HomeMy WebLinkAboutFood Est - Casa Blanca - Inspection - 1070 OSGOOD STREET 10/4/2023 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: Casa Blanca Mexican Restaurant@ Inspection Date: 10/04/2023 Number of P and PF Violations O
Address: 1070 Osgood Street Time In/Out: 01:40 pm /02:12 pm (Items 1 though 29):
Phone: 978-683-1177 Permit No.: 52792 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Luis Vargas Type of Operation: Food Service
Person-in-charge: Jaime Avila Type of Inspection: Re-Inspection Previous Inspection Date: 09/21/2023
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 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:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Casa Blanca Mexican Restaurant@ Date: 10/04/2023 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 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
Casa Blanca Mexican Restaurant@ Date: 10/04/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 10/04/23 OBSERVATION: Observed container of raw chicken stored above RTE
(ready-to-eat) foods in two drawer refrigerator below grill. Discussed
food storage hierarchy with PIC.
**RE-INSPECTION** OBSERVED RAW CHICKEN PROPERLY STORED BELOW RTE FOODS IN
REFRIGERATOR UNIT MENTIONED ABOVE AT TIME OF RE-INSPECTION.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Verified 10/04/23 OBSERVATION: Observed guacamole, roasted corn, chopped tomatoes, salsa,
and sour cream all in top section of in-line refrigerator on cook's line
between 48-50°F. Observed salsa and taquitos both in cabinet section of
unit at 48°F and 50°F respectively. Unit appears not to be operating
properly. Gasket on right side cabinet door observed in poor condition
which may be attributing to elevated temperatures. PIC voluntarily
discarded affected foods during time of inspection or relocated foods if
appropriate. PIC to call for service on unit and send status update or
repair slip to health office within 24 hours.
**RE-INSPECTION** OBSERVED ROASTED CORN, SALSA, AND GUACAMOLE ALL IN TOP
SECTION OF IN-LINE REFRIGERATOR AT 41'F AT TIME OF RE-INSPECTION.
OBSERVED CONTAINER OF EGG WHITES IN CABINET SECTION OF UNIT AT 41°F.
OBSERVED NEW GASKETS INSTALLED ON UNIT AT TIME OF RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 10/04/23 OBSERVATION: Observed one unlabeled spray bottle with chemical that PIC
identified as window cleaner. PIC to ensure all working containers and
spray bottles filled with chemicals are labeled with their common name.
**RE-INSPECTION** OBSERVED MULTIPLE LABELED CHEMICAL SPRAY BOTTLES AT
TIME OF RE-INSPECTION.
7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used
-- Common Name-Working Containers
In Compliance Observed containers of shredded cheese in ice bath near
entrance to kitchen at 41°F. Observed raw chicken and taquitcs both in
two drawer refrigerator below grill at 40°F. Observed diced tomatoes in
two door low-boy refrigerator in basement area at 41°F. Observed cooked
beef in "Atosa" branded two door refrigerator in basement at 41°F.
Observed cooked barbacoa and beef both in walk-in refrigerator at 38°F.
Observed cut vegetables and cheese in additional walk-in refrigerator at
40°F. Observed rice, beans, and chicken all in steam table at 154°F,
165'F, and 164'F respectively. Observed both low-temperature warewashing
machines dispensing 50-100ppm of bleach sanitizer. Testing strips
available. Observed foods in freezer units to be frozen solid.
Discussion Observed hood sticker in compliance, next service due in
November 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.
Casa Blanca Mexican Restaurant@ Date: 10/04/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code