HomeMy WebLinkAboutFood - Casa Blanca - Inspection - 1070 OSGOOD STREET 1/26/2024 (3) North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel, (978) 688-9540 Fax (978) 688-9542
Ernail: twolfctiden@northiandove�,rna.gov
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Narnr Casa Blanca Mexican Restaurant Inspectio...n[)ate 01/26/2024 Number of P and PF Violations
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Address: 1070 Osgood Street Time InfOut, 01:50 pm03:05 pm (Items 1 though 29):
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i'Pacarac978-683-1177 Permit No.' 52792 NLJITII',�er of Repeat P and PF
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Ernak, Risk Category. 0 HACCP: No Violations(Iterns I though 29),
Owner: Luis Vargas Type of Operaflon: Food Service
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Person in cfiarge: Jaime Avila Type of Inspection: Routine f'rev-so-u-s-In if-e-c-fi-o.i-i-D-at-e-
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Inspectm C,Lachendro Date of Re-Inspection:
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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In in cornplaince Out --OW COMPliance r1lo n(A observed n/a =not applicable cos =corrwted on-site r repeat violation
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Compliance Status L�T N/A N/0 COS Compliance Status
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Supervision Protection from Contamination
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1 Person-In-Charge present, In 15 Food separated and protected Out r
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
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2 Certified Food Protection Manager In 17 Proper disposition of returned, In
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Employee Health previously served, reconditioned
3 Mari a ge rn e n t f o o de m ploye e and I n' and Unsafe food
conditional employee, Knowledge, I Time/'Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature ri/o
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4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
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5 Procedures for responding to vorniting In holding
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and diarrheal events 20 Proper cooling time arid temperature 11/0
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Good,,Hygienic Practices... ... ..1 Proper..... .. .......hot hold........ing temperature In
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6 Proper eating, tasting, drinking, or I n 22 Proper cold holding temperature In
toba(,.CO use 23 Proper date marking and disposition In
7 No discharges front eyes, nose and In 24 Time as a Public Health Control n1a
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mouth Consumer Advisory
Preventinq..Conta mi nation by Hands 25 ConSUrrier advisory provided for raw/ In
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8 Hands clean and properly washed In under cooked food
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In
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9 No bare hand contact with RTE food In Requirements for Highly Susceptble Po Ulations
10 Adequate handwashirig sinks properly IIn 26 Pasteurized foods Used; prohibited n/a
supplied arid accessible foods not offered
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Approved Source Food/Color Additives and Toxic Substances
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11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
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13 Food received in good condition, safe, In 28 Toxic Substances properly identified, In
and unadulterated stored and used
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14 Required records available, shellstock n/a Conformance with Approved Procedures
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.... 29 Cornpliance with variance/ n tags, parasite destruction... ....... .....
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT"indicated violations t()105 CMR 590.000 and appli(4,iWe sections of 2013 FDA,Food Code. I his report,when signed
b6ow by a Board of Heafth mwnber or its a'(e s a jnt constituten order of the Board of I leafth. Failure to cx)rrect violatk)ns cited in this report rnay result in
suspension or revocation of the food establishment perrnit arid 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 as hearing before the board of health in accordanGe w4h 1015 CMR 590.015(13).
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�;°,earn lira rar g e
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Pagel of
Food Establishment Inspection Report. MoJiNSolution:s,LLC
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Establishment: Casa Blanca Mexican Restaurant coat . 01/26/2024 Page 2 of 3
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GOOD RETAIL_ PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
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Ir'r do ctrnrplainc e Otrt out r,ompkant e n/o not observed n/a =not ap)Iicable COS =corrected on4te r = reheat violation
Compliance Status, . .._.._..... . ...._.-_ �N Ou.�..r.N/A catc,os n � ...... ........ Compliance Status.._._ ... .......... tl� GW` R
...Our NIA N/u c ...
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Safe food and Water 43 Warewa�shing facilities: installed,
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30 Pasteurized eggs used where n/a maintained, and used; test strips
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required 49 Non-food contact surfaces clean Out
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1 Water and ice from approved source Physical Facilities
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32 Variance obtained for specialized n/a 50 Hot and cold water available',
processing methods adequate p........... _____. _ . .. ......... .
Food temperature control 51 Plurrrbrng installed; proper
33 Proper cooling methods used; n/o bac.kflow devices
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:adequate equipment for 52 Sewage and waste water properly
temperature control disposed
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:34 Plant food properly cooked for hot 1,1/0 53 Toilet features; properly,
holding constructed supplied,and cleaned
"35 Approved thawing..me,thocts used__. _ ._ ._..._... ...rrdo 14......,.. . ..__..__ _. _._...__..... ..........__ .___ ._... .. ..._ . .. ._.....-.....
l p _ g Garbage and refuse properly
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5 Thermometer provided and accurate disposed; facilities maintained
Food Identification ___.____. __._..m................___ — 55......__..... ..._ _--__..................._....�.._.._.. ._.. . . .... ... ......._.
Physical facilities installed,
..._..... " :_....__._ aintairred, and clean 37 Food properly labeled: orrgrnal rr
rorrtair7er 56 Adequate ventilation and lighting;
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Prevention of Food Contamination designated areas used
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38 Insects, rodents, and animals not ._Massachusetts Re ulrements
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present M1 anti-choking procedures in food
39 Contamination prevented during service establishment
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food preparation,storage and M2 Food allergen awareness In
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40 Personal cleanliness M4 Mobile Food Operation
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41 Wiping cloths: properly used and M5 Ternporary Food Establishment
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stored MCa Public Market; Farmers Market
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42 Washing fruits and vegetables M7 Residential Kitchen; Becf-anct-
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Proper Use of Utensils Breakfast Operation
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43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
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44 Utensils, equipment and linens: Operation
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properly stored,dried, an(] handled M9 School Kitchen, USDA Nutrition
45 Single-use/single-service articles: Program
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properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, c ui ament and Vending _. e
M12 Frozen LDeserk
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47 Food and non-food contact surfaces Local Requirements
Cleanable, properly designed, L1 � Local law or... . ..._. _ ......
constructed and used L2 C'>OVID-19
1..3 Reserved
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Casa Blanca Mexican Restaurant Date: 01/2612024 Page 3 of 3
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DESCRIPTION OF VIOLATION
Fail Cad
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RepeaL OBSERVATTON: Observed container of raw chicken stored behLnd container of
taquiLos in two drawer refrigerator below grill. Dincussod food storag(,--,
hierarchy with P1C.
3-302 . 11-3 REGULATION: Item 15 Food separated and protected -- Packaged an(J
Unpackaged Food-Separati_on, Packaging, and Segregation
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OBSERVATION: Ub seen ved MLum shelf of single-door freezer adjacent. to
handwashing sink in basement_ area with slight accumulation of Food
particles . PIC to ensure interior of ears iL is cleaned at froquency
necessary to decrease such accumulation.
4-602 . 13 REGUIATION: Ltem 49 Non - food contact swat faces clean -- Nonfood ConLact-
Surfaces
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in Compliance Obsorved tamales in two door low-bay refrigerator noar
entrance Ln kitchen at 410F. Observed raw shrimp and raw chickon both in
four drawer refrigerator below flat-Lop grill at 40F. Observed roasted
corn, diced tomatoes, and salsa all in top section of in-line
refrigerator aL 41"F. observed caquiws in cabinet. sucCion of unit at,
400. Observed barhacoa and black beans both in walk-in refrigerator at.
39%. Observed fresh cheese in additional walk-in refrigerator at 41 'F.
Observed queso in Lablo-top W holding unit at 1160P. Observed rice,
chicken, and pinto beans AL in steam table at 1350F, 178%, and 370"1s'
respectively. Observed both low-LemperaLure warewashLng machines
dispensing beLween 50-100ppm of bleach saniAzer. TesYng sl_rlip.,;
available . observed Foods in freezer units Lo be frozen Wid.
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Discussion Observed hood sticker, in compliance, next service due in
March 2024 .
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Clusing CorrecL PrYoril_y Item and Priority Foun chat i,on Item QolaKons immodiaLely;
Core Item viulai_ Lons within 10 days. Correct all violaWann in enKreLy
and maintain. Train and supervAe staff . Failure to corrccL alt
violations and maintain corrections may resulL Ln administrative acLion
and or Knes. The text in this report in an unofficial version of the
state regulations. Official vnrnion of Lhe sLaLe regulations may he found
at www.mass .gov/dph/fpp or by contacUng Lhe StaLe House Book Store.
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