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Home My WebLink AboutFood Est - Jet Nutrition - Inspection - 109-123 MAIN STREET 4/10/2023 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845 Tel. (978)688-9540-8640 Fax (978) 688-9542 Email: Narne: Jet Nutrition Inspection Date:04/10/2023 Number of P and PF Violations Address: 125 Main Street Time In/Out: 10:25 am / 10:55 am (Iterns I though 29): 0 --—--------- ----------- ----------- Phone: 978-494-6323 Permit No.: 64265 Number of Repeat P and PF Email: Risk Category: 1 HACCP: No Violations(Items I though 29): 0 Owner: Kimberly Freccero Type of Operation: Food Service Person-in-charge: Lyndsey Whitehouse Type of Inspection: Routine Previous Inspection Date: Inspector C.Lachendro Date of Re-Inspection: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince out =out compliance n/o =riot observed n/a =riot applicable COS =corrected on-site r =repeat violation —_--.Compliance Status—- IN OUT I N/A N/O COS R Compliance Status_--- IN OUT I N/A NIO COS R .. .................... ............ Supervision Protection from Contamination .................................. -'-"1 Person-In-Charge present, In 15 Food separated and protected n/a demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager n/a 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 I In/a 1 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/a 5 Procedures for responding to vomiting In holding and diarrhea[events 20 Proper cooling tirne and temperature n/a Good H ienic Practices 21 Proper hot holding temperature n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature n/a No use 23 Proper date marking and dispositionn/a 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth donsumer Advisory Preventing Contamination b Hands 25 Consumer advisory provided for raw/ 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food n/a Requirements for Highly Sbsceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered I El 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/a 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 24 Compliance with variance/ a OFFICIAL ORDER FOR CORRECTION: Based on an inspection L 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 Flealth.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: C Page 1 of 3 Food Establishment Inspection Report Mo,1iN Solutions,LLC Establishment: Jet Nutrition Date: 04/10/2023 Page 2 of 3 UC. OD RETAIL PRACTIC ES 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— L4— -TIN OUT N/A N/O COS t: -__ 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 Nan-food contact surfaces clean 31 Water and ice front approved source Physical Facilities 32 Variance obtained for specialized __n/a 5—Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/a backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed_ _ 34 Plant food properly cooked for hot n/a 53 Toilet features; properly,_.____ holding constructed supplied,and cleaned 35 Approved thawing methods used _ - n/a -- 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 _LL11i 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- Prs perr Use of Utensils Breakfast Operation__..Y 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 Operatio ______ Utensils, _ Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Re ulreents cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 __--------__________.__-.__... L3 Reserved Jet Nutrition Date: 04/10/2023 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Cade CI.T,.ERVf :1ION: Observed ire^, machine with slight accumulation of what appears to be mold around chute area. PTO to ensure maa€ hinc :i.s enq-:tied, cleaned, and sanitized. 4-602.1.1. RRGr.LATI(I'N: Item 16 Food contact surface; cleaned and sanitized --- L;cltrr}:.>rz7retrt Cleani..ng FCS,, farequcncy OBSERVATION: Observed quaternary s ani..t:,izer t:e.st_i.ng strips on Me f,:e with apparent water damage evi rlenc.°oc1 by discoloration of strips. I".IC to obtain new testing st,ri.ps to accurately test. concentration of sasa:if.ize:r. 4-302. 14-1?t REGULATION: Item 48 Warewar:hing facilities : instMed, ma:intairro" and used; test ,strip ---- Sanitizing c,cal-rat:i.eaa-rs,, ".u"e sti.nq Devices In Compl_az-tr}ce, Observed allergen certificate posted ::i..n !-rrak 1 acz view. Observer.1 quaternary sanit::.i.zer in three bay sink with concentration in compliance via inspector's testing strips. Observed trandwEashincl sink, .in a.;rampla,..arce. Observed city storage in compliance. `lk:;aserved toilet x:r:;om in c;:ompl:i.ar.c.ea. Observed l:,r.:odi.ly fluid clean-up kit available, beh i.r cl front, counter .r . No pest actAi.ty observed. Closing Correct Priority Item and Priority Foundation Tt::em v:iealat-,'i y; �.. .,c;ca:� z.zrarzseciir�aC.e>1 Core Item violations M}-a:i.n 1.0 days. C:urrec:t. :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, st,ale. regulations. Official version of the state regulations may he Eounc:i at www.mass.gov/dph/fpp or by contacting the State Cicruse. F'bt'ok Store.