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HomeMy WebLinkAboutFood Est - Its All Good in the Kitchen - Inspection - 119 MAIN STREET E1 9/4/2024 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: Its All Good in the Kitchen Inspection Date:09/04/2024 Number of P and PF Violations w Address: 119 Main Street Time In/Out: 09:40 am / 10:31 am (Items 1 though 29): 'I Phone: 978-984-7083 Permit No.: 65015 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Ron Geoffroy&Jacky Levine Type of operation: Food Service Person-in-charge: Jacky Levine Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 09/14/2024 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 Out 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 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/ 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: Its All Good in the Kitchen Date: 09/04/2024 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/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 Out 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 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 Out 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 Its All Good in the Kitchen Date: 09/04/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion PIC provided allergen awareness training certificate via their cell phone. PIC to obtain physical copy of certificate and display in public view adjacent to the current food permit. OBSERVATION: Observed container of raw shelled eggs stored above ready to eat (RTE) foods in top rail of in line refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed multiple packaged foods for retail sale missing labeling components including but not limited to frozen pizza, frozen pizza crust, frozen bread crumbs, frozen bread and muffins, and cookies. 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: Observed ramekin stored directly inside bag of cooked rice in cabinet of in line refrigerator. PIC states using ramekin to scoop rice. Discussed with PIC to use utensil with handle and ensure if in-use utensil is stored inside the container of food, that the handle is facing up to prevent potential contamination. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed employee toilet room not supplied with self-closing door. Reviewed with PIC that toilet rooms located on the premises shall be completely enclosed and provided with a tightfitting and self-closing door. 6-202 .14 REGULATION: Item 53 Toilet features; properly constructed, supplied,and cleaned -- Toilet Rooms, Enclosed OBSERVATION: Observed rear door leading outdoors in poor repair with multiple holes in bottom. Reviewed with PIC that holes in door could be potential entry point for pests. PIC to repair 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 PIC and inspector calibrated their food thermometers using the ice point method. Both thermometers read 32°F. Discussion Hood sticker dates 4/25/2024, in compliance. Its All Good in the Kitchen Date: 09/04/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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. In Compliance Observed QAC sanitizer in three compartment sink measure 150 ppm via PIC's test strips. Observed lasagna in glass display refrigerator at 37°F; lasagna in "Turbo Air" refrigerator at 40°F; sausage patties in top rail of in line refrigerator at 41°F; cooked rice in cabinet of in line refrigerator at 40°F; milk in low swinging refrigerator at point of sale at 38°F.