HomeMy WebLinkAboutFood Est - Midtown Market - Inspection - 701 SALEM STREET 1/19/2024 (3) North Andover Health Department
Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email: twolfet'ideiiCCvnorttiaridoverriia.gov
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Nanw Midtown Market@@ Inspection Date:Oil/19/2024 1 Number of P an(]PF Viokitions
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Address: 701 Salem Street Time WOW: 12:10 prin /12:39 pni (Iterns 1 thOUgh 29)�
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Phorw 978-974-0900 Pennit No,: 52762 NuinbeT of Repeat P Fir"andFir"Ind
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Emafl: Risk Category: 0 HACCPr Yes VkoWions (Itierns 'I thou0i 29):
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Owner: MikeXenakis I ype of Operation" Food Service, Retail Store, FIACCP
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Pier,urntli-chzlrc)e: James Xenakis, Type of Insper-fion: Re-inspecl 01/08/2024
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Insf.)ector: C.Lachendro Date of Re-Inspection:
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Irt in complaince OLJt =OW compliance njo =nor observed n/a not applicable Cos =corre(Jed on-,site r =repeat violation
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Compliance Status it� oui ��/X �4/0 C 0,_S__R Compliance StatusIry
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Supervision Protec1tiqnf_r9rn-Cori.ta.n.i1i.nation.-
Person-In-Charge I.)reserlt, In 15 Food separated and protected In
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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, III
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Employee Health previously served, reconditioned
anagernent, food erri clef yee and In and unsafe food
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conditional employee; Knowledge, Tirne/TemperatUre Control for Safety
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responsibilities, and reporting 18 Proper- cooking time & temperature n/o
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4 Proper Use of restriction and exclusion 111 19 Proper reheating procedures for hot n/a
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5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and to rnperatUre n/o
Good Hygienic Practices 21 Proper hot holding temperature
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Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
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t0baCC0 use 23 Proper date marking and disposition In
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7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a.,[_
mouth Consumer Advisory...
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Preve.n.t.i.n.g..Contamination, b..._._.Hands.. 25 Consumer advisory provided for- raw/ n/a
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8 I-lands clean and properlywa,washed In under cooked food
9 No bare hand contact with RTE food r/o Requirements for Hi Illy SLJsceptble Po ulations
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10 Adequate handwashing sinks propedy In 26 Pasteurized foods used prohibited
SLIPI,)Iied and accessibie foods not offered
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Approved Source Food/Color Additives and Toxic Substances
11 Food obtained front source In 27 Food additives; approved and n/a
12 Food received at proper temperature We 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
OFFICIAL ORDER FOR CORRECT1W Based on an inspertion
tags, parasite destruction specialized process/HACCP plan
29 Compliance with variance/
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today,the iterns marked"OUT"'indicated vooiafions to 105 CMR 5f,io)000 and applicable,s(i of 2013 FDA Food Code,1"his report,when signed
below by a Board of Health rnernber or its agent constitutes an order of the Board of Health. Faiiure to correct violations cited in this report may result in
suspension or revocation of the food establishment pei rroitand cti 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 CM14 590,015(B),
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Page 1 of 3
Food Establishment Inspection Report MoJjN Solutions, LLC
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EstablishmeriL Midtown Market@@ MAe 01/19/2024 Page 2 of 3
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
in in rompWnce OLIt = out comphance n/o not observed ri/a not ar)phcaNe COS corrected on-site r repeat violation
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CompIiance Status
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N/0 COS R Compliance Status IN OUT N/A N/0 cos R
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Safe food and Water 48 Warewashing facilities: installed,
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30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
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31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized In 50 Hot and cold water available;
processing methods acieguaaate pressure
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Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods use r if o backflow devices&
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,
holdim g constructed supplied,and cleaned
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35 Approved thawing rnethodS used n/o 54 Garbage arid refuse properly
36 Thermometer provided and accurate disposed� facilities maintained
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Food Identification 55 Physical facilities instalIed,
maintained, and clean 37 Food properly labeled: origirial
container 56 Adequate ventilation arid lighting;
Prevention of Food Contamination designated areas USed
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38 Insects, rodents, and animals riot Massachusetts Requirements
present MI Anti-choking procedures in food
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39 Contamination prevented (JUritIg -service establishment
"'"'" .............food prepa ratio r,storage and M2 Food ailergen awareness In
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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: properly used and M5 Temporary Food Establishment
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M 6 Public Market; Farmers Market
42 fr
uits ruits arid vegetables M7 ResidentIal Kitchen; Bed-and-
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Pro er Use of Utensils Operation
_..........Breakfast...............—--__-
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: 0,pe-r-ation,. ........
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 SinglesUSe/Single-service articles: Prograr'n
properly stored and used M10 Leased Commercial Kitchen
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46 Gloves used properly I M I I Innovation Operation
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Utensils ent and Vendin M12 Frozen Desert
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47 Food and non-food contact Surfaces ............ ..Local R",( uire..m.e..n..t s
cleanable, properly designed, L_1 Local law or.r ation
constructed and Used L2 COVID-19
L3 Reserved
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Midtowti Market(�ra(�cE"` -. _ _..__..._._.. ___ ..
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 01 /08/ 'al OBSERVATION: Ok.rs"rve d mu l t prl n p,ac f:"agvd food items ms including l.,uL nvc .
I An h " Etcf v C.a p)r a Ilan. f` u t or, G,;;pyocna l d4 to t'ove, "ed raisins and l)F r„'y'lltt s, and
chicken salad"..ad packaged An ra way than does not }rT'r,.' pct: f c,nd from p.,r", r nl r.,.,
a`nnl Iraa.nat iarr and/ni lampezinq . PIC Lo F la,`;ta:re 'r^'DodN are parkaged in a 'wJ13"y
f h t the I Cl'..T;" 1 ' a Vy of ! cod i_`,
pasrowct,ed from jwol n Y Pl l ^rJY'7.t o'.m nai ..r. n and 'L ,:Mp er I : q.
3... 2C? . �1.5 Pf f^;:`M f,ATION: If (`m 13 fond . i„'"'V'_e1.A/ed in good corr&..Lie;n, , dfe, rk'.I,d
nnaadu l t-r, : awd ... Lac aqe . ;" Le,ca r 4y
BCc'sp",s,a t 0HSINIsVA'1'I ON: No HAC CP plan for E'OP (r carllr";ed oxynpvn p,ae:_ k acti nap) available :al:.
1.0mr, of inspection . PIC to ensure copy of HACCP plan in r oad i l.y Sava l l al"a I ea
f"a.I review during i nwp vc k l on s .
"""'f,I " I`kp' E,p,,,,p:_I,".N" NO CC PY OF HA(TP PLAN NOR ROP AVAI KAH15 Al TIME OF'
RP- I NS ''E.C. I ? ON. REVIPMEE WITH p,._l TO ENSURE COPY OF HAC CP p'l'.AN IS,
AVAILAR y, Fnk ,p.nI.W. KILL V. l.117 0)MPI,IANCE AT 2ND " sz if(IPEC;_Ic::)N.
" 1 "2ND RE w.IF' P C"C':1:Cjiak" NO C:;r`aI"'"T OF f;l'a';V "' PLAN ?OR R(T AVAILABLE AT pTMI;'
OF RE-IN E EC N. PIC STATES I Ei'::; REVI f, € N C ARE C IJp"r'.EIN f C.t pCI„ PK, lv�A IE TO
PI Alp. R V EW'ED WITH PIC O ENSURE C(rl=Y OF HAC. CP PI AN I S AVAILARKE FOR
REV 1 E
8..,, 103 . 12- Pf_ 3ik:]a,,ENl,11'];'JON: Efnm 9 Compliance with erasrr:r7<'e / spuciNla ,eed p.,re>rsra:"s / HAC,..`l
plan ...., Conformance wi I_.a( Approved Pi nc°"�dur:�e(ws
I)B: Ei `VATJ ON: ".b se rvorp 1'O P raw s a Lmu r. 1 n npn'ar f a cc rp: L I `.l" r t"r°.o r t haI P 1 C
xt 1 QN ,i dol " V(,..a.,d ` n a . f ,abl .aI'mo_nL t (rze"_Y..'I a..i'1..:'l is then "..Ia<'':1; ed f,i:.ncl
p of kae7t.'d in ROP on ."rw a2:.d is Iw.^"'`I," r Jf r" e7r'iraf_ed I` t i 1 , + d. PIC ..`o c rase,
and'd desist packaging raw salmon tiIon in ROP and c ant aci health office f_ce for
I a'v i vW.
""R --Ip'CPo,PKC."I':Ne`,Pq""'" 05050JED 'ROP RAW SAITION IN 0014 -h"y'3r„fl;
REP pa 1 C:ERA G`OR A C' TIME OF ltE-Ip~ A EC:I'I ON 'I'fl/1T PIC STATES ES ARE DEKtVERED laTI SH
. 0 ESTABLISHMENT. PIC TO CEASE e AND 1 ESI NI"I' PACKAGING 'RAW l.f?,f pCiC:7;N IN ROP
AND C`(),,gT CC„I.' ETf°"CeINH OFFICE FOR a"<'sDall'I I ANC.f. IZ}.1P_,f'r,rNS I R I I"I"1 I NS . W G 5b '" KR a la`y"
COMPLIANCE AT ND RE;-JN .,r7 (3N.
,' ' AND RE F ISPI,,c.T ICaN" i OBSERVED ROP ;i AhM ." . lT,";S IN OPEN- f ACK
IaNpl'1r.IER IC'R AT TIME OF `ND RE- !NS ECTION. P. C, 0 CEASE AND ICE ISIr~
I" A,C"1C/a.GING .'..a"W w+T.f,fyON IN k.'"P AND r:'f(Cvlr.'..T REA:10H OFFICE 1OR C:'"aMl`;.,lAN0
1.ESP0NS;f HJ I,I .
3 (12 . 1 2 -p HEU K P:1 ON: 1 t em 29 C,ompr l i aan'°e* wit (a e ar 1."a.:c:.e s'p. ac i e p t zod process / Vlda r."CP
pcIdH ... h;Oria:C(A C:'ruygOn Packaging,ka?a"t ng, Cr ihorQ
In C:'c.npol .aarrry CTs)crrved packaged raw mo al ss and asnorl-"ed per�epr"ar "d C<>r,,ds all,
in open-face ref r qcr af,car At 4 I "P. Ohn re.rod commercially a galley pre-packaged
i:l'lq,f .,('lx and :r,."..c..t,ia4 in rlf;;l(l X t ],G;11. i f opon. '.a.ta'a' refrigerntor at 410F. C)l. `.1f'.7"!t'f`l
foods in ww'fi:.°(':zer: units M he fi`OZOn heapi&
" AlOUTSIAEI?::)INU VT:(1IATIe.lNS TO HE Cc,.,l'Xf! 1MMEDTATELY. PIC.
o CONTACT f13z,C11,TP c(FFIC:K PTIR C4llM1?I,Id`eNr"E I,.,Sld(";NSIBI KI `IRS. '""14
Closing T/:1_ol a i:..:r.Crns marked "Verified" flr„Ive been '`o! Pe°e`.f.cd. Violnttons not.: 9'`ar`kec;f
"Ve;r i f 0d" remain uncorrected. Vncor rocind vdolalIlons are l o be co a uc! ed
lrrCrraadiat-oly. Unroriec'P.ed vwolaat.i_r,nN may result in eddiY ioNa:"I
Re l n p">e:a. f ._C:7ns and `" o , fines „IC.`d or Gaelm i n st .a',-1'E I va9 r:,r."f. on a f"1":'l ud H r;".,,,
PaNxi'vKhr suspension r" f`. p.e rri L . Tho tvxt n terms YnFmyl 1 a an rannff ac,•:i.al
version of thn nontor"t'"gul a't' . ,>n":r. Official ia.l. version s�io of f hn s':It .Le:?
requiaLlons may he " nHnd at:, www.moss.gov/dph/fpp cr by `"tYli'"16': "a_C'1rf t e,