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HomeMy WebLinkAboutFood - Little Sprouts - Inspection - 2324 TURNPIKE STREET 1/31/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twoIf(,t,i(iei,i@northandoverriia.gov ............. ....................... -..............--------........... Name� Little Sprouts Inspection Date�0 1/31/2024 Nuniber-of FlandPF Vial ations ............ Addrew 2324 Turnpike Street Tinie WOW: 12:30 pin /01:07 pm (ItenIS I thOUgh 29). 0 ............ Nkuarrk 978-208-4796 Perm�M),: 71153 Number of Repeat P and IMF-—--------------------------.................... Email: Risk Category: 0 HACCP No Vrolatrons (1derns 1 th(Algh 29)� ................. -------------- ... ..... Owner, Little Sprouts LLT. "Type of Operatiow Food Service ............................ .................. hsp-ec'fi or"i D a"t'e": Person�incharge: Kelsey Flanagan TYPe Of InsPectiow Routine Inspector: C.Lachendro Date of Re.-Inspectiow ...............---...... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in corriplaince O(jt out compliance n/o ==not observed n/a notapplicable c 1 repeat violation,,OS =correctodon-sifc r .............. ................ ........... Compliance Status I N/0(OS R CornpMrice Status N OUT N/A N/0 COS R .............. L ... I............. ................ , -1 L I --1.-- 1-- SUpervision Protection frorn Contamination .......... ...........---- --------------------------- ------------ ......... 1 Person-In-Charge present, In 15 Food separated and protected n1a ............ ............... demonstrates knowledge, and 16 Food contact surface; cleaned n/a performs duties and sanitized ........... ............ 2 Certified Food Protection Manager In 17 Proper disposition of returned, In .................... Employee Health previously served, reconditioned -- -----------------1 3 Management, food erriployee and In a n d unsafe food conditional ernployee Knowledge, Time/Temperature Control for Safety oper cooking time &teinperature responsibilities, and reporting 18 Pi n/a 4 Proper Use of restriction and exclusion It) 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding .................... ...... and diarrheal events 20 Proper-cooling tirne and temperature n1a food.,Hy.gienic Practices 21 Proper hot holding temperature n1a .......... ........................... .. ......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 Tinte as a Public Health Control n/a .......... " - --- -- --1- "L o u t I I Consumer Advisory Preventing Contamination by Hands 25 ConSUrner advisory provide(] for raw/ �...8 ...glands clean a,,r i d-properly washed ,In. . . ..... Linder cooked food 9 No bare hand contact with RTE food We Re -ements for Hi hly SUSCept ........................ quit _9 ble Po Ulations . .......... 10 Adequate handwashing sinks property In 26 Pasteurized foods used prohibited _�I supplied and accessible foods not offered .............. Approved Source Food/Color Additives and Toxic Substances ...................................P ................................... 11 Food obtained from source I n 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 "roxic, substances properly identified, In and unadulterated stored and used ............ ................. ............. 14 Required records available, shellstock n/a Conformance with Approved Procedures OFFICIAL ORDER FOR CORRECTION: Based can;an inspeclion specialized process/HAC( gaBarr tags, parasite destruction 29 Compliance with variance/ -----------------today,the items marked"OUT"indicated vioWions to 105 CMR 590M0 mid applicaWesectk)ns of 2013 FDA Food Cod(-,,,This report,when signed below by a Boarcl of Ifeal0i nierT'iber or its agent consfitutes air order of the Board of Health,Failure to correct violallons cited in this report may result in ,iuspension or,revocation of the food establishment permit and cemsation of food establishment operations. If YOU rare,subject to a notice of suspension, or non-renewal pursuant to 105 CMR 5W000 you may iequwq to hearing before the,board of health in accordance Wth 105(.,M R: 590.015(B). ........... I rna oaexr. ( o r Cn Char r3e- ............................ Page 1 of 3 Food Establishment Inspection Report MoJiN SO[LltiWIS, LLC ­' ' ........... ....... Establishment, Little Sprouts Date: 01/31/2024 Page 2 01, ........... ............ G,00..D RETAIL-,P--RACTICES,.AND...M.A.§,§.A,C,H,US ETTS.-ONLYSE,CTI,O.N§--...-.-,-... Ir'j in complaince 0Ljt out compk."ice n/O riot obsei-ved nYa =not applicable COS =comected on-site r repeat violation .................... .......... .........__........ ................ ......... .... .............................. ....... c,e-S ta t U I S ............I IN ')k I NIA NJO C',0S R Compliance Status N OUT NIA N/O""C OS R ............ .......... ........... Safe food and Water 48 Warewashing facilities: installed, ........... 0 Pasteurized eggs used wi,'iere n/a inaintained, and used; test strips ................. .......... required 49 Non-food contact surfaces clean ........... 31 Water and ice frorn approve(] source Physical Facilities ............. 32 Variance obtained for specialized n/a 50 Hot and Cold water available; processing methods I adequate pressure ............ ..................... ................ Food temperature control 51 Plumbing installed; proper ........... 33 Proper cooling methods used; n/a backf low devices -------................ adeqUate equipment for 52 Sewage and waste water properly temperature control disposed ............ .................... 34 Plant food properly cooked for hot 11/a 53 Toilet features-, properly, holding constructed supplied,and cleaned ............. .. . ........ ... ............................. ........ 35 Approved thawing methods used a 54 Garbage and refuse properly 36 Thermometer provided arid accurate disposed; facilities maintained .. ............. Food Identification 55 Physical facilities installed, .............. 37 Food properly labeled: original rnaintained, and clean container 06" ve I n.ti I atio r i an.d I.i.g h.t.i i.ig. ..........I .. ............ ­________---------­­ . - __ - - 11­1­----.-- Prevention of Food Contamination designated areas used .......... . ................... ........... 38 Insects, rodents, and animals not Massachusetts Requirements ............ present M1 Anti-choking procedures in food 39 Contarnination prevented during service establishment food preparation,storage and M2. Food,,a,ll,e rgei.i a.w'are.ne.s.s­.................. In display M3 Caterer ----------------- 40 Personal cleanliness M4 Mobile Food Operation .................... 41 Wiping cloths: properly used and M5 "rernporary Food Establishment ............... ...... ........ stored M6 PUNic 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 Witrition .'1­­­..­­­..­­­­........... 45 Single-use/single-service articles: Program ........... properly stored and used M10 Leased Commercial Kitchen ..............------ ....... ....... 46 Gloves used properly M1 1 Innovation Operation ................................ Utensils, EqUipt-nent and Vendin M12 Frozen Desert ............ ........... ............. 47 Food and non-food Contact Surfaces Local..Req..L..] tents - ----- cleanable, properly designed, Local.law.or r, ulation constructed and used L2 COVID-19 L3 Reserved ........... ------------ --------------- -----­­­ ---- --------.......----------------- ............... ............. Little Sprouts Date: 01/31/2024 Page 3 of 3 ............ . .. .... .....-—-------- DESCRIPTION OF VIOLATION Fail Cod ............".1----.1--...... ................... ............. . ................ i c fWablishrunt ncrves hrunkfast and snack Horns to chAdren inAnding cereal with milk. wanles, hagols mnd T"ffins along wiQ conmHquially pre-pankagnd food is such ns crackers and premels . Children bring in their own lunches. only disposable plal-va, cups, and eaLiNg utensAls are uxc& Dismission PIC Wales warnwashing machine in kil"hon area is for AM use only. .................... ................. ............. in Cnmpliancc (Tsvrved gal- ln of milk in singlo-doni ref rigaral-or mL 40"Y� Mseivcd foods in single -door freezor to be fraven solid. Meyvnd dry snack loud items st-ored in compliance. ............. ........ --—------ ------ ........... . .....