HomeMy WebLinkAboutFood Est - Richdale 52 - Inspection - 4 MAIN STREET 8/19/2024 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: Richdale#52 Inspection Date:08/19/2024 Number of P and PF Violations ^
Address: 4 Main Street Time In/Out: 11:00 am / 11:51 am (Items 1 though 29): 1
Phone: 978-382-2039 Permit No.: 52227 Number of Repeat P and PF O Email: Risk Category: 1 HACCP: No Violations(Items 1 though 29):
Owner: Mohammed Alam Type of operation: Food Service
Person-in-charge: Haslna Alam Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 08/29/2024 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 In
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
2 Certified Food Protection Manager n/a 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/a
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/a
Good Hygienic Practices 21 Proper hot holding temperature n/a
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos
tobacco use 23 Proper date marking and disposition n/a
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 tout
cos 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/ 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: Richdale#52 Date: 08/19/2024 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, Out
holding constructed supplied,and cleaned
35 Approved thawing methods used n/a 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 cos r 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: 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
Richdale#52 Date: 08/19/2024 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed hand sink adjacent to three compartment sink without
drying provisions. PIC to ensure all hand sinks are supplied with drying
provisions.
6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Drying Provision
Correct On Site OBSERVATION: Observed hand sink adjacent to point of sale dispensing hot
water at 74-76°F. PIC adjusted hot water valve during the inspection. PIC
to ensure all hand sinks are equipped to provide hot water at 100OF or
above.
5-202 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sinks, Installation
Correct On Site OBSERVATION: Observed "Fresh Food Fast" refrigerator with elevated
temperatures, chicken salad sandwich at 53°F; string cheese at 520F;
mango yogurt at 530F; cup of grapefruit at 51°F. Ambient thermometer
reads 49.7°F. Upon reviewing cold holding requirements, PIC began
voluntarily discarding time and temperature abused foods. PIC states
intent to call repair service. PIC to provide health office with status
or repair slip within 24 hours. PIC to ensure 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 COS OBSERVATION: Observed packages of raisins and popcorn for retail sale
bearing label "not labeled for individual sale". PIC removed items during
the inspection. PIC to not sell packaged foods bearing that label.
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
OBSERVATION: Observed unisex 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
OBSERVATION: PIC unable to provide allergen awareness training
certificate. PIC to ensure there is an employee who has been issued a
Massachusetts certificate of allergen awareness training that is
recognized by the department. PIC to display valid certificate in public
view adjacent to the current food permit.
590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training
OBSERVATION: PIC unable to provide allergen statement at point of sale.
PIC to 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
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.
Richdale#52 Date: 08/19/2024 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed milk and bologna in walk in display refrigerator at
40°F.