HomeMy WebLinkAboutFood - Market Basket - Inspection - 350 WINTHROP AVENUE 11/30/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: Market Basket Inspection Date: 11/30/2023 Number of P and PF Violations Address: 350 Winthrop Street Time In/Out: 012:15pm /02:33 pm (Items 1 though 29): 3
Phone: 978-688-6322 Permit No.: 52328 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Demulas Market Basket, Inc Type of operation: Food Service, Retail Store
Person-in-charge: Keith Pussey Type of Inspection: Routine Previous Inspection Date:
Inspector: M. Lee Date of Re-Inspection: 12/10/2023 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 In
demonstrates knowledge, and 16 Food contact surface; cleaned Out
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 In
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 In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition Out
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 In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Out 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
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 In 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: 44AA-1i
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Market Basket Date: 11/30/2023 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 54 Garbage and refuse properly
36 Thermometer provided and accurate Out disposed; facilities maintained
Food Identification 55 Physical facilities installed, Out
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 Requirements
present M1 Anti-choking procedures in food
39 Contamination prevented during Out service establishment
food prepa ration,storage and M2 Food allergen awareness
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 Out Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Market Basket Date: 11/30/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion Deli area
OBSERVATION: Food thermometer available, observed not in working order.
Provide an accurate thermometer for monitoring required food
temperatures.
4-502 .11 (B)-Pf REGULATION: Item 36 Thermometer provided and accurate -- Good Repair and
Calibration
OBSERVATION: Deli slicer / Per department manager not used today/ observed
with food debris on back of blade. Clean and sanitize unit. Train and
supervise employees on approved methods .
4-602 .11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
OBSERVATION: Deli products / Opened product refrigerated and stored
overnight is without a system for date marking. Provide date marking
system for RTE, refrigerated, TCS opened packages and prepared foods
stored for 24 hours or greater.
3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking
RTE, TCS,
OBSERVATION: Cross contamination - Deli prep room and walk-in / observed
work gloves used for raw poultry against juice that is bottled onsite.
Additionally, observed cases of raw chicken stored in walk-in immediately
adjacent to juice, packaged onsite. Observed pallet of raw chicken cases
stored in deli walk-in. Raw chickens skewered in deli prep room prior to
oven roasting. Discussed separation of raw and RTE food preparation
areas.
3-307 .11 REGULATION: Item 39 Contamination prevented during food
preparaticn, storage and display -- Protection Miscellaneous Sources of
Contamination
OBSERVATION: Deli prep room / observed bulk container of fresh squeezed
juice, intended use is for bottling tomorrow. Observed stored without
date marking.
3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking
RTE, TCS,
OBSERVATION: Fresh juice, bottled oniite, observed with a label pack date
11/28 and use by date of 12/5. This exceeds the 7 day date allowed. In
accordance with 3-501.17 the day the original container is opened,
prepared or packaged is day one. ***Observed in multiple departments -
make corrections in all applicable area.
3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking
RTE, TCS,
Discussion Meat room
OBSERVATION: Door fram to meat walk-in observed in poor condition. Repair
using approved methods and materials.
6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Discussion Prepared Foods / Bakery Area
Market Basket Date: 11/30/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Refrigerator drawer / gasket torn, drawer seal compromised.
Repair using approved methods and materials.
4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces
cleanable,properly designed, constructed and used -- Good Repair and
Proper Adjustment-Equipment
OBSERVATION: Hand sink / observed without paper towels.
6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Drying Provision
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct 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
state regulations. Official version of the state regulations may be found
at www.mass.gcv/dph/fpp or by contacting the State House Book Store.
Discussion Ham 37F, chicken 37F, raw salmon 37F, soup 157F, chicken parm
191F, chicken wing 135F, chicken pieces ( hot holding table ) 137F,
watermelon 38F, guacamole 37F. sanitizing solution meat room 200ppm,
bakery 200ppm, deli 200ppm. produce spray bottle 200ppm.