Loading...
HomeMy WebLinkAboutFood Est - Inspection - 550 TURNPIKE STREET 4/24/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: Name: Evas Farm Butcher Shop@ Inspection Date:04/24/2023 Number of P and PF Violations O Address: 554 Turnpike Street Time In/Out: 10:20 am / 10:33 am (Items 1 though 29): Phone: 978-258-6527 Permit No.: 58618 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: Yes Violations(Items 1 though 29): Owner: Roberto Alonzo Type of operation: Food Service, Retail Store, HACCP Person-in-charge: Roberto Alonzo Type of Inspection: Re-Inspection Previous Inspection Date: 04/12/2023 Inspector: C.Lachendr0 Date of Re-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition n/o 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ In OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: ,, Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Evas Farm Butcher Shop@ Date: 04/24/2023 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/o backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original Out maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Evas Farm Butcher Shop@ Date: 04/24/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 04/24/23 OBSERVATION: Observed multiple packaged food items including but not limited to produce items, cheeses, and sauces packaged in a way that does not protect food from potential contamination and/or tampering. PIC to ensure foods are packaged in a way that the integrity of food is protected from potential contamination and tampering. **RE-INSPECTION** OBSERVED FOODS TO BE PROPERLY PACKAGED AT TIME OF RE-INSPECTION. 3-101 .11-P REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Safe, Unadulterated and Honestly Presented Verified 04/24/23 OBSERVATION: Observed chicken empanadas and turkey, spinach, and feta empanadas both in glass self-service hot holding unit at 121°F and 114°F respectively. Observed built-in ambient thermometer on unit reading 128°F. Upon discussion of hot holding requirements, PIC removed affected items from case to reheat. **RE-INSPECTION** NO FOODS IN HOT HOLDING UNIT MENTIONED ABOVE AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 04/24/23 OBSERVATION: Observed chicken noodle soup in thermal soup pot at 125°F. Upon discussion of hot holding requirements, PIC removed soup from display to reheat. **RE-INSPECTION** NO SOUPS AVAILABLE FOR SALE AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 04/24/23 OBSERVATION: Observed HACCP plan available for ROP raw meats and poultry but observed deli cheeses and meats in ROP packaging. Such products were removed from customer access during time of inspection. Discussed with PIC to obtain variance for such products. Establishment to cease and desist POP process and contact ISD - Health office to discuss compliance responsibilities. **RE-INSPECTION** OBSERVED DELI CHEESES IN NON-ROP PACKAGING AT TIME OF RE-INSPECTION. NO DELI MEATS FOR SALE AT TIME OF RE-INSPECTION. 3-502 .11-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Requirement Verified 04/24/23 OBSERVATION: Observed pepperoni in customer accessible refrigerator at time of inspection that PIC states is dry aged on site. HACCP plan available on site for dry aging raw beef but not pepperoni. Discussed with PIC to revise HACCP plan and variance for dry aging/curing to include pepperoni (pork) if desired. Establishment to cease and desist dry aging/curing and contact ISD - Health office to discuss compliance responsibilities. **RE-INSPECTION** NO PEPPERONI AVAILABLE FOR SALE AT TIME OF RE-INSPECTION. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content Verified 04/24/23 OBSERVATION: Observed cans of soup and bags of pasta being stored in toilet room at time of inspection. Discussed with PIC that food shall not be stored in toilet room to prevent potential contamination. PIC to relocate food items. **RE-INSPECTION** NO FOODS BEING STORED IN TOILET ROOM AT TIME OF RE-INSPECTION. 3-305.12 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food Prohibited Areas Evas Farm Butcher Shop@ Date: 04/24/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed multiple packaged food items including but not limited to fruit salad, cheeses, sauces, and produce items missing labeling components. Discussed labeling requirements with PIC. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. **RE-INSPECTION** OBSERVED FOODS MENTIONED ABOVE MISSING LABELING COMPONENTS. PIC STATES THEY ARE IN THE PROCESS OF EDITING LABELS FOR PACKAGED FOOD PRODUCTS TO INCLUDE MISSING COMPONENTS. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION. 3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food Labels Verified 04/24/23 OBSERVATION: Observed knives being stored in between prep sink and in-line refrigerator at time of inspection. PIC to ensure knives are stored in a clean, dry location where potential contamination can not occur. 3-301 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Discussion Observed hood sticker stating last service was October 2021. PIC to contact hood cleaning company to schedule service and fire department to discuss compliance responsibilities. **RE-INSPECTION** PIC CONTACTED HOOD CLEANING COMPANY AT TIME OF RE-INSPECTION. HOOD CLEANING SERVICE IS SCHEDULED FOR LATER TODAY (4/24) . PIC TO SEND RECEIPT TO HEALTH OFFICE ONCE OBTAINED. In Compliance Observed CFPM and allergen certificates posted in public view. Observed spiral ham in open-face refrigerator at 38°F. Observed packaged fresh mozzarella cheese in "Atosa" branded single-door refrigerator at 41°F. Observed raw steak and chicken wings in glass display refrigerator at 41°F. Observed raw ribs in walk-in refrigerator at 41°F. Observed clam chowder in thermal soup pot at 135°F. Observed quaternary sanitizer in three bay sink in compliance. Observed food thermometer available. Observed handwashing sinks in compliance. No pest activity observed. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.