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HomeMy WebLinkAboutFood Est - Evas - Inspection - 550 TURNPIKE STREET 6/12/2024 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: Evas Farm Butcher Shop Inspection Date:06/12/2024 Number of P and PF Violations ^ Address: 554 Turnpike Street Time In/Out: 10:10 am / 11:35 am (Items 1 though 29): 1 Phone: 978-258-6527 Permit No.: 58618 Number of Repeat P and PF w Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): II Owner: Roberto Alonzo Type of operation: Food Service, Retail Store, HACCP Person-in-charge: Jessica Swank Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 06/22/2024 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 n/o 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 In tobacco use 23 Proper date marking and disposition n/o 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 FF 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered 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 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: Tfi Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Evas Farm Butcher Shop Date: 06/12/2024 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, Out 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/o 53 Toilet features; properly, Out holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate 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 service establishment food prepa ration,storage and M2 Food allergen awareness Out 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: Out 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 Evas Farm Butcher Shop Date: 06/12/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Upon returning to health office, HACCP plans for beef jerky and dry aged beef will be reviewed. Repeat COS OBSERVATION: Observed buffalo chicken pastelitos in display warmer at 118-120°F. Upon reviewing hot holding requirements with PIC, began began to rapidly reheat foods during the inspection. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot OBSERVATION: Available HACCP plan lists approved reduced oxygen packaged (ROP) foods produced on site as raw beef, raw poultry, raw pork, and raw lamb. Observed ROP cooked kielbasa that PIC identified as prepared on site. PIC removed kielbasa during the inspection. PIC to discontinue producing ROP foods not listed in HACCP plan and contact health office for compliance responsibilities. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures OBSERVATION: Observed multiple packaged foods including but not limited to ROP meats, beef jerky, prepared foods, nuts, varieties of bread, produce items, and cookies without or 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: PIC unable to provide QAC sanitizer test strips. PIC to supply. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Observed allergen statement at point of sale that does not match wording in the Food Code. PIC of include statement, "Before placing your order, please inform your server if a person in your party has a food allergy" . PIC to ensure statement is easily visible to consumers. 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement OBSERVATION: Observed metal and plastic containers, single-use gloves, and vacuum bags stored on shelf in toilet room. PIC to ensure equipment, utensils . laundered linens, and single-use articles are not stored in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under sewer lines, under leaking water lines, under open stairwells, or other sources of contamination. PIC to relocate items . 4-903.12 REGULATION: Item 44 Utensils, equipment and linens : properly stored,dried, and handled -- Storage, clean, sanitized Equipment Prohibitions Evas Farm Butcher Shop Date: 06/12/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed toilet room not supplied with a covered receptacle. PIC to ensure all toilet rooms used by females are supplied with a covered receptacle. 5-501 .17 REGULATION: Item 53 Toilet features; properly constructed, supplied,and cleaned -- Toilet Room Receptacle, Wcmens, Covered Discussion Hood sticker dates 5/3/2024, 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.gcv/dph/fpp or by contacting the State House Book Store. In Compliance Observed container of wiping cloths stored in QAC sanitizer measure 200 ppm via inspector's test strips. Observed pulled pork pastelitos at 141°F; steak in display refrigerator at 40°F; deli turkey in display refrigerator at 390F; sausages in walk in refrigerator at 340F; sliced tomato in prepared foods refrigerator at 350F; steak tips in ROP meas refrigerator at 41°F; "Atosa" refrigerator holding produce and eggs operating at 34°F.