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Home My WebLink AboutBrightview North Andover Food Inspection Report 1-17-2025 - Inspection - 1275 TURNPIKE STREET 1/17/2025 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: Brightview North Andover Inspection Date:01/17/2025 Number of P and PF Violations ^ Address: 1275 Turnpike Street Time In/Out: 12:50 pm /01:51 pm (Items 1 though 29): L Phone: 978-686-2582 Permit No.: 52533 Number of Repeat P and PF O Email: Risk Category: 4 HACCP: No Violations(Items 1 though 29): Owner: Brightview Type of Operation: Food Service Person-in-charge: Dana Hoyt Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 01/27/2025 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 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 Out cos 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/ n/a 8 Hands clean and properly washed In under cooked food 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 In 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 5590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: Person In Charge: OHO Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Brightview North Andover Date: 01/17/2025 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, Out 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 Out 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original Out cos 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 Out cos 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 Brightview North Andover Date: 01/17/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed two hand sinks in kitchen without drying provisions. PIC supplied paper towels during the inspection. PIC to ensure all hand sinks are supplied with drying provisions . 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Correct On Site OBSERVATION: Observed sliced tomatoes at 64°F; cranberry mayonnaise at 670F; and turkey sandwiches at 72°F all held without temperature control in steam table in kitchen. PIC states foods were previously stored in ice bath for lunch service and voluntarily discarded elevated foods during the inspection. PIC to routinely monitor temperatures with their food thermometer ensuring 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 OBSERVATION: Observed thawed raw salmon in reduced oxygen packaging (ROP) in "True" refrigerator bearing label indicating the salmon is to be removed from its ROP prior to thawing. PIC to re-train staff on compliant thawing methods. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing Correct On Site OBSERVATION: Observed containers holding what PIC identified as flour and sugar without labels. PIC to ensure all easily mistakable foods taken from bulk supplies and placed into working containers are labeled with the common name of the food. PIC labeled foods during the inspection 3-302 .12 REGULATION: Item 37 Food properly labeled : original container -- Bulk Containers, Food Labels Correct On Site OBSERVATION: Observed wiping cloths stored in labeled bucket of QAC sanitizer stored directly on the floor below prep table in kitchen. PIC to ensure containers of chemical sanitizing solutions in which wet wiping cloths are held between uses are stored off the floor. PIC relocated during the inspection. 3-304 .14 REGULATION: Item 41 Wiping cloths : properly used and stored -- Wiping Cloths, Use Limitation OBSERVATION: PIC unable to provide QAC sanitizer test strips. PIC to supply. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Discussion Hood sticker dates 11/4/2024, 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. Brightview North Andover Date: 01/17/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 183.4°F via PIC's dish plate thermometer; QAC sanitizer in three compartment sink measure 200 ppm via inspector's test strips. Observed fried shrimp in steam table at 158°F; seafood chowder in warming ppot at 1490F; mashed potatoes in "True" refrigerator at 38°F; tuna salad in cabinet of deli in line refrigerator at 40°F; sliced turkey held on ice bath at 390F; cut tomatoes in walk in refrigerator at 41°F. PIC was able to explain symptoms and diagnoses requiring restriction and exclusion for food employees, in compliance.