The URL can be used to link to this page

Home My WebLink AboutFood Est - Ye Olde Pepper Shop - Inspection - 59 MAIN STREET 4/10/2023 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: ............ ....... ........... Ye Older Pepper Cornpanie Inspection Date:04/10/2023 NUmber of P and PF Violations . .................... Address: 59 Main Street -Irmo In/Out: 03:20 pm /0155 pm (Iterns I though 29): 0 ............ -—------------------—........... Phorw 978-689-3636 Perni�t52�66 Number of Repeat P and PF ---------- ...... ...................... ........Ernail: Risk Category: HACCP No Violations(Items,1 though 29): acly—nR—US"--' . ............ -,-'Tyree.', ' "'of-0-r-wr-a"t"i'(,-)r-i�.......................... RussellFood Service --—- ---------- Person-in-&iarge� Julie Petrosillo Type Of InsPertion: Routine PreViOUS Inspecfion Date� ........... Inspector: C.LaclIendro Date of Re-Inspection: -------................................ .......... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ................................ ............... In in complaince Out =out compliance r1jo =not observed n/a =not applicable COS :=corrected On-site r =repeat violation C.ornpliance Status iPd 0o "I -dvta cos ..........N"/—ANRT(,R0-S-W Compliance Status Ira caurJ— f— 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 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, Timefremperature Control for Safety responsibilities, and reporting �8roper cooking time & temperature n a 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 diarrheal events 20 Proper cooling tine and temperature n/a oqHygienic Practices 21 Proper not holding temperature n/a Proper r eating, tasting, drinking, or In 22.Pro.per c.olld.-tiold.iln.g,-t,e,�n.pera.t.L,,j,.re tobacco use 23 Proper date marking and disposition n/a --—--------— 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a ............. mouth Conumerbviso Preventin.9 Contamination b Han s 25 Consumer advisory provided for raw/ 8 ��a adsclean and properly washed In In -------- Under cooked food 9 No bare hand contact with RTE food In e rertaent fir i halSusce tWe o:)u ations 10 Adequate handwashing sinks properly In 2 aSteUrize fOO S used; prohibited n/a supplied and accessible foods not offered ---Approyed Source Folo.d./Pol.or-Additive-s and Toxic Sub sta nee s- 11 Food obtained frorn Source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/a properly used -11--.............. .......... ............ 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 ...................................— _................. " --n7 E tags, parasite destrUCtiOr) 29 Compliance with variance ............................. -1-1- . ' 11-- OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT"in6cated violations to 105 CMR 5c)0,000 and 3 FDA'"-F when signed below by a Board of Health rneniber or its agent constitutes an order of the Board of Health.Failure to correct violations cited in Otis report nmy result in SUSI)ens on or revocation of the food estabfishrnent permit and cessation of food establishment operations, If you are subject to a notice of Suspension, or runi-renewal pursuant to 105 CMR 590,000 you inay request a hearing before the tx)ard of heAlorl in ac.cordance with 105 CMR 590.0,15(B) 7----------------------- ........ E n s I)e r- nn In I- '4" .... ......... Page I of 3 Food Establishment Inspection Report MoJiN Soltflions,LLC ............ ......... ..... Establishment: Ye Olde Pepper Companie Date' 04/10/2023 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS n in cornplaince Out cut compliance n/o nol observed cola not applicable cos ::corrocted on sits r=repeat violation ........................ ........ NA N/0 COS R IN OU!" NIA N/O COS R Compliance Status Compliance Status Safe food and Water 48 Warewashing facilities: installed, .......................... 30 asteurized eggs used where n/a maintained, and used; test strips eq,L.I.ired_, 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities ............ ......... 32 Variance obtained for specialized n/a 50 Not 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 terriperature control disposed .................__............ 34 Plant food properly cooked for hot n/a 53 Toilet features; properly, Out holding constructed SUpplied,and cleaned 35 Approved thawing methods used n/a 54 Garbage and refuse properly ........... 36 Thermometer provided and accurate disposed; facilities rnaintairied 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 e uirern nts present Mi------_nt_i"-cb`okin_g"p-rocedures in food —------A 39 Contamination prevented during service establishment ... ........... .- _... ............. .............. . food prepa ration,storage and M2 Food allergen awareness Out __................... ........... disp�ay 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- r Use of Utensils Breakfast Operation .......................�r9p, ....... 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 M 11 Innovation Operation Utensi eQt,and V indin M12 Frozen Desert ............ -------- .-I—L. J_ 47 Food and non-food contact surfaces Local Re ... .........rnerlts . cleanable, properly designed, Ll Local law or rqg.ulation .......... ...... constructed and used L2 COVID-19 --------------- L 3 Res e�rve d ............. .......... ....... ........ ------------ Ye Glde Pepper Companie Gate; 04/10/2023 Page 3 of 3 ......�,_........__....��,,_.� ..........__�__.....___.,......._..�..�..___....__.,DESCRIPTIt'�OF VIOLATION ...mm_ .......a.__..._a� .,�._.mH. _. Fail Code OBSdr;F;y7A"E'f:Q,N: No allergen n stzat.,>mr,-:�nL posted :in public- view ,at, time of.. inspection. Provided statement for is"IC to post :in eartbiic view, 1L1.C't11 . ;a 4'L'I,r_,I"fuat"1:"]"'N: Item 8 Allergen Awa.r.a. rt«_..a~ (509.017 ) .....- Statement C:)la,`.kRVATlCJNt No covered rrcc�:,.prdacle r_avraa. lable :in wc,rrywi's toll.et ra:r(wn for t`.fter per.`cap.,er disposal of sanitary napkins/prr,ducts. PIC: to provide covered receptacle :W toilet et. 1:'arom. -`ii'J':L . 1.7 l"t9',t.r1_ILAT.ION: Item 53 Toilet f eat.uxe! s; properly erl y c:ons,t r t.rct+`act, ,sup.rp:rl :i.pcl,pan d. cleaned _"_ Toilet Room W,IIrt Qm'.I"1 s, ,...<)Cr`f, r"Cek C'1 In (lcrrrrpz Lianc,:ee Observed CFPM and a L Ler<gcean cart if°:i cat_r-s posted in rrubl..i.c. view. Observed handw;ashanrap sink in corrq''aliazre.:,«.e. tlk.°sae_r-rreri carrdr.e. v and c;lr,tr;c.a d n,;n l a.s labeled e'ed in compliance. Observed dry st:oz ae,o in compliance. Observed p.re.d i..l y fluid Wean-up kit available in toilet r r.Mt;m. No pent. rrt,°i �M1.T.y crk,� et,rrrpe�C:l. C"los:h..r' g Co r r.`ect: Pria r it::y e-cart warts' w�L i.on p l� f�'r„ra„rtt'tc.lraP rerar e::r�;l��a t .i crr�a^, .l.rcrrrre dt<`�ri <:a.ya f 1 p r a ra t`r.t.y, Care pta•to violations within 10 days . Correct all_ violations in eWret.y and maintain. Train and supervise s aaff. Failure t_ca cart'a-cL all violations pernci maintain cor. e_r., isms may reryauLt in administrative arc. Ls.on ,:i'srrd or.. fines. The text in t.hi .., r.a'epoxt:: is an rrarottici .a.l version of t..pre staLe rreattrL��:at,.ic.ns. ' ft €c iad rarx _ar et _} c ate regulations may be trtnd at www.mass .gov/dph`/fpp h/fls"p or by contacting Y..rao State House LC:rnk Store.