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Home My WebLink AboutFood - Mikes Market - Inspection - 220 MIDDLESEX STREET 1/30/2024 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, Noilh Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfe�rideri@rioi"tharidoverma.gov ......... ........ ........... —---Viol...................... Nwne� Mikes Market Inspection Date:01/30/2024 Number of P arid PF ations .......... Addwss� 220 Middlesex Street Time In/Out: 04:15 prn 04:37 pm (IternS I though 29). 0 ........... ........ ............................. ...... Phone: 978-682-4400 Permit No.: 52763 Number of Repeat P and PF E n i a i I R s k Ca t e chary 0 1 1 A C CP :No -violations(Iterris I though 29) 0 ....... ............ ............. Owner: Mike Xenakis Type of Operation: Retail Store ............... ............ ............. revious Inspection Date: Person-in-charge: Debbie Page Type of In roe Routine [P" ........... ...... ............ lnsp(,,c,tc.m C,Lacheridro Date,of Redwspection: ............ FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS .......... ........_1-_1............ ........ In in complaince Out i!)ur(.;ornphance silo not observed n/a neat apphcaNe cos =corrected can-sfte r repeat violzition ..........--------- Compliance Status 1 1 JT'N A N/� 0 C OS R Compliance Status ................ ............. ....... ....... . 1 E_ L__1 . Supervision Protection fr.-orri,Co.nt,.a,r,y,ili.natio,,ril........ .. . ........... ------- ........... 1 Person-In-Charge present, In 15 Food separated and protected In ................... demonstrates knowledge, and 16 Food contact surface; cleaned n/a performs duties and sanitized 2 Certified Food Protection Manager n/a 17 Proper disposition of returned, In Employee Health previously served, reconditioned anagenient, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time & temperature ............... .............. 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n1a .......... 5 Procedures for responding to vomiting In holding ..... ............... and diarrheal events 20 Proper Cooling firre and ternperatUre 1,11a .......... . ........... Good Hygienic 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 dispositioti ri/a .............. .. .......... . ........... ........- 7 No discharges from eyes, nose and It 1 24 Time as a Public Health Control n/a mouth .... Consumer Advisory .......... Pm.reventin ontamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean arid properly washed In under cooked food 9 No bare hand contact with RTE food n/a Re Uirenients for Hi9.hlySLJSC0ptb1 Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited supplied and accessible foods riot offered ,._ .11_11. I ,A�pproveclSOUrce Food/Color Additives and Toxic Substances 11 Food obtained frorn Source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/0 properly used 13 Food received in good c(indition, safe, In 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/ __........... OFFICIAL ORDER FOR CORREUI-IOW Basedonaninspection specialized process/HACCP plan . ................................today,the iterns marked"OUT"indicated violations to'105 CMR 590.000 arid appli(.�,,ible sections of 2013 FDA Food Code,This report, when signed below by a Board of Health member or its agent constitutes an order of 1he Board of I leaBth, 1:'�ai0jre to correct vio ations cOed in this report may resuft in suspension or revocation of the food establishment poinilt and cessation of food establishment operations. If you are,subject to as notice of suspension, or nori-renewal pursuant to 105 MR 590,000 you rnay request a hearing before the board of health in accordance wiVi 105 CMR 590.015(B), 'rson In Ch,r C (Je: Iry 0,4, Page 1 of 3 F=aced Establishment Inspection Report McJiGJ Solutions, LLB Establishment: Mikes Market Date: 01/30/2024 Page of 3 _...._.. ..._ __.. ...._ _......... ......__. .... ..... ............_ .... _. _._ ... _..._ _. ..,....... __.._..... ......_ _..-... GOOD RETAIL PRACTICES AND MASSACHUSE "TS-O LY SECTIONS In t_irr c nn_ipIai'n'ce 0L'it =out c'onrr°aIN<ar7<,e No _t i o t a"E"served n/a not nprEalicacble- cos =c orra re peat vicalatuon 1... .. G _ .,.�...... I __....._... . .. _, _......,... ._.... .. .... ... ......_._... Compliance Status IN our. r �10 cos R Compliance St-atus IN OUT N/A rvro COS rya Safe food and Water 48 Warewashing facilities: installed„ 30 Pasteurized eggs used where n/a maintained, and used„ test strips _. _......,. . .._ww,.._ .------ required 40 Non-food contact surfaces clean 31 Water and Ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Liot and cold water available, processing methods � adequate pressure: ....... ... ._.m._. ..... _..__- _. ... ... _. .._...-__ ----- Food temperature control 51 Plumbing installed; proper 3 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 1 oilet features; properly„ holding constructed supplied,and cleaned __ .. —----- w.._.. ...... _..__._...._ ......_... __... .__._.._.. 35 Approved thawing rnethods 'Lased r�/a 54 Garbage and refuse properly ..._ _ .... _u_._... .._.._ _.......L36 Thermometer provided and K CGUrate disposed, facilities maintained _ __... __... . _...... _.._... __......w....... Food Identification 55 Physical facilities installed, _.. _.._...�.._......_..._ .... ........ _... _....- 31 Food properly labeled. original C7ut maintained, and clean container 50 Adequate ventilation and lighting; Prevention of Food . . ... ... ....... __......_ 38 Insects, rodents, and animals not Massachusetts Re ulrements present M1 Anti-choking procedures in food 30 Contamination prevented dtrring ° . .Mservice establishment food f)re ]aration,stora e and M2 Food allergen awareness _....___._ display M Caterer _.._...... __._... _ ._._. _ _. . _ .... _..._..... 40 Personal cleanliness M4 Mobile Food Operation _. _ _. ........... _ ....__ ..... ._.__.. . __... ._..._ I .a I- . ... _..._ �. 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored MO Public Market; Farrriers Market __..._ __v. ......._ _ .._.._..._ ............ ..__.... ,. ..._ . .. .._. __..._ _._...__ .... ....__..._.,._. _....._ ..._..._. __...... 42 Washing fruits and vegetables M7 Residential Kitchen,, Bed-and- __m_ PropermUse of Utensils Breakfast Operation 43 In-use Utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: CJpc ration properly stored„dried, and handled MO School Kitchen, USDA Nutrition _... ..._.. .. _ ...._...w_ _ .._..._ 45 Single-use/single service articles: Prograrn properly stored and used M10 Leased Commercial Kitchen _.. ...._....._ _....__ .. ..._... ---------- ._. _.._......_.., __. _....... ............ ...... ....W......... 46 Gloves used properly M11 Innovation Operation _... Utensils, Equipment and Ver�drn _ M12 Frozen Desert .. .._ _._...____.. _.....____._ __.. 4/ Food and non-food contact surfaces Local Requirements cleanable, properly designed, l 1 Local law or re Matron _ .. ... constructed and used t..2 COVID-19 j __._.._.... .... __...... 1.. ...._.__Poscrvod .. ._............... . ._.... ............... _.. . i....... _._..... Mikes Market Date: 01/30/2024 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code (f,Ul, NLa"f l tlp;. (.a,a•,.xr ve d packaged :r:a l e ..l<:aw and ".a adw missing label q, e'a'almplo"toot r,. Dise,adw sod l aahw l .nq requirements with P la;::. We! in format _on shall_ include:de: (1) The . A,fY't!'lon ;Ac,me of f he l akW, or,. "i:)'cnt a c(-'jrmr nn name,me, an ridftql:w r, l y (yran�sc !p.�C i ve i dent: P y f�'t I LC:adToe ,.; (2) 1 1- made from Iwo or ITlox '° i C1C(rod l o'e n ";, .,a AM of :1 nq P ed l e n t. in C.'pr_.;.a."E:nd l nlj order of ,erear,:.Y Y I_'zan o by 1nJf°k_ght::,, 4 nc l.ud i nq .a declaration of artificial rol or or f l ra'vor and chemical preservatives, if o'•CAnv a ine d in We . F1OM M An accurate declaration of 1.:.he quantity of carakonL ; (4) Tho mare and place of bu°11CIt,ss of f:f"e manuf :"';lurer', p7a<`kQr, or dist"P I!. uf:or`. F'.:~:fULAI°]( N: Item 1 Food p,ropepirl_"r laheled : tar ":panal r,°rala'_& r.ear _ Food, :"1 Compliance Ohne 'eJnd „ :"ig i C'J.00 r C,91`f'<".Te. 'aLor r`e".C"aEra.a 1". :.rig r .,mr,I,F,d N c`r Ay pre .pwauk<1gnd cheese, gallons of milk, sour cream, and huttor uporari.nq di, 41 "F. tJlrsr.a vcd open-face 1efilgrr,aatrar containing packaged prepared meals, hot ('lCags, -;S'"!d bacon o➢Ar:'ral ling dL 41 " . obser..,"nd f:f.i(>C's in 1`Y`ocze r unAts tc',, � he frozen solid. NoWne; ecL @'r.ie.:>:r i 1 Y :1�1 oca`a arre.i f'a:acar .Ly r,'rad.rttGpaf :ieerl 1 L.crre arr<'ei ,at.`eadaa :Lmtaotpa,ad_ewly; Core ° t.rrm v oNt >l y dwil lair 10 rays . Coirecl all v of a,Ltc.ns in «.nl.1r.e Ly, araaf arai.ninairl. praa.ira and nup-e.. vitae, sraff . Failure c rorrecL all violaf r_P:,ns and maintain corrections may T "'nult. :1_C. aadminW.ral ?,Ae aC'I:lon and or fines.s. `I'lty l ,^x'L in Ws report is an `.matt l c I a.l version or t he stake rarqu' r:lt, ,r,ns . Official version of they sL"a%e ie'egulat,ia'ans may he f<eaanci at www.mass.quv/dph/fpp or by ratan. ae°Uny '.he St at,n House Book St;on).