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HomeMy WebLinkAboutFood Est - Stop & Shop - Inspection - 757 TURNPIKE STREET 7/3/2024 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: Stop & Shop Supermarket@ Inspection Date:07/03/2024 Number of P and PF Violations O Address: 757 Turnpike Street Time In/Out: 10:55 am / 11:22 am (Items 1 though 29): Phone: 978-683-9666 Permit No.: Number of Repeat P and PF O Email: Risk Category: 4 HACCP: No Violations(Items 1 though 29): owner: Stop &Shop Type of Operation: Food Service, Retail Store Person-in-charge: Jessica Paglluca Type of Inspection: Re-Inspection Previous Inspection Date: 06/11/2024 Inspector: T.Adell Date of Re-Inspection: 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 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature 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 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 In Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a 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: Stop &Shop Supermarket@ Date: 07/03/2024 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/o 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 disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original 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 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 Stop&Shop Supermarket@ Date: 07/03/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/03/24 OBSERVATION: Observed knife in mounted rack in produce prep room with what appeared to be accumulation of food debris on the blade. PIC to ensure knives are cleaned and sanitized after each use and prior to storage. **RE-INSPECTION** OBSERVED STORED KNIVES IN CLEAN CONDITION. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Verified 07/03/24 OBSERVATION: Observed multiple varieties of ham and turkey in glass display refrigerator in deli area at 44-45°F. PIC to determine source of elevated temperatures. Reviewed cold holding requirements with PIC. PIC states intent to call repair service. PIC to rapidly cool elevated foods and routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED HAM AND ROAST BEEF BOTH IN GLASS DISPLAY REFRIGERATOR IN DELI AREA AT 41°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/03/24 OBSERVATION: Observed wall mounted dispensing hoses for soap and water and sanitizer submerged in liquid solutions at three compartment sinks in deli department and produce department. PIC to create gap between liquid solutions and hoses to prevent contamination. **RE-INSPECTION** OBSERVED AIR GAP BETWEEN LIQUID SOLUTIONS AND DISPENING HOSES. 4-501 .18 REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Warewashing Equipment, Clean Solutions Verified 07/03/24 OBSERVATION: PIC unable to provide irreversible temperature measuring device for high temperature dish machine. Reviewed examples with PIC, including dish plate thermometers, water-proof maximum registering thermometers, and 160OF sensor stickers . PIC to supply and routinely monitor utensil surface temperatures. **RE-INSPECTION** OBSERVED 180OF SENSOR STICKERS READILY AVAILABLE. 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing Discussion PIC states due to not having an irreversible temperature measuring device, that they are currently not using the high temperature dish machine and are cleaning and sanitizing food-contact surfaces in three compartment sink. Discussion Hood sticker dates 1/17/2024, in compliance. Stop 8& Shop Supermarket@ Date: 07/03/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed QAC sanitizes in three compartment sinks measure 200-300 ppm via PIC's test strips. Observed lobster bisque in soup well at 1620F; fried chicken in hot holding in prepared foods area at 168°F; home style roast turkey in glass display refrigerator in deli area at 41°F; chicken in deli walk in refrigerator at 370F; rotisserie chicken in prepared foods open face refrigerator at 40°F; hot dogs in pre-packaged deli open face refrigerator at 39°F; scallops in glass display refrigerator in seafood area at 38°F; salmon in seafood walk in refrigerator at 36°F; raw chicken in large meat walk in refrigerator at 38°F; ground beef in meat open face refrigerator at 40°F; cut watermelon in produce walk in refrigerator at 39°F; milk in walk in display refrigerator at 41°F; American cheese in dairy open face refrigerator at 40°F. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.