HomeMy WebLinkAboutFood Est - Midtown Market - Inspection - 701 SALEM STREET 8/13/2024 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: Midtown Market Inspection Date:08/13/2024 Number of P and PF Violations ^
Address: 701 Salem Street Time In/Out: 11:25 pm /12:50 pm (Items 1 though 29): 1
Phone: 978-974-0900 Permit No.: Number of Repeat P and PF w
Email: Risk Category: 4 HACCP: Yes Violations(Items 1 though 29): II
Owner: Mike Xenakis Type of operation: Food Service, Retail Store, HACCP
Person-in-charge: James Xenakls Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 08/23/2024 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 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
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 n/o Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Tn 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 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: Midtown Market Date: 08/13/2024 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 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 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
Midtown Market Date: 08/13/2024 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed food permit with an expiration date of 3/l/2024. PIC
to contact health office regarding current food permit and display copy
in public view adjacent to the certified food protection manager (CFPM)
certificate.
Discussion PIC to display copy of CFPM certificate and allergen
awareness training certificate in public view adjacent to the current
food permit.
OBSERVATION: Observed open face refrigerator holding prepared foods with
elevated temperatures, American chop suey at 460F; mac and cheese at
48°F; stuffed shells at 440F; baked ziti at 460F; buffalo fingers at
490F; chicken fingers at 490F; packaged hummus that PIC believes has been
maintained in refrigerator overnight at 48°F. Ambient thermometer reads
47°F. PIC to determine source of elevated temperatures. PIC to call
repair service if needed and provide health office with status or repair
slip within 24 hours. PIC to discard any TCS foods out of time and
temperature control. PIC to ensure all TCS foods are maintained at 41°F
or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Repeat OBSERVATION: Observed reduced oxygen packaged (ROP) meats for retail sale
not labeled with safe handling instructions indicating that ROP meats
must be maintained at 41OF or below. Reviewed compliance responsibilities
with PIC. PIC to provide compliant labeling and ensure HACCP plan is
followed in compliance. PIC to segregate product until labels are
corrected. PIC to contact health office for HACCP plan compliance
responsibilities.
8-103.12-P REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
OBSERVATION: Observed multiple packaged foods including but not limited to
produce items, refrigerated prepared foods, cookies, and cheeses 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
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.
Midtown Market Date: 08/13/2024 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed ROP packaged steak tips in meat open face
refrigerator at 41°F; goat cheese in open face refrigerator holding wine
and cheese at 41°F; milk in walk in display refrigerator at 40°F.