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HomeMy WebLinkAboutFood Est - Faris Diner - Inspection - 350 WINTHROP AVENUE 7/19/2024 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: Faris Diner@ Inspection Date:07/19/2024 Number of P and PF Violations w Address: 350 Winthrop Ave Time In/Out: 08:50 am /09:25 am (Items 1 though 29): 'I Phone: 978-682-0824 Permit No.: 52779 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): I Owner: Alfredo Cartagena & Francisco Garcia Type of operation: Food Service Person-in-charge: Alfredo Cartagena Type of Inspection: Re-Inspection Previous Inspection Date: 07/09/2024 Inspector: T.Adell Date of Re-Inspection: 07/29/2024 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 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/a 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 n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out r 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/ In 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/ 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: 4, Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Faris Diner@ Date: 07/19/2024 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 disposed; facilities maintained Food Identification 55 Physical facilities installed, Out 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 In 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 Faris Diner@ Date: 07/19/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/19/24 OBSERVATION: Observed raw shelled eggs stored above ready to eat (RTE) foods in walk in refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. **RE-INSPECTION** OBSERVED RAW ANIMAL FOODS PROPERLY STORED IN EQUIPMENT. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed raw shelled eggs stored in what appeared to be a melted ice bath at 52°F on chef's line. Reviewed cold holding requirements with PIC. PIC to ensure TCS foods are maintained at 41°F or below. **RE-INSPECTION** OBSERVED RAW SHELLED EGGS STORED IN AN ICE BATH AT 50°F. PIC TO DEVELOP METHOD TO MAINTAIN EGGS IN TEMPERATURE CONTROL. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/19/24 OBSERVATION: Observed in line refrigerator with elevated temperatures, sliced cheese at 61°F; sliced ham at 58-61°F; diced ham at 62°F all in top rail. Observed caesar dressing in cabinet of in line refrigerator at 62°F. Ambient thermometer reads 64°F approximately. PIC states all foods inside unit have been held for less than 4 hours. Upon reviewing cold holding requirements, PIC began to voluntarily discard foods. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. **RE-INSPECTION** IN LINE REFRIGERATOR OBSERVED ONLY STORING NON-TCS FOODS. AMBIENT THERMOMETER READING 60°F. PIC TO PROVIDE HEALTH OFFICE WITH REPAIR SLIP ONCE REPAIRS ARE COMPLETE. PIC TO ENSURE IN LINE REFRIGERATOR MAINTAINS FOODS AT 41OF OR BELOW. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/19/24 OBSERVATION: Observed walk in refrigerator with elevated temperatures, pickles at 52°F; raw chicken at 54°F; cut honeydew melon at 52°F; fruit cocktail at 52°F; cut salami at 55°F; pinto beans at 54°F; cooked pasta at 53°F; sausage links at 53°F; cooked rice that PIC identified as remaining in unit overnight at 53°F. Ambient thermometer reads 55-60°F. Upon reviewing cold holding requirements, PIC began to voluntarily discard elevated foods. PIC to ensure TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED COOKED RICE AT 35°F; CUT HONEYDEW MELON AT 340F AND PICKLED ONIONS AT 34°F ALL IN WALK IN REFRIGERATOR. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/19/24 OBSERVATION: Observed what appeared to be accumulation of fruit flies inside dry storage room. Observed what appeared to be accumulation of droppings that looked consistent with mice on floor behind water heater. PIC provided most recent pest control report from "Frank's Defense Pest Control" dating 6/13/2024. Report states treating for general pest control and replacing bait and traps. PIC to clean and sanitize affected areas and continue to work with pest control company to prevent and eliminate evidence of pest activity. **RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of Faris Diner@ Date: 07/19/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed metal rear door in poor repair with large gap in bottom. Reviewed with PIC that gap in door could be potential entry point for pests . PIC to repair using approved methods and materials. **RE-INSPECTION** OBSERVED METAL REAR DOOR IN SAME STATE OF REPAIR. OBSERVED NEW SCREEN DOOR INSTALLED SINCE ROUTINE INSPECTION. PIC TO ENSURE REAR DOOR IS REPAIRED USING APPROVED METHODS AND MATERIALS. 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods Discussion Due to inadequate refrigeration, PIC voluntarily closed during the inspection. PIC states calling refrigeration repair service and states they are anticipating refrigerators being serviced later today. Prior to opening, PIC to provide Brian from the health office with copies of repair slips and contact the health office for compliance responsibilities. PIC to ensure all time / temperature abused TCS foods are discarded and that fixed refrigeration are maintaining foods at 41OF or below. Discussion Hood sticker dates 3/19/2024, in compliance. In Compliance Observed pooled eggs held on ice bath on chef's line at 40°F. Observed labeled bucket holding QAC sanitizer measure 400 ppm via PIC's test strips, high temperature dish machine achieve a utensil surface temperature of 160OF via PIC's sensor stickers. 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.