HomeMy WebLinkAboutFaris Diner Food Inspection Report - 12.16.2024 - Inspection - 350 WINTHROP AVENUE 12/16/2024 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: Faris Diner Inspection Date: 12/16/2024 Number of P and PF Violations
Address: 350 Winthrop Ave Time In/Out: 08:30 am /09:53 am (Items 1 though 29):
Phone: 978-682-0824 Permit No.: 52779 Number of Repeat P and PF ^
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): L
Owner: Alfredo Cartagena & Francisco Garcia Type of operation: Food Service
Person-in-charge: Francisco Garcia Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 12/26/2024 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 Outi cos r
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 cos r
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/ Out
8 Hands clean and properly washed In under cooked food FF
9 No bare hand contact with RTE food Tout
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 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 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Faris Diner Date: 12/16/2024 Page 2 of 5
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 Out
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, Out r
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 Out r Massachusetts Requirements
present M1 Anti-choking procedures in food Out
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: Out 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
Faris Diner Date: 12/16/2024 Page 3 of 5
DESCRIPTION OF VIOLATION
Fail Code
Discussion PIC and inspector calibrated their food thermometers during
the inspection using the ice point method. Both thermometers read 32°F.
Correct On Site OBSERVATION: Observed hand sink adjacent to soda machine with cloth and
spoon stored in its basin. Reviewed with PIC that hand sinks are to be
used for handwashing only and maintained accessible at all times. Items
were removed during the inspection.
5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sink-Operation and Maintenance
Repeat COS OBSERVATION: Observed container of raw eggs stored above ready to eat
(RTE) foods in the walk in refrigerator. PIC relocated eggs during the
inspection. 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 COS OBSERVATION: Observed in line refrigerator with elevated temperatures,
diced ham at 53°F; sliced ham at 52°F; cut tomato at 55°F; American
cheese at 54°F all in the top rail. Observed blue cheese dressing at
52°F; ranch dressing at 54°F; and salsa that employee identified as
remaining inside the unit overnight at 52°F. Ambient thermometer reads
54°F. PIC to call a repair service if needed and provide the health
office with a status or repair slip within 24 hours. PIC states besides
salsa, all foods have been held for less than 4 hours. Upon reviewing
cold holding requirements, employee relocated elevated foods to the walk
in refrigerator. PIC to routinely monitor temperatures with their food
thermometer ensuring 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 container of raw shelled eggs stored on ice bath at
48-49°F. Observed ice bath consisting of solid piece of ice only making
contact with bottom of pan. Reviewed cold holding methods with PIC. PIC
to ensure raw shelled eggs are maintained in refrigerated equipment that
maintains an ambient air temperature of 45OF or less.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed incomplete consumer advisory on breakfast menu. In
ADDITION TO existing reminder statement, PIC to add disclosure to foods
that may be served or ordered raw/undercooked by asterisking (*) them to
a footnote that indicates they are cooked to order or states "*these
items are served raw or undercooked, or contain (or may contain) raw or
undercooked ingredients".
3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food
-- Consumer Advisory
Repeat OBSERVATION: Observed what appeared to be an accumulation of droppings
that looked consistent with mice on the floor adjacent to the water
heater and on shelving in dry storage room. PIC provided most recent pest
control report from "Defense Pest Control" dating 12/4/24. Report states
observing mice eating bait. PIC to clean and sanitize affected areas and
continue to work with pest control company to prevent and eliminate
evidence of pest activity.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Faris Diner Date: 12/16/2024 Page 4 of 5
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed interior of in line refrigerator with accumulation
of debris . PIC to ensure nonfood-contact surfaces of equipment are
cleaned at a frequency necessary to preclude accumulation of soil
residues .
4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact
Surfaces
Repeat OBSERVATION: Observed metal door leading outdoors in poor repair with gaps
in bottom of door. Reviewed with PIC that gaps in door could be potential
entry point for pests. PIC to ensure physical facilities are maintained
in good 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
OBSERVATION: Observed prepared foods stored in single-use articles in walk
in refrigerator. PIC to discontinue reusing single-use articles to hold
prepared foods and provide NSF approved containers.
4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly
stored and used -- Single-Service and Single-Use Articles-Use Limitations
OBSERVATION: PIC unable to verify an employee on site that is trained in
choke-saving procedures. PIC to ensure there is at least one employee
that is trained in choke-saving procedures on site at all times during
the hours food is being served.
590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures
in food service establishment
OBSERVATION: Observed allergen statement on paper menus not match wording
in the Food Code. PIC to include statement, "Before placing your order,
please inform your server if a person in your party has a food allergy" .
PIC to include statement on all menus.
590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement
Discussion Hood sticker dates 9/24/2024, in compliance.
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 high temperature dish machine achieve a utensil
surface temperature of 160OF via PIC's sensor stickers. Observed sausage
links held on ice bath adjacent to grill at 39°F; gallons of milk in mini
refrigerators at 37-41°F; cooked rice at 37°F and raw steak tips at 38°F
both in walk in refrigerator.
Faris Diner Date: 12/16/2024 Page 5 of 5
DESCRIPTION OF VIOLATION
Fail Code