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HomeMy WebLinkAboutFood - AL Prime Energy - Inspection - 1725 TURNPIKE STREET 1/22/2024 K I North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfetideri@northandovet'nia.gov ................................................. W'ifne: At Prime Energy inspection Date:01/22/2024 Number of P and PF Violations Address: 1725 Turnpike Street Time In/Out: 11,45 am /1 2.35 pm (Iterns 1 though 29): 1 0 Phone: 978-682-3969 Pe rmot No.: 57698 Nutriber of Repeat P and PF .......................................... .......... Risk Category 0 HACCIP: No ,VkAaflons (Items I though 29): ............ ....... wrer: AL Prime Energy Consultant, Inc. Type of Operatiorr Food Service, Retail Store .................. ............................ Pwson-in­ciiarge: Habib Haniwi Type of Inspecfiow Routine Prevbus Inspection Gate� ...... ....... ....... lnsi)ecto C.Lachendro Date of Re-Insfiection: ....................... . . .......... ------- FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS .............. In in cornplaince Out OLA GOMpliance I�jjo riot observed n/a not apjplicable cos =corrocted on-site r repeat violation .......... ................... ............ ................... .....------__11111111111 K­UUTI........ ....... Compliance Status ji N/A N/0 COS R Compliance Status &A N/0 G01,�'�R ............ . ......... Supervision Protection from Contamination 1 Person-In-Charge present, In 15 Food separated and protected n/O ................. 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 ernployee and I11 and unsafe food .............. conditional employee; Knowledge, Time/Temperature Control for Safety ..................responsibilities, and reporting 18 Proper cooking tirne &temperature n/a ............. - ---------- ....................... 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot ri/O 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/a .................. ........ Good Hygienic Practices 21 Proper hot holding ternperature In ............ .............. . . . ........ .. ... .. -------- In 22 Proper cold holding temperature In 23 Proper date marking and disposition tobacco use 6 Proper eating, tastin( , drinking, or -a ....................... .............. . ....................7 No discharges from eyes, nose and In 24 1"irne as a Public Health Control n............. r 1 10 L I t I`I Consumer- Advisor Preventing Contamination by Hands 25 Consumer advisory provided for raw/ ri/a ................... 8 Hands clean and properly washed In Under cooked food .................__........ 9 No bare hand contact with RTE food n/O Requirerpents, for lily Suscept le Po ulations ........................... ............. ............. 10 Adequate handwashing sinks properly In 26 Pasteltirized foods used; prohibited r/a e . foods riot offered and acces ­..­- -.11 ._. _1111_1_.......... ................... . .. ... .............. --—------------ ARproved Source Food/Color Additives arid,_Toxic 1Substances__.__, 11 Food obtained frorn source In 27 Food additives-, approved and n/a 12 Food received at proper temperature 11/0 properly used .................... ............. 13 Food received in good condition, safe, In 28 Toxic substances properly identified, Ili and unadulterated stored and used ---------- ........... ....... 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite deStrUCti011 29 C o In pli a nc e with variance) ........................... OFFICIAL ORDER FOR CC: RRECTIOW Based on an n4)ection specialized process/HACCP plan ........... L1 today,the iterns marked"OUT"indicated vio ations to 105 C,MR 590,000 and appficable sections of 2013 FDA Food CwJe This report,when signed below by a Board of Health member or its agent constitutes an order,of the Board of I lealth Failure to correct violations cited in this report may result in suspension or revocation of the food establishmerit permit and cessation of food establishment operations, if you are SL1IJj00t to a notice of suspension, or non-remewai pursuant to 105 GMR 590,000 YOU may request as hearing before the board of health 'dn accordance with, 105 CMR 590.015(B). ..............-----, ........ ........ Pel's""')'n in Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC ................. ........... .......-.............................. Estabhshtnent: AL Prime Energy Dat�,,­ 01/22/2024 Page 2 of 3 . ..................... ....... ------ GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS repea t viola t io n incomplaince Out =outcornpliance ri/o �notobserved n/a not applicable COS =correctedon-site r .......................... ...... ........... ........................... ...... ...................... Compliance Status IP4 )IJ NA NIOCOSR Cornpliance Status IN OUT NIA N/0(',0S R ­ ­1­_­......_... . 1- _1_ ..................... Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurised eggs used where ri/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 i 50 Hot and cold water,available; processing methods adequate pl-ensure ......... . ........... ............ Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods Used; n/a backflow.d9vicles ........ ............ adequate equipment for 52 Sewage and waste water property ternperatUre 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 0 54 Garbage and refuse properly .......................__ ......... 36 Thermometer provided arid accurate disposed-, facilities maintained ................. ...... Food Identification 55 Physical facilities installed, 37 Food property labeled: o rginai I Cut maintained, arid clean .—...... —__ container I" J­ 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 set-vice establishment food prepa ration,storage and M2 Food a.l.le.rge..n...aw,.ai-eries,.-, In ............ display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation .......... ......- 41 Wiping cloths: property used and M5 Temporary Food Establishment .......... stored M6 Public Market; Farl"riers Market i M7 Residential Kitchen; Bed-and- 42 Washing fruits and vegetables .......... 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 Single-use/single-service articles: Program I ........................ property stored and used M10 Leased Commercial Kitchen ............ ......... 46 Gloves used properly M11 Innovation Operation ............. Utensils, , u E ipTent and Vend(n M12 Frozen Desert g.. ........ 47 Food and non-food contact surfaces Local Reggirements cleanable, properly designed, Ll Local law,or T,,qq!atiori constructed arid used 1_2 COVID-19 L3 Reserved ............. —------------ ............. ......... .­­................. ........ ... AL Prime Energy Date: 01/22/2024 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Cod ................................... OBSERVATION: Observed packaged turkey sandwiches and subs missing labeling components. Discussed labeling re quire menus with PLC. Label informaLion shall inciudc: (I ) The common name of the FOOD, or absent a common name, an adequately descripLive idenLity sLaLemvnY; (2) Tf made fTOM two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaratton of anificiM, color or flavoi and chemical preservatives, if contained in the FOOD; (3) An accurate declaraLion of the quantity of conlenW; (4) The name and. place of business oE the manufacturer, packer, or distrihwor. 3-602 . 11 REGULATION: item 39 Food properly labeled : original container -- Food Labe I ......................... ......................... ............................. .... ...... observed ui_Lcular open-face refrigerator containinq packaged salads and assorted sandwiches operaLing aL 40M. observed hot-dogs in multi-glass door/walk-in refrigerator at 41 "F. Observed sausage, egg, aarrd cheese empanadas and chicken and cheese quesadillan both in glass display hoL hoWng unit aL 1420F and 136OF respectively. Observed hot dogs and beef and cheese LaquiLas both an rolling warmer aL 146% and 1480' resportivnly. Observed quaLornary saniLizer and LesQnq sLilps available. Observed foods in frenzer units to be frozen solid. ............... ......................... ....... ............. Closing Correct Priority FLem and Priority Foundation Item violaWans immediately; Core Mem violalions within 10 days. Correct all violations in entirety and maintain. TraLn and suporvise staff. Failure to correcL al � vialalions and maintain correcLions may res t ul in ad sra minitt ie c v ation and or fines. The text W Phis report is an unofficial version of Lhe state regulations. orfi.e.rnn version of the stato regulations may be found at www.maNs.gov/dph`/fpp or by contacting the State House Book Store. ....................................­11-1­1­11".............................................................. ............. ................... ...................