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HomeMy WebLinkAboutMiscellaneous - 350 WINTHROP AVENUE 4/30/2018 (23)FOOD SERVICE SOLUTIONS SEP VSAFEITRAININGINACCP FLA NS/INSPECTro Ns FACSIMILE TRANSMITTAL SHEET TO; FROM: Susan Sawyer Hameed Lee PAX NUMBER; DAT$; 688-8476 November 1, 2010 COMPANY., NIUMBER OF PAGES INCLUDING COVER: No. Andover Health Department PC-10KH NUMB1:4R, FSS OFFICE PHONE: 978-621-2616 RE' F55 FAX NUMBER: BOLLYWC)OD CfRII,L 978-692-1096 ❑C;Rclr><1'1" ❑NoA AEVII,,w ❑I Ll, A9L 420M IRR NT ❑PLEASL Ii10LY ❑PTALA91.: R1.i('YCLFs Dear Ms. Sawyer, Attached is a copy of a contract for services at Hollywood Grill. An assessment was completed on Thursday, October 28, 2010. A written report and plant of correction will be available November 7, 2,0 10. A training session for all staff is scheduled for Tuesday, November 2, 2010. Tralniq will include topics such as personal hygiene, food. thermometers, preventing cross contatilination and similar safe handling practices_ Should you have any questions I may be reached at 978.621-2616. Sincerely, Maureen Lee 18 SHIPLEY CIRCLE.. + WESTPORD, MA. 01886 OFFICE PHONE- 978-621.2616 FAX: 978-692.1096 1'd 960i -X69 -8L6-1 suot,4nloS aotnJag pool WdOb:L 0102 10 noW Oct 26 10 02:58P Hollywood Grill - Framing +1-54$-626-9960 p.2 FOOD SERVICE SOLUTIONS 9rrv�oic 1 xf11CCF PIOhs! Inspprrions /1:rtlploylx'!'ntlnivg 1.1 Sbtp&y CkMe, Woeftnt MA 01886 9IM92.1096 pftvm d fir Let this serve as a Letter of Agreement between hood Semi" Solutions, and Parvinder Narula, Manegcr of Bollywood Grill, located at 350 'Winthrop Street, North Andover, Ma. D1845. The agreement will be binding when signed by both panics. Faod Servlm Solution agrees to provide the following on each visit; + Pr6vlde a training prog.r:m flr staff on rom safety and Mated topics.'t"ralning will bs dvrzu'mcnted and include atumdanw Gets. Moeilor and muk; mw mmrrndstians rcg&rdifig eorrecrlons n!' most reccnr inspection rapart, rr Communicate all findinga to thr owner/deslgnated person in charge in the estebliahment. • Demonstrate and priwide explenadorl relative to monitoring procedures and alpprovcd methods of convctivc action during Inspections, • Work with establishment to develop the MmAring as required by the Noah Andover Heallb Departtnem, 1„ Initial assessment needs, equipment. facilities. Information to be provided in writing_'Submiltwa to client and Health Department. 2, Plan of Actiou Enoluding alining scitedules, 4b2ajgs ifl pracedU=, plait for supervision of staff. training plan spocitie to emplo1c;t 00ups. Plan subrnittad in writing to the client and the HeCth Department. Training tools, pmandumE A0 supporting docurnants included, 9. On situ aud.itl once per week for two months_ 4. Provide a written report that will include progn;ss and rec;onuntndadons. Re=ports will be meviewed with the PIC and provided in 'writing at conclusion of audit. • The first audit will be scheduled at a time convenient so staff may attend a session on safe food handling requirements. All other audits will be unannounced. TraiAWg will be based on the outcome of Board of klealtb inspections and on site audits pretbMed by Food Service Solations representative. 2'd 9601-269-BLG-1 suot,4njoS aotnjaS pooj WdOb:L 0102 10 AOW Oct 26 10 02;69p Bollywaad Grill - Framing Fee; Sco Attachment A +1.508-626-9960 p.3 This contract may be terminated with 30 day written notice by either party. For my files to bo compiete, 1 would appreciate your acmptance of these conditions. Terms as stated above agreed to: r-. Company, Date• E'd 9601-269-BLB-T i ureon Lee; CEET, CFS? a.d Service Sntutions Date J suoz.,4nloS aotn.aag pooh WUOb:L 0102 TO AoW ckr( IN m c � z z 3 R <A C n 0 0 o Z m D r x 0 m m D n C: m ;6I Lo ,1r , �. \ ► ■ ■ ■ ■ ' ol M► �►► • �,. t • F� 1 IN m c � z z 3 R <A C n 0 0 o Z m D r x 0 m m D n C: m ;6I Illo/atlons Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS F14-1 I Food or Color Additives 15 16 17 18 3-302.14 Protection from Unapproved Additives* 3-501.15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria,- Chemicals*' 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and TIMEITEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. m 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PRFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145*F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals: 155*F 15 sec, * 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 590.004(H) * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC - 6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) All Other, PHFs - 145°F 15 sec, Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165*F 15 sec. * 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140*F to 70*F Within 2 Hours and From 70*F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. m 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45*F Within 4 Hours. + 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. + 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) ' Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw; Undercooked or 3-80111(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. Pathogens.* Em -fire 1111200' 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw; Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Em -fire 1111200' 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - - Special Requirements. RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices 1 FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other ' I I"1 GG�SETTS �' z��� nJ1 J THE COMMONWEALTH O MAS IIIJJJIII///VVV���». TOWN OR CITY OF 4�7/1-v Massachusetts Department of Public Health Division of Food and Drugs Z FOOD ESTABLISHJUIENT INSPECTION REPORT rl�i �•, 9,q7 -,� Dn d4.#�� Name Print: L Date 1 r-10 T of 0 eration Us T e of Ins io /b " Food Service Retail Routine e -inspection Address /�,�� / Risk / / Level ❑ Residential Kitchen ❑ Mobile Previous Inspection Date: Telephone n�� ' C,1v ElTemporary ❑ Pre-operation OwnerHACCP YIN CI ❑ Caterer ❑ Bed & Breakfast ❑ Suspect illness ❑ General Complaint Person in Charge (P C)/ �,) d`� Time 1344 k7 / V In: Out: Permit No. ❑HACCP ❑ Other Inspector p Each violation checked-Mquiregan explanation on the narrative page(s) and a citation of specific provision(s) violated. Non-compliance with: Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Choking 590.009 (E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009 (F) ❑ action as determined by the Board of Health. Allergen Awareness 590.009 (G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties V3. Handwash Facilities EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION eparation/Segregation/Protection Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC -3)(590.004) 25. Equipment and Utensils (FC -4)(590.005) 6. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17 eheating 8 Cooling 9. Hot and Cold Holding ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY [122. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/Federal 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 aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF RE -INSPECTION: Inspector's Signature: Print: L PIC's Signature: ' Print: MQn Jn `) S n Page of ages FORM 734A A.M. SULKIN CO. CHARLESTOWN, MA Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) FOOD PROTECTION MANAGEMENT 1 590.003(A) Assignment of Responsibility* 590.003(B) Demonstration of Knowledge* 2-103.11 Person in charge - duties EMPLOYEE HEALTH 2 590.003(C) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants* Shell Eggs* 590.003(F) Responsibility Of A Food Emplyee Or An 3-202.16 Ice Made From Potable Drinking Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 3 590.003(D) Exclusions and Restrictions* 3-201.15 590.003(E) Removal of Exclusions and Restrictions 4 5 6 0 FOOD FROM APPROVED SOURCE * Denotes critical item in the Federal 1999 Food Code or 105 CMR 590.000. PROTECTION Food and Water From Regulated Sources 590.004(A -B) Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made From Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* Shelfsh and Fish from an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Game and Wild Mushrooms Approved by RegulatoryAuthority 3-202.18 Shellstock Identification Present* 590.004(C) Wild Mushrooms* 3-201.17 Game Animals* Disposition of Adulterated or Contaminated Food Receiving/Condition 3-202.11 PHFs Received at Proper Temperatures* 3-202.15 Package Integrity* 3-101.11 Food Safe and Unadulterated* 4-501.111 Tags/Records: Shellstock 3-202.18 Shellstock Identification* 3-203.12 Shellstock Identification Maintained* 4-501.114 Tags/Records: Fish Products 3-402.11 Parasite Destruction* 3-402.12 Records Creation and Retention* 590.004(J) Labeling of Ingredients* Conformance with Approved Procedures IHACCP Plans 3-502.11 Specialized Processing Methods* 3-502.12 Reduced oxygen packaging, criteria* 8-103.12 Conformance with Approved Procedures* * Denotes critical item in the Federal 1999 Food Code or 105 CMR 590.000. PROTECTION FROM CONTAMINATION 8 Cross -contamination 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods* Contamination from Raw Ingredients 3-302.11(A)(2) Raw Animal Foods Separated from Each Other* Contamination from the Environment 3-302.11(A) Food Protection* 3-302.15 Washing Fruits and Vegetables* 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14(A)(B) Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-501.111 Manual Warewashing - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing - Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization - temp., pH, concentration and hardness* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitation of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2-401.11 Eating, Drinking or Using Tobacco* 2-401.12 Discharges from the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When Tasting* 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, Operation and Maintainance Supplied with Soap and Hand Drying Devices 6-301.11 Handwashing Cleanser, Availability 6-301.12 Hand Drying Provision KM6-��j -)O�-/�, 3-� -al. X-3 0 ,n lion NIM11111111111111M A, XJI 0. In fn �► t �► 4 II1� � I l 1 01 • \, R `. 0 ,n Violations Related to Foodbome llness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 1- 1.ii 1VAlV%.VLILai1101J- r 1V111U111V115' 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMF/TFMPFROTIIRF CANTRAI c 16 PHFs Received at Temperatures According to Law Cooled to 41*F/45°F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Eggs- Immediate Service 145°F 15 sec.* 3-801.11(C) 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F 15 sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 28. Poisonous or Toxic materials * 1 .008 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, Stuffing Containing Fish, Meat, Other Poultry or Ratites -165°F 15 sec.* 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec.* 11 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165*F 15 sec.* 3-403.11(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 18 Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours.* 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours.* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. FW9 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41*F/45°F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Roasts Held at or above 1300F.* 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served.* Pathogens.* Effective 1/1/2001 3-801.11(C) i Unopened Food Package Not Re -served.* CONSUMER OnVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens.* Effective 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropraite sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item I Good Retail Practices FC 590.000 23. Mana ement and Personnel FC - 2 .003 24. Food and Food Protection FC -3 .004 25. E ui ment and Utensils FG -4 .005 26. Water Plumbina and Waste FC - 5 .006 27. Physical Facility FC -6 1 .007 28. Poisonous or Toxic materials FC -7 1 .008 29. Special Re uirements.009 30. Other C7 6 v z„ U) W 3 -n O' W 33 � m v � c rL �o v m n -a 1 z o In r 0 m n r - m D z Z1 n r m D I z 0 o 3 < O 0 CD o 0 n .o =33 3 (n �°, 0 °_ ` ``� --I °—' =r O ccn c Z m C a Q ❑ ❑ ❑ ❑ ❑ p m m m m z m �v CD m co cQ a, o co mom r ' 1 ; p o cn y 3 �. D a, O m �o a C7 6 Violations Related to Foodborne Ilness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMF/TFMPFROTIIRF rnNTRnl c 16 PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Eggs- Immediate Service 145°F 15 sec.* 3-801.11(C) 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 1557 15 sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min.* Ph sical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155*F 15 sec. 28. Poisonous or Toxic materials * .008 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .009 Stuffing Containing Fish, Meat, Other Poultry or Ratites -165°F 15 sec.* 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec.* 17 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec.* 3-403.11(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 18 Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours.* 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours.* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. kt. F,-9 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs Maintained at or above 140°F.* 3-501.16(A) Roasts Held at or above 1300F.* 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food' and Raw Seed Sprouts Not Served.* Pathogens.* eff6l 111,1001 3-801.11(C) Unopened Food Package Not Re -served.* CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* eff6l 111,1001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropraite sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. E ui ment and Utensils F - 4 .005 26. Water Plumbing and Waste FC - 5 .006 27. Ph sical Facility FC - 6 1 .007 28. Poisonous or Toxic materials FC - 7 .008 29. Special Requirements .009 30. Other 1-1 (V� O Z X O T x m IOWA r !.._ • i. I �' • • �'\ , �. • �` 1-1 (V� O Z X O T x m Violations Related to Foodborne llness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIMFITFMPFROTI IRF r'AIJTRAI C 16 PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Eggs- Immediate Service 145°F 15 sec.* 3-801.11(C) 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F 15 sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min.* Ph sical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 28. Poisonous or Toxic materials * .008 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .009 Stuffing Containing Fish, Meat, Other Poultry or Ratites -165°F 15 sec.* 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.11(A)(1)(b) All OtherPHFs- 145°F 15 sec.* 11 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec.* 3-403.11(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.1 l(E) Remaining Unsliced Portions of Beef Roasts* 18 Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours.* 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours.* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Roasts Held at or above 1300F.* 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) I Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served.* Pathogens.* Effective 1/1/2001 3-801.11(C) Unopened Food Package Not Re -served. * CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Effective 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropraite sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Mana ement and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. E ui ment and Utensils FC - 4 05 26. Water Plumbing and Waste FC - 5 .006 27. Ph sical Facility FC - 6 .007 28. Poisonous or Toxic materials FC - 7 .008 29. Special Requirements .009 30. Other J1 • ������ THE COMMONWEALTH OF MASSACHUSETTS V TOWN OF NORTH ANDOVER 1;w Massachusetts Department of Public Health Division of Food and Drugs eel FOOD ESTABLISHMENT INSPECTION REPORT Name/ A( Date T of Operation(s) Tvne of Inspection V���� / 1 �'l d13 -Food Service ❑ Retail ❑ Routine e4rispection Address ^^ .. • �° Risk W Level ❑ Residential Kitchen ❑Mobile ❑❑ Tem Previous Inspection Date: ❑ Pre-operation Telephone + 7 _ Owner �� / HACCP YM k t 4Suspect Cater�ry ❑ Bed & Breakfast Illness ❑ General Complaint Person in Charge (PI) /� / Time v 1 In: Oct: Permit No. 13P ❑ Other Inspector ' G Each violation Che ed reoui explanation on the narrative nanaisl and a citation of cner_ifir_ nrnvicinnicl violated. k__ I wo: !Violations MOW to Foodborne 111mw IntnrveMions and Rinh Fr:ctorn (Rod Ivens) AnsCholdnTonacco Violations marked may pose an imminent health hazard and require immediate corrective FOAM E) 00.009 In ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Discases by Food Employes and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Records/Accuracy of ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION B. Separation/ Segregation/ Proto tion ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue Items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C. N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC•3)(590.004) 5. Equipment and Utensils . (FC -4)(590.M 26. Water, Plumbing and Waste (FC -5)(590.005) 27. Physical Facility (Fc -0)(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (590.009) 30. Other ❑ 12. Prevention of Contamination from Hands 3. Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (Pour Haiardous Foods) 1:116. Cooling Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time As a Public Health Control FOR HW LY SUSCEPTIBLE POPULATIONS tI1SP) [121. Food and Food Preparation for HSP CONSUMER ADVISORY [:122. Posting of Consumer Advisories Number of Violated Provisions Rolefod To Foodborne Illnesses Intorventions and Rick Factors (Rod Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal 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 aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF REINSPECTION: W Inspector's Signature Print: ( re- 11 Pagel or Pages PIC's Sigpature: VPrint: FORM 734A c� Yoladons Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 1 590.003(A) Assignment of Responsibility* 590.003(l;) Demonstration of Knowledge* 2-103.11 Person in charge - duties , EMPLOYEE HEALTH 2 ' 590.003(C) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants* Shell Eggs* 590.(X)3(V) Responsibility Of A Food Employee Or An 3-202.16 Ice Made From Potable Drinking Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 3 590.003(D)}3xclusions and Restrictions' 3-201.15 590.003E Removal of Exclusions and Restrictions 4 L Fn - LE FOOD FROM APPROVED SOURCE • Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. g Food and Water From Regulated Sources 590.004 A -B Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made From Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0' Washing Fruits and Vegetables SheBlish and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Contaminaffon from the Consumer Game and Md Mushrooms Approved by Regulatory Auth ' 3-202.18 Shellstock Identification Present* 590.004 C Wild Mushrooms* 3-201.17 Game Animals* 3-701.11 Receiving/Condition 3-202.11 P}}Fs Received at Proper Temperatures* 3-202.15 Package Integrity* 3-I0L 1 I Food Safe and Unadulterated' Tags/Records: Shellstock 3-202.18 Shellstock Identification * 3-203.12 Shellstock Identification Maintained* Tags/Records: Fish Products 3402.11 Parasite Destruction' 3402.12 Records, Creation and Retention* 590.004(J) Labeling of Ingredlente Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* Conformance with Approved Procedures IHACCP Plans 3-502.11 Specialized Process' Methods* 3-502.12 Reduced oxygen packaging, criteria* 8-103.12 Conformance with Approved Procedures' • Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. g Goss -contamination 3-302.11 (AX 1) Raw Animal Foods Separated from Cook(A and R7T Foods* Contamination from Raw Ingreafents 3-302.11(Ax2) Raw Animal Foods Separated from Each Other' Contamination from the Environment 3-302.11 A Food Protection* 3-302.15 Washing Fruits and Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contaminaffon from the Consumer 3-306.14 A B Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* L9- Food Contact Surfaces 4-501.111 Manual Warewashing - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing- Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization- temp., pH, concentration and hardness. * 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 Proper, Adequate Handwashhtg 2-301.11 Clean Condition - Hands and Aims* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2401.11 Eating, Drinking or Using Tobacco* 2401.12 Discharges From the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When T * 12 Prevention of Contarnination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, tion and Maintenance Suppled with Soap and Hand Drying Devices 6-301.11 Handwashing Cleanser, Availability 6-301.12 Hand Drying Provision 4 A d CL d d ., s. G> N c O c d O C N L UO ❑ a cn U c roc p 'y 2) 2) O E X E E c z W W W W O 1 � � Z 1 ` C O c E a W r U o CA 0 a L V 2 c U.d ® L >° � w >° 0 ❑ ❑ ❑ J. a J zz O Z IL OJ v > IL LL 1 z ! A v y n 0 Y Q E O 1 15 A c°> VI E = p Violations Related to Foodborne Ilness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction : Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIM1=/TFMPFRAT11RF Ct)NTRAI S *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F,-9 20 c 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for i Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Eggs- Immediate Service 145°F 15 sec.* 3-801.11(C) 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(H) Animals - 155°F 15 sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast - 1307 121 min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats - 1557 15 sec. 28. Poisonous or Toxic materials * .008 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .009 Stuffing Containing Fish, Meat, Other Poultry or Ratites -1657 15 sec.* 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.11(A)(1)(b) All Other PHFs- 1457 15 sec.* 17 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 1657 15 sec.* 3-403.11(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 18 Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours.* 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours.* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F,-9 20 c 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Roasts Held at or above 1300F.* 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served.* Pathogens.* Effective 1/1/2001 3-801.11(C) I Unopened Food Package Not Re -served.* CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Effective 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropraite sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. E ui m nt and Utensils FC - 4 .005 26. Water Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic materials FC - 7 .008 29. Special Requirements .009 30. Other d O M m as 0 0 G> 0 c c N v, ICD } L 5 a o coy O C U U 0 C C a O p N 0 ,i1 z W W W W O d O z � L C N 75Q W0 E0. OC cd O ` @ N 2 m � d w p L >° >° 1A �1 J K v O O O O CL LU a OLU H 0 v -j i a rA w 5 v xz) � U � 7 0 � r m � cc° a a d Vw of ool d o y -- z p 6 . v Violations Related to Foodborne Ilness Interventions and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS I4 TIME/TEMPERATURE CONTROLS 16 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.1.1 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIME/TEMPERATURE CONTROLS 16 PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* Proper Cooking Temperatures for Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHFs 3-501.16(B) 590.004(F) 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Eggs- Immediate Service 1457 15 sec.* 3-801.11(C) 3-401.11(A)(2) Comminuted Fish, Meats & Game Time as a Public Health Control* 590.004(1-1) Animals - 1557 15 sec.* FC - 5 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min.* Physical Facility 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 28. Poisonous or Toxic materials * .008 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, .009 Stuffing Containing Fish, Meat, Other Poultry or Ratites -165°F 15 sec.* 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F* 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F* 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec.* 17 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec.* 3-403.11(B) Microwave - 165°F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* 18 Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours.* 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45*F Within 4 Hours.* *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. P 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours.* 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°F/450F* 3-501.16(A) Hot PHFs Maintained at or above 1400F.* 3-501.16(A) Roasts Held at or above 1300F.* 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(1-1) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS HSP 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served.* Pathogens.* Effective 1/1/2001 3-801.11(C) I Unopened Food Package Not Re -served.* CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Effective 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropraite sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. TIONS RELATED TO GOOD RETAIL (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. E ui ment and Utensils FC - 4 0 26. Water Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic materials FC - 7 .008 29. Special Requirements .009 30. Other THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT TOWN OF NORTH ANDOVER iiEALTH DEPARTMENT NameDate Typeof Operations) Time of Inspection I . F2 D L! �0 Service ❑ Retail ine ❑ Re -inspection Address - Risk immediately or within 10 days as determined by the Board Level ❑ Residential Kitchen ❑ Mobile Previous Inspection Date: Telephone of Health. Non-critical (N) violations must be corrected ❑ Temporary ❑ Pre-operation today, the items checked indicate violations of 105 CMR Owner' 16 HACCP YM ❑ Caterer ❑ Bed S Breakfast ❑ Suspect Illness ❑ General Complaint Person in C arge C)Time by a Board of Health member or its agent constitutes an In: Out: Permit No. ❑ HACCP ❑ Other Inspector Each violatin _66dkfirl ren -110 q - dn'ekyldnation on the narrative Daae(sl and a citation of snecific orovision(sI violated. NWI-em WXh: Vioi€Itioms &1=4 to Foodbom Illnow Inbrrontions and Rinds Froom (Rod hams) Anti -Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 5110.009( E) ❑ 690.009 (F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned / Knowledgeable / Duties EMPLOYEE HEALTH ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ 6. Tags/Reoords/Aocuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans TION FROM CONTAMM1/1T10N ; s• ration/ Segregation/ Protection . Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices ❑ 12. Prevention of Contamination from Hands Handwash Facilities PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMEITEMPERATURE CONTROLS (Pot nti ttt Hazardous Foods) [116. Cooking Temperatures ❑ 17 Reheating 8. Coolin a il, C'_ v vt YL f�_ Hot and Cold Holding ❑ 20. Time As a Public Health Control MENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (MP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY [122. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Related Items) Critical (C) violations marked must be corrected To Foodborne Illnesses; Intarventions immediately or within 10 days as determined by the Board and Rish Factors (Red Items 1-22): of Health. Non-critical (N) violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today, the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code. This report, when signed below C x 23. Management and Personnel (Fc -2)(590.003) by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC -3)(590.004) Cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC -4)(590.005) Waste � the food establishment permit and cessation of food - 26. Water, Plumbing and (FG -5)(590.006)t( f( stablishment operations. If aggrieved by this order, you 27. Physical Facility (Fc �(Sso.Oo� Dave a right to a hearing. Your request must be in writing 28. Poisonous or Toxic Materials (FC -7)(590.008) 8 and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF REaNSPECTION: s�L //i�..�2��.�7 OWN FORM 734A Violations Related to Foodborne Illness I Interventions and Risk Factors (Red Items 1-22) FOOD PROTECTION MANAGEMENT F1 590.(103(A) Assignment of Responsibility* 59().003 li Demonstration of Knowledge* 2-103.1 l ' Person in charge - duties EMPLOYEE HEALTH 2 590.003(C) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants* Shell Eggs* 590.(>U3(F) Responsibility Of A Food Employee Or An 3-202.16 Ice Made From Potable Drinking Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 3 590.003(D) Exclusions and Restrictions* 3-201.15 590.003E Removal of Exclusions and Restrictions 4 5 6 7 FOOD FROM APPROVED SOURCE * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. PROTECTION FROM CONTAMINATION g Food and Water From Regulated Sources 590.004 A -B Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made From Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* Washing Fruits and Vegetables She0bsh and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Contamination from the Consumer Game and Wild Mushrooms Approved by Regulatory Authority 3-202.18 Shellstock Identification Present* 590.004 C Wild Mushrooms* 3-201.17 Game Animals* 3-701.11 Receiving/Condition 3-202.11 111 [Fs Received at Proper Tem atures* 3-202.15 Package Integrity* 3-101.11 Food Safe and Unadulterated Tags/Records: Shellstock 3-202.18 Shellstock Identification * 3-203.12 Shellstock identification Maintained* Tags/Records: Fish Products 3402.11 Parasite Destruction* 3402.12 Records, Creation and Retention* 590.004(1) Labeling of ingredients' Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* Conformance with Approved Procedures MACCP Plans 3-502.11 S ialized Process' Methods* 3-502.12 Reduced oxygen packaging, criteria* 8-103.12 Conformance with Approved Procedures* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. PROTECTION FROM CONTAMINATION g Cross -contamination 3-302.11 (AX 1) Raw Animal Foods Separated from Cooked and R"IT Foods* Contamination from Raw Ingredients 3-302.11(Ax2) Raw Animal Foods Separated from Each Other* Contamination from the Environment 3-302.11 A Food Protection* 3-302.15 Washing Fruits and Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14 A B Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-501.111 Manual Warewashing - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing- Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization- temp., pH, concentration and hardness. * 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2401.11 Eating, Drinking or Using Tobacco* 2401.12 Discharges From the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When Tasting* 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, tion and Maintenance Suppied with Soap and Hand Drying Devices 6-301.11 Handwashing Cleanser, Availability 6-301.12 Hand Drying Provision t a Co G 10 O lI -i _ m 0 0 3 3 0 Z m m C r o v 3 � D r► m <D • D 0 I C 1 � c W CD 0 III low ,► won _� 1. � t �- II • �. zi C 22 ol zi 10 \ �'i' • • • In • ice, i� • 0 a Co G 10 O lI -i _ m 0 0 3 3 0 Z m m C r o v 3 � D r► m <D • D 0 I C 1 � c W CD 0 Violations Related to Foodborne Illness Intervendons and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 1 Additives* 17 18 3-302.14 Protection from Unapproved Add Poisonous or Toxic Substances 7-101.11 Identifying Information - Origina Containers* 1 7-102.11 1 Common Name- Working Containers* I 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 1 Chemicals for Washine Produce. Criteria* 7-205.11 Incidental Food Contact, L 7-206.11 Restricted Use Pesticides, I 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Ce Monitoring* TIME/TEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Y 19 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats- 155°F 15 sec. .590.004(H) * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC - 6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) All Other PHFs- 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41017/450F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Y 19 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 23. PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. I Unopened Food Package Not Re -served. Time as a Public Health Control 3-501.19 Time as a Public Health Control* .590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 23. 3-801.11(B) Use of Pasteurized Eggs* .003 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * FC - 3 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Elle«'"° 1/112011 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other R 3 D c c 0 0 ai U) 0 D -i I m 0 3 0 z m D r x 0 m 3 D N N D n I N m N z °3 c N N �} C CL 7 SCJ O �D 0W OF No '�M 1N0 m 0 HOALT j DI PAf TM ;NT � wom MOWN 06 3 cQ i r v CA \. C M � O Z i O CO N Y z Z n O O O O n o Z o m m o 0 In w : -. U> < CD to O 0 CAD zi n M 00 0 m 0 c o CD ` -OI p m a I Z 0 m na O O O O O O 3 3 m3 11-0 c CD CD m Q Q vi o CD 7 O (D 0 0 � fD ❑ E C N 1 N N cz .+ CD = (D � N W 0. -i I m 0 3 0 z m D r x 0 m 3 D N N D n I N m N Wo/adons Related to Foodborne Illness Interventions and Risk Factors (Red Items 1.22) (Cont.) PROTECTION FROM CHEMICALS 14 Food or Color Additives F 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances' 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* P-1 17 18 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and TIME/TEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 3 Eig 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155*F 15 Sec. 3-541.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.1 l(B)(1)(2) Pork and Beef Roast - 130*F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155°F 15 sec. 590.004(H) * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites-165*F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC -7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F' 3-401.11(A)(1)(b) All Other PHFs- 145*F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140*F to 70°F Within 2 Hours and From 70°F to 41*F/450F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 3 Eig 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. + 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-541.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. + 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.-11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Pathogens.* enaab 1,211 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* enaab 1,211 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC - 4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials FC -7 .008 29. Special Requirements .009 30. Other 0 9 J co D c x n 0 co 0 N O D MLI G 10 d • 1 I■r i on • • 1 \ , - 01 r � MLI G 10 d I lo/at/ons Related to Foodborne Illness Intervendons and Risk Factors (Red hems 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives . 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 1S Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria -Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 1 R ' dU P ' 'd C't ' * 17 18 7-206.1 estrtcte se esttct es, n era 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and TIME/TEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 1550F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 1557 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats- 155°F 15 sec. 590.004(H) Variance Requirement 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC - 6 Poultry or Ratites-165*F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) All Other PHFs - 145*F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 1400F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 707 Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 1400F. * 3-501.16(A) Roasts Held at or above 130°F. 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Pathogens.* Eft0l" "12001 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Eft0l" "12001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other C2ECtiiED m (A ir cr z a) m 0 • • \ • ,, _ ►� `. • �� CD �� v , I�0 00• {� •, t �� �� - c CL II• M M M M 11 I0 0 m CDcn , +\ CD 11 m (A ir cr z a) m 0 Violations Related to Foodbome Illness Interventions and Risk Factors (Red Items 1-22) (Con(.) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous"or Toxic Substances F 17 18 7-101.11 Identifying Information - Original - Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and X,r,,.,;,,,.;. * TIMEITEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. A m 20 3-501.14(0) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 1550F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145OFI5sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.11(13)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 590.004(H) * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC- 6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165*F * 3-401.11(A)(1)(b) All Other PHFs - 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 1650 F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 707 to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. A m 20 3-501.14(0) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. 3-801.11(C) Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* Animal Foods That are Raw, Undercooked or 3-801.11(B) Use of Pasteurized Eggs* Not Otherwise Processed to Eliminate 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * Pathogens.* Efle`i- 1/1/2001 3-801.11(C) Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Efle`i- 1/1/2001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC - 4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC- 6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other i x A s a J J °o laL LLL LL 'C m � a� fA s H +- C d N EQ R m t 7 V U � O d 3 C t fn C O o M U W •y � a o P aGi o oLL H ; `m TO h m Co 4 4 CGtio`0�v�o� my y+ -U e� a 0 Q)i o, n c � .o °o aGi a o e � a• E a o a t6 3 c O s C W PoM� � O U G 'm em H O oLL $� 0i0 3 v d U) z m... 4Q y m '° � +Um.. LLo, 0 o ,0 3 �ZdOn�o O m ° m E m Ea o E o �•E y ma: �� P o =e: U m Goy oLL °o om 0.1-0 c g cQ cQ��E cQ o0 o¢ w V v y .N O 33�LL3mm G tq V 41 Z,C c mO o w —7 `e, d'`o0 3=m d 0 to ? 3 m 'c C? ELL �oW= N QM q UM pM Uch pM Uoioioi OcvOj Uoi �QO pai t`1/! > ti C V w Z z o Q) u m d O. 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O '2 Q' E O a0+ L1 LC 't O V p O x d y y > 3N C O 7 m d °o L c C TL 3� 3 so+ y a > > r N E C OM«f lt> ds 7 V y y H ' Lr0i w 00CL Q3a R•a �o � d y r O pQ V •Or Ns y C= O ot{ =o O'er Y10 m y O O .� O y y GN O C = ` �` N .Q t* y y a+ O N 3 a Y '� d y Q y u1 O O > d T O ,` co > N �+ 3 y l6 '� y Cf :+ d 0.0 y O ` O y N a0+ dQ y N y —� +'064) N 01 Q O V y �. t N Ll •° y C N C '..N-, = Q; L;; 3 d C U L. >. O ~ y V o .� y m �+• c R my °1a c 0oFws a m y'� aE CO LL co E.y E 7 E N LL ami � E� C a�•p,C�.O o:: C 3>>Y 7 Q•3Y o °o a o�� o d K m o �'m m U 3 0aUo c Q 0 � �� m'° Uu)v)v)Uwa �3 4) UL3. N Uzw a w a Li N N N N TA M U c vi c 7 0 U) 0 Q �C �L J N N 0 O TIO N H O N A. PUBLIC HEALTH DEPARTMENT Community Development Division October 21, 2010 Bollywood Grill 350 Winthrop Street North Andover, MA 01845 Re: Administrative Hearing — Bollywood Dear Establishment Owner, This letter serves as official documentation to the Administrative Hearing conducted on Thursday October 21, 2010. This meeting was attended by Parvinder Narula, Malkiat Gill, Ms. Michele Grant, and me. The meeting was held in response to conditions noted in the restaurant during routine inspections. The Administrative Hearing process is an informal meeting where we sit down and discuss the problems identified during an inspection, and work together to come up with a solution to them. The hearing is held when conditions are such that the health and safety of the public are endangered, or when violations are of a repeated nature. This hearing is the last stop before future violations are brought directly to the Board of Health. The Health Department is requiring that: 1. Within 48 hours a Food Safety Consultant will be contacted to provide consulting services and education 2. Within 14 days. consultant: a. must perform initial assessment of establishment b. must determine gaps in training, equipment needs and premises condition. c. must determine a plan of action to fully comply with the Food Code d. determine a training plan, including oversight of the employees post training. (Details of hours needed to be recommended by consultant) e. submit plan of action for Health Department review f consultant must visit the following at least once a week for the first 2 months 3. Within 30 days consultant must visit the establishment at conduct training and implement plan 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnor thandovemom n 4. Consultant must submit a summary finding in writing to the Health Department following each visit. As a part of the above plan; Daily, Weekly, Monthly cleaning schedules must be instituted. Emails are acceptable. It is requested that at minimum all records be kept for 30 days on site. S. The consultant must determine if future intervention is needed to verify implementation of plan and submit recommendation to the Health Department. Thank you for your effort and cooperation. Your establislnnent will continue to be monitored and inspected twice aiulually in compliance with the MA Food Code. The Health Department appreciates your recommitment to the Town of North Andover and to the great responsibility of serving safe food to the public. Sincerely, x" Susan Sa er, REH. RS' S Cc: Dr. Thomas Trowbridge, Board of Health Chairman 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 fox 978.688.8476 Web www.townofnorthandover.com N mr"qqa I m = �,. „ t _�� W - 0 w I i % mJ, . v�.[ I s~ n I �4 c 4 r m , lk � 00 I 4w # T4, I 0 I s b s I r } • r:j Im 0 � ~ �� ^\\ \ /� � &� /� � :© : NT 2 11 �i i I FOOD SER VICE SOL unoNS Servsafe/Servsafe Alcohol/HACCP Plans/Inspections/Employee Training November 11, 2010 Ms. Susan Sawyer, REHS, RS 1600 Osgood Street North Andover, MA 01845 RE: Bollywood Grille / Assessment Dear Ms. Sawyer, 18 Shipley Circle, Westford, MA. 01886 Phone / Fax 978-692-1096 I , NOV '15 2010 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT f This letter is being written on behalf of Parvinder Narula, manager of Bollywood Grille, located at 350 Winthrop Street as a condition of an Administrative Hearing held on October 21, 2010. I have visited the establishment on two occasions to date; on October 28, 2010 to complete and assessment and again on November 2, 2010 for complete training on safe food handling topics. Weekly Audits '. Audits will be unannounced and at various times providing the opportunity to assess opening and closing procedures, prep work, buffet service, and peek service times. Findings will be documented in the same format as Routine inspections providing the code reference number, observation and the written code. A copy of the audit report will be printed and reviewed with the PIC. A copy will be placed in the establishments Food Safety Binder. I have requested the binder be kept on the premises and available during audits and inspections form the Health Department. 'l` A copy of the audit will be faxed and mailed to the North Andover Health Department. Assessment Listed below are my findings and recommendations. Since the assessment and identification of training needs is and ongoing process, as additional time is spent in the operation and observations made this list may grow. Additional needs identified will be documented on the weekly audit report. Training Needs After review of inspection reports dated June 5, 2010, August 11, 2010 and October 18, 2010 the gaps in training have been identified. • Hot and Cold holding. Identify standard, monitoring procedures and approved corrective actions. • Identify all foods requiring temperature controls and method to maintain temperatures. • Approved uses of wet cloths /maintain between uses. • Preventing cross contamination during storage/prepared foods and raw storage • Separation of clean and soiled dishware • Hand washing — when to wash, where to wash and how to wash • Frequency of cleaning using approved, effective methods. Plan to correct gaps in training/Ongoing process I . Standards and safe food handling practices have been reviewed with staff on November 2, 2010. 2. Supporting training documentation has been provided/maintained in the establishment. 3. Developed an opening and closing checklist specific to the establishment. Train management/PIC to use it as an effective tool. (See Attached) 4. Develop cleaning schedules, identify tools and chemicals used to effectively clean. Completion date December 1, 2010. 5. Continue to identify gaps in training during the weekly audits. Unsafe actions will be addressed immediately during the audit with the staff member and the PIC. The correct method will be explained and approved corrective action will be identified. *These issues will be identified on the audit report. Equipment Needs The following items were found to be in compliance: • Refrigeration units are in compliance and able to maintain food temperatures below 41F. • Ice machine is provided. Appears to be adequate capacity for use with beverages and for cooling. • Cooling wands are available. • Dish machine temperatures meet standard. • Equipment on cooks' line and tandori area are in good working order. • Sinks in good condition, no leaks. • Hand sinks provided and stocked. The following deficiency has been identified. • Buffet — sneeze guard needed for cold holding items. Additional time for observation is required to determine if refrigeration capacity is adequate. Premises Condition • Areas coving is missing. PIC in process of repair. • Joints need to be sealed in back door area. • A storage away form electrical panel is to be provided. PIC in process of correcting Pest Control Establishment is currently being treated for mice and roaches. During the assessment roach activity was not seen. Rodent droppings and moths were present in the dry storage area. We will work with the owner and pest control operator to identify and eliminate entry points, nesting areas and other possible harborage conditions. During both visits to the establishment I found the facility to be in clean condition, staff attentive and a general sense that both management and staff are serious about their compliance responsibilities. Should you have any questions I may be reached at 978-621-2616 or at maureen.lee@foodservicesolution.com. Respe tfully submitted, Maureen Lee, CEHT, CFSP Food Service Solutions — Senrsa a oo ervsa aco o RACCP'-Plans Inspectio�Emp oy�ning 18 Shipley Circle Westford, MA 01886 Phone/Fax(978)692-1096 Bollywood Grill 350 Winthrop Street 11/02/2010 NOV '15 2010 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT The following pages provide important information and require immediate attention. Critical Violations Cridical violations are indicated with the letter "C". These violations may be directly related. to food borne illness Critical violations are to be corrected immediately. Non Critical Violations Non critical violations are indicated with the letters "NC". These violations are to be corrected within 7 days. • When making corrections identify the source of the violation. Correct the violation at its source. Follow up corrections with employyee training and follow-up supervision. • Use a calibrated food thermometer to monitor the temperature of food through out all steps within the Flow of Food in your organization. • Its the responsibility of the Person In Charge to monitor food temperatures and take corrective action when necessary. Each food establishment should have copies of the codes followed in Massachusetts. * 1999 Federal Food Code • 105CMR 590.000 • Local Regulations Information in obtaining the above codes can be found at www.mass.gov/foodprotection program or by contacting the State House book store at 617-727-2834. 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U O M d U m o a °b ° > u b 0U U Q N �d rJ N Cd d cU u O co O p pU N O d O w U a� •x N y bD b0 E Ov U G o O 4a L C R C C 'O t ti bD O cd cC w bo CC C i • A. al U N CL o N — ❑ .. W G1 CL y sU. G G o� y. U _0 to c ❑ ani a> to o 3 'in O O C O O U _ al o U a+ O 'O N O o Cc, �_ u ` ma y U. Q - E o O Q O QQw �wx¢¢�— °r� d¢Zc°p�° ^' N M M 700 0 O�, ^' ^' N M '? v1 \O U O U W to N'j h PUBLIC HEALTH DEPARTMENT (ommunity Development Division October 21, 2010 Bollywood Grill 350 Winthrop Street North Andover, MA 01845 Re: Administrative Hearing — Bollywood Dear Establishment Owner, This letter serves as official documentation to the Administrative Hearing conducted on Thursday October 21, 2010. This meeting was attended by Parvinder Narula, Malkiat Gill, Ms. Michele Grant, and me. The meeting was held in response to conditions noted in the restaurant during routine inspections. The Administrative Hearing process is an informal meeting where we sit down and discuss the problems identified during an inspection, and work together to come up with a solution to them. The hearing is held when conditions are such that the health and safety of the public are endangered, or when violations are of a repeated nature. This hearing is the last stop before future violations are brought directly to the Board of Health. The Health Department is requiring that: 1. Within 48 hours a Food Safety Consultant will be contacted to provide consulting services and education 2. Within 14 days consultant: a. must perform initial assessment of establishment b. must determine gaps in training, equipment needs and premises condition. c. must determine a plan of action to fully comply with the Food Code d. determine a training plan, including oversight of the employees post training. (Details of hours needed to be recommended by consultant) e. submit plan of action for Health Department review f. consultant must visit the following at least once a week for the first 2 months 3. Within 30 days consultant must visit the establishment at conduct training and implement plan 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandover.com 4. Consultant must submit a summary finding in writing to the Health Department following each visit. As a part of the above plan; Daily, Weekly, Monthly cleaning schedules must be instituted. Emails are acceptable. It is requested that at minimum all records be kept for 30 days on site. 5. The consultant must determine if future intervention is needed to verify implementation of plan and submit recommendation to the Health Department. Thank you for your effort and cooperation. Your establishment will continue to be monitored and inspected twice annually in compliance with the MA Food Code. The Health Department appreciates your recommitment to the Town of North Andover and to the great responsibility of serving safe food to the public. Sincerely, Susan Sawyer, REHS. RS Cc: Dr. Thomas Trowbridge, Board of Health Chairman 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com F t%ORTH q O tSLED 16� �O O O ?, 6 `� O'4_ LOCM f14 KM 7' PUBLIC HEALTH DEPARTMENT [ommunity Development Division October 21, 2010 Bollywood Grill 350 Winthrop Street North Andover, MA 01845 Re: Administrative Hearing — Bollywood Dear Establishment Owner, This letter serves as official documentation to the Administrative Hearing conducted on Thursday October 21, 2010. This meeting was attended by Parvinder Narula, Malkiat Gill, Ms. Michele Grant, and me. The meeting was held in response to conditions noted in the restaurant during routine inspections. The Administrative Hearing process is an informal meeting where we sit down and discuss the problems identified during an inspection, and work together to come up with a solution to them. The hearing is held when conditions are such that the health and safety of the public are endangered, or when violations are of a repeated nature. This hearing is the last stop before future violations are brought directly to the Board of Health. The Health Department is requiring that: 1. Within 48 hours a Food Safety Consultant will be contacted to provide consulting services and education 2. Within 14 days consultant: a. must perform initial assessment of establishment b. must determine gaps in training, equipment needs and premises condition. c. must determine a plan of action to fully comply with the Food Code d. determine a training plan, including oversight of the employees post training. (Details of hours needed to be recommended by consultant) e. submit.plan of action for Health Department review f. consultant must visit the following at least once a week for the first 2 months 3. Within 30 days consultant must visit the establishment at conduct training and implement plan 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fax 918.688.8416 Web www.townofnorthandove r.(am 4. Consultant must submit a summary finding in writing to the Health Department following each visit. As a part of the above plan; Daily, Weekly, Monthly cleaning schedules must be instituted. Emails are acceptable. It is requested that at minimum all records be kept for 30 days on site. 5. The consultant must determine if future intervention is needed to verify implementation of plan and submit recommendation to the Health Department. Thank you for your effort and cooperation. Your establishment will continue to be monitored and inspected twice annually in compliance with the MA Food Code. The Health Department appreciates your recommitment to the Town of North Andover and to the great responsibility of serving safe food to the public. Sincerely, Susan Sawyer REH . RS Cc: Dr. Thomas Trowbridge, Board of Health Chairman 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Michele To: parvinder.narula@bollywoodgrill.com Subject: Bollywood North Andover Hello Parvinder, I did a walk through on Friday to see progress. What I have asked of your staff is to please make sure that the list of items done in the inspection are given to the Consultant you hire. All information will assist that person. Have you had any luck in hiring a consultant? If you need further assistance please don't hesitate to call us. Thank you 91tichefe E. Grant M& MealthAgent North Ancloverl[eafth Department NorthAnclover, SMA. 01845 978-688-9540 978-688-8476 - (Fa,,