HomeMy WebLinkAboutMiscellaneous - 54 PETERS STREET 4/30/2018 (2) Correspondence
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TOWN OF NoKrH ANDOVSR,
Food Establishment
HERlTIi'D�?AftTMEN^� g
Plan review Guide
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY
THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY—at least 60
days in advance before commencement of any food establishment planned openings.
TOWN OF NORTH ANDOVER, MA
Regulatory Authority
1.600 Osgood Street,Suite 2035,North Andover,MA 01845
Date: LA�1111
NEW -New construction,not yet built
_REMODEL partial or major renovation of existing establishment
CONVERSION—existing establishment that you are purchasing
Name of Establishment: 12o c t- W i vt e-S
Corporate Name: 4 I owl x-41-Xjoyc.
Category: Restaurant ,Institution. ,Daycare , Retail Market �, Other
Establishment Address: rS L/ �G GYS j" OC AAV YY - AVU40✓Pith,r►'f of Sr
Phone: (at location if available)
E-mail Contacts: c(A i ;#t1y YS Q 5.n o f/ • CO✓N
Name of Owner: ,'Ye vq 4?
Mailing Address: 5"q j rze✓S 5 TA/dYiAl9 AllklGi 4114 Wk 1/Jr_
Telephone: �� � 6 s(3 •2.2/
Applicant's Name (if different than owner):
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 0.1845--Phone:978.688.9540--Fax:978.688.8476 Page 1 of 19
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4
Title (owner,manager, architect, etc.): Q ci y ex'll e t a.Tn"6q�
Mailing Address: C, Pe 15'i�s �, �,dd�7Yi /4y�p{d+-®---��i,•-� %�!/J
Telephone:
Date Rece�v�,�YQI�office u��only ��4
Daae IZeuaew�completel�' 4 � �� BC}H.offi�e_use�only „��roved sl,Denred
v
� Date Revzsert�pplzcat�onx Receive :_BO��o�ice use onl����._. ._��,�.Y �..h�,�x
Date Re�r��c mpleted,,�Q�����use�tnly_ , �A���pv_e�;1 Denied
Technical Assistance with the Permitting Process
The Town Planning Department offers the option of attending a Technical Review Committee(TRC)meeting
to all applicants.As the applicant, I acknowledge that I have received an explanation and understand that the
purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment.
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If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting
process.
I wish to attend or decline circle one participation in the TRC process.
General Information
Hours of Operation: Sun i( Thurs c- 9
Mon y- S Fri y 5
Tues f,9 Sat S
Wed q-j
➢ Number of Seats for customers:
)0- Number of Staff:)_
(Maximumer shift)
)
➢ Total Square Feet of Facility: d;y t)
➢ Number of Floors on which
operations are conducted` 1
➢ Maximum Daily Meals to be Served: �/ ➢ Breakfast
(approximate number) ➢ Lunch
i
➢ Dinner
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Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 2 of 19
Type of Service: Sit Down Meals
(check all that apply) Take Out
Caterer
Mobile Vendor
Other ✓
Please enclose the following documents:
Proposed Menu(including seasonal,off-site and banquet menus)
Manufacturer Specification sheets for each piece of equipment shown on the plan
Site plan showing location of business in building; location of building on site including alleys, streets;
and location of any outside equipment(dumpsters,well, septic system - if applicable)
Plan drawn to scale of food establishment showing location of equipment,plumbing,electrical services
and mechanical ventilation
Equipment schedule
CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS
1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately
drawn to a minimum scale of 1/4 inch= 1 foot. This is to allow for ease in reading plans.
2. Include:proposed menu, seating capacity, and projected daily meal volume for food service operations.
3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common
name.Each unit must be sequentially numbered and the numbers must correspond to the equipment
specification sheets and an equipment schedule.All self-service hot and cold holding units must have sneeze
guards. —
5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and
cross-contamination of raw and ready-to-eat foods.
6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food
preparation, cooking and ware washing.(a hand sink should be located within 10 feet of each area for easy
access for all food handlers)
7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment
on the floor plan.
8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms,toilets, basements and/or cellars
used for storage or food preparation. Show all features of these rooms.
9. Include and provide specifications for:
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 3 of 19
a. Entrances,exits, loading/unloading areas and docks;
b. Complete finish schedules for each room including floors,walls, ceilings and coved juncture bases;
c. Plumbing schedule including location of floor drains,floor sinks,water supply lines, overhead waste-water
lines, hot water generating equipment with capacity and recovery rate,backflow prevention, and wastewater
line connections;
d. Lighting schedule with protectors;
(1)At least 110 lux(10 foot candles)at a distance of 75 cm(30 inches)above the floor, in walk-in refrigeration
units and dry food storage areas and in other areas and rooms during periods of cleaning;
(2)At least 220 lux(20 foot candles):
(a)At a surface where food is provided for consumer self-service such as buffets and salad bars or where
fresh produce or packaged foods are sold or offered for consumption;
(b)Inside equipment such as reach-in and under-counter refrigerators;
(c)At a distance of 75 cm (30 inches)above the floor in areas used for handwashing, warewashing, and
equipment and utensil storage, and in toilet rooms;and
(3)At least 540 lux(50 foot candles) at a surface where a food employee is working with food or working with
utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or
classified for sanitation by an ANSI accredited certification program(when applicable).
f. Source of water supply and method of sewage disposal.Provide the location of these facilities and submit
evidence that state and local regulations are complied with;
g.A mop sink or curbed cleaning facility with facilities for hanging wet mops;
h. Garbage can washing area/facility;
i. Cabinets for storing toxic chemicals;
j. Dressing rooms, locker areas, employee rest areas,and/or coat rack as required;
k. Site plan(plot plan for new construction)
PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS
FOOD PREPARATION REVIEW
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 4 of 19
Check categories of Potentially Hazardous Foods(PHF's)to be handled,prepared and served.
CATEGORY* (YES) 0
1. Thin meats, poultry, fish, eggs (hamburger; sliced meats;fillets)
2. Thick meats,whole poultry(roast beef, whole turkey, chickens,hams)
3. Cold processed foods(salads, sandwiches,vegetables)
4. Hot processed foods(soups,stews,rice/noodles,gravy, chowders,casseroles)
5. Bakery goods(pies, custards,cream fillings&toppings)
6. Other
FOOD SUPPLIES:
1. Are all food supplies from inspected and approved sources? V/NO
2. What are the projected frequencies(daily,weekly, etc)of deliveries for Frozen foods
Refrigerated foods ,and Dry goods
3. Provide information on the amount of space(in cubic feet) allocated for:
Dry storage ,
Refrigerated Storage , and
Frozen storage
4. How will dry goods be stored off the floor?
SAA,t ve-.*
COLD STORAGE: A1/4
1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated
foods at 41°F(5°C)and below?YES/NO
2. Will raw meats,poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to-
eat foods? YES/NO
If yes,how will cross-contamination be prevented?
3. Does each refrigerator/freezer have a thermometer? YES/NO
Number of refrigeration units:
Number of freezer units:
Town of North Andover,Health Department,1600 Osgood Street Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 5 of 19
4. Is there a bulk ice machine available?YES/NO Is ice packaged and sold for retail?C9NO
THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: J�( �
Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each
category will be thawed. More than one method may apply. Also, indicate where thawing will take place.
Food Thawing Method *Thick or Bulk Frozen *Thin/Portioned Frozen
Refrigeration f
1
Running Water Less than 1
70°F(21°C) i
Microwave (as part of cooking
process)
Cooked from Frozen state
Other(describe)
*Frozen foods:approximately one inch or less=thin,and more than an inch=thick.
PREPARATION:
1.Please list categories of foods prepared more than 12 hours in advance of service.
2. Will food employees be trained in good food sanitation practices?YES/NO )I/tq
Method of training:
Number(s)of employees:
Dates of completion:
3. Will disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat
foods? YES/NO N / (
l 1'�
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 6 of 19
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4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions?
YES/NO Please describe briefly: Art&
Will employees have paid sick leave? YES/NO
5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be
submerged in sinks or put through a dishwasher be sanitized?
Chemical Type:
Concentration:
Test Kit: YES /NO
6. Will ingredients for cold ready-to-eat foods such as tuna,mayonnaise and eggs for salads and sandwiches be
pre-chilled before being mixed and/or assembled?YES/NO /
If not,how will ready-to-eat foods be cooled to 41°F? [
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7. Will all produce be washed on-site prior to use?YES/NO
Is there a planned location used for washing produce?YES/NO 1"(l A-
Describe
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If not,describe the procedure for cleaning and sanitizing multiple use sinks between uses.
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Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
Korth Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 7 of 19
8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger
zone (41°F - 140T)during preparation.
1 1k
9. Where raw meats,poultry and seafood are prepared in the same work area or using the same equipment as
cooled/ready to eat foods, how will cross contamination be prevented?
10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum
temperatures.A proper"consumer advisory" warning notation must be printed on menu or menu boards.
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11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared
on-site or otherwise required by the regulatory authority. lVk
f /
12. Will the facility be serving food to a highly susceptible population? YES/NO
If yes,List measures taken to comply with code requirements. /V
COOKING:
1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's?
YES /NO What type of temperature measuring device:
Minimum cookins time and temperatures o0roduct utilizing convection and conduction heating equipment:
➢ beef roasts ➢ 130°F(121
min)
➢ solid seafood pieces ➢ 145°F(15 sec)
➢ otherPHF's ➢ 145°F(15see)
➢ eggs:
■ Immediate service 145°F(15 sec) pooled* 155°F(15 sec)
(*pasteurized eggs must be served to a highly susceptible population)
➢ pork ➢ 145°F(15 sec)
➢ comminuted meats/fish ➢ 155°F(15 sec)
➢ poultry ➢ 165°F(15 sec)
➢ reheated PHF's ➢ 165°F(15 sec)
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 8 of 19
2. List types of cooking equipment.
HOT/COLD HOLDING: pt l
1. How will hot PHF's be maintained at 1407 (60°C)or above during holding for service? Indicate type and
number of hot holding units.
2. How will cold PHF's be maintained at 417(5°C)or below during holding for service?Indicate type and
number of cold holding units. N
COOLING: cn /
Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F(5°C)within 6 hours
(140°F to 707 in 2 hours and 70°F to 41°F in 4 hours).Also, indicate where the cooling will take place.
COOLING THICK M THIN MEATS THIN SOUPS/ THICK �^ i RICE/
METHOD MEATS j GRAVY I SOUPS/ NOODLES
GRAVY i
E
--- I l
Shallow Pans I
Ice Baths I
Reduce
Volume or Size ( i
Rapid Chill
E
Other(describe)
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 9 of 19
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REHEATING:
1. How will PHF's that are cooked, cooled,and reheated for hot holding be reheated so that all parts of the food
reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods.
2.How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? X/A
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A. FINISH SCHEDULE l
Materials selected must be durable and appropriate to the area and its intended use. High moisture and food
splash areas must be non-absorbent,smooth and easily cleanable.All openings must be tight fitting, properly
sealed and without voids.Applicant must indicate which materials(ie. quarry tile,stainless steel, 4" plastic
coved molding, etc.)will be used in the following areas. (be specific)
Kitchen FLOOR COVING WALLS CEILING
Bar
Food Storage
Other Storage ' 1
Toilet Rooms
� i f
!
Dressing Rooms f
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Town of North Andover,Health Department,1600 Osgood Street Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 10 of 19
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Kitchen
Garbage&
Refuse Storage i ! i
r
I ,
Mop Service s
Basin Area
Warewashingi{
Area
r
Walk-in 1
Refrigerators and
r
Freezers l r
a
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B. INSECT&RODENT CONTROL
APPLICANT:PLEASE CHECKAPPROPRIATE BOXES.
YES NO N/A
1. Will all outside doors be self-closing and rodent proof?
2. Are screen doors provided on all entrances left open to the outside?
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3. Do all openable windows have a minimum#16 mesh screening? —
4. Is the placement of electrocution devices identitied on the plan?
5. Will all pipes&electrical conduit chases be sealed;ventilation systems
j exhaust and intakes protected?
6. Is area around building clear of unnecessary brush, litter,boxes and other
harborage?
7. Will air curtains be used? If yes,where?
.8. 'Do you have a plan to have a contract pest control company? If yes, list
company name, describe frequency of inspection and type of service.
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845—Phone:978.688.9540--Fax:978.688.8476 Page 11 of 19
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C. GARBAGE AND REFUSE
INSIDE YES NO N/A
9. Do all containers have lids?
•
10. Will refuse be stored inside? If so,where?
11.Is there an area designated for a garbage can or floor mat cleaning?
OUTSIDE
12. Will a dumpster be used? Number: ( Size of:
a. Number:
b. Size of:
c. Frequency of Pick-Up?Indicate days and how often
13. Will a compactor be used?
Number:
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Size:
Frequency of Pick-Up
14. Will garbage cans be stored outside?
15.Describe surface and location where dumpster/compactor/g rbage cans are to
be stored.
vd4.
16.Describe location of grease storage receptacle
17. Is there an area to store recycled containers?
18. Is there any area to store returnable, damaged goods?
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 12 of 19
D.PLUMBING CONNECTIONS
The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code,
which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of
equipment common to food service operations that, if through improper design or installation, could result in
contamination of food or water supply.Please indicate proposed properly installed equipment.
Equipment Code Confirmed I Describe/Comments
Requirements by Operator j
please initial
Dish Machine Backflow prevention }
device
lIndirect Waste
i
Steam Jacketed Backflow prevention
Kettle device /�
,n_�1(
Indirect Waste } j
Steamer Backflow prevention
device
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4
_Indirect Waste i
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E � #
Garbage Disposals Backflow prevention
or dish table device
troughs;
Submerged inlets _
' # f
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f i
At all hose i Backflow prevention
connections device / e
E
Garbage can € Backflow prevention
washer j device
Carbonated Carbonated Backflow I
bevera a prevention device
g
dispenser
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 13 of 19
Refrigerator ! Indirect Waste
condensate/drain
lines i
Iee storage bins i Indirect Waste a�
I ;
a _
All sinks F I Air Gap
i � 1
1 l I
Ice Cream dipper Air Gap
wells `
E i
Other tl
I '
s � i
19. Are floor drains provided&easily cleanable, if so, indicate location:
E. WATER SUPPLY
20. Is water supply public(Xor private( )?
21. If private, has source been approved? YES ( )NO( )PENDING( )
Please attach copy of written approval and/or permit.
22. Is ice made on premises( )or purchased commercially
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If made on premise,are specifications for the ice machine provided? YES ( )NO( )
Describe provision for ice scoop storage:
Provide location of ice maker or bagging operation
22: What is the capacity of the hot water generator?
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 14 of 19
24. Is the hot water generator sufficient for the needs of the establishment?Provide calculations for'necessary
hot water
25. Is there a water treatment device? YES ( )NO (�
If yes,how will the device be inspected&serviced?
26. How are backflow prevention devices inspected&serviced?
F. SEWAGE DISPOSAL
27. Is building connected to a municipal sewer? YES(�)NO( )
28. If no, is private disposal system approved? YES ( )NO ( )PENDING( )
Please attach copy of written approval and/or permit.
29. Are grease traps provided? YES ( )NO VI
If so -where?
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Note: Grease Traps must have the following sign.The language in bold is specific; please do not change it in any
way. if you have one or more interior grease traps please note the plumbing code 248 CMR 10.09(m):
1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters
one-inch high.The sign shall state the following in exact language:
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IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent
basis.Failure to do so could result in damage to the piping system,and the municipal or private drainage
system(s).
I, G.DRESSING ROOMS
30.Are dressing rooms provided? YES ( )NO (V�
31. Describe storage facilities for employees`personal belongings(i.e.,purse,coats,boots, umbrellas,etc.)
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Town of North Andover,Health Department 1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 15 of 19
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H. GENERAL
32.Are insecticides/rodenticides stored separately from cleaning&sanitizing agents? YES.;,�NO( )
Indicate location:
33.Are all toxics for use on the premise or for retail sale(this includes personal medications), stored away from
food preparation and storage areas? YES ,4 NO (
34.Are all containers of toxics including sanitizing spray bottles clearly labeled? YES(�NO ( )
Note: Material Safety Data Sheets(MSDS)are required to be kept for all chemicals on the premises.Where
will the MSDS information be kept on display for easy access in an emergency?
35. Will linens be laundered on site? YES d )NOO
If yes,what will be laundered and where?
If no,how will linens be cleaned?
A
36. Is a laundry dryer available? YES ( )NO{/j
37. Location of clean linen storage:
38.Location of dirty linen storage:
39.Are containers constructed of safe materials to store bulk food products?YES( )NO( )
Indicate type: 4 fik
40. Indicate all areas where exhaust hoods are installed: C NC
LOCATION FILTERS&/OR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP 1
EXTRACTION PROTECTION CFM CFM
DEVICES { i
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Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 16 of 19
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41. How is each listed ventilation hood system cleaned?
I. SINKS
42. Is a mop sink present? YES ( )NO V
If no,please describe facility for cleaning of mops and other equipment:
43. If the menu dictates, is a food preparation sink present?YES ( )NO( ) detail answer
4A
J.DISHWASHING FACILITIES
44. Will sinks or a dishwasher be used for warewashing?
Dishwasher( )
Two compartment sink(
Three compartment sink( )
45. Dishwasher
Type of sanitization used: _
Hot water(temp.provided)
Booster heater.
Chemical type
Is ventilation provided?YES O NO O Ij
46.Do all dish machines have templates with operating instructions? YES ( )NO (
)
46.Do dish machines have temperature/pressure gauges as required that are accurate?YES ( )NO ( )
48.Does the largest pot and pan fit into each compartment of the pot sink?YES ( )NO ( )
If no,what is the procedure for manual cleaning and sanitizing?
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Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 17 of 19
49.Are there drain boards on both ends of the pot sink? j1�
YES ( )NO( )
50. What type of sanitizer is used?
❑Chlorine l
❑Iodine f
❑Quaternary
ammonium
❑Hot Water
❑Other
51. Are test papers and/or kits available for checking sanitizer concentration?YES O NO( )
K.HANDWASHING/TOILET FACILITIES
52. Is there a handwashing sink in each food preparation,cooking and warewashing area?YES�,YNO( )
53. Do all handwashing sinks, including those in the restrooms,have a mixing valve or combination faucet?
YES ( AO ( )
54. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to
reactivate the faucet?YES ( )NO( ) 1pl jA-
55. Is hand cleanser available at all handwashing sinks?YES VNO( )
56. Are hand drying facilities(paper towels, air blowers,etc.)at all handwashing sinks? YEVNO ( )
57.Are covered waste receptacles available in each restroom? YES VN' O( )
58. Is hot and cold running water under pressure available at each handwashing sink? YES, NO( )
59. Are all toilet room doors self-closing? YES ( )NO
60.Are all toilet rooms equipped with adequate ventilation?YES Q�NO( )
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61. Are handwashing signs and instructions posted in each employee restroom? YES NO ( )
Town of North Andover,Health Department,1600 Osgood Street Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 18 of 19
L. SMALL EQUIPMENT REQUIREMENTS
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62. Please specify the number, location, and types of each of the following proposed for on site use:
Slicers
Cutting boards /
Can openers �(
Mixers `
Floor mats
Other t
STATEMENT: I hereby certify that the above information is correct,and I fully understand that any
deviation from the above without prior permission from this Health Regulatory Office may nullify final
approval.
Signature(s)
Print: �ljLEN P,A LTC
owner(s)or responsible representative(s)
Date:
Approval of these plans and specifications by this Regulatory Authority does not indicate compliance
or regulation that ma be re uired--federal state or local.It further does not
with an other code,law ,
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constitute endorsement or acceptance of the completed establishment(structure or equipment).
A preconstruction inspection with equipment in place and a preopening inspection of the establishment
will be necessary to determine if it complies with the local and state laws governing food service
establishments. ,
Page Last Updated: 1/29/2013
Town of North Andover,Health Department,1600 Osgood Street,Suite 2035,
North Andover,MA 01845--Phone:978.688.9540--Fax:978.688.8476 Page 19 of 19
Seq..T,CE9, .
North Andover Health Department
(ommunity Development Division
July 30, 2014
Glen Rock Wine and Spirits
54 Peters Street
North Andover, MA 01845
Attn: Hiren Patel
Re:'Walk Thronh of Property
Dear Mr. Patel;
The Health Department received your Application for the new establishment"Glen Rock
Wine and Spirits"located at 54 Peters Street,North Andover,-MA. 01845. May, 2014. The North
Andover Health Department did a walk through of the establishment in an effort to assist the new
owner of items that may need to be brought up to code. This is a common practice for the Health
Department.
In response to the walk through that was conducted by the Health Department in May,
2014, to determine the overall condition of the establishment, there are a few things that will
need to be addressed. Those items�'Iare listed on the attached.
It is important that the Health Department ensure compliance to the food code and
provide safe environment to the public.
A simple response of how and when you will address each item will be helpful.
Thank you for your cooperation in this important matter of public health.
Sincerely,
Michele Grant
North Andover Health Agent
1600 Osgood Street;North Andover,Massachusetts 01845
Phone 978.688.9540 Fox 918.688.8476 Web www.townofnorthandover.com
Items of Deficiency noted Corrective Action
ITEMS NOTED FROM THE WALK-THROUGH MUST BE
ADDRESSED
Back Door of the facility needs a Door Sweep Close the gap in the door
F_ E
Walk-in Floor need to be sealed Seal Walk-in Floor
Beer Cooler and Racks need cleaning and sanitizing Wash,Rinse, Sanitize
Bathroom Floor & Backroom (Storage) Floors are Porous. All Floors,
walls and ceilings are to be Non-Porous and Washable Surfaces.
1600 Osgood Street,North Andover,Massachusetts 01845
Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com
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