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HomeMy WebLinkAboutFood - Londis - Inspection - 350 WINTHROP AVENUE 1/30/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverr-na.gov ........... ....... .......... .................. Narrie: Londis Inspection Date:01/30/2024 Nurnber of P and PF Violations Address: 350 Winthrop Ave Time ln/Out: 11:15 am /12:31 pm (Items 1 though 29): ............ Phone: 978-500-7399 Permit No.: 71070 Number of Repeat P arid PF E r TI ai I Risk category. HACCP: No Violations(Items I though 29): .............. ....................... Owner: Ted Londi Type of Operation: Food Service ...........---------------------- . .... ­ Person-in-charge Akash Saini Type of Inspectiow RoutinePrevious 1nspectiot­ Date. .............. lnspector: C.Lachendro Date of Re-Inspection: 02/09/2024 or After ......................................................­-­ ­­..................­­­...­-­-1-­­.-­........................... ............... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............. In =in complaince Out -­out compliance n/o =not observed n/a not applicable cos =corrected on-site r =repeat violation ............................................................................................ .................. ............. ..................... .................... r,i­�7A.-N 0 G.OS R -------­------ .......... .............IN 66-T Compliance Status OUT Compliance Status Icos R ................... ....................... .................. .......... 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 ................... ....... 2 Certified Food Protection Manager In 17 Proper disposition of returned, In .............. 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 18 Proper cooking time &temperature Out .......................4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding .................... .............. ............ .............. and diarrheal events 20 Proper cooling time and temperature In ............ ............ Coed - ie�nic Practices 21 Proper hot holding temperature Out ............................................ .................................................. 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out ....................................--------------------------------"tobacco use 23 Proper date marking and disposition n/o .............. .............. .............. ......................... 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a­I.........................----------- mouth Consumer Advisory .............­-------- ........ ........... Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In ­.. 8 Hands clean and properly washed In under cooked food ........... ...................... ..............1- ....-- _,...-�.......................­­­............. ......... 9 No bare hand contact with RTE food In Requirements for Highly Susceptble, Populations 10 Adequate handwashing sinks properly Out r 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered ........... ............... ­­............. Approved Source Food/Color Additives and Toxic Substances ................. 11 Food obtained from source In 27 Food additives; approved and n/a ... ..........................temperature Food received at proper teperature n/o properly used ­­ 11.......... ......­­......-.......­... 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used .............­­ 14 Required records available, shellstock n/a Conformance with Approved Procedures ....... ................................. ...........­­­­­1­­­....................--- ----------­­-­- /a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan tags, parasite destruction 29 Compliance with variance/ ]n ... ............................................ ........�11.... ..... today,the items marked"OUT"indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code, This report,when signed below by to Board of Health mernber or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit 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,n ......................... -----------................... ....................... Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, L.LC ----—--­­­-­­—----- Establishment: Landis Date: 01/30/2024 Page 2 of 4 .................... ............................ .................... ' GO"O"D RETAIL PRACTICES AND MIASSA�CHIUSETTS-ON,ILIY-S,E�C�TIONS in complaince Out =:out compliance n/o not observed n/a not applicable COS =corrected on-site r =repeat violation .................. ................... ......................... Compliance Status Compliance Status IN OUT NA NIO COS R Comp N/A N/0 COS R ............... 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 and ice from approved source Physical Facilities .....................------- .......... 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; Out backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed ............................. ------ 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned .............. 35 Approved thawing methods used n/o 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 ........container 56 Adequate ventilation and lighting; ........................... ......= Prevention of Food Contamination designated areas used ............................... ....... ........................ ........... 38 Insects, rodents, and animals not Massachusetts Requirements ........... present M1 Anti-choking procedures in food 39 Contamination prevented during Out service establishment .........................--- ................ .......... food preparation,storage and M2 Food allergen awareness In display M3 Caterer .............. . ..... ..................-------­­ ----—- 40 Personal cleanliness M4 Mobile Food Operation ...................1­_­_.­.____.............. ---­-1-11--................... ................... ..........-.............. 41 Wiping cloths: properly used and M5 Temporary Food Establishment ............. ............ stored M6 Public Market; Farmers Market ........................ .............. 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Pro ELe�sq 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 Single-use/single-service articles: Program .............................................­.____1_.­­_ 11..........­.___ properly stored and used M10 Leased Commercial Kitchen M1 1 Innovation Operation 46 Gloves used properly ....................................... ­­ ..... _ . ........................... Utensils, E ui ment and V n in M12 Frozen Desert ..................------------ 47 Food and non-food contact surfaces ......... Local Re uirernents ................_Local........ cleanable, properly designed, L1 Local law or regulation ......................................­­­.............. constructed and used L2 COVID-19 ­.......... .............. L3 Reserved ............. --------­­-­-.........- -------- ----------------------- ................................------- .................................. .............. Landis Date: 01/30/2024 Pa �e 3 of 4 _...... __._ _..._ _.._...... _� _........ _. .....__. .... . _...._..., _. DESCRIPTION OF"VIOLATION Fall Cade t a.,rx�aat� r : . 11' lrp : oaled 1aYa a. llc� a ..r.k adjacent to 1" 11 find wilt nr k r.'c°ld water available e:ue. t,_o 1r,r.xse hot: w Lor- fauceL at time of in sprert:-.ion . PIC Lo tieylrLon Itea`: water faucet n allow :iot water of: at least IMF Lc he ava:a:W b I u. 5 ..;a 02 . t;.,_-Pt REGULATION: Item 10 AdequaLe haaandw a:sla:i nq &.M properly °.:t_appl Lr.''.d and. accessible .,.... .:�rl%"1dwa 1h71.P" g tanks, l.G,. Lal l .d;:,:a.uri OBSERVATION : Observed <::e. I ke,r 1 % .; ingLe _de.aor rnf�r.iepnralr. r <'ad! acenn Lo fryers a' " t.tat:.e s . ,� par" . y cooked and then upon e;ara'k.omor e 1'�, an eta,,l, tht,e=�," tarr:° �tra; 1 t' order, the chr i a:kon is cooked k harrai.aghl.y f lrre>arqp..r to '1.65M. No writ 1_a,xl�r procedure ;or non-continuous r' ocKrng as4v<a: fria,blf. on stLe. Provided p.;IiC E«f', ".,h"S written ern procedure f mrmpl_a.rl e to complete and r.rabmit to health office for approval . PIC to c•eeearso and ele sIm. process s until l health isf ' :lcea gra.aau tap,ap,tl € vak...l Lo YearslaCCYe. 3--401 , 14-11 RC',C:IfC,AB'1t'N: I C a rat 18 Pioper Fae,crla ..ng f. r_rI°i o, and Lesarper a2.i. re "on -l.,"ontyi r'as ous Cooking o Raw Ani.Eo��;r] 1��r��rroK,, Os;al,k "hA IaJN : ,.lY crJed YTll.lr` ple "'C}ft", a.k,f'1ers of roast a1,.1Fii"t n warmer a!,lrtjacent:. La walk-in f re eager aL :1C1f.1" :a. h,rrep,_€_oye:ete sf aat os 6remil's ware placed i n w auto+or aL I 1 :00 am. Instructed d PIC to re;heaL hor.'.rs to 1690psrinr ! a palacinr:r it,, un t . .. , .actr.. ncd hot holding requirements with PTC". 3--`a07. . 1.6 (A) (1) _-Ia REGULATION: fk.em 21 Proper haoL holding temperaLurn Holding I"C., Food, fI<at:, OBSERVATION: tlkasu rve d :large container of q rve n praTp u r s in L ho process of CogelIC,g in t;wa diaa.we'I` re-^frigermt or Yi.Plder gIE'. L- Inp grill llrn',n arrival Io I nspeoct:1 on. Upmn discussion of p r,olmr e:e,v7 i.ng r'r ek h ads, PIC p l aace:',ci irr:1C' to lSlea,l.` of; green peppers s in walk ;in r eet C:Lgcr -a`.:or Lo e"unl, anuer e:'eaol l.l'1g. 3 L. :5-Pf: R.^:C,1,,jadXTION: Item AA Proper cooling C;v`ak:.l`e°ds used; aeie4rp'1,.aralr h-gH!pI'r"nnt f i ._.. Cooling Moi.k'lods OBSERVATION: r,a.rase �rvetd p::air,a re.rIl °_s 1cI sincp` c-door r:€ flige re,at,ear a;adIaarsenC. Lo fryers aL 500. 1°:,mp:Ioyete, Mates pizza IcalIs have remained pn unit. eave r n Lgh,I f . tln i t ,ap:ap.ae m rs nn; t n be Opae., w-,.„L , itg Properly. PIC Lo r_°a:l_l for service on unit and seen' Wa_Lus up.elaaLu or rep,aa i r. 31 1p:a to htea.l kh.I nft c( within 24 fanurs. PIC to discard pizza roYs . 3---01. . 16 (A) (2) (H) --P }ee?GtILATION: :from 22 Prcapor cold holding Ceamp"eratr re ___... Holding ':CCS fa"trod, CC)I c! CI13`P1asdA l ON: Observed pl d st l c e•ont ,a r.rle^r s of uncooked onions hrca .n 1 stored d C,1,r1 floor of walk-4 C +"I:T I "te'r R` f,tT.", l'1C..," to ti'.P1:1�1ei; Munn are stored at l,r sag,@, ka inches oil of floor Lo pra=�srranL t+e;rf a=.Wr.a1_ contamination . :3- '05 .11 lt:flC't11J1TI'ON: 1L,m :39 r':'rnt:rvaminaat for prevented during foutJ pane,:paarmL ` on, strer,- ge and rlisp.aI ,ay .... :>t.rrreage, Food--} reeve nt Ing e°onL aindnhat ion from He P i e.m i s<e,,, In h,.,"4)[`Clp„?p.ar#n p Ci`f:Ysor°Vk.d Lund Mad i.;'4.d in "E'Crt^a Ma"" bk c?IidEiid :": rl'. l n-"C1'oo).:.. Ice:fr ,g rsm. behind KonL counter at 41 "�F. Observed Enna „ai ;act, .€ltce:ed. deli Lut key, rkaolq eed i.e mnl e,e:'ras, and sliced Na l am'i_ all in top suchion of in- Pine tyre refrigurawr pas;p"Ikrrd fl'a ni- a'tr9,lyd". er at 40 "E' OEMs r"JR"d seafood salad in C°mtai not noction of I,r 1 k: aL 38r'l" . Ohn :"ved c81e>'pap`,R d 'toma.'ll-ce(s, p i zz,;6 sauce, and a,:n agn aal.l. in l.napa aec:P ian of pizza in-line refrigerator at 41.."f" . Observed '...v'7oked chicken tenders In rah Ile so'.a;f..;inn nY unit " 1:: 4M. Observed raw chicken, ch opT¢''..d t.oma' C.i6y s, pasta, and s 1.i ca d p i t;J1i"'o.h.t)1'1C_'.. Meuse all. in walk- in r0 ; i_Cknr ae:.crr lae kweaeHn A WF. Observed ved aal f rerdo sst,rn mach rwat b ° Is both in t aahl ee_ 1 eap;.e M I°'aea".ding "nit at. 143"k . Observed quaternary naa ry wsani t i zer:. and I o sf i ng st r rpa.s .aar,aa. I aahal.e,. observed ve d foods ods it,, freezer wnlK to he frca on solid. Londis Date: 011 05024 Page 4 of 4 CIESCRiPTNCDN CJF VIaLATION Fail Code W,,c. snas on ttbt,c,rcrerp laocad sticker i_la compliance, next service due A Match 2024 . Discussion D:k.; f„„,u.est.({ with PIC to post CFPM ''1Cad allergen r<y+pia (."eY:'t t Ycr.f.B .,u :a in public view w darlla,•u n1 Ln copy of food poa mi t`.. r':].Orsaaap Correct Priority item and Priority Fo'carda.aLi.ran Item ,r:jcr1 at.t.r,.rN immediately; Care ft;.em vioLaatI_C: ns vrd"1..t.Sain . 0 f;tct3ys . Correct ral_.l.. v1nl.a!It !471'.s in eni lt'F-3Ly and maintain. Train :and ssap rtc+ise staff . Failure to correct al-I. violations dR' d rfle4inLain corrections ITI<,ady Y'^"SfuA in administrative acl,jC'n and or lirrr^s. Thu Lext, in this rep]+arL is an unofficial version of the stake regulations.ns. official version of tro r atataregulations may be V"alnd ,gat:, www.mass.gov/dph/fIT or by contacting t:'k'e State House Book Wore.