HomeMy WebLinkAboutCasa Blanca - Inspection - 1070 OSGOOD STREET 4/14/2025 oov Town of North Andover
Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10
CASA BLANCA MEXICAN Inspection Number Date Time In/Out Inspection Type Client Type Inspector
RESTAURANT 67444 4/14/25 11:46 AM Routine Restaurant C.DeCosta
1070 OSGOOD STREET 12:33 PM
Variance Estab.Type
Permit Holder: Same A 1 45 Permit
Number 3S 1, .. Restaurant
..®®.
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow
Supervision IN OUT NA NO COS Protection from Contamination ConYd IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 1 J 15.Food separated and protected J
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods J
knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 1 J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature J
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved
alternative procedure properly allowed J Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
destruction,
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required 43.In-use utensils:properly stored 1 J
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods 45.Single-use/single-service artides:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. Utensils, Equipment and Vending IN OUT NA NO COS
control 47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding constructed,&used
48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used strips
49. Non-food contact surfaces clean
36. Thermometers provided&accurate 1 J
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60.105 CMR 590 violations/local regulations 2 J
Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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).
Priority Pf Core Risk Factor Repeat Risk Factor
LL�/ 1 0 2 4 2 0
C.DeCosta c Yaneli De Leon-Expires
Certificate#: Follow Up Required: s Y Follow Up Date: 05/12/2025
FOOD SAFETY INSPECTION REPORT Paae Number
2
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET 67444 4/14/25 11:46 AM C.DeCosta
NORTH ANDOVER. MA 01845 12:33 PM
• - • - • • • - • Repeat Violations Highlighted in Yellow
Supervision
PIC present, demonstrated knowledge & performs duties
1 2-103.11 (0) Duties of Person in Charge -Establishment-
Pf No employee health agreement in place. Inspector to send. Please have staff review and sign. Keep signed
copy in employee file. Code: The person in charge shall ensure that food employees and conditional
employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the
PIC, information about their health and activities as they relate to diseases that are transmissible through
food, as specified under paragraph 2-201.11(A).
In accordance with Section 8-405.11 this violation must be corrected within 10 days
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Employee Health
Procedures for Responding to vomiting and diarrheal events
5 2-501.11 Clean-up Vomiting & Diarrheal Events - Establishment-
Pf No bodily fluids clean up kit or procedure on site. Please obtain. Code:A food establishment shall have
procedures for employees to follow when responding to vomiting or diarrheal events that involve the
discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address
the specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter.
In accordance with Section 8-405.11 this violation must be corrected within 10 days
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Food Temperature Control
Thermometers provided & accurate
36 4-204.112 (A)(B)(D)Temperature Measuring Devices -Kitchen -
C Some coolers missing temperature measuring devices. Please supply for all refrigerating equipment
Code:In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device
shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in
the coolest part of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at
least one integral or permanently affixed temperature measuring device that is located to allow easy viewing
of the temperature display. The device shall be designed to be easily readable.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
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Proper Use of Utensils
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Paae Number
3
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET 67444 4/14/25 11:46 AM C.DeCosta
NORTH ANDOVER. MA 01845 12:33 PM
• - • - • • • - • Repeat Violations Highlighted in Yellow
In-use utensils; properly stored
43 3-304.12 In-Use Utensils/Between-Use Storage - Prep -
C Scoops for dry good in basement left in containers. Bowls seem to be in use. Scoops with handles need to
be used with handles sticking out of products in between use. Code:During pauses in food preparation or
dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the
top of the food and the container, in food that is not TCS food with their handles above the top of the food
within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;on a clean
portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact
surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours;in
running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream
or mashed potatoes, in a clean, protected location if the utensils, such as ice scoops, are used only with a
food that is not TCS food; or in a container of water if the water is maintained at a temperature of at least
135°F and the container is cleaned at at least every 24 hours.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training - Establishment-
C No one on staff has allergen training. No valid certifications in house at all. At least one staff member with
allergen needs to be in establishment during operating hours. Code: Food establishments that cook,
prepare, or serve food intended for immediate consumption either on or off the premises shall shall have on
staff a certified food protection manager who has been issued a Massachusetts certificate of allergen
awareness training by an allergen awareness training verification program recognized by the Department.
The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate
knowledge of major food allergens by posting the Massachusetts food allergen awareness training
certificate;and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their
assigned duties.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Paae Number
4
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET 67444 4/14/25 11:46 AM C.DeCosta
NORTH ANDOVER. MA 01845 12:33 PM
• - • - • • • - • Repeat Violations Highlighted in Yellow
60 MA 590.011 (A) Anti-Choking Procedures - Establishment-
C No one on staff certified in anti-choking procedures. During operating hours at least one trained staff
member needs to be on site. Code:Restaurants with a seating capacity greater than 24 are required to
have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR
605.000 Approved Choke-Saving Procedures. Each food service establishment shall: have on its premises,
while food is being served, an employee trained in manual procedures approved by the Department to
remove food lodged in a person's throat;and make adequate provision for insurance to cover employees
trained in rendering such assistance.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
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•
Area Equipment Product Notes Temps
Kitchen Pico 37.4 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Basement Burger patties 41.3 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Basement Chicken 135.1 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Kitchen Blue cheese dressing 42.4 OF
Kitchen Sauce 135.2 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Please clean basement thoroughly, especially behind and in between equipment.
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C