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HomeMy WebLinkAboutFood Est - Londis - Inspection - 350 WINTHROP AVENUE 9/15/2023 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: Londls@ Inspection Date:09/15/2023 Number of P and PF Violations O Address: 350 Winthrop Ave Time In/Out: 01:55 pm /02:13 pm (Items 1 though 29): Phone: 978-500-7399 Permit No.: 71070 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Ted Londi Type of Operation: Food Service Person-in-charge: Ted Londi Type of Inspection: Re-Inspection Previous Inspection Date: 09/05/2023 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 In 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: n, Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Londis@ Date: 09/15/2023 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 Out r 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 Londis@ Date: 09/15/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 09/15/23 OBSERVATION: Observed handwashing sink in adjacent to grill area with only cold water available due to loose hot water faucet upon arrival to inspection. PIC was able to tighten hot water faucet during time of inspection, hot water of 100°F and above available by end of inspection. 5-202 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sinks, Installation Verified 09/15/23 OBSERVATION: Observed pasta and sliced deli meats that PIC states were both prepared on Saturday (9/2) missing date marking. Discussed date marking requirements with PIC. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. **RE-INSPECTION** OBSERVED MULTIPLE RTE TCS FOODS PROPERLY DATE MARKED AT TIME OF RE-INSPECTION. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Verified 09/15/23 OBSERVATION: Observed unlabeled spray bottle containing chemical that PIC identified as sanitizer behind front counter. PIC to ensure working containers and spray bottles filled with chemicals are labeled with their common name. **RE-INSPECTION** CHEMICAL SPRAY BOTTLES PROPERLY LABELED AT TIME OF RE-INSPECTION. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Repeat OBSERVATION: Observed several food employees open-food handling not wearing approved hair restraints. PIC to ensure employees conducting open-food handling wear approved hair restraints such as a hat or hair net. **RE-INSPECTION** OBSERVED SEVERAL FOOD EMPLOYEES CONDUCTING OPEN-FOOD HANDLING NOT WEARING HAIR RESTRAINTS. REVIEWED REQUIREMENT REGARDING HAIR RESTRAINTS WITH PIC. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION. 2-402 .11 REGULATION: Item 40 Personal cleanliness -- Hair Restraints Verified 09/15/23 OBSERVATION: Observed several wet wiping cloths sitting on cutting boards at time of inspection. PIC to ensure wiping cloths are held in sanitizer solution in between uses. 3-304 .14 REGULATION: Item 41 Wiping cloths : properly used and stored -- Wiping Cloths, Use Limitation Discussion Discussed with PIC to post CFPM and allergen certificates in public view adjacent to copy of food permit. **RE-INSPECTION** REVIEWED WITH PIC TO POST CFPM AND ALLERGEN CERTIFICATES IN PUBLIC VIEW ADJACENT TO COPY OF FOOD PERMIT. Londis@ Date: 09/15/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed sliced hot ham and crumbled blue cheese both in "Pepsi" branded single-door refrigerator at 41°F. Observed tuna salad, diced tomatoes, and sliced ham all in top section of in-line refrigerator behind front counter at 40°F. Observed chicken salad in cabinet section of unit at 41°F. Observed sliced ham, pepperoni, and pizza sauce all in top section of pizza in-line refrigerator at 41°F. Observed pasta and pizza rolls both in additional "Pepsi" branded single-door refrigerator at 41°F. Observed pastrami and raw, shaved steak both in two drawer refrigerator under flat-top grill at 41°F. Observed hard-boiled eggs, sliced ham, and raw chicken all in walk-in refrigerator at 41°F. Observed marinara sauce and meatballs both in table-top hot holding units at 147°F and 155°F respectively. Observed rice pilaf in rice pot at 176°F. Observed final cooking temperature of grilled chicken at 174°F. Observed quaternary sanitizer in three bay sink at 200ppm. Testing strips available. Observed foods in walk-in freezer 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.