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HomeMy WebLinkAboutFood - Richdale - Inspection - 4 MAIN STREET 2/2/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 ErnaW twolfenden@iio�lhandoverma.gov .......................................____........... Name: Richdale #52@ Inspection Date:02/02/2024 Number of P and PF Violations Address: 4 Main Street Time In/Out: 10:30 am / 11:15 am (Items 1 though 29): 0 Phone 978-382-2039 Permit No.: 52227 Number of Repeat P and PF Email: Risk Cate 0 HACCP: No Violations(items 1 though 29): 0 e Owner: —Mohammed Alain Type of Operation: Food Service ............ . ............. . Person-in-charge: Hasina Alarn Type of Inspection: Re-inspection Previous Inspection Date: 01/23/2024 ............................ ...............­­­_ ..................................... ................................... ...............................................--- lnspector: C.Lachendro Date of Re-Inspection- ............ .............................­_­1-...__._.................... ............._..._..__.... ....................................... ..........­.................­­,...................................................... .................................................. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in comp[aince out =out compliance n/o not observed n/a =riot applicable COS corrected on-site r = repeat violation .......... ............. ...................... ........... Compliance Status -Statu"S _­­"­ . .......... L-------L.... 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 17 Proper disposition of returned, In 2 Certified Food Protect-ion Manager —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 1_8 Pro—per 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...HB.ienic 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 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/1 ..____.t............�n/a 8 Hands clean and properly washed In under cooked food ............. .............. 9 No bare hand contact with RTE food 11/0 ....................... ____Requirements for Highly Susceptble Populat-i-o"ns 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered ............... t__ ]..­­..__L_ 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 Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ ............................................................................... ----------OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCIP plan .. ................. ................................................................................................today,the items marked"OUT"indicated Oolations 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 pan order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment f.")ermit 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). ................ ......... ............... -1 ri s 3,) c,L a I' 1,11 Charge: —----------- Page I of 4 Food Establishment Inspection Report MoJiN Solutions, LLC ................ ................. .................. ............. Establishment: Richdale#52@ Date: 02/02/2024 Page 2 of 4 ............... ........... ...­............. GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS —-—------------------------- in complaince Out =out compliance n/0 =not observed n/a =not applicable Cos =corrected on-site r = repeat violation ..........................................- ...................... ........................1--_--.-.--.-----,.1-1-1-...-....-.....-................­..................... ................. - ---­­_- Compliance Status IN I OUT N/A N/0 COS R Compliance Status IN OUT N/A N/O COS R -- _ L. ­ ................ ........... 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 arid ice from approved source Physical Facilities ­­...........................­­-1-1--­ ­........................ ......... ...... 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/a 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 ............con-taine'r-'.............................. 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used ..................... ........... 38 Insects, rodents, and animals riot 0utF .......... Reguirernents .............. present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food preparation,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 Establish rn ent stored M6 Public b I ic Market; Farmers Market ­­_ ­­­­ —­­­­­­­-­­�_- ___ -. ­­1-1-1--­1 .................... ............._­_­ ­­.............- 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- ....................- I __ __j ]__­..". L __ P,Tper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food .......................................44 Utensils, equipment and linens: O.peration ..............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 M1 1 Innovation Operation .....................-.1--l-1--............. .......... ............. ........... ........ Utensils Equipment and Vending M12 Frozen Desert ....................!_77 __ _ ---- .................. 47 Food and non-food contact surfaces R Loc al e.qyireme!i ­�­­ ­­­ . _t.s cleanable, properly designed, L1 Local law or regulation .............. constructed and used L2 COVID-19 .............................. L3 Reserved ............. .............. ................... Richdale#52@ Date: 02/02/2024 Page 3 of 4 ........................................... ............... ....... Date Verified DESCRIPTION OF VIOLATION Fail Code . ---........... —------ ............... ........... .............. ................... Verified 02/02/24 OBSERVATION: Observed LAren bagn ol chips on wire rack displays with chew Miele s consistent QQ mice. Pic voluwar ! y discarded chnwed bags of chips during timc nf inspecinjan. *ARE- INSPECTTON" OBSERVED MULTTPLE BAGS OF CHIPS ON WIRE RACK DISPLAY ADJACENT TO SHEINES CONTAINlING BOXES 01-1100' CH(WOLATIN AND BOTTLES CI,,, FRUJT JUICE WITH CHEW HOITS CONSISTENT WITH MICE. PIC VOKUNTAR11-LY DISCARDED CHEWED HhGS OF CAIPS DURING CTME OF RE- INSPECTEON. 1-101 .71 - P REGULATION: It.cm 13 Food rpvceived hn good uondhLinn, safat, Hncl unadulkerated SaEe, Unadulterated and Honest ly PresenIned .............. ......... —----------- Vertfied 02/02/?4 OBSERVATION: Obseyved "Kool Aid" branded I'LWYL >0W, "Klondike" branded ice cream barn, popsiclon, and nolaLin cup, not- labeled for retail sale. DLHcusNud with PIC no dAnconInKe selling food 4ems nu 0beled for individuall s0o . "RE-INSPECTTON11 Q1',SKRVK0 FOODS AND BEVERAKES PROPERLY LABELED FOP, RP AIL SAVIT AT TIME OF RE-INSPECTI'ON. REGUkATION: Itum 37 Food proppr:y Iahcled : oylginal cnnalncr -- Food lobe I o .......... ........................................... ------ ............... OBSERVATION: Observed dropp0qu consistenL with micv on shelf cnntainjing boxos of micrawaveable popcorn packets and an bottom sheIr of canQ disp:ay. Observed droppinqs consistent with nice in cardboard bnx Cant ainiry "M&Hn" branded candies. PIC volurlarfly discarded sollc(i cardhoard box rill ing Limo of inspecLion . No pesL control rnpatts "vallahle on silo "t lime of lncportnion. PIC Lo en2uro "all ooled sholves are cleaned and sanitiM. PIC to onsure post control repoiLs arc kept oil site for review. —RF- INSPECTI0N* - OBSERVEY) DHOPPINGS CONSISTEN1 W.TH MICE ('M BOTT(V SHELI.,' OF CANDY DISPJAY SHELVES AT TEME OF RE- INSITCTION. PIC TO ENSURE AFFECTED AREA JS CLEANED AND SAIALTIZED. 6-501 .111 -Pf REGULATION: Ltem 38 insects, resents, and animals nn! presvnt -- Pes1s, freo of .............. ........... ........... Disrussion P& states inLontion to conhacrL pusk conLrol comjwny fn� hmmediate service. PTC Lo send copy of roport- to hualkh ofrice upon receipt dnd kPop on filc in store. ' *RE- FNSPECTT0N5 * PIC STATES PEST CONTROL SFRV:CF FROM RENTOKIL 111; SCHEDULED ETH LATER TODAY. DISCUSSED W11H PIC TO SEND COPY OF PEST CON TROh REPORT TO HEAINH OFFICK IDITOWJNQ ";I RV AND KENP COPY OF REPORT ON If I TE FOP, F'EV I EW. .................. ------- ........ Verified 02/02/24 OBSERVATION: Obsnrvod glueboard an IcIlL side of candy dispLay containinq a dead mouse. PIC La removo and replace glueboard. * *RE-TN5PNCTI10N1k NO PESTS QBSNRVHI) WIN GhUEBOARDS OR OTHER PHST CONTHOL DEVICES AT TT ME OF RE-INSPECTION. REGUI,ATION: Tlvm 38 0sects, rodenis, and animals not pronNnL Lest-NRvmav ny Do ad or Trapped Birds, Lnserts, Radcnhr'. in Compliance Obsorvod molti-"Iass door relriqr, alor "onl" Ininq commercially pre-packaqed carhcms of eggs, bacon, and the operating at 41'F. observed quaternary ;an it : zer and wating nLrLps availabLe. Observed foodm in fronzer units to be frozen solid. ...........—........... . ............. . ............. ......... —------- Richdale#52@ Date: 02102/2024 Page 4 of 4 .............. Date Verified DESCRIPTION OF VIOLATION Fail Code 1 "j Violwionn markod "VoNfled" haw been coirecLed. Violations not marked WHOM" wmain uncorrucLed. Uncorrected violations are la be correme(i imnwdjahely. Unrarrecked MoIaLLons may result in additiona-1 Re- inspect-ions and Wes, Knos and or adminWraMe acl- Lon including possible suspension of permM The text in this report is an unnffirial version of the state rogwations. OMAN version of the naw, regulations may be found at- www.mass.gov/dph/fil of by contacting Lhe Male House Book Moro. ........................... ........ --------- ...............