HomeMy WebLinkAboutButcher Boy Food Inspection Report - 1/22/25 - Inspection - 1077 OSGOOD STREET 12/22/2025 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: Butcher Boy Market Inspection Date:01/22/2025 Number of P and PF Violations ^
Address: 1077 Osgood Street Time In/Out: 09:25 am / 11:13 am (Items 1 though 29): 6
Phone: 978-688-1511 Permit No.: 52306 Number of Repeat P and PF ^
Email: Risk Category: 4 HACCP: Yes Violations(Items 1 though 29): VC
Owner: Thomas Yameen Type of operation: Caterer, Food Service, HACCP
Person-in-charge: Al Yameen Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 02/01/2025 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, Out 15 Food separated and protected Outi cos
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 Out 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 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 r 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/ Out r
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: --T-- Person In Charge:
Page 1 of 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Butcher Boy Market Date: 01/22/2025 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, 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 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 Out cos r 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
Butcher Boy Market Date: 01/22/2025 Page 3 of 5
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Inspector unable to verify if food employees are trained on
their responsibility to report focdborne illness symptoms and other
medical diagnoses to the PIC. Reviewed compliance responsibilities with
PIC. Provided PIC with employee illness agreement document during the
inspection.
2-201 .11-Pf REGULATION: Item 03 Management, food employee and conditional employee --
PIC Responsibility, Conditional Employee
OBSERVATION: Observed hand sink in meat prep room supplied with hand
sanitizer only, no cleanser observed. PIC to ensure all hand sinks are
supplied with hand cleaning liquid, powder, or bar soap.
6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Cleanser, Availability
Repeat OBSERVATION: Observed hand sink in meat prep room without drying
provisions. 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
OBSERVATION: Observed hand sink in meat prep room without handwashing
signage. PIC to ensure all hand sinks are supplied with handwashing
signage.
6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Signage
Correct On Site OBSERVATION: Observed raw chicken stored above raw beef patties in open
face refrigerator near cash registers. PIC to ensure raw animal foods are
properly stored in equipment to prevent cross contamination. PIC
instructed employee to relocate raw animal foods during the inspection.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Repeat OBSERVATION: Observed sliced tomatoes stored in top rail of in line
refrigerator in deli at 50°F. 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 41OF or
below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Repeat OBSERVATION: Observed ROP (reduced oxygen packaged) raw chicken in open
face refrigerator near cash registers without label stating "Important
must be kept at 11OF or below" . PIC to ensure all ROP meats are include
warning label. PIC to remove from retail sale until all labels are in
compliance.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
Repeat OBSERVATION: Observed multiple ROP raw meats including but not limited to:
chicken with a package date of 1/18/25, lemon pepper chicken with a
package date of 1/18/25, honey apple pork with a package date of 1/19/25,
tomato basil chicken with a package date of 1/16/25, steakhouse tips with
package date of 1/14/25. Most recent production logs provided by PIC
dates 1/13/25. PIC to re-train staff on HACCP plan compliance
responsibilities.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
Butcher Boy Market Date: 01/22/2025 Page 4 of 5
DESCRIPTION OF VIOLATION
Fail Code
Repeat OBSERVATION: Observed ROP stuffed sirloin and ROP spiral ham with no
package / production date on label. PIC to ensure all ROP foods are
labeled in compliance per HACCP plan. PIC to re-train staff.
8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP
plan -- Conformance with Approved Procedures
Repeat COS OBSERVATION: Observed packages of strawberries and beets in produce
refrigerator missing labeling components. PIC instructed employees to
label foods during the inspection. 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;
3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food
Labels
OBSERVATION: Observed PIC's QAC sanitizer test strips with an expiration
date of 09/2024 . PIC to supply un-expired test strips.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
OBSERVATION: No allergen statement observed in bakery department. 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 compliant
allergen statement is listed on all menus and menu boards. In lieu of
placing the statement on the menu board itself, the food establishment
may post the notice adjacent to the menu board or at each point of
service where food is ordered.
590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement
Discussion Observed all ROP meat labels listing "sell by date", not use
by or expiration date. PIC states they were granted permission by the
health office. PIC to contact health office regarding HACCP plan
compliance responsibilities.
OBSERVATION: Due to the number and nature of the repeat violations, it
appears the person in charge is not performing their duties.
2-103.11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform
duties -- Person-In-Charge-Duties
Discussion Hood sticker dates 11/11/2024, 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.
Butcher Boy Market Date: 01/22/2025 Page 5 of 5
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed QAC sanitizes in the deli three compartment sink
measure 200 ppm via inspector's test strips. Observed rotisserie chicken
in hot holding at 152°F; ground beef in meat display refrigerator at
370F; ROP steak tips in open meat refrigerator at 41°F; turkey chili in
prepared foods open refrigerator at 40°F; spiral ham in "bacon" open face
refrigerator at 40°F; eggplant parmesan in prepared foods open
refrigerator at 390F; turkey in deli display refrigerator at 40°F;
shredded lettuce in top rail of deli in line refrigerator at 41°F;
gallons of milk in dairy open face refrigerator at 41°F; cut watermelon
in produce open face refrigerator at 40°F; cut watermelon in dairy /
produce walk in refrigerator at 34°F; mac and cheese in deli walk in
refrigerator at 370F; cooked potatoes in meat walk in refrigerator at
39°F.