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HomeMy WebLinkAboutSmolak Farms Food Inspection Report - 2/4/25 - Inspection - 315 SOUTH BRADFORD STREET 2/4/2025 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: Smolak Farms Inspection Date:02/04/2025 Number of P and PF Violations w Address: 315 South Bradford Street Time In/Out: 09:00 am / 10:09 am (Items 1 though 29): 'I Phone: 978-682-6332 Permit No.: 52364 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Michael Smolak Type of operation: Caterer, Food Service, Retail Store, Frozen Dessert Person-in-charge: Kathy Varney Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 02/14/2025 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 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 n/o Good Hygienic Practices 21 Proper hot holding temperature n/o 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/ n/a 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: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Smolak Farms Date: 02/04/2025 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 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/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 maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Out Massachusetts Requirements present M1 Anti-choking procedures in food n/o 39 Contamination prevented during Out 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 Out r Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Smolak Farms Date: 02/04/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Observed three compartment sink in bakery removed since last routine inspection. Per discussion with PIC, they state observing a pipe leaking below said three compartment sink and have called for a repair service. PIC states dish machine is not in use and was not observed during the inspection. PIC states they are planning to re-install three compartment sink once pipe has been repaired. PIC states they are only using the three compartment sink in the kitchen for washing and sanitizing food-contact surfaces. OBSERVATION: Inspector unable to verify if food employees are trained on their responsibility to report focdbcrne 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 packages of ice cream missing list of ingredients. 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 Label Requirements OBSERVATION: Observed window sill located behind grill in kitchen with accumulation of what appears to be dead flies. PIC to ensure dead or trapped pests are removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501 .112 REGULATION: Item 38 Insects, rodents, and animals not present -- Removing Dead or Trapped Pests OBSERVATION: Observed containers of food stored directly on the floor of the walk in refrigerator and walk in freezers. PIC to ensure foods are stored at least 6 inches above the floor. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises Repeat OBSERVATION: Observed large accumulation of water present on the floor of the walk in refrigerator. PIC to determine source of water accumulation. PIC to ensure equipment is maintained in a good state of repair. 4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- Good Repair and Proper Adjustment-Equipment Smolak Farms Date: 02/04/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed cabinet of in line refrigerator with slight accumulation of debris and table below grill with accumulation of grease. 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 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 QAC sanitizes in labeled bucket measure 150 ppm via PIC's test strips. Observed chicken stroganoff in "Turbo Air" refrigerator at 40°F; tomato quiche in display refrigerator at point of sale at 35°F; sausage patties in the top rail of the in line refrigerator at 39°F; sliced turkey in the "Pepsi" refrigerator at 38°F; beef chili in the "True" refrigerator at 37°F; cooked chicken in the walk in refrigerator at 38°F.