HomeMy WebLinkAboutFood Estab - Love Green - Inspection - 733 TURNPIKE STREET 4/23/2026 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: Love Green Inspection Date:04/23/2026 Number of P and PF Violations
Address: 733 Turnpike Street Time In/Out: 01:57 pm /02:50 pm (Items 1 though 29): 0
Phone: 978_996-3359 Permit No.: 70964 Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0
Owner: Anh Le Type of Operation: Food Service
Person-in-charge: Kaylee Le Type of Inspection: Routine Previous Inspection Date:
Inspector: G.Greystone Date of Re-Inspection: 05/03/2026 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-I n-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 In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/a
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/a
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/a
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 In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a
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/ In
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: Love Green Date: 04/23/2026 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, Out
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/a 53 Toilet features; properly, Out
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, Out
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 M 1 Anti-choking procedures in food n/a
39 Contamination prevented during service establishment
food preparation,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 Out 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 M 10 Leased Commercial Kitchen
46 Gloves used properly M 11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Out Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Love Green Date: 04/23/2026 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed a warewashing unit the PIC identified as not in use,
they stated the unit had come with the establishment when they took over
ownership but was unable to be repaired due to the manufacturer of the
machine going out of business. PIC to ensure items that are unnecessary
to the operation or maintenance of the establishment such as EQUIPMENT
that is nonfunctional or no longer used is removed from the
establishment.
6-501 .114 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Maintaining Premises, Unnecessary Items and Litter
OBSERVATION: Observed a rice scoop stored in a cambro container of Quinoa
with its handle in contact with the food. PIC to ensure that if utensils
are stored in bulk containers of product, the handle is elevated over the
surface of the food. Corrective Action: PIC removed the spoon from the
container and placed it in the three bay sink.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
OBSERVATION: Observed a reused spice bottle that contained what the PIC
identified as vegan cheese, and a reused bottle of sriracha that was
being used to store "Happy Sauce" . Reviewed with PIC that single use
containers shall not be used to store product. Food is to be stored in
containers such as those certified by "NSF" and "ANSI" that are Durable,
CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and
thickness to withstand repeated WAREWASHING; (D) Finished to have a
SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping,
crazing, scratching, scoring, distortion, and decomposition.
4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces
cleanable,properly designed, constructed and used -- FCS
Characteristics-Materials for Construction and Repair
OBSERVATION: PIC was unable to provide test strips that could accurately
measure the concentration of sanitizer at time of inspection: The quat
test strips had expired in 2025. PIC to ensure a test kit or other device
that accurately measures the concentration in MG/L of SANITIZING
solutions shall be provided.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
OBSERVATION: Observed the employee bathroom door that was maintained open
during the course of the inspection. Reviewed with PIC that except during
cleaning and maintenance operations, toilet room doors as specified under
§ 6-202. 14 shall be kept closed
6-501 .19 REGULATION: Item 53 Toilet features; properly constructed, supplied,and
cleaned -- Closing Toilet Room Doors
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.
Love Green Date: 04/23/2026 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed: Grab and Go Cooler: Cold Pressed juices observed
with warning label, maintained at 41F; All handwashing sinks stocked with
soap, drying provisions, hand cleanser, and hot water; All items in
freezer units maintained frozen solid; "Cold line" Lowboy: Quinoa-41F,
Pesto-40F; Sanitizer Spray: 400ppm (quat) on inspector's test strips;
Three Bay Sink: 200ppm (quat) on inspector's test strips; "True" Lowboy:
Mayo-40F; All items maintained six inches or more off surface of ground;
PIC provided written procedures for the clean up of bodily fluids and for
employee illness reporting