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HomeMy WebLinkAboutFood Est - SoBol - Inspection - 544 TURNPIKE STREET 10/23/2023 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: SOBol@ Inspection Date: 10/23/2023 Number of P and PF Violations O Address: 544 Turnpike Street Time In/Out: 02:30 pm /03:04 pm (Items 1 though 29): Phone: 857-233-0909 Permit No.: Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Sylvia Rocha Type of Operation: Food Service Person-in-charge: Phyllis Fogarty Type of Inspection: Re-Inspection Previous Inspection Date: 10/12/2023 Inspector: C.Lachendro Date of Re-Inspection: 11/02/2023 or After 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 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, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper 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 time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature n/a 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 Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 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: � V Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: SOBOI@ Date: 10/23/2023 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, Out 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/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/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 Out 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 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness Out 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 SoBol@ Date: 10/23/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 10/23/23 OBSERVATION: Unable to verify if at least one employee holds a valid CFPM (certified food protection manager) certificate. PIC to ensure valid certificate is posted in public view. **RE-INSPECTION** OBSERVED A VALID CFPM CERTIFICATE AT TIME OF RE-INSPECTION. DISCUSSED WITH PIC TO POST CERTIFICATE IN PUBLIC VIEW. 2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food Protection Manager Verified 10/23/23 OBSERVATION: No written procedure or kit available at time of inspection for responding to vomiting and diarrheal events. Provided PIC with written procedure at time of inspection. 2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal events -- Clean-up of Vomiting and Diarrheal Events OBSERVATION: PIC unable to locate quaternary sanitizer testing strips at time of inspection. PIC to ensure testing strips are readily available to accurately test concentration of sanitizer. **RE-INSPECTION** PIC UNABLE TO LOCATE QUATERNARY SANITIZER TESTING STRIPS AT TIME OF RE-INSPECTION. PIC TO ENSURE STRIPS ARE READILY AVAILABLE TO TEST CONCENTRATION OF SANITIZER. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: No labels on packaged muffins available on front counter. Discussed labeling requirements with PIC. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. **RE-INSPECTION** OBSERVED ASSORTED UNLABELED MUFFINS ON FRONT COUNTER AT TIME OF RE-INSPECTION. REVIEWED LABELING REQUIREMENTS WITH PIC. 3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food Labels OBSERVATION: Unable to verify an allergen awareness training certificate at time of inspection. PIC to ensure certificate is posted in public view. Provided contact information of approved allergen certificate providers below. MA Restaurant Association (www.themassrest.org) or the Berkshire Health (www.berkshireahec.org) **RE-INSPECTION** UNABLE TO VERIFY AN ALLERGEN TRAINING CERTIFICATE AT TIME OF RE-INSPECTION. 590.011.3 REGULATION: Item 58 Allergen Awareness (509. 011) -- Training Verified 10/23/23 OBSERVATION: No MA food allergy poster available at time of inspection. Provided PIC with poster to post in employee view at time of inspection. 590.011.1 REGULATION: Item 58 Allergen Awareness (509.011) -- Poster SoBol@ Date: 10/23/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion No food permit available on site at time of inspection. PIC to contact health office to obtain copy of food permit. Permit shall be posted in public view adjacent to CFPM and allergen certificates. **RE-INSPECTION** NO FOOD PERMIT AVAILABLE AT TIME OF RE-INSPECTION. REVIEWED WITH PIC TO CONTACT HEALTH OFFICE TO OBTAIN COPY TO THEN POST IN PUBLIC VIEW. In Compliance Observed foods in freezer units to be frozen solid. Observed quaternary sanitizer in three bay sink at 200ppm via inspector's testing strips. Observed metal scoops in heated dip well at 139°F. ***2ND RE-INSPECTION HAS BEEN SCHEDULED. ALL OUTSTANDING VIOLATIONS TO BE CORRECTED IMMEDIATELY.*** 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.