HomeMy WebLinkAboutCasa Blanca Mexican Restaurant - Inspection - 1070 OSGOOD STREET 8/3/2026 �`'•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 2FB56 8/3/26 11:53 AM Routine Restaurant C.DeCosta
1070 OSGOOD STREET 12:27 PM
NORTH AN DOVER, MA 01845 Permit Number Risk Variance Estab.Type
Permit Holder: Same 52792 3 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 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
® - c c c c �
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
0 0 2 0 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 2FB56 8/3/26 11:53 AM C.DeCosta
NORTH ANDOVER, MA 01845 12:27 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
Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-501.11 Good Repair and Proper Adjustment- Kitchen -
C Observed worn gaskets on fridge under sandwich unit. All seals
and gaskets should be in good condition. Replace gaskets for
proper seal. Code:Equipment shall be maintained in a state of
repair and condition that meets FDA requirements. Equipment
components such as doors, seals, hinges, fasteners, and kick '
plates shall be kept intact, tight, and adjusted in accordance with
manufacturers specifications. Cutting or piercing parts of can
openers shall be kept sharp to minimize the creation of metal
fragments that can contaminate food when the container is �/,
�car
opened.
1
In accordance with Section 8-405.11 this violation must be corrected within 90 days
49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean - Kitchen -
C Build up of food debris in the gaskets, on the door, and in the
fridge. All surfaces need to be clean to sight and touch. Clean as
often as necessary to prevent build up. Code: Nonfood contact
surfaces of equipment shall be kept free of an accumulation of
dust, dirt, food residue, and other debris.
a
`r
N
G
In accordance with Section 8-405.11 this violation must be corrected within 90 days
North Andover o d ofHealth: 120Main Surest, North Andover, MA o18457 8- 4C
FOOD SAFETY INSPECTION REPORT Page Number
3
CASA BLANCA MEXICAN
RESTAURANT Inspection Number Date Time In/Out Inspector
1070 OSGOOD STREET 2FB56 8/3/26 11:53 AM C.DeCosta
NORTH ANDOVER, MA 01845 12:27 PM
IN
RepeatViolations Highl.............................................................................................................................................................."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 1ighted in Yellow
11,11
Area Equipment Product Notes Temps
Kitchen Salmon 38°F
Kitchen Caesar dressing 35.4 OF
Front of House Salsa 37.5 OF
Kitchen Pork 158°F
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 o18457 - 4C