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HomeMy WebLinkAboutFood Est - Its All Good in the Kitchen - Inspection - 119 MAIN STREET E1 1/19/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfe�ideri@riorlhatidove,r-ma.gov .............. ........................ .........------- Name: Its AlIl Good in the Kitchen I nspection Date:01/19/2024 Number of P and PF Violations ............... .............. Address: 119 Main Street Time In/Out: 10:10 arn 10:51 am (ItOMS I thOUgh 29): -................... ............... . . ........... ——----------, Phone: 978-984-7083 Perruit No,: 65015 Number of Repeat P arid PF ............. ............... Email: Risk Categc)ry: 0 HACCP: No VioWions(Iterns 1 though 29)� ....................................... -----—- Omieir. Ron Geoffrey&Jackie Levine Type of Oper�nfiow Food Service ------------ T P reviol i s I r isp ection Date� Pprson-in--charge: Ron Geoffroy Type of Inspection: ROUtine ..... ....... ...... Inspector: C.Lachendro Date of Re-Inspection: . .................... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ...................... Irl = ill complaince Out out compliance n/o =not observed n/a not appficaLaIe c0S =correctecl on-sile r repeat violatlon ........... . ................... ............... Compliance, Status irq ou I N/0 COS R Compliance Status 1l N ()UT N/A N/0(,OS R Supervision Protection from,, Conl,t,ani,inatio�i ... ......... Person-In-Charge present, In 15 Food separated and protected It) ....................................... demonstrates knowledge, and 16 Food contact surface; cleaned Ira performs duties and sanitized .............. ...................--------................. . ..................... a._....... ...................... ............... 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned ----------- 3 Management, food ernployee and In and unsafe food ............. ..................... conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, an(] reporting 18 Proper cooking time &temperature n/o ww . ..... ............... 4 Proper use of restriction arid exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In laoldirag and diarrheal events 20 Proper cooling time and temperature We ------........... - ---------............... .............. ---------- ................................... .................. Good Hygienic Practices 21 Proper hot holding temperature n/a .................... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper(late marking and disposition In .....—----- 7 No dis c ia r g a s f r o r i i eyes, nose and In 24 Time as a Public Health Control rnouth Consumer Advisory_ .... ........ ...... Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 1--lands clean and properly washed In under cooked food ---.................. . I i.'." - - 'a 9 No bare hand contact with RTE food In .,Re I 9� nts for Highly S ce tble Po ulations qy� ..................... p Supplied and accessible foods not offered 10 AdeqUate handwashing sinks properly Out 26 Pasteurized foods used; prohibit-(I n/a A r ved Source Food/Color Additives and Toxic Substances ..........------pp�0- 11 Food obtained from 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 property identified, In and unadulterated stored and used ............... nj.'�4 .. ........ ............. 14 Required records availabIe, shellstock Conformance with Approved Procedures -.......................-'---- . . . .................... ...... r�i OFFIClAl- ORDER FOR CORRECTION: Based on an inspection specialized processAIACCP plan tags, parasite destruction 29 Compliance with variance/ _ ]-- tl--] ------------------------------------- today„the iterns marked"OU-1"untficateci viWations to 105 CMR 590,000 and applicatlle sections of 2013 FDA Food(,ode. 'Ns repod,when signed below by as Board of Heaith rilember or its agent constitutes an order of the Board of Healffi. Failure to correct viokitions cited in this report may result in SUSPellSi011 or revocation of the food establishment perrnit arid cessation of food establishment operations. If you are Subject to as notice of susrumsion, or non-renewal pursuant to 105 GIVIR 590,000 you may request a hearing before the board of health ill accordance with 105 CMR 590,015(13). ....... .. ........ ............._ ............11111----............ 3 ........................... ............ Page 1 of 3 Food Establishment Inspection Report MoJIN Sdutions, LLC ........... Its All Good in the Kitchen Date, 01/19/2024 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS n =in cornplaince Out =out COMphance n/o not observed n/a not applicable cos corrected can site;: r =repeat violation ................. .......... .......... ............____ __ ............. ...... ...... . .......__­ . ..... IN OU N/A NA.)COS R Compliance Status IN OUT N/A N/0 COS R ..................... ............ ........ ...................... Corripliance Status . .. Safe food and Water 48 Warewashing facilities: installed, ............................ 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 sl.,)ecialized n/a 50 Hot and cold water available-, processing methods ..................... adequate pressure ........ ......... Food temperature control 51 Plumbing installed-, proper 33 Proper cooling methods used; n/o 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 supphed,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and a disposed; facilities maintained ­­.­­­­.­­�1� ­ ------------ ...................... .............. ....... Food Identification 55 Physical facilities installed, main .............. container 56 Adequate ventilation an(] lighting; original Ou tained, and clean 37 Food properly labeled- on Prevention of Food Contamination designated areas used '38 nimals not Insects, rodents, and a Massachusetts Requirements present M1 Anti-choking-p_r o­­c-e"di'j'r e s In food ............ 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer .............. . ...- I -.... ­_ __ 1 ­1­11-1111__1_11_­ ­-- -­­­----------- 40 Personal cleanliness M4 Mobile Food Operation . ......... . ......... 41 Wiping clotl,ts: properly used and M5_jernporary Food Establishment ----—------ stored M6 Public Market; Farmers Market ................ ............ 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- ........................................ Proper Use of Utensils Breakfast Ciperatio,ri ...................... _._ .. . � ___ U_ .......... ­---------------- .....43 In use utensils properly stored M8 Residential Kitchen, Cottage Food .. ...........­­............... . ............. 44 Utensils, equipment and linens: properly stored,dried, arid handled M9 School Kitchen; USDA Nutrition . ................45 Single-use/single-service �,,irticles: Program properly stored and used M10 Leased Commercial Kitchen .....-----­------------ ------ ­­­-- .. ............1 .­111­­­­­---------- 46 Gloves used properly M1 1 Innovation Operation .......... .. .......... Utensils E u_i pment and Ve nd_in �­.M.. 12-Fir-oz n Desert .(( ­­_ ­ ­­­ ­1­1------- ....... 47 Food and non-food Contact surfaces Local Requirements 9....................... cleanable, properly designed, L.1 Local law or regralatrr7riw ---------................. constructed and used L2 COVID-19 I_1.3 Reserved .............. ................. ----------­­-------------------­­ - — ------- ­­­ -............... ......... .. ...................... Its All Good in the Kitchen Date: 01/19/2024 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code ORSERVATION: No disposable paper Lowels available at handwashing sink in kiLchen closest to toidu room. PIC In ensure Wndwashing sinks are supplied wiLh paper Lowe ls at_ all times. 6-301 . 12-0 REGULATION: finem 10 Adequate handwashing sinkm prnporly supplied and accessible -- HandwashLng Drying Provision ............................. ............... ............ ORSHRVATEUN: Observed assorted packaged frozen food imms in single-door treezer in customer seating area missing labels. Discussed labeling requirements with PIC. Label informaLlon shall includc: (I ) The common namp of Lhe FOOD, ar, almeni a counon name, an adequately descriptive identity statemnnt; (2) if made from two or more ingrWonts, a list of ingredients in descending order of predami,nance by weight , including a dectaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of We quanHty oF contonrs; (4) The name and place of business of the manufaiturer, packer, or disLribur,cy , 3-602 . 11 HEGUIATION: LLem 31 Food properly labeled : original contniner -- Food Lahn 1 c ...................­­ ­................................. in Compliance Observed mac and cheese in glass display ref rignrator at. 40"F. Observed Lwa dooi reEriqerawr containing cartons of eggs and cheese operating at 41 "F. Observed sausage paLL Les and fresh mozzarella cheese both in top section of in-line refrigerator at 37"F and 350' respectively. observed salsa in cah3neL section of unit_ at 370F. Observed quaternary sanitizer in three bay sink at. 200ppm via readily available Lesting strips. Observed foadm in freezer units Lo he frozen sollid. .................. ­­.......... Discussion observed hood Mckor in compliance, noxt service due in March 2024 . Clnsimj Corrccl_ Priori , Item and Priority Foundation JLem violations immediately; ("re Item vinlations wiLhin 10 days. Correct all vialaLions in entirety and mainLain. Train and supervise waff. Failure to correct all, violations and mainLain corrections may result in administrative action and or fines. The text in this report is an unofficial version of Lhc: state regulations . Offichal. version of Lhe state regulations Pay be Cound aL www.mass .gov/dph/fpp or. by contacLing thu WaLo House Book Store. ................... ................................................................................................... ­_.__­__._._............. ....................................................... .............................