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HomeMy WebLinkAboutFood Est - Evas Farm Butcher Shop - Inspection - 550 TURNPIKE STREET 4/12/2023 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: ........... ................................... ...... ............... Nu nber of P arid PF Violations _Ins,. .......... Addross� 554 Turnpike Street Time In/Out: 10:50 am /12:41 pm 1 though,29)� 3 Narne� Evas Farm Butcher Shop Inspection Date:04/12/2023 ............._­............. Phone: 978-258-6527 PermlitNo., 58618 of Repeat P and PF Email Risk Category 2 HACCP� Yes Violations(Iterns I though 29): 0 ...... .... ............... Cawr Roberto Alonzo Type of Operat�ow Food Service, Retail Store, HACCP -- -----------:= Previous. .............Person in c harge: Roberto Alonzo Type of Inspection Routine _11��'v�"us Insp(,,,ction Date: .. ............ ......................... Inspector C.Lachendrid Date of Re-Inspection: 04/22/2023 or After .......... ...................... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Irf in cornplaince Out =Out rompliance n/o not observed n/a =not applicable coo =corrected on site r =repeat violation .......... ----—------- ........... m -------- .............. ---------------- ............................ ance Status 11 IT NIA C N/0 O .. S R Compliance StatuS' 111r�_OUTN1AN""1'0' COS R: ........... upervision Protection from Contanninati.on.-_-, .......... I 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 Ernloe Health previously served, reconditioned --d-"Kian—age-m—ent-','f-'o"od employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety n/o responsibilities, and reporting roper cooking time&temperature ............... .................... ...... 4 Proper use of restriction an(! exclusion 111 19 Proper reheating procedures for hot n/o . . ................... 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and to n/o .qqq�d_Hyqienic Practices 21 Proper hot holding temperature Out ............................ ............... ........ 6 Proper eating, tasting, drinking, or In cold holding temperature In - tobacco use 23 Proper date marking and disposition We ..........I ................... 7 No discharges from eyes, nose and In 24 "rime as a Public Health Control n/a ............................... ­......... mouth Consumer Advisory....... Preventing Conkmination IT s 25 Consurner advisory provided for raw� nla Hands clean and prerlwashed In under cooked food ............ 9 No bare hand contact with RTE food In _._.R9LqqIrements for Highly usqtl�tole Po Du ations ............................... n1a supplied and accessible foods not offered 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited oytd Source Food/Color Addifives and Toxic Substances.............. 6pp ..........__ 1�_ _ 11 Food obtained from source In 27 Food additives; approved and n/a ....................... ......... ............ 12 Food received at proper temperature We 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 Conformance with Approved Procedures 29 Compliance with variance/ OFFICIAL ORDER FOR CORRECTION: Posed on an inspection plan tags, parasite destruction pecialized process/HACCP today,the,items marked"OUT"Inrficated vioIations to 105 CMR 590,000 arid ap0icZCe­s-a tions-o-f-2 6-1-3-_FDA Food C'-o­de.I his report,when signed below by a Board of Health inember or its agent constitutes an order of the Board of I fealth,FaHure to correct violations cited in this report may result in I suspension or revocation of the food establishment permit and cessation of food eslablishmei it Operations. if you are subject to as notice Of Suspension, or non renewal pursuant to 105 CMR 590.000 you May r(aqUuSti hearing before thou,board of health in accordance with 105 CMR 590'015(13). ............ . .................................11........................................................................... ......... ................. .. ......... = Page 1 of 4 Food Establishment Inspection Repor.t MoJiN Solutions,LLC .................. ....... --------....... ... ............. Establishment Evas Farm Butcher Shop Date� 04/12/2023 Page 2 of 4 ............. .......... GOOD RETAIL PRACTICES AND MASSACHUSETTS�ONLY SECTIONS ................ ---------------- I in complaince Otjt =out compliance 11/0 z: not observed n/a not applicable COS =corrected on situ r �'repeat Oolafion ................................................... ........................-.-............................. ....... .......... ........... . ..................... is IN OUT N/A N/000SIR Compliance StatL IN )U1 N/A WO Compliance Status 1-I--------L--­1-..J........... ... ........................................................-­.­­........... Safe food and Water 48 Warewashing facilities: installed, §(7 "Pa s­teL'j"r"i"z"e`d­ eggs"''' used'where' ....... ........ 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 50 Hot and cold water available; processing methods _adequate pressure Food temperature control 51 Plumbing installed; proper 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 Thermometers provided and accurate disposed;facilities maintained Food Identification 55 Physical facilities installed, ..........— -. - .. 37 Food properly labeled: original 7 16"' maintained, and clean ............. ........ . container 56 Adequate ventilation and lighting; 0 Prevention of Food Contamination designated areas used 38 Insects, rodents, and aninarals not Massachuse,�ts_Re q�_�erri nts )resent M I Anti-choking procedures in food 39 Contamination prevented during Out service establishment ... ..... food preparation,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 ­­1­11-1-1........... . ....... stored M 6 Public Market; Farmers Market ...................... 42 Washing fruits and vegetables M 7 Residential Kitchen; Bed-and- Prope t�se of Utensils Breakfast Operation .................. .......................................... ....................................... ...... ....................................43 In-use utensils property stored Out M8 Residential Kitchen: Cottage Food ..........44 Utensils, equipment and linens: Operation ------------ ......... properly stored,dried, and handled M9 School Kitchen; USDA Nutrition g e 45 Sinl -use/si rig le-service articles: Program '"'".............. ...........C properly stored and used M10 Leased Commercial Kitchen ................ ...... ...... 46 Gloves used properly M11 Innovation Operation .11 "I'll", ——-­­-- ­­.. .­­ --L ..­.-i..-' - ­ . - ............... .......... Utensils, gy�tprq M12 Frozen Desert E Ven ir) 47 Food and non-food contact surfaces Local R uirernents, cleanable, properly designed, Ll Local law o requl�r Ition constructed and used i L3 Reserved .'.­.-...­.. .................. .... ... ...................­­............................. .... I ............ ...... —------­­ ......... ................. ......... ---------....... ........... ---------------- ­......... of Evas Farm Butcher Shop date; 0AW12/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed knives being stored re d in bet we,',,sn p).rre p sink and e rr-l i ne refrigerator at td.mea: of inspection. PIC to ensure knives.S earc,. stored red :in ar Mean, dry location where potential <scbntarn_inat:iebn can not c:c� �cur:r. :1--304 . :12 pll.nc,1.1LATION Item 43 In use utensils properly stored -- Cn--u.Csc',, Utensils, flet.wcen­Use Storage Discussion Observed lacrod sticker stating last service was October 2021 . PIC to contact hood cleaning company to St.._hescluaile and fire depa.r,t:,ment:, to discuss compliance responsibilities. Tn Compliance Observed CFPM and allergen certificates psc.a_sLee_i in public view. Observed spiral ham in open-face refrigerator at 38"F". tJ'kas"wa'rred p:>aaaeskas¢;geart fresh mozzarella cheese in "At:usas." branded rsinep1c-door refrigerator or: at 41.OF. Observed raw steak arid chicken wings in gl_aass. display refrigerator at 410F. Observed raw ribs :in walk-in refrigerator at 41 "F . Observed clam chowder in thermal ;r,>up psast. at 135"F. Observed served quaternary es<anit i e.r in three bay sink in compliance. (;)ka._w<:er vesci .food thermometer available. Db se>rved haancwo::ashi.nel sinks In comp ]_iaance. No peat activity ty observed. C.lasw>:l_ng (:;:`arrest.: Prior.iLy :tt:em and Priority Foundation item vi.oiat:i_erra,; irnrnedi.<atc..l_y; Core Item violations within 10 days. f+orsect all violations in entirety and paint"ai.r'a. fras.i.au and supervise staff. Failure to ce.brra.ecrt:. all, violations and maintain corrections xa result N_rradministrative .� � a;a�.y � ac:d::.i_<rarr :and <,'ra; fines. The text:. :in this report: is an unofficial version of they state rrequl,at_irbnr-s. Official version of the state .rege il.aatarbnri may be f€.ulncl at: www.rrae.ass .gcav/dph/Ipspa or by contacting t_hee Sl.ats.e° F-Icruse F3ool,,h sltrore.