HomeMy WebLinkAboutCasa Blanca - Inspection - 1070 OSGOOD STREET 12/9/2025 �`'•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 CC077 12/9/25 12:15 PM Re-Inspection Restaurant C.DeCosta
1070 OSGOOD STREET 12:23 PM
NORTH AN DOVER, MA 01845 Permit Number Risk Variance Estab.Type
Permit Holder: Same 52792 3 FEW 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 �/ 15.Food 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 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
35. Approved thawing methods used strips
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
LL 0
C.DeCosta Maritere Fregoso-Expires
Certificate#: Follow Up Required: Y Follow Up Date:
FOOD SAFETY INSPECTION REPORT Page Number
2
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET CC077 12/9/25 12:15 PM C.DeCosta
NORTH ANDOVER, MA 01845 12:23 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
97 97 Corrected - Bar-
Cos s ----The Original Violation Code was 6-301.14 Handwashin Si na e
------ Handwashing sink in bar area missing hand wash signage.
Please provided. -A sign or poster that notifies food employees to
wash their hands shall be provided at all handwashin lavatories used
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by food employees and shall be clearly visible to food employees. r //
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97 97 Corrected - Kitchen -
s ----The Original Violation Code was 3-501.16 (A)(2) (B) Proper Cold Holding Temps. ------ 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 - 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 IF 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 451F
or less.
Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
North Andover Board of Health: 120 Main Street, North Andover, MA o1 4. 7 - 4C
FOOD SAFETY INSPECTION REPORT Page Number
3
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET CC077 12/9/25 12:15 PM C.DeCosta
NORTH ANDOVER, MA 01845 12:23 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