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HomeMy WebLinkAboutFood Est - Stop & Shop - Inspection - 757 TURNPIKE STREET 12/12/2023 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: Stop & Shop Supermarket Inspection Date: 12/12/2023 Number of P and PF Violations Address: 757 Turnpike Street Time In/Out: 10:15 am / 11:50 am (Items 1 though 29): 3 Phone: 978-683-9666 Permit No.: 70807 Number of Repeat P and PF w Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): II owner: Stop &Shop Type of Operation: Food Service, Retail Store Person-in-charge: Hannah Shoreman Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 12/22/2023 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/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 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 Out 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: 111,14Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Stop &Shop Supermarket Date: 12/12/2023 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 Out 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/o 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 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 Stop&Shop Supermarket Date: 12/12/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed multiple packaged food items including fruit salad, yogurt parfaits, eclairs, and single-serving cake bowls not packaged in a way that protects foods from potential contamination and tampering. PIC to ensure packaged food items are packaged in a way that protect food's integrity from potential contamination and tampering. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity OBSERVATION: Observed shellstock tags kept in binder with range of dates of when shellstock were sold, such as "sold between 11/16 to 11/28. " Discussed with PIC to write exact date of when last shellstock was sold. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. 3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock, Maintaining Identification OBSERVATION: Observed multiple bags of opened bulk packages of deli meats and cheeses with use-by dates that exceed 7 day maximum. 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. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, OBSERVATION: Observed wall behind fryers in prepared foods department with slight accumulation of food residues. PIC to ensure wall is cleaned at a frequency necessary to decrease accumulation. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces In Compliance Observed open-face refrigerator containing commercially pre-packaged tofu in produce department at 41'F. Observed fresh mozzarella cheese in olive bar at 39°F. Observed open-face refrigerator containing commercially pre-packaged deli meats operating at 41°F. Observed ham and bologna both in glass display refrigerator in deli department at 38°F. Observed cooked rotisserie chickens in deli walk-in refrigerator at 40°F. Observed cocktail shrimp and raw salmon both in glass display refrigerator at seafood counter at 40°F. Observed raw steak and raw ground beef both in glass display refrigerator at meat counter at 38°F. Observed clam chowder and chili both at soup bar at 166°F and 151°F respectively. Observed packaged rotisserie chickens on hot plate at 152°F. Observed chicken tenders and chicken wings at wing bar at 145°F and 150°F respectively. Observed quaternary sanitizer and testing strips available in all departments. High-temperature warewashing machine operating at 180°F in bakery department via readily available testing strips. Observed foods in freezer units to be frozen solid. Stop 8& Shop Supermarket Date: 12/12/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Observed hood sticker in compliance, next service due in February 2024 . 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 .gov/dph/fpp or by contacting the State House Book Store.