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HomeMy WebLinkAboutFood - Medi Weightloss NA - Inspection - 997 OSGOOD STREET 1/26/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, Norlh Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolf e ride IT C(.D.northa ndoverrin a.gov .......................... Narne� Medi Weightless North Andover �nspecfion Date:01/26/2024 Number of P aml PF%6oNafions ........................................... ...................... Address: 997 Osgood Street Time ln/Out: 11:05 arn 11:IS am (Iterns I ffi(iugh 29)� Phone: 978-620-5055 Permit rlo.� 70997 Nurnber of Repeat P and PF ................. Email: Risk Category: 0 FIACCP: No Viogatroris(fterns I though 29): ­­. ........... ...... ......... ............. ....... ­­­ ­.-�................................ ow r er: Jennifer Beaudoin Type of Operatiw Retail Store ----- Person in-charge� Fype of Inspection: Routine Jennifer Beaudoin in Date: .......... In, C,Lachendro Date of Re-Inspection: .................. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ................ .. .......... ........... ................ Ill in cornplaince Out OLIt Compliance n/O riot observed ttla not applicable COS Gorrected on site. r =repeat violation Compliance StatUS JiK /A N/0 COS R Compliance Status .......... [11� Of)I N/A N/0 60S' R ........................ A L-1 .................... ...............__ _111.....A­1.­A._ Supervision Protection from Contamination ................ I Person-In-Charge present, In 15 Food separated and protected n/a ................ dernonstrates knowledge, and 16 Food contact surface; cleaned n/a performs duties and sanitized 2 Certified Food Protection Manager 11 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food ..................._­... ......... conditional ernployee; Knowledge, TinieffemperatureControl for Safety ........... .............. responsibilities, and reporting 18 Proper cooking time & ternperatUre n/a ............................. ......................... ...................... ............... bo't Ii/a 4 Proper use of restriction and exclusion 111 19 Proper reheating procedures for 1, 5 Procedures for responding to vomiting III holding arid diarrheal events 20 Proper cooling time and temperature n/a ............... .......................... Good Hyg,ienic Practices 21 Proper hot holding temperature n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature n/a tobacco use 23 Proper date marking and disposition n/a .......... ................. ..........................__............. ..................... 7 No discharges from eyes, nose and In 24 -rime, as a Public Health Control n/a ........................ ............................... . � _____- -I­_'] �:__ mouth Consumer Advisory Preventing Contamination by Hands 25 COnSLIMer advisory provided for raw/ n/a 8 Hands clean arid properly washed in under cooked food ............... .... .. --—­­ 9 No bare hand contact with FATE food n/a Refit........uirements for I SLIsceptblePo.)LJfations ­­.................................. ..­­ .................................................__ ­­1111,1111 " ._ ......__........................ _T E 10 Adequate handwashing sinks properly in 26 Pasteurized foods used; prohibited nPa Supplied and accessible foods not offered .............. ........................... ..�.......... . ..-�­­­...............-.—.j.................... ........... 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 terriperature n/a properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, III 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 CORRECTION: Based on,era irispec,,Jkm specialized process1HACCP plan today,the items marked"OUT"in6cated vVafions to 105 CMR 590A)00 and af—2013-,"F""DA" F-o-ad C-o'de.This report,when sagned b0ow by a Board of Healffi member or its agent constitutes an order ot ffiel Board of Heait1i, Fajklre to correct vVatlons(.Jiled ki this re put n,iay reSLIII 41 suspension or revocation of the food estatAshnient permit and cessation of food estaNishnient operaflons, If you are,subject to a mnrceof suspensilon, or fj0fj_re'cr"W�jj pursuarit to 105 CMR 590,000 YOU may reqUesl as hear4ig brJore ffic board of health un accordance Wth 105 CNIR 590,01b(B). ---------- ,------------.......... Page 1 of 3 Food Establishment Inspection Report Mo,M Sokstions, LLC ­_.­_..._.­­..........­_-------------­­__'­.­"­­­"""............... ........................ .......... Establishment: Medi WeIghtloss North Andover Date„ 01/26/2024 Page 2 of 3 .......... ............. ............ ............. GOOD r, = n cornplahce Out out comps hance n/o riot observed n/a not apphoaNe COS =corrected on-s to r repeat violation .............. ............ ......-............. ............. .............. Compliance Status NIA N/0 COS IR Compliance Status IN UA NIA NiO COSIR ................._ ­­ -1 -.1 . .......... ............... Safe food and Water 48 Warewashing facilities: installed, 30 Past-ei­j�r­i zed—eggs use-d where.. ....... �n/a 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 n/a 50 Hot and cold water availablex processing methods adequate pressure —--____------- .............................­­--l- ­..................... Food temperature control 51 PlUrnbing 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 The rniorneter provided and accurate disposed; facilities maintained ........... ...................... .......... Food Identification 5,15 Physical facilities installed, maintained, and clean container 56 Adequate ventilation and lighting; 37 Food properly labeled: on I Prevention of Food Contamination designated areas used ............. —----- ................. -------------- 38 Insects, rodents, and animals not Massachusetts Re'...quirem nits present M1 Anti-choking procedures in food ­­_ ...­....................... 39 Contamination prevented during service establishment ­­ I-- . ........... food preparation,storage and M2 Food allergen awareness ...................... display M3 Caterer 11I.-I..�.---"""- �----,.,.,��-�...---.- ­­­­­'__­__­_­ i­1'_.._­_.1........ ... ... .111-11111111--­..................... 40 Personal cleanliness M4 Mobile Food Operation ............- -1-1-1­­_­­­­­­....._­_. __- I -­_­­_­ ­­­­__ . .... ....._­_.­­­­­­ ___ - ­­­­­­. ..................... 41 Wiping cloths: properly Used and M5 Temporary Food Establishment ........... stored M6 Public Market; Farmers Market ...............­_­­.......... . ........ ....... -_----- 42 Was hing f RAS arid vegetables M7 Residential Kitchen; Bed-and- .................. . .......................... ..........1__ 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 Singles-use/single-service articles: Program ........... properly stored and used M10 Leased COrnmercial Kitchen ................. 46 Gloves used properly M 11 Innovation Operation Utensils,'EquJip tnt_andV ndin M 12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements ....................... ....... cleanable, properly designed, Ll Local law or r! �u tion ..................... ............. constructed and used L2 COVID-19 ............ -— ------ L3- Reserved .........------- ............... ........ ........... .................... ............ ................ Medi Weight loss North Andover Date: 01/6/2024 Page 3 of 3 ..........___............ ___....._--.............--. _...__........__...____.._.......__......_...__._.._.................. __._____ DESCRIPTION OF VIOLATION Fail Code Discussion ion Es abl.i.,,hmeent only sells commercially l>re -pack.a,agod Lc':acre.,3s Acxms :i.oraalaad:.r , buL not I i mi.l ed t.n oatmeal, pancake ma ;cos, boxed mac :and. chc.csee, lay<>Lein ::end beverage powdcrs, and granc7_rr bars ----- in Compliance Observed food and beverage items labeled In cr;aanpl L anc.e. Observed ved dry storage in compliance. faodi.�1_y fluid clean—up krr c7eaeduree avaLlabLe. No pest activiLy observed.