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HomeMy WebLinkAboutJaimes - Food - Inspection - 25 HIGH STREET 6/27/2023 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: twolfenden@northandoverma.gov Name: Jaimes Restaurant@ Inspection Date:06/27/2023 Number of P and PF Violations O Address: 25 High Street Time In/out: 03:10 pm /03:48 pm (Items 1 though 29): Phone: 978-655-4735 Permit No.: 58605 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): owner: Jaime Faria &Wally Santos Type of operation: Food Service Person-in-charge: Wally Santos Type of Inspection: Re-Inspection Previous Inspection Date: 06/14/2023 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 In 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 In 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/ In 8 Hands clean and properly washed In under cooked food 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/ n/a 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: b)s Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jaimes Restaurant@ Date: 06/27/2023 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, Out 30 Pasteurized eggs used where n/a 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 n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; In 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 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 In 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 Jaimes Restaurant@ Date: 06/27/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 06/27/23 OBSERVATION: No written procedure or kit available for responding to vomiting and diarrheal events. Provided PIC with written procedure for how to respond to bodily spills at time of inspection. 2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal events -- Clean-up of Vomiting and Diarrheal Events Verified 06/27/23 OBSERVATION: Observed plastic pitcher being stored inside of handwashing sink upon arrival to inspection. PIC removed pitcher from sink during time of inspection. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible at all times. **RE-INSPECTION** OBSERVED HANDWASHING SINKS TO BE ACCESSIBLE FOR USE AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 06/27/23 OBSERVATION: No irreversible registering temperature indicator available to test high-temperature warewashing machine at time of inspection. Discussed options of temperatures indicators with PIC such as 160°F temperature strips/stickers, dish plate thermometer, etc. **RE-INSPECTION** DISH PLATE THERMOMETER READILY AVAILABLE TO TEST HIGH-TEMPERATURE WAREWASHING MACHINES AT TIME OF RE-INSPECTION. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Verified 06/27/23 OBSERVATION: Observed avocado tacos, mac and cheese bites, and raw chicken all in cabinet section of in-line refrigerator at 44°F, 47°F, and 44°F respectively. PIC adjusted thermostat on unit during time of inspection. PIC to monitor temperatures in unit and send status update or repair slip to health office if found to be necessary. **RE-INSPECTION** OBSERVED MAC AND CHEESE BITES AND RAW FISH BOTH IN CABINET SECTION OF IN-LINE REFRIGERATOR ADJACENT TO FRYERS AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: No quaternary sanitizer testing strips available at time of inspection. PIC to obtain testing strips to accurately test concentration of sanitizer. **RE-INSPECTION** OBSERVED EXPIRED QUATERNARY SANITIZER TESTING STRIPS AT TIME OF RE-INSPECTION. PIC TO OBTAIN NEW TESTING STRIPS TO ACCURATELY TEST CONCENTRATION OF SANITIZER. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices In Compliance Observed CFPM and allergen certificates posted in public view. Observed pasta and cooked broccoli both in top section of in-line refrigerator next to microwave at 41°F and 39°F respectively. Observed jalapeno peppers and raw shrimp both in two drawer refrigerator under unit at 41°F. Observed raw salmon and raw steak tips both in two drawer refrigerator under grill at 41°F. Observed cooked ribs and chili both in walk-in refrigerator at 41°F. Observed rice cooling in walk-in refrigerator between 63-65°F that PIC and employee state started cooling at 11:30am. Observed chili and cheese both in steam table at 135OF and 140°F respectively. Observed quaternary sanitizer in three bay sink at 200ppm via inspector's testing strips. Observed both high-temperature warewashing machines operating at 162°F and 175°F respectively. Jaimes Restaurant@ Date: 06/27/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion Observed hood sticker in compliance, next service due in July 2023. 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.