The URL can be used to link to this page

Home My WebLink AboutFood Est - Richdale 52 - Inspection - 4 MAIN STREET 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: Richdale#52@ Inspection Date:09/04/2024 Number of P and PF Violations w Address: 4 Main Street Time In/Out: 12:25 pm /12:52 pm (Items 1 though 29): 'I 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: Hasina Alam Type of Inspection: Re-Inspection Previous Inspection Date: 08/19/2024 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 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 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 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: i, Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Richdale#52@ 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, 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 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: 09/04/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 09/04/24 OBSERVATION: Observed hand sink adjacent to three compartment sink without drying provisions. PIC to ensure all hand sinks are supplied with drying provisions. **RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH DRYING PROVISIONS . 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Verified 09/04/24 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. **RE-INSPECTION** OBSERVED HAND SINK ADJACENT TO POINT OF SALE DISPENSING HOT WATER ABOVE 100°F. 5-202 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sinks, Installation OBSERVATION: Observed "Fresh Food Fast" refrigerator with elevated temperatures, chicken salad sandwich at 53°F; string cheese at 520F; mango yogurt at 53°F; 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. **RE-INSPECTION** OBSERVED "FRESH FOOD FAST" REFRIGERATOR WITH ELEVATED TEMPERATURES, TUNA SANDWICH AT 48°F; HAM AND CHEESE SANDWICH AT 48°F; HALF AND HALF AT 48°F; GREEK YOGURT AT 470F; STRING CHEESE AT 48°F; AMBIENT THERMOMETER READS 46.1°F. UPON REVIEWING COLD HOLDING REQUIREMENTS, PIC BEGAN RELOCATING ELEVATED FOODS TO WORKING REFRIGERATION. PIC TO CALL ADDITIONAL REPAIR SERVICE AND ENSURE TCS FOODS ARE MAINTAINED AT 41OF OR BELOW. PIC TO PROVIDE HEALTH OFFICE WITH STATUS OR REPAIR SLIP WITHIN 24 HOURS. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 09/04/24 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. **RE-INSPECTION** OBSERVED PACKAGED FOODS FOR RETAIL SALE LABELED IN COMPLIANCE. 3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food Labels Verified 09/04/24 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. **RE-INSPECTION** OBSERVED UNISEX TOILET ROOM SUPPLIED WITH COVERED RECEPTACLE. 5-501 .17 REGULATION: Item 53 Toilet features; properly constructed, supplied,and cleaned -- Toilet Room Receptacle, Wcmens, Covered Verified 09/04/24 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. **RE-INSPECTION** OBSERVED PIC'S ALLERGEN AWARENESS TRAINING CERTIFICATE DISPLAYED IN COMPLIANCE. 590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training Richdale#52@ Date: 09/04/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code 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. **RE-INSPECTION** PIC UNABLE TO PROVIDE ALLERGEN STATEMENT. PIC TO INCLUDE STATEMENT ON MENU BOARD OR AT POINT OF SALE AS FOLLOWS, "BEFORE PLACING YOUR ORDER, PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY" . 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement In Compliance Observed milk and bologna in walk in display 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.