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Home My WebLink AboutFood Est - Inspection - 111 TURNPIKE STREET 6/5/2023 , TOWN OF NORTH Al' D(.l►V ER 120 Main Street AS.S r('TttrSE'r f.S l)l,.f'ARTNII,' d°r()F llt;tt't.lt''MEAT.'I�'It North Andover,Massachusetts 01845 Division or hood and Drugs Phone-978.688.9540 FOOD STABLI 11,MEN 1' INSPECTION REPORT Fax- 978.6 8.9542 e-mail: ! r►rthandovernla. try Name of Establishment �+ U I'we o ° `0peralion s° Type o°Inspection r A n y 15 Food Service [AddressRoutine�"�. .is,' c ac�l rtrnif ❑ Re-inspection ,� f _ ❑ cstt�e;R"Iti�fll��itc��Yt"tr �'wr�rbzudur/ac��aac•t%�awe 'rele horse �° �— - - ❑ �tcut�ufeu. Owner � � +�.� ll�C C 1';..., � ..f,ceur porary Pre-operation Person-in-Charge I l i ~sr`t ❑ carterer General Illness .. z'5 Suspect , " C",) Time Q Bed Lie Breakfast ❑ C ornplaint E3 11 AC l inspector ( 6 ° 'v � � Oilt•� Year: El Other Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Non-compliance with: Violations Il d t,e d to r»a dborne Illness I ut tyt�infloin and Msk Factors eu� spa jj anti-Choking sso.aas(;r) ❑ nolalna�n� . Violatians mer-ked may pose an imminent health hazard and regr/ire immediate corrective action as Tobacco 590.009(F) ❑ determined by the Board of Health. allergen Awareness 590,009 (G)p FOOD PROTECTION MANAGEMENT �_..� 12, Prevere•nfiorn of Contamination frorrn Hands 1 t. FIIC Assiigned/Knowledgea le/Duties 13. I«iandwan��hiog Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS r .. 2. Rctypoithug of D; seases by Food Employee and PIC �....� '14. Approved Food or Cola:un°Additives i, t"eu Bonn°Hell with lntcuctoou non Restricated/Excluded �..... 15. 1"'ox c Chemicals FOOD FROM APPROVED SOURCE . Food and Water from Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) G_.. 5. deceiving/Condition'ar � '16. Cooking Temperatures 6, 'rags,/Records/Accuracy of Ingredient Stu ternents �� 'I7,,, Rehearirng .. l'. Conformance with Airpn°cuvcd Prca,ec°luuner/I°°IACCt(r PVamra E] IE. ceopiiu.urt PROTECTION FROM CONTAMINATION E..{ 19, IHot arid Cold Holding ti. t epaialion/Segregatlu)n/Piret(�+ction C ..� 29. Time as a (Ubkc Fiealth Control Co 9. Food REOUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSPFoodFoContact Surfaces Cleaning and Sanitizing E] 21. Food and Food Preparation for RSp �_..0 10. proper Adequate FiandwasWwg Lw.. 11, Good H, �s CONSUMER ADVISORY Consumer Advnsou°ies yciieru'ln Practices �.. . d"uos�tiu��m Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To 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(Herd Items 1-22): Non-critical 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 CIv1R 590.0001federai Food Code.This t report,when signed agent ; . l�Naunrw uuwieonrc ont and F�emcr:en cruel r, y(`�<k41.CDt4 t) constitutes an order of the Board of Health Failure to correct viodatlons 214. Food and Food F'notrc tlon (I (', 3s(""'�9(1 004) F. F:clurlpru°ennt and l ltensdds a (;,-4 W_),,3() cited in this report may result in suspension or revocation of the fond 26. establishment permit and cessation of food establishment o erations. If ny eo�Facility ua "�lul ando.;te . �k((�,�c `rusrr( aggrieved by this order,you have a right to a hearing. Your request must 27, & C 6)(590,00C d be in writing and submitted to the Board of Health at the above address & POi Secneu.uS Or i oxnr Kalec J'C W,) ,n:u.«08J within 10 days of receipt of this order. d. Sp dal liegUir`emenis a r 09) FEU. Other " Print: t'tt's stir a �;. . � °' I d . I.nzrfrrrc� .__.,. _ Print: � Page.-...of... .Pages frr"*�c+ctcrr's tii natrrr c ... Violations Related to Foodborne lihims hilerventlomv and Risk Factors (Red Items 1-22) FOOD PROTECTION NIANAGENTENT I 5')0b03(A)_ Assipmrient orResponsibilitx* PROTECTION FROM ClOYFAMINATION 590.j)03(13L Demonstration of Knowledge* Cross-contaroinAtion 2-103,11 Person in duiEge—duties 3-302,1 I(A)(1) Raw Animal Foods Separated rrorn Cooked and RIE Foods* E-NIPLOVFE HEA1,111 Contamination front Raw Ingredienis j----�Responsibility...................— 3-302.11(A)(2) Raw Animal Foods Separated from B as 590,001(C of the person in charge to requite reporting by rood erriployces and Other* applicants* Coil tatnin a(ion from the Environment 59UO3(F) Responsibility OrA Food Employee Or An .3-—50—2711(A) Food Protection* Applicant To Report'roThe Person In 3-30215 Was!hr Iaruits arrcl�e etaaiales Charge* 3-304AI Food Contact with Equipment and squw(G) Re rtingbyPcrsoninLharje* Utensils* 3 590.003 D Exclusions and Restrictions* Contamination from the Consumer 3.306.14(A)(B) 590.�3 E) e Rmoval of Exclusions and R estrictions _Rcturned Food and Reservice of Food* Disposition ofAdulterated or FOOD ESE ONI APPROVED SOURCE Contaminated Food 4 Foad and Water From Regulated Sources 3-701.11 Discarding or Reconditioning Unsafe 590,204(A-B) Complinuce with Food Uw* 1.00d* 3-201.12 Food hi a lienucticilly Sealed Container* Food Contact Surfaces 3-201.13 Fluid Milk and Milk Products* 4-501.I I I Manual Warewashing- of Water 3-202.13 shell Fggs* Sanitization*rci!Meratures* 3-202,14 Eggs and Milk Products,Pasteurized* 4-501,112 Mechanical Warewasbing-Flot Water 3-202,16 lee Made From Potable Drinking Water* Sanitization Temperatures* 5-101,11 Drinking Water from an Approved System* 4-501.114 C'henlical sanitization-temp.,pit, 590,OOG A r3ottled — concentration and hardness.* 4-601AI(A) Equipment Food Contact Surfaces and 590,Oq6�_ Water Meets Standards in 3 10 CM R 22.0* Utensils CIcan* Shellfish and Fish Front an Approved 4-602.11 Cleaning Frequency of Equipment Food- Source Contact Surfaces and Utvisils* 3-201.14 Fish and Recreationalty Caught molluscan — ShelIrIsh* 4-702,11 Frequency of Sanifization of Utensils and 3-201.15 mollusean ShcHfIsh firom NSSP Listed Food Contact Surfaces Or Rqu�� Sources* 4-703.11 Methods of Sanitization—Hot Water and Game and Wild Xlushrooms,41)proved by Chemical* whority f Proper,Adequate I'landwashinly__ 2-301.11 C"leari Condition—fla 7ids and Arms* .3-202.18 Shellstook Identil'itation PresentIO 2-301A2 Cleaning Procedure* 590�04(C) Wild Mushrooms* 3-201A7 Otinve Animals* 2-301.14 When to Wash* Receiving/Con dition Good EEygierric Practices 3-202.11 PI-11's Received at Pro per"Tern peratures* 2-401.1 I Eating,'Drinkin orUsing,robacco* 3-202A5 Package Integrity* 2-401,12 Discharges From(lie rycs,Nose and 3-101,11 Food Salb and Unadulterated Mouth* 6 Tags/Records:Shellstock 3-301.12 Preventhig Contamination Wherl'I'mfing* 3-202.18 Shellstock Identification* 12 Prevention of Contamination from 3-20112 Shellstoek Identification Nlaintained* Hands 7`agslRecoros:F fsh I Products 590.004(E) Preventing Contaminatioli rrom I'm ploycos* 3-402.11 Parasite Destruction* 13 Hon 3-401 t2 Rcc Con venie �ords Creation and Retention- dwash Facilities ntly Located and Accessible 59U04(J) Lrd�l ing of Ingredients* 1 Numbers and Ca ac I es 5-204,11 Location and Placernent* ('011fornmuce with Approved 5-205.11 Accessibility,Operation and Maintenance Procedures/lIACCP Plaits Supplied with Soap and Hand Drying 3-502,11 Specialized PrqcSssfii M�ethads* Devices 3-502.12 Reducelkxygenj 6.301.11 tlandwashing Cleanser,Availability 8-10112 Conformance with Approved Procedures* 6-301.12 1 Hand Drying,Provision Denotes critical item in the(Irderat 1999 Food C(YJe or 105 CM R SWOGO.