HomeMy WebLinkAboutFood Est - Shadis Restaurant - Inspection - 585 CHICKERING ROAD 11B 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: Shadis Restaurant@ Inspection Date:09/04/2024 Number of P and PF Violations O
Address: 585 Chickering Road Time In/out: 04:10 pm /04:26 pm (Items 1 though 29):
Phone: 978-683-9559 Permit No.: 52905 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Shadi Asmar Type of Operation: Food Service
Person-in-charge: Shads Asmar Type of Inspection: Re-Inspection Previous Inspection Date: 08/13/2024
Inspector: T.Adell Date of Re-Inspection:
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/o
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 In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
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/ In
8 Hands clean and properly washed In under cooked food
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: /V (/V
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Shadis Restaurant@ 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/o 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 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
Shadis Restaurant@ Date: 09/04/2024 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 09/04/24 OBSERVATION: Observed packaged dressings in single door refrigerator
adjacent to bar 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;
**RE-INSPECTION** OBSERVED REFRIGERATOR HOLDING DRESSINGS WITH SIGN ASKING
CUSTOMERS TO ASK EMPLOYEES FOR ASSISTANCE. NO LABELING REQUIRED.
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
Verified 09/04/24 OBSERVATION: Observed what appeared to be a light accumulation of
droppings that looked consistent with mice on floor adjacent to two door
produce refrigerator. PIC provided most recent pest control report from
"Pest End" dating 7/24/2024 . Report states replacing bait and traps as
needed, treating drains for insects, and capturing 2 mice during service.
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
Verified 09/04/24 OBSERVATION: Observed metal door leading outdoors in poor repair with gap
/ hole in bottom center of door. Reviewed with PIC that gap / hole could
be potential entry point for pests. PIC to repair using approved methods
and materials.
**RE-INSPECTION** OBSERVED METAL DOOR LEADING OUTDOORS IN GOOD REPAIR.
6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Verified 09/04/24 OBSERVATION: Observed unisex employee toilet room without 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
Discussion Hood sticker dates 4/17/2024, in compliance.
In Compliance Observed high temperature dish machine achieve a utensil
surface temperature of 169.4°F via inspector' s water-proof maximum
registering thermometer. Observed rice at 178°F and stuffed grape leaves
at 148°F both in table top warmer; sliced tomatoes in top rail of salad
in line refrigerator at 40°F; rice in top rail of hot in line
refrigerator at 41°F; diced tomatoes in top rail of sandwich in line
refrigerator at 41°F; stuffed peppers in "Cold Beverages" refrigerator at
41°F; cooked kibbee in walk in refrigerator at 38°F.
Shadis Restaurant@ Date: 09/04/2024 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
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.