Loading...
HomeMy WebLinkAboutLondis Food Inspection Report 1.6.25 - Inspection - 350 WINTHROP AVENUE 1/6/2025 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: Londls@ Inspection Date:01/06/2025 Number of P and PF Violations w Address: 350 Winthrop Ave Time In/Out: 02:15 pm /02:35 pm (Items 1 though 29): 'I Phone: 978-500-7399 Permit No.: 77323 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Ted Londi Type of Operation: Food Service Person-in-charge: Akash Salnl Type of Inspection: Re-Inspection Previous Inspection Date: 12/16/2024 Inspector: T.Adell Date of Re-Inspection: 01/16/2025 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 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 In Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out r tobacco use 23 Proper date marking and disposition 7 No discharges from eyes, nose and In 24 Time as a Public Health Control In 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 T 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, 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: Londis@ Date: 01/06/2025 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 Londis@ Date: 01/06/2025 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/06/25 OBSERVATION: Observed hand sink adjacent to grill with metal pitcher stored in its basin. PIC removed pitcher during the inspection. PIC to ensure all hand sinks are maintained accessible at all times and are used for handwashing only. **RE-INSPECTION** OBSERVED ALL HAND SINKS MAINTAINED ACCESSIBLE. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 01/06/25 OBSERVATION: Observed hand sink adjacent to three compartment sink with soap dispenser full, but unable to provide soap when in use. PIC to ensure each hand sink is provided with a supply of hand cleaning liquid, powder, or bar soap. **RE-INSPECTION** OBSERVED HAND CLEANSER AVAILABLE AT ALL HAND SINKS. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Verified 01/06/25 OBSERVATION: Observed deli slicer with accumulation of food debris on the blade and blade guard. PIC states slicer was last used two hours ago. PIC to ensure deli slicer is cleaned and sanitized after each use. **RE-INSPECTION** OBSERVED DELI SLICER WITH ACCUMULATION OF FOOD DEBRIS ON THE BLADE UPON ARRIVAL FOR THE INSPECTION. EMPLOYEE CLEANED AND SANITIZED DELI SLICER DURING THE INSPECTION. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Repeat OBSERVATION: Observed tomato sauce at 430F; sausage at 47°F; and sliced ham at 48°F all in top left of pizza in line refrigerator. Reviewed cold holding requirements with PIC. PIC to rapidly cool foods and routinely monitor temperatures with their food thermometer ensuring TCS foods are maintained at 41°F or below. **RE-INSPECTION** OBSERVED TOMATO SAUCE AT 430F; SAUSAGES AT 460F; SLICED HAM AT 45OF AND SHREDDED CHEESE AT 520F ALL IN THE TOP LEFT OF THE PIZZA IN LINE REFRIGERATOR. REVIEWED COLD HOLDING REQUIREMENTS WITH PIC. PIC TO RAPIDLY COOL FOODS AND 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 Discussion Observed sliced deli meats and cheeses filled beyond fill line of containers in top rail of sandwich in line refrigerator. Temperatures were observed in compliance, but discussed with PIC that not over-filling containers is best practice for maintaining TCS foods in temperature control. Verified 01/06/25 OBSERVATION: Observed container of cooked pasta in walk in refrigerator that PIC identified as prepared over 24 hours ago without date marking. PIC to ensure all prepared foods held for over 24 hours are date marked with a preparation date as day 1, and include a discard date not exceeding 7 days. PIC to re-train staff. **RE-INSPECTION** OBSERVED PREPARED FOODS IN WALK IN REFRIGERATOR DATE MARKED IN COMPLIANCE. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, Londis@ Date: 01/06/2025 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/06/25 OBSERVATION: Observed spray bottle holding what PIC identified as degreaser without label. PIC to ensure all chemicals taken from bulk supplies and placed into working containers are labeled with the common name of the chemical. **RE-INSPECTION** OBSERVED WORKING SPRAY BOTTLES HOLDING CHEMICALS LABELED IN COMPLIANCE. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Verified 01/06/25 OBSERVATION: Observed PIC's QAC sanitizer test strips with an expiration date of 4/15/2024. PIC to supply un-expired test strips. **RE-INSPECTION** OBSERVED PIC'S QAC SANITIZER TEST STRIPS WITH AN EXPIRATION DATE OF 11/26. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Discussion Hood stickers date 8/28/2024 and 11/20/2024, in compliance. In Compliance Observed meatballs in table-top warmer at 191°F; rice in warming pot at 191°F; diced tomatoes in top rail of pizza in line refrigerator at 41°F; seafood salad in cabinet of sandwich in line refrigerator at 38°F; cooked peppers in drawer refrigerator below grill at 38°F; pastrami in cabinet of in line refrigerator across from grill at 40°F; grilled chicken in single-door refrigerator at 390F; cooked pasta in walk in refrigerator at 37°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.