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HomeMy WebLinkAboutPablos Food Inspection Report - 2-11-2025 - Inspection - 129 MAIN STREET 2/11/2025 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: Pablos Mexican Street Eats and Margaritas Inspection Date:02/11/2025 Number of P and PF Violations Address: 129 Main Street Time In/out: 02:05 pm /03:11 pm (Items 1 though 29): Phone: 978-547-2045 Permit No.: 79259 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Luiz Vargas Type of Operation: Food Service Person-in-charge: Elsa Fregoso Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 02/21/2025 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 cos 15 Food separated and protected Outi cos demonstrates knowledge, and 16 Food contact surface; cleaned Out cos r 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 In 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 Tout 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, 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: Pablos Mexican Street Eats and Margaritas Date: 02/11/2025 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 Out 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness Out r 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 Pablos Mexican Street Eats and Margaritas Date: 02/11/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Employees unable to verify an assigned person in charge (PIC) on site upon arrival for the inspection. PIC arrived in the middle of the inspection. Permit holder to ensure there is an assigned PIC on site at all times and ensures they are performing their duties specified under PC 2-103.11 . 2-101 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- Assignment PIC 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 lockers stored directly in front of hand sink located in room with ice machine, hand sink observed to be inaccessible. PIC states lockers are going to be removed later today. PIC to ensure all hand sinks are maintained accessible at all times and are used for handwashing only. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Correct On Site OBSERVATION: Observed raw chicken and raw beef stored behind ready to eat (RTE) foods in the drawer refrigerators below the grill. Food employee relocated raw animal foods 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 multiple knives stored in the wall mounted rack with what appeared to be food debris on the blades. PIC removed knives to be cleaned and sanitized during the inspection. PIC to ensure all knives are cleaned and sanitized prior to storage. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS OBSERVATION: PIC unable to verify an employee on site that is trained in choke-saving procedures. PIC to ensure there is at least one choke-safe certified employee 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 Repeat OBSERVATION: No allergen statement observed on digital menu board or paper menus. 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 compliant allergen statement on all menus. In lieu of placing the notice directly 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 Hood sticker dates 12/18/2024, in compliance. Pablos Mexican Street Eats and Margaritas Date: 02/11/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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 low temperature dish machine dispense sanitizer at 50 ppm via PIC' s test strips; labeled bucket of QAC sanitizer measure 300 ppm via PIC's test strips. Observed birria beef in steam table at 158°F; rice in standing warmer at 150°F; beef consume in warming pot at 150°F; chicken taquitos at 40OF and cooked beef at 41OF both in drawer refrigerators; flan in "Atosa" refrigerator at 39°F; pico de gallo in the top rail of the in line refrigerator at 39°F; cooked chicken tinga in the prepared foods walk in refrigerator at 39°F; diced tomatoes in the produce walk in refrigerator at 41°F.