HomeMy WebLinkAboutFood - Perfectos - Inspection - 1115 OSGOOD STREET 11/14/2023 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: Perfectos Caffe@ Inspection Date: 11/14/2023 Number of P and PF Violations O
Address: 1115 Osgood Street Time In/Out: 10:00 am / 10:39 am (Items 1 though 29):
Phone: 978-689-4292 Permit No.: 70762 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Phil Jay Type of Operation: Food Service
Person-in-charge: Jane Carmona Type of Inspection: Re-Inspection Previous Inspection Date: 10/30/2023
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 n/o
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 n/a
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/ 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:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Perfectos Caffe@ Date: 11/14/2023 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/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 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-
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
Perfectos Caffe@ Date: 11/14/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 11/14/23 OBSERVATION: Observed packaged granola and cream cheese not packaged in a
way that does not protect food from potential contamination and
tampering. PIC to ensure foods are packaged in a way that does not pose
opportunity for potential contamination and tampering.
**RE-INSPECTION** OBSERVED PACKAGED GRANOLA AND CREAM CHEESE PACKAGED
WITH TAMPER-PROOF STICKERS AT TIME OF RE-INSPECTION.
3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and
unadulterated -- Package Integrity
Verified 11/14/23 OBSERVATION: Observed ice machine with ample accumulation of what appears
to be mold around chute area. PIC to ensure machine is emptied, cleaned,
and sanitized.
**RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF
RE-INSPECTION.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
Verified 11/14/23 OBSERVATION: Observed bleach sanitizer in three bay sink at Oppm upon
arrival to inspection. Upon discussion of proper bleach sanitizer
concentration levels, employee was able to correct solution's
concentration. PIC to use testing strips to ensure sanitizer is
maintained at proper levels.
**RE-INSPECTION** OBSERVED BLEACH SANITIZER IN THREE BAY SINK AT 5OPPM
VIA READILY AVAILABLE TESTING STRIPS AT TIME OF RE-INSPECTION.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
Verified 11/14/23 OBSERVATION: Observed sliced deli turkey, sausage patties, and cooked
chicken all in top section of cold holding table to left of microwave
ovens at 57°F, 49°F, and between 47-48°F respectively. Foods observed in
uncovered metal containers and either wrapped in plastic wrap or stored
in plastic bags inside containers. PIC to remove foods from plastic bags
and use container covers. PIC to monitor temperatures in unit.
**RE-INSPECTION** OBSERVED SAUSAGE PATTIES AND GRILLED CHICKEN BOTH IN
TOP SECTION OF COLD HOLDING TABLE TO LEFT OF MICROWAVE OVENS ON ICE AT
40°F.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 11/14/23 OBSERVATION: Observed tuna salad and chicken salad both in walk-in
refrigerator with use-by dates of 11/18 and 11/11 respectively. 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 TUNA SALAD AND CHICKEN SALAD TO BE DATE MARKED
PROPERLY AT TIME OF RE-INSPECTION.
3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking
RTE, TCS,
Perfectos Caffe@ Date: 11/14/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed packaged foods including cream cheese and biscotti
cookies missing labeling requirements. 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 PACKAGED CREAM CHEESE, GRANOLA, AND BISCOTTI
COOKIES MISSING LABELING COMPONENTS. REVIEWED LABELING REQUIREMENTS GIVEN
ABOVE WITH PIC. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION.
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
Verified 11/14/23 OBSERVATION: Observed two employees conducting open-food handling wearing
watches. PIC to ensure that with the
exception of a plain ring such as a wedding band, jewelry on the hands and
arms is not permitted while open-food handling is conducted.
**RE-INSPECTION** EMPLOYEES CONDUCTING OPEN-FOOD HANDLING WEARING
APPROVED HAIR RESTRAINTS AT TIME OF RE-INSPECTION.
2-303.11 REGULATION: Item 40 Personal cleanliness -- Jewelry
Verified 11/14/23 OBSERVATION: Observed utensils stored in water in between uses near point
of sale at 86°F. Discussed proper in-use utensil storage methods with
PIC.
**RE-INSPECTION** UTENSILS STORED IN CONTAINER OF WATER IN BETWEEN USES
AT 170OF AT TIME OF RE-INSPECTION.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Discussion PIC to ensure CFPM and allergen certificates are posted in
public view adjacent to copy of food permit.
**RE-INSPECTION** CFPM AND ALLERGEN CERTIFICATES POSTED IN PUBLIC VIEW
ADJACENT TO FOOD PERMIT AT TIME OF RE-INSPECTION.
In Compliance Observed packaged cream cheese in "Tropicana" branded two
door refrigerator at 41'F. Observed almond milk in two door low-boy
refrigerator below espresso machine at 41°F. Observed tuna salad and
sliced tomatoes both in top section of cold holding table near closest to
entrance to kitchen at 41°F. Observed sliced deli ham and sausage patties
both in cabinet section of unit at 41°F. Observed tuna salad and chicken
salad both in walk-in refrigerator at 41°F. Observed foods in walk-in
freezer to be frozen solid.
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.