HomeMy WebLinkAboutCasa Blanca Food Insp Report - Inspection - 1070 OSGOOD STREET 11/24/2025 �`'•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 F61 BC 11/24/25 1:39 PM Routine Restaurant C.DeCosta
1070 OSGOOD STREET 2:31 PM
NORTH AN DOVER, MA 01845 Permit Number Risk Variance Estab.Type
Permit Holder: Same 52792 3 Restaurant
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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 Cont'd IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties �/ separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods
knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved
alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used
destruction,
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
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
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 articles: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
Approved35. s used stri ps
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
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
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
H(?( efillT 3 0 2 4 0
C.DeCosta Maritere Fregoso-Expires
Certificate#: Follow Up Required: Y Follow Up Date: 12/09/2025
FOOD SAFETY INSPECTION REPORT Page Number
2
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET F61 BC 11/24/25 1:39 PM C.DeCosta
NORTH ANDOVER, MA 01845 2:31 PM
IN
Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 6-301.14 Handwashing-Signage - Bar-
Handwashin sink in bar area missing hand wash si na e. Please
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provided. Code:A sign or poster that notifies food employees to
wash their hands shall be provided at all handwashing lavatories
used b food employees and shall be clearly visible to food
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In accordance with Section 8-405.11 this violation must be corrected within 90 days
Protection From Contamination
Food Separated and protected
15 - Kitchen -
m umm mnm Observed raw food stored behind cooked food in under counter refrigerator. Staff re-arranged to properly
Pr store food. Code: Foods shall be protected from cross contamination by:Except when combined as
ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork and poultry
during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or(b)
Arranging each type of food in equipment so that cross contamination of one type with another is prevented
and(c)preparing each type of food at different times or in separate areas.
In accordance with Section 8-405.11 this violation must be corrected within 72 hours
Time / Temperature Control for Safety
North Andover Beard of Health: 120Main Street, North Andover, MA o18457 - 4C
FOOD SAFETY INSPECTION REPORT Page Number
3
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET F61 BC 11/24/25 1:39 PM C.DeCosta
NORTH ANDOVER, MA 01845 2:31 PM
IN
Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Cooling
20 - Prep -
s Observed sauce being cooled in prep area. PIC and chef states it
Pr
has been cooling for 2 hours. Took temp and was 197 degrees. % f
Asked on cooling procedure and chef couldn't answer questions on
proper cooling procedures. Asked them to breakdown sauce into
smaller containers and place in ice bath. Retraining needed. , ,; ; „a'
Code: Cooked TCS foods shall be cooled within 2 hours from
135 F to 70 F and within a total of 6 hours from 135 F to 41 OF or %
less.
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In accordance with Section 8-405.11 this violation must be corrected within 72 hours
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22 ® - Kitchen -
Pr Observed chicken in cooler drawer unit under grill with temp at 49 degrees. Other items also temped high.
Food was voluntarily discarded. Do not use until repaired. Please send work order to health de Code:
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified
under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section,
TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable
Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 450F or
less.
In accordance with Section 8-405.11 this violation must be corrected within 72 hours
Food Temperature Control
North Andover Beard of Health: 120Main Street, North Andover, MA o18457 - 4C
FOOD SAFETY INSPECTION REPORT Page Number
4
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET F61 BC 11/24/25 1:39 PM C.DeCosta
NORTH ANDOVER, MA 01845 2:31 PM
IN
Repeat Violations Highlighted in Yellow
.............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 111,11
Approved thawing methods used
35 3-501.13 (E) Thawing - Basement-
s Observed salmon and tilapia in ROP packaging while thawed. PIC u
states this is their process. Explained proper thawing. Kitchen staff 1'
removed from packaging. Code:ROP fish that bears a label
indicating that it is to be kept frozen until time of use shall be
removed from the reduced oxygen environments prior to its
thawing under refrigeration as specified in paragraph (A) of this
section;or(2) Prior to, or Immediately upon completion of, its
thawing using procedures specified in paragraph (B) of this
section.
In accordance with Section 8-405.11 this violation must be corrected within 90 days
Area Equipment Product Notes Temps
Kitchen Jalapenos 36.1 OF
Front of House Milk 39.8 OF
Kitchen Roasted corn OF
Kitchen Marinated chicken 40°F
Kitchen Chicken 460F
Front of House Rice 141 °F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
North Andover Board of Health: 120Main Street, North Andover, MA o184. 78) 688-954C
FOOD SAFETY INSPECTION REPORT Page Number
5
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET F61BC 11/24/25 1:39 PM C.DeCosta
NORTH ANDOVER, MA 01845 2:31 PM
IN
Repeat Violations Highlighted in Yellow
61MU" .............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I 1 11,11
North Andover Board of Health: 120Main Street, North Andover, MA o1845 (978) 688-954C