HomeMy WebLinkAboutFood Est - CVS #209 - Inspection - 109 MAIN STREET 1/19/2024 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, Not1h Andover MA0184;
Tel. (978) 688-9 x40 Fax (976) 668 9542
Email:..... twolfendeii@northaradoverfna.gcav
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Name: CCVS ##209 Inspection Date 01/19/2024 Number of P and PF Violations
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Address: 109 Main Street Time In/Cut 11:00 cant / 11:15 am (Itekrn ti .p
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Phone: 662 0941 Permit Na 53061 Nurrac of Repeat F aad F '
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Ern ail Risk Category 0 HACCF: No Vu rVnturara s(Itcaawas 1 thougra lay.
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Owrrer: CvS type;caf Ope,ratron: Retail Stare
Person-,in-charge: ¢+,r1�1elo F�t'del Type of lnspre rlio Routine Previour, Inspection Date:
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Inspector: C.Lachendro Date of Ede-In pe ctiow
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F ODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Ira an cornplaince Out '-"out 001'opaliaanc',e n10 ...not observed n/a =neat applicable COS corrected on-,site r -repeat violation
Compli anc.e Status va C omp allance Status
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Supervision Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected In
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dernonstrates knowledge, and 16 Food contact surface; cleaned n/a
performs duties arid sanitized
Certified Food Protection Manager n/a 17 Proper disposition of returned, in
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Employee Health previously served, reconditioned
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3 Management, food employee and In ! and unsafe food
conditional employee.; Knowledge, Time/'Temperature Control for Safety
responsibilities,s„ and reporting 1 _.. .. _..__ _... _................_._--.. _ ..
�s r J Proper cooking time & temperature...... ............ _..._
4 Prol)er use of restriction and exclusion In 19 Proper reheating procedures fear- knot n/a
6 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/a
Good H ienic Practices 21 Proper hot holding temperature n/�a
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6 Proper eating, tasting, drinking, or In 2 Proper col�1 holding ternperature In
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tobacco use 23 Proper date marking and disposition n/a
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7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination b✓ Hands 25 Consumer advisory provided for raw/ ra/a
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8 Hands clean and properly washed_ In under cooked food
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9 No bare hand contact with Fri E food n1 a Re uirements for HI hl Susce dale Po ul ations
10 Adequate handwashing sinks properly In 26 Pasteurized foods used prohibited rt/a
supplied and accessible foods riot offered
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A roved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives" approved aridrt/a
12 Food received at proper teraaperature 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 F __Approved Procedures
tags parasite destruction _ Based 7r�;orb en,p�e.e,trc m, 29 Compliance with variance/
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OF-FIC.;IAL ORDER FOR CORRECTION: specializeda rc.aress/HACC,I clan
today,trio;itervas marked"OUT"'irrdku :rC+;d vVolafuons to 105 CMR 590,000 and aap.apluc,„able;sections of 2013 FDA Food Code,'This report,when signed
below by a-a Board of Health rrrararnber or its agent constitutes,an order of the Board cif I-o aVth.Failure to correct violations cited in this report may result in
suspension or revocation of the;:food establishment permit nand ce.s,,,ition of food establishment operations. If you are subject to a notice of suspension,
or non renewal paursuaant to '105 CMR 51,)0,000 you rneaay reque,„t a hoararincg before the board of faa,a�alth in accordance with 105 CMR 5�W015(t:3),
ira.rpre< t r.:rr.a. 1 I'r_r ;e,a r% C k. arge
lyl
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Page 1 of 3
Food Establishment Inspection Report MoJiN Solutions,LA-C
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Estabiishinent: CVS #209 Date: 01/19/2024 Page 2 of 3
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GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
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n in cornplaince Out out(',ompliance n/o not observed n1a =noa apphcab e cos :=rorrected on-sile r repeat vidation
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COMplianCe Status Con,) liance Sta
tus"I'I'N OU I 'NA 4/0(,,'OS R IN OUT NA N/O" COS R
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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 Out
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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
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Food temperature control 51 Plurnbing installed; proper-
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33 Proper cooling methods used; n/a backflow 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 n/a 53 Toilet features; properly,
holding constructed supplied,and cleaned
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35 Approved thawing inethods used n/a 54 Garbage and refuse properly
36 Thermometer providedarid accurate disposed;disposed; facilities maintained
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Food Identification 55 Physical facilities installed,
maintained, and Clean
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container 5 ' Adequate ventilation and lighting;
37 Food properly labeled:'ongin�_
Prevention of Food Contamination designated areas used
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38 Insects, rodents, and animals not Massachusetts Requirements
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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
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display M3, Caterer
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40 Personal cleanliness M4 Mobile Food Operation
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41 Wiping cloths: property used and M5 Ternporary Food Establishment
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stored MO Public Market- Farmers Market
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42 Washing fruits arid vegetaNes M7 Residential Kitchen; Bed-and-
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Use of Utensils Breakfast Operation
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43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
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properly stored,dried, and 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
_4 6 G-loves used..ed-p-ro"p e,rly . .......... M11...-t n-Ino—vati o. t.i..0--- pe-r-at.-io-n
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g"iIs,.,Equ,1pment and Vendin M12 Frozen Desert
47 F"ood and non-food contact surfaces Local Rec�utrements
cleanable, properly designed, Ll
Local lawo rr.. ------
constructed and used L2 COVID-19
L3 Reserved
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CVS#209 Date: 01119/2024 Page 3 of 3
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DESCRIPTION OF VIOLATION
Fail Code
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MSERVATMN: Observed he shalf of Lwo door rufrigcraur contaWnsi
gallors of milk and rnrwns of eggs w4h acqwmalalion of food sp! Ks. PIC
to ensure Mnylar of nnh( is wManed a a frequency necesmary to
Verna= such accumulal-lon.
4-602 . 1,3 REGULATION: 1lQm 49 Non food contact suviaces clean - - Nonfood Contact.
Surfauws
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In (Mmpliance Obsorved commerKally pre-parkaUed bacon in iwo door
refrigerator ,.at 41 'F. Obsorved Mods in fronzei units ter he froxon YoHd.
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Closing Coryncl Pri-oriny Mem and Prinr Qy Youndal-lon lLem vialainions immadiaLely;
Coro Item vinlnLionn wilhin 10 ddys. Carroul all AnIaMns in unLireLy
and maintain . Train and supervise staff . Failure to rorruch all
violwiuny and maintain curreplinns may vesult in adminWraLive actiw
and or flnrs. Tho LexL in nhis repnirt is hn unoflicial wrWon of LM
Mato roquJaWons. MIMI version of Lhe Maw regulalI may be found
at www.mass.qov/dph/fpp or by canLaWnq As Mats House Book Stnre.
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