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HomeMy WebLinkAboutEvas Farm - Food - Inspection - 550 TURNPIKE STREET 8/14/2023 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: Evas Farm Butcher Shop Inspection Date:08/14/2023 Number of P and PF Violations Address: 554 Turnpike Street Time In/Out: 10:40 am /12:03 pm (Items 1 though 29): Phone: 978-258-6527 Permit No.: 58618 Number of Repeat P and PF ^ Email: Risk Category: 2 HACCP: Yes Violations(Items 1 though 29): 1 Owner: Roberto Alonzo Type of operation: Food Service, Retail Store, HACCP Person-in-charge: Roberto Alonzo Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 08/24/2023 or After 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 Outl r 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out 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/ n/a 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food n/o Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 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, Out 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/ Out r 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: �",o Person In Charge: C Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Evas Farm Butcher Shop Date: 08/14/2023 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 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; 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 Out 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 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: 08/14/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed multiple packaged food items including but not limited to cheese dip, meat sauces, and olives 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. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity OBSERVATION: Observed french bread packaged in open-ended sleeves exposing parts of bread to potential contamination and tampering. PIC to ensure foods are packaged to protect food's integrity. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity Repeat OBSERVATION: Observed arancini with cheese and sausage, egg, and cheese empanadas both in glass self-service hot holding unit between 116-126°F. PIC states both foods were placed in unit an hour ago. Upon discussion of hot holding requirements, PIC removed affected items from case to reheat to 165°F. PIC to ensure hot holding case is capable of maintaining food temperatures at a temperature of at least 135°F. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot OBSERVATION: Observed manchego cheese and cup of yogurt both in open-face refrigerator to left of point of sale at 50°F and 58°F respectively. Ambient thermometer in unit reading 59°F. Unit appears not to be operating properly. Upon discussion of cold holding requirements, PIC removed all TCS foods from refrigerator during time of inspection. PIC to call for service and send status update or repair slip to health office within 24 hours. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed HACCP plan available for ROP raw meats and poultry but observed hotdogs and bacon both in ROP packaging in open-face refrigerator. Frozen ROP chicken feet also observed. Such products were removed from customer access during time of inspection. Establishment to cease and desist ROB process and contact ISD - Health office to discuss compliance responsibilities. 3-502 .11-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Requirement Repeat OBSERVATION: Observed varieties of ROP poultry and beef products in open-face refrigerator that are not included on ROP log. PIC to ensure to include all varieties of ROP products on log to maintain compliance with HACCP plan. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content Repeat 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. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content Evas Farm Butcher Shop Date: 08/14/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed thawed commercial ROP raw salmon filets in open-face refrigerator. Label on filets indicates that filets are to be removed from ROP once placed in refrigeration. Upon discussion of such instructions, PIC removed filets from refrigerator. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing In Compliance Observed CFPM and allergen certificates posted in public view. Observed open-face refrigerator containing ROP meats operating at 41°F. Observed "Everest" branded two door refrigerator containing packaged salads and hommus operating at 41°F. Observed raw steaks and chicken wings both in glass display refrigerators at 35°F. Observed chicken salad, raw chicken, and butter all in walk-in refrigerator at 35°F. Observed potato salad and cooked ribs both in glass display refrigerator at 41°F. Observed quaternary sanitizer in labeled bucket at 200ppm. Testing strips available. Discussion Observed hood sticker in compliance, next service is due later this month. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. 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.