HomeMy WebLinkAboutFood Est - Butcher Boy Market - Inspection - 1070 OSGOOD STREET 3/13/2024 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@northandoverma.gov
Name: Butcher Boy Market Inspection Date:03/13/2024 Number of P and PF Violations
Address: 1077 Osgood Street Time In/Out: 11:30 am /01:08 pm (Items 1 though 29):
Phone: 978-688-1511 Permit No.: 52306 Number of Repeat P and PF
Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Thomas Yameen Type of operation: Caterer, Food Service
Person-in-charge: Al Yameen Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 03/23/2024 or After
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
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS 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 n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot In
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature Out cos r
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos r
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Out cos r 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
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
tags, parasite destruction 29 Compliance with variance/ Out r
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
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 a Board of Health member 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).
Inspector: Person In Charge:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Butcher Boy Market Date: 03/13/2024 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O 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; In 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 supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate Out cos disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original Out 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 n/a
39 Contamination prevented during Out service establishment
food prepa ration,storage and M2 Food allergen awareness In
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
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-
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
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Butcher Boy Market Date: 03/13/2024 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Repeat COS OBSERVATION: Observed hand sink located in deli and in meat preparation
room without drying provisions. PIC to ensure all hand sinks are
supplied with drying provisions. PIC supplied paper towels during
inspection.
6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Drying Provision
Repeat OBSERVATION: Observed hand sink in meat preparation room with multiple wet
cloths stored in basin. PIC to ensure hand sinks are maintained
accessible at all times and are used for handwashing only.
5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sink-Operation and Maintenance
Repeat COS OBSERVATION: Observed chicken wings in hot holding case at 98-104°F.
Employee states foods have been held for less than 4 hours. Reviewed hot
holding requirements with PIC. PIC to routinely monitor temperatures with
food thermometer and ensure TCS foods are maintained at 135OF or above.
Employee reheated chicken wings during inspection.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Repeat COS OBSERVATION: Observed turkey chili at 50-51°F; beef chili at 45°F; and
chicken chili at 44°F all in large open face refrigerator holding
prepared foods. PIC to determine source of elevated temperatures.
Reviewed cold holding requirements with PIC. PIC instructed employees to
rapidly cool foods in walk in refrigerator during inspection. PIC to
routinely monitor temperatures with food thermometer ensuring TCS foods
are maintained at 41OF or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Repeat OBSERVATION: Observed multiple packages of ROP meats produced on site
without labeling stating that foods must be maintained at 41OF or below.
Reviewed compliance responsibilities with PIC. PIC to follow approved
procedure in HACCP plan and provide compliant labeling. PIC to separate
product until corrected.
8-103.12-P REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
Repeat OBSERVATION: Observed multiple packages of ROP meats not labeled with an
expiration date / use by date on packaging. Reviewed compliance
responsibilities with PIC. PIC to contact health office for review of
HACCP plan.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
Correct On Site OBSERVATION: PIC unable to provide ambient thermometer for open face
prepared foods refrigerator holding varieties of chili and soups. PIC to
apply standard to all refrigeration. PIC supplied ambient thermometer
during inspection.
4-203.12-Pf REGULATION: Item 36 Thermometer provided and accurate -- Temperature
Measuring Devices, Ambient Air and Water-Accuracy
Butcher Boy Market Date: 03/13/2024 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed multiple foods including but not limited to
marinated ROP meats, stuffed raw meats, and cut fruit missing labeling
components. PIC to ensure all packaged foods for retail sale include the
following components:
(1) The common name of the FOOD, or absent a common name, an adequately
descriptive identity statement; (2) If made from two or more ingredients,
a list of ingredients in descending order of predominance by weight,
in-cluding a declaration of artificial color or flavor and chemical
preservatives, if contained in the FOOD; (3) An accurate declaration of
the quantity of contents; (4) The name and place of business of the
manufacturer, packer, or distributor;
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
OBSERVATION: Observed multiple containers of food stored directly on floor
of walk in freezer. PIC to ensure foods are stored at least 6 inches
above the floor.
3-305.11 REGULATION: Item 39 Contamination prevented during food
preparaticn, storage and display -- Storage, Food-Preventing Contamination
from the Premises
Discussion Hood stickers date 11/9/2023, in compliance.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. The text in this report is an unofficial version of the
state regulations. Official version of the state regulations may be found
at www.mass.gov/dph/fpp or by contacting the State House Book Store.
In Compliance Observed QAC sanitizes in all departments measure 200 ppm via
PIC's test strips. Observed rotisserie chicken in hot holding at 139°F;
chicken cutlets in prepared foods walk in refrigerator at 370F;
mortadella in deli display refrigerator at 40°F; raw chicken in poultry
glass display refrigerator at 40°F; beef stew in open face prepared foods
refrigerator at 41°F; mashed potatoes in open face prepared foods
refrigerator at 38°F; ground beef in meat preparation room at 41°F;
sliced watermelon in prepared fruit open face refrigerator at 41°F; two
door refrigerator in bakery holding cakes operating at 34°F; gallons of
milk in produce / dairy walk in refrigerator at 41°F.