicals* Pathogens.*10""111acol
7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Egg_s Substitute for Raw Shelf Eggs*_
7-704.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL REOUIIIGIIENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590,009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile rood,temporary and residential
7-206.13 Tracking Powders,Post Control and kitchen operations should be debited under the.
'Monitoring* appropriate sections above if related to
foodbome illness interventions and risk factors.
TIM EtTEM PER ATU RE CON'rROLS Other 590,009 violations relating to good retail
1-6 Prol)ek-Cookiiigl'ciiiperRttit-tsforPliFs - practices should be debited under 1129-Special
3-401.1 IA(l)(2) Eggs- 155*F 15 See. Requirements.
Eggs-immediate Service 145IF15seo*
3-401.11(A)(2) Comminuted Fish,Meals&Game
Animals- 155OF 15 sec.* HOLliTIONS RELATED TO GOOD RF7AIL PRA C77CF8
3-40 1.1 l(B)(1)(2) Pork and Beef Roast- 130°F 121 min* (Blue Items 23-30)
-3-401.11(A)(2) Rntites,Injected Meats- 155°F 15 sec.11 C),Iflcal mid itoit-ei-likalvlotattoiisivhiclidoiiol relate iv the foo(lboi-tie
3-101.1 I(A)(3) Poultry,Wild Game,Stuffed PHFs, Illness interventions andt,lskfaclors 11sled(ibove,can befoull(thl 1110
Stuffing Containing Fish,Meat,Poultry or following sections of I/m,Food Code and 105 Cilffl 590,000.
Ratites-I 651V 15 see.*
3-401.1 I(C)(3) Whole-musele,Intact Beef Steaks 145OF Reno Good 14,10 Practices PC S901000
3-401.12 Row Animal floods Cooked in a 23. h4anagement and Personnel NC--2 .003
Microwave 165°F* 241, Food and Food Protection PC--3 .004
3-40 1.11(A)(1)(b) All Other PI-IFs-1,15T IS see, Equipment and Utensils PC-4 .005
-
17 Rellealing for Hot Holding X Water,Plumbing and W�%-to PC-5 06
27, Physical Facility PC--6 .007
3-403.11(A)&(D) III IFs 165 V 15 see. -28, 1 Poisonous or Toxic lVinterials I FC-7 .008
3-403.11(B) Microwave- 165'F 2 Minute Standing 29._ S
F
30. 1 014T
3-403.11(C) Commercially Processed R'm Food-
1,10'1-*
3 403.11(F) Remaining Unsliced Portions of Beef
4 Denotes critical item in the fedeint 1999 Food Code or 105 CMR 590.000.
- emaini
Roasts*
18 Proper Cooling of MIN
3-501.14(A) Cooling Cooked PHrs from HOT to 70°F
Within 2 Hours and From 70°F to
4197145T Within 4 Hours.*
3-50 1,H(B) Cooling PHFs Made From Ambient
Temperature Ingredients to4 IIF/451F
WI(hin4 Hours*
3-50 1.I'l(C) PlIFs Received at`Temperatures
According to Law Cooled to 41*F/415111
Within 4 Hours,*
3-501.15 Coolinglytelhods for PI-117s
19 1111F Hot and Cold Holding
3-501,16(f1) Cold PIIFs Maintained at or below
590.004(F) 4 1*/45*F*
3-5 01,16(A) Hot PffPs Maintained at or above HOT.
3-501.16(A) Roasts Hold at or nbove 130°F.
20 Time as a Public 11CA1111 Control
3-501.19 Time As R Public Health Control*
590,004(11) Variance,Requirement
Establishment Name. � '§` gate: € Page: of
Item Cade C—critical item DESCRIPTION OF VIOLATION I PLAN OF CORRECTION Date
No_ Reference R—Red Item PLEASE PRINT CLEARLY Veered
r
t-
A
'kI ��t
f
Discussion With Person in Charge: Come a Action Required: ❑ No iff Yes"
Voluntary Compliance ❑ Employee Restriction I
Exclusion
❑ Re-inspection Scheduled ❑ Emergency Suspension
❑ Embargo ❑ Emergency Closure
• Voluntary Disposal ❑ Other
Establishment Name: t Date: Page. of }
Rom Code C-Critical item DESCRIPTION OF VIOLATION t PLAN OF CORRECTION Date
No. Reference R—Red item PLEASE PRINT CLEARLY Verified
R
J
Discussion With Person in Charge: Corrective Action Required: 0 No ar Yes
• Voluntary Compliance ZI Employee Restriction 1
Exclusion
• Re-inspection Scheduled 0 Emergency Suspension
• Embargo 0 Emergency Closure
El Voluntary Disposal 0 Other
-27
_ = ,
Notations Relater)to Foodborne Illness litter ventlons and Risk
Factors(Re(Iftents1-22) (Cont) REQUIREME NTS FOR HIGHLY StISCEPTIBLE
POPM IONS(11SP)
PROTECTION FROM CHEMICALS 21 3-801.1 I(A) Unpasteurized Pre-packaged Juices and
14 Food or Color-Addlilves Beverages with Warning Labels*
3-202.12 Additives* 3-801.11(B) Use of Pas(eurized Egp*
3-302.H Protection from Unapproved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
IS Polsonotis orToxte Substances Raw Seed Sprouls Not Served,*
7-101.11 Original Coirtaitiors* 3-801.11(C) , Unopened Food Package Not Re-served,
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUMER ADVISORY
7-202.11 Res(riction-Prosencoand Use* 22 3-603.11 Consumer Advisory Posted for Corisulliptioll of
7-202.12 Conditions of use* Animal Foods That are Raw,Undercooked or
7.203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanilizers,Criteria-Chemicals* Pathogens.* "llmol
7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shelf Eg2L
7-204.14 Drying Agents,Criteria*
7-205.11 Incidental Food Contact,Lubricants* SPECIAL RE (1REMEN-rS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A).(D) Violations of Section 590,009(A)-(D)in
7-206.12 1 Rodent Bait Stations* entering,mobile food,temporary and residential
7-206,13 Tracking Powders,Post Control and kitchon operations should be debited under the
Monitoring* appropriate sections above if related to
foodborric illness In(eTVCllfl0llS and risk factors.
TUNIEfFEMPERATURE CONTROLS Other 590,009 violations relating to good retail
L16_ Proper Cooking Temperatures for,PHFs practices should be debited under 1129--Special
3-401.1 IA(l)(2) Eggs- 155°F IS See, Requirements.
E s-Immediate Service IIS*FI5scc0
3-401.11(A)(2) Comminuted Fish,Meats&Gallic
Animals- 155°F 15 see,* 110LATIONSRELAYTI)TO GOOD REDUL 11RACUCES
3-401.1 l(B)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
-3-401.11(A)(2) _ Ratites,Injected Meats-155°F 15 see, 0-11tcal andnon-critical violations,iph/ch(to not relate to thefoodbortle
3-4 0 1.11(A)(3) Poultry,Wild Game,Stuffed PHFs, 111itess interventions andrIskfactors lived above, can be found in the
Stuffing Containing Fish,Ment,Poultry or follostling sections of tire Food Carle and 105 CUR 590,000.
Ratites-165°F 15 sec.
3401.1 I(C)(3) Whole-muscle,Intact Beef Steaks H5*F Real Gooil Retall Practices re S90.000
3-401.12 Raw Animal Foods Cooked in it 21 Management and Personnel PC-2 .003
Microwave 165T -i4-. Food and Food Protection FC--3 .004
- -'.-0
3-401.11(A)(1)(b) All Other PITFs-L15°F Is sec, 25. Eq uipment and Utensils FC-4[Z---5 7006
2�'.- Woter Plumbing and Wasto
17 11011081ing for Hot Holding
27. physical Facill X rC--6 .007
340111(A)&(I)) PHFs 165017 15 see, 28. Poisonous or Toxic Materials I f'C-7 '008
3-403A I(B) Microwave- 1651 F2 Mimic Standing 29, Special Re(ji .009
30. Other
3-103.11(C) Commercially Processed RTF Food-
1400F*3 403,11(1,) Remaining Unsli"d Portions of Beef
Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000,
-
Roasts*
18 Proper Cooling of P1IFs
3-501.H(A) Cooling Cooked PHI's from 140411 to 70°F
Within 2 Hours and From 70°F to
41aF/45°F Within 4 1 lours,*
3-501.14(11) Cooling PTIFs Made From Ambient
Temperature Ingredients to,1 1'11-0150F
Wi(hin 4 Hours*
3-5 0 1.14(C) P1 IFs Received at Temperatures
According to Law Cooled to 4 IIF/451'11
Within Flours.*
3-501.15 Cooling Methods for PHFs
19 P11F Hot and Cold Holding
3-501.16(11) Cold P1117s Maintained at or below
590,004(L) 410/450 F*
-3-501.16(A) ljot PHFs Maintained at or above 140T,
-3-501.16(A) Roasts Hold tit or above 130°F.
ETO Tfille as a public Heri](11 Control
3-501.19 Time as it Public Health Corilrol*
590,004(11) Variance Requiremont