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HomeMy WebLinkAboutFood Est - Butcher Boy - Inspection - 1077 OSGOOD STREET 12/15/2023 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: Butcher Boy Market@ Inspection Date: 12/15/2023 Number of P and PF Violations Address: 1077 Osgood Street Time In/Out: 11:40 am /12:36 pm (Items 1 though 29): Phone: 978-688-1511 Permit No.: 52306 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): VC Owner: Thomas Yameen Type of operation: Caterer, Food Service Person-in-charge: Thomas Yameen Type of Inspection: Re-Inspection Previous Inspection Date: 11/30/2023 Inspector: C.Lachendro Date of Re-Inspection: 12/25/2023 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 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/a 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 Out 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition Out r 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 FF 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, Out r 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/ Out r 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 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Butcher Boy Market@ Date: 12/15/2023 Page 2 of 5 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 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 33 Proper cooling methods used; backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained 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 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 Butcher Boy Market@ Date: 12/15/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/15/23 OBSERVATION: Observed handwashing sink in refrigerated storage room with towels being stored directly inside of sink and articles being stored in front of sink blocking access. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible for use at all times. **RE-INSEPCTION** OBSERVED HANDWASHING SINKS TO BE ACCESSIBLE FOR USE AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 12/15/23 OBSERVATION: No paper towels available at handwashing sink in bakery department. PIC to ensure paper towels are readily available at handwashing sink at all times for proper hand drying. **RE-INSPECTION** PAPER TOWELS AVAILABLE AT HANDWASHING SINK IN BAKERY DEPARTMENT AT TIME OF RE-INSPECTION. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Verified 12/15/23 OBSERVATION: Observed canned pickled beets that employees state are packaged on site. Discussed with PIC that canning is not permitted in a retail food establishment and shall only be obtained from a licensed food processing plant. Manager voluntarily discarded canned beets during time of inspection. **RE-INSPECTION** NO CANNED FOODS PACKAGED ON SITE AT TIME OF RE-INSPECTION. 3-201 .12-P REGULATION: Item 11 Food obtained from source -- Food in a Hermetically Sealed Container Repeat OBSERVATION: Observed multiple food items including but not limited to packaged raw pork chops and fresh pasta received from "Capones" not packaged in a way that protects foods from potential contamination and tampering. PIC to ensure foods are packaged in a way that protects their integrity from potential contamination and tampering. **RE-INSPECTION** OBSERVED "CAPONES" BRANDED FRESH PASTA AND MULTIPLE PACKAGED RAW MEATS IN "BURGERS AND SAUSAGE" OPEN-FACE REFRIGERATOR NOT PACKAGED IN A WAY THAT PROTECTS FOOD'S INTEGRITY FROM POTENTIAL CONTAMINATION. REVIEWED PACKAGING REQUIREMENTS WITH PIC. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity OBSERVATION: Observed packaged chicken wings in hot holding unit at deli between 122-123°F. Discussed hot holding requirements with PIC. PIC to ensure food temperatures are monitored and maintained in compliance. **RE-INSPECTION** OBSERVED PACKAGED CHICKEN WINGS IN HOT HOLDING UNIT AT DELI BETWEEN 125-127°F. PIC STATES CHICKEN WINGS WERE COOKED AN HOUR AGO. INSTRUCTED PIC TO REHEAT CHICKEN WINGS TO 1650F PRIOR TO PLACING BACK IN HOT HOLDING UNIT. REVIEWED HOT HOLDING REQUIREMENTS WITH PIC. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 12/15/23 OBSERVATION: Observed packaged sliced cantaloupe in refrigerator unit near registers at 15°F. Manager states packaged melons were placed in unit at approximately 1 :30pm this afternoon. Upon discussion of cold holding requirements, manager relocated packaged TCS fruits. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Butcher Boy Market@ Date: 12/15/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed packaged food items including but not limited to beef stew and chili with "use-by" dates that exceed 7 day maximum such as "use-by" date of 12/10. 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 PACKAGED BEEF STEW AND BAKED BEANS WITH "USE-BY" DATES THAT EXCEED 7 DAY MAXIMUM. REVIEWED DATE MARKING REQUIREMENTS WITH PIC. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Repeat OBSERVATION: Establishment currently does not keep logs for meats packaged in ROP and indicates "sell by" date instead of "use by" date on ROP meats. Discussed with PIC to contact health department regarding compliance responsibilities. **RE-INSPECTION** OBSERVED LOG FOR ROP REFRIGERATORS LIMITED TO DATE AND TEMPERATURES TAKEN AT DATE INDICATED. PICTURE OF LOG ATTACHED TO END OF DAY NOTES TO HEALTH OFFICE. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures Verified 12/15/23 OBSERVATION: No HACCP plan for ROP (reduced oxygen packaging) available at time of inspection. PIC to ensure copy of HACCP plan is readily available for review during inspections. **RE-INSPECTION** COPY OF HACCP PLAN AVAILABLE AT TIME OF RE-INSPECTION. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures Verified 12/15/23 OBSERVATION: Observed packaged orange juice that employee states is packaged on site missing warning label. PIC to ensure orange juice is labeled with warning label that states, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. " **RE-INSPECTION** UPON FURTHER DISCUSSION WITH PIC, ORANGE JUICE IS DELIVERED TO ESTABLISHMENT ALREADY BOTTLED AND IS MADE FROM CONCENTRATE. 3-404 .11-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Treating Juice Verified 12/15/23 OBSERVATION: Observed ROP pork loins in refrigerated room missing date labeling. PIC to ensure ROP foods are labeled with date at time of packaging. **RE-INSPECTION** NO UNLABELED ROP PRODUCTS OBSERVED AT TIME OF RE-INSPECTION. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content Butcher Boy Market@ Date: 12/15/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/15/23 OBSERVATION: Observed handwashing sink directly next to deli slicers behind deli counter. Discussed with PIC to install a splash guard to prevent potential contamination of food from washing hands at sink. **RE-INSPECTION** OBSERVED SPLASH GUARD INSTALLED AT HANDWASHING SINK MENTIONED ABOVE AT TIME OF RE-INSPECTION. 4-903.12 REGULATION: Item 44 Utensils, equipment and linens : properly stored,dried, and handled -- Storage, clean, sanitized Equipment Prohibitions Verified 12/15/23 OBSERVATION: Observed multiple deli trays in back room appearing in poor condition with cracks and chipping present. PIC to replace damaged trays . 4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- FCS Characteristics-Materials for Construction and Repair In Compliance Observed cheesecake in glass display refrigerator behind bakery counter at 39'F. Observed fruit tarts in two door refrigerator in bakery department at 41'F. Observed packaged tuna salad in open-face refrigerator at 41'F. Observed multiple-open face refrigerators containing commercially pre-packaged deli and dairy items at 41°F and below. Observed raw ground beef, raw chicken, and raw sausages all in glass display refrigerators at meat counter at 41°F. Observed packaged rotisserie chickens in hot holding unit at 140°F. Observed foods in freezer units to be frozen solid. ***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.