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Home My WebLink AboutMiscellaneous - Exception (553)Order ID 138772710 1.jpg 2.jpg 3.jpg 4.jpg SJpg 6.1pg 7.jpg 6.jpg 9.jpg 10.jpg tt.jpg 12.jpg 13.jpg 14.jpg 1S.jpg ism EVAN mi 16.jpg . 17.jpg 16.jpg - 19.jpg 20.jpg 21.jpg 22.jpg 23.jpg 24.jpg 2S.jpg WaImart *,*'i *%* c u v e--." - ? e,r s Order ID 138772710 1 26.jpg 27.jp9 28.jpg 29.jpg 30.jpg t 31.jpg 32.jpg 33.jpg 34.jpg 35.jpg 36.jpg 37.jpg 38.jpg 39.jpg 40.jpg r 41.jpg 42.jpg 43.jpg 44.jpg 45.jpg r a. { 46.jpg 47.jpg 48.jpg 49.jpg 50.jpg Walmart :;: � u',, p (L Order 1D 138772710 LiUUUU Wal mart v I a _�1138772NQ 1/6-91- 0 'A.JPS AS" tv, 5-::Ic7 0 469"Ol O!"'Z�".—,"221 't-� i April 6, 2009 Culpeppers Attn: James F. Tringale 815 Turnpike Street North Andover, MA 01845 ttORTF� O�10.e0 1 6gti O �* i °�_ [OCMIC lWKM 1' PUBLIC HEALTH DEPARTMENT fommunity Development Division Re: Culpeppers Pub & Grill — North Andover, MA Dear Mr. Tringale: �'15- -FU ( n p)Q 5 . This letter serves as an official request for your attendance at an Administrative Hearing regarding your North Andover location of Culpeppers Pub & Grill. 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 either condition is such that the health and safety of the public are endangered, or when violations are repetitive in nature; this hearing is the result of both reasons. This hearing is the last stop before future violations are brought directly to the Board of Health. A review of previous inspection reports shows that the following issues seem to be reoccurring themes in inspections: 1. General cleanliness of the floors, walls, ceilings, and equipment is needed. a. Hand sinks, under counters, in drawers, floor edges, food bins consistently unclean of with food build up b. The term "Full scrub down" is used often by inspectors 2. Wiping cloths are not being maintained in a bucket of sanitizer. 3. Knowledge of Food Safety basics are not demonstrated by staff 4. Requests for the creation and implementation of cleaning schedules for; daily, weekly, monthly cleaning have not been followed through on. 5. Soiled utensils and equipment left unclean for next use; knife holder, Pots and Pans, Microwave etc. All equipment in general. 6. Outside Walk-in — Food is being stored in outside walk-in. Walk-in is in major disrepair. Large gaping hole exposing the open environment and an open entry for viral. The meeting will be held at the Health Office at 1600 Osgood Street, North Andover. Call the Health Department upon receipt of this letter to schedule an appointment. Failure to appear or failure to come to an agreement on a plan of action will result. in an appearance before the Board of Health. 1ic ly,hele E. Grant Public Health Inspection Cc: ➢ Board of Health and Susan Sawyer 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofoorthandover.com O� �? bb 11'y •^,h 6 � ..O \4 P1 ° F'../'l'. PUBLIC HEALTH DEPARTMENT Community Development Division April 15, 2009 Culpepper's Bar & Grille Attn: James Tringale 815 Turnpike Street North Andover, MA 01845 Re: Administrative Hearing — Culpepper's Bar & Grille Dear Mr. Tringale: This letter serves as official documentation of the Administrative Hearing conducted on Tuesday, April 14, 2009. This meeting was attended by you, Ms. Michele Grant, and me. The meeting was held in response to conditions noted in the restaurant during routine inspections and response to citizen concerns regarding recent food borne illness. 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 result of both reasons. This hearing is the last stop before future violations are brought directly to the Board of Health. A review of previous inspection reports shows that the following issues seem to be reoccurring themes in inspections: 1. General cleanliness of the floors, walls, ceilings, and equipment is needed. a. Hand sinks, under counters, in drawers, floor edges, food bins unclean or with food build up b. Full scrub down has been needed on more than one occasion 2. Equipment in disrepair; gaskets on refrigerator; Cutting boards etc 3. Knowledge of Food Safety basics are not demonstrated by staff 4. No daily weekly cleaning schedules 5. Soiled utensils and equipment left unclean for next use; knife holder, counter etc 6. Walk in is in disrepair — needs to be brought out of service. During our discussion, you agreed with the Health Department that: 1600 Osgood Street, North Andover, Mossathuseiis 01845 Phone 978.688.9540 fox 978.688.8476 Web www.towaofnorthandaver.com 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 I 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. 4. Consultant must submit a summary finding in writing to the Health Department following each visit. 5. As a part of the above plan; Daily, Weekly, Monthly cleaning schedules must be instituted. It is requested that at minimum all records be kept for 30 days on site. 6. The exterior walk-in must be taken out of service immediately. Owner must determine alternate method for items kept in the walk in currently. (specifically beer) a. The Health Dept is assuming that the existing walk in shall be removed. This must be completed within 60 days unless consultant seeks a written request for an extension. Thank you for your time and cooperation in this matter. You have been notified that failure to comply with the above agreed upon stipulations will result in an appearance before the Board of Health. Both Ms. Grant and I are available to assist you if you have any questions regarding this matter and the future of this establishment. -ZSince y, an REHS. RS Cc: Board of Health 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 7Ya':�w"`%:-�?/ri��r�.�7�� e��iL. �✓.�i.YN dx'NM Rl'K�'M14� 'N��i+l„m ��.F��`i1E��.SYf.s°�'�i-.+}'.�'%J�� f .. 9 feed'-,) rnanagernent June 5, 2009 Susan Sawyer, RS, Health Director North Andover Health Department 1600 Osgood Street Building 20, Suite 2-36 North Andover, MA 01845 Dear Ms. Sawyer: RECEIVED JUN - 9 2009 TOWN ui- NORTH ANDOVER HEALTH DEPARTMENT I am writing to you on behalf of James Tringale, from Culpepper's Bar and Grille. They contracted our services last month to assist them in gaining compliance to the requirements set forth in the Order Letter, issued by your department on April 15, 2009. In response to that order, we designed a program to correct past deficiencies to ensure proper sanitation and food safety on a daily basis. We accomplished this by reviewing their past inspection history; conducting a full assessment of the facility and menu; observing food preparation and handling practices, cleaning and sanitizing methods, time and temperature controls and personal hygiene practices; assessing the layout of the facility, work flow and equipment specifications and capabilities. We also visited the facility at least twice a week over the past 8 weeks, conducting one -on -training as needed and conducting a formal training for key staff members on June 2, 2009. The following is an outline of that training. • Food Employee Reporting • Personal Hygiene - eating/drinking/chewing gum, jewelry, hair restraints, clothing, fingernails, aprons • Hand Washing - How, when where (bussing tables, handling dirty/clean. dishes) /fully stocked hand sink; protecting paper towels • Gloves — use and limitations, when handling ready -to -eat products (including bar fruit and ice), with and/or without hand washing • Time and Temperature Requirements o Danger Zone — the 4 -hour rule o Proper cooking, cooling, reheating o Cold and hot holding —flip top unit particularly o Thermometers — clean, sanitized, calibrated • Food Preparation o Washing vegetables o Cross -contamination — storage/preparation o Storage o Grill — raw/ready-to-eat o Sinks —proper use/cleaning and sanitizing 7'3' South Averme Revere,S`JlA 02151 phone: 517-523-6450 fax- 781-485.0301 �nfoC�safefoc�dr--rFa�tr�gfa;nPnt.Cor� Food Storage Containers o Food grade, properly labeled, dispensing utensils Cleaning/Sanitizing/Chemical Use o Wiping cloths — no sponges o Proper strength sanitizer — buckets and sinks o Proper use of test kits o Cleaning, knife racks, mixer, slicer, can opener, lower section grill, condiment bottle, food bins, scoops/dispensing utensils, sinks, overhead glasses and glass shelves at the bar o Proper storage and labeling of chemicals o Mops/brooms storage and cleaning Along with Mr. Tringale, we conducted process verification for all cooking, cooling and reheating procedures to ensure that time/temperature controls are adequate to protect the food. We also spent a significant amount of time developing a cleaning schedule and daily operational checklist to ensure compliance to critical issues on a daily basis. They have spent a great deal of time and money bringing the place into full compliance. The following is a summary of actions taken in response to our recommendations. Kitchen • Installed a food sink (with splash guard) • Installed a wall -mounted hand sink (with splash guard) • Purchased two new stainless steel two -door commercial refrigerators • Purchased a new ice machine • Purchased ice sticks for rapid chilling • Purchased NSF containers for food storage • Replaced old knife racks • Placed sheet metal molding around the make-up air vent over the fiyolator • Replaced the shelf above the flip top unit with an easily cleanable metro shelf unit • Removed the large cracked white freezer in the back kitchen • Cleaned all areas under milks and pipes of grease -paint the black pipe • Painted all the walls and the floors and ceiling • Thoroughly cleaned all equipment, inside and out • Cleaned the vent above the fryolator and had the inside hood cleaned • Replaced all light shields in front and back kitchen Dish/Pot Washing Area • Installed a three -compartment sink to replace the old two-compartment sink • Installed a larger grease trap to accommodate the new three -compartment sink • Installed a hand sink for washing hands when handling clean dishes (can also be used by servers after bussing tables) • Resurfaced all wooden shelves with stainless steel + Repaired floor in pot wash room where grease trap was removed Back Store Room • Cleared all the unnecessary items from this room, including from the top of the cooler • Painted the walls and provided moldings around the opening used for storage • Painted the door • Cleaned and painted the floor Upstairs • Cleared out all unnecessary items and reorganized the entire room - all equipment stored off the floor Liquor room • Removed all unnecessary articles and cleaned, painted and lined the shelves with stainless steel • Painted the walls, floor and door Bar • Installed a hand sink • Provided a barrier to protect drinking ice from tubing • Provided a lid for the ice to protect it when not in use • Removed any unnecessary items to facilitate cleaning • Thoroughly cleaned and painted the floor • Cleaned the moldings along the wall under the calendars • Gaskets for bottle beer refrigerator on order Shelf Near Back Door — food containers placed in covered container. All cans will be wiped with a wiping cloth (in proper strength sanitizes) prior to use Outside Cooler — completely refinished — all walls, floor, ceiling and outside — no rust Back door — fixed the bottom — replaced with stainless steel To Be Done • Gaskets are on order. They had a hard time finding replacements. Until the new ones arrive, the existing gaskets have been cleaned and sanitized. • As finances allow, they will continue to purchase additional food storage containers, resurface the walls behind the sinks and replace coving once all walls are resurfaced. Enclosed please find a copy of the floor plan, noting revisions and specification sheets for new equipment. Rather than dismantle the outside cooler, Mr. Tringale is seeking your office's approval to use that cooler, which has been fully restored, to store kegs of beer only. There will be no food stored in this unit. I am confident that they have fulfilled all the requirements of the order and are now ready for a re -inspection from your office. Since, Mr. Tringale and I would like to be present during that visit, we were hoping to schedule your visit during a time that would be convenient to your office. Although it is not necessary that I be present, I would very much like to be there. I can be available after 2:00 p.m. on June 15, 2009 and am completely flexible on June 18 and 22, 2009. If there is another date or time that would better suit your schedule, please let Mr. Tringale know and I will try to be there. We hope this information is sufficient to meet your needs at this time. Should you required further information, please contact Mr. Tringale at 978-794-1100 (or on his cell phone at 617-306-8063) or me at 781-706-0999. Respectfully submitted, Pamela Ross -Kung, President Enc. C: James Tringale FR. In.4, 1N3A18Vd30 Hil*3H All HIHON :10 rM )I PA V. 4j, 6002 6 - Nnt A4 a3AI,333H :=�j rL Ing I F _..J ..' / i a 1. JU El it Ll� he FR 9-1 4, 1 p9 tl I T. fill. V tj '0 7jQj "Oil 'P z ofi 4z .. - V %� � d � �j10 L_� -luu I ��14 � cr:,c,c:,._- �I61 .. I-- OLll i A-7 z u -- L L U •ter UE t ' u uu 'I. gzil A., .1 N gi 1-1 SINKS COMPARTMENT SINKS WITHOUT DRAINBOARDS 0 0 0 0 0 0 SINK FEATURES: Fully fabricated bowl for the full metal thickness throughout the bowl and greater durability than a drawn sink 9" high backsplash, with 2" return to wall at 45 degrees with easy in- stallation tile edging 2 1/2 high. 180 degree sanitary rolled rim at all free edges Leg assemblies located directly under the sink bowls for greater load support Legs are 1 5/8" diameter tubing with adjustable bullet feet All corners are coved at 5/8" radius, welded and polished to form a one-piece sanitary unit All sinks are furnished with basket drains and 1" faucet holes punched in backsplash on 8" centers as required Sinks with drainboards 30" and longer have additional legs under each drainboard for added strength SINK OPTIONS: IsItem #: Qty #: Model #: Project #: PARAMOUNT SERIES • 14 Gauge type 304 stainless steel • 12" bowl depth • Stainless steel legs & crossrails • NSF listed STANDARD SERIES • 16 gauge type 304 stainless steel • 12" bowl depth • Galvanized legs (stainless steel available) • NSF listed ECONOMY SERIES • 18 gauge 304 tubs • 12" bowl depth • Galvanized legs (stainless steel available) • NSF listed BOWL SIZE r DIMENSIONS #OF• BOWLS DIM. 121" X21 3/4" PARAMOUNT MODEL•DMODEL RJ -P-1-1818. 50 . STANDARD RJ -S-1-1818 45 ECONOMY RJ -E-1-1 818 . . WT 30 18 X 18 2 43" X 24" RJ -P-2-1818 80 RJ -S-2-1818 75 RJ -E-2-1818 65 3 61" X 24" RJ -P-3-1818. 122- RJ -S-3-1818. 105 RJ -E=3-1818 88 4 19" X 24" RJ -P-4-1818 160 RJ -S-4-1818 140 N/A N/A 1. .. 24" X 27 3/4" RJ -P-1-1824 .' S9. RJ -S-1-1824 52 RJ -E-1-1824 34 18 X 24 2 43".X 30" RJ -P-2-1824 102 RJ -S-2-1824 90 RJ -E-2-1824 70 3 . 61" X 30" RJ -P-3-1824 148 ' RJ7S-3-1824 125 RJ -E-3-1824 105, 4 79" X 30" RJ -P-4-1824 195 RJ -S-4-1824 170 N/A N/A 1 23" X 23 314" 'RJ -P-1-2020 55 . < RJ -S-#-2020. _': 55 RJ -E-1-2.020 35 20 X 20 2 47" X 26" RJ -P-2-2020 95 RJ -S-2-2020 95 RJ -E-2-2020 72 3 67"• X 26" Fli-P-3-2020. `, 145 RJ -S-3-2020 133 RJ -E-3-2020 93 4 87" X 26" RJ -P-4-2020 200 RJ -S-4-2020 173 N/A N/A 1 27". X 273/4" RJ P-1-2424 67 "T Ai -S-1 -2424 60 RJ -E-1-2424 40 24 X 24 2 55" X 30" RJ -P-2-2424 126 RJ -S-2-2424 105 RJ -E-2-2424 82 3 79" X 30" 'RJ P-3=2424 ,180 ' . RJ -S-3-2424 150 RJ -E-3-2424 , 127 4 103" X 30" RJ -P-4-2424 240 RJ -S-4-2424 198 N/A N/A 20 X 28 3 67" X.34" RJ -P-34028 170- RJ -8-3-2028 18.0 N/A : _ N/A 4 87" X 34" RJ -P-4-2028 220 RJ -S-4-2028 190 N/A N/A 1 27" X-33 3/4" RJ -P-1-2430 75 ki-S-1-2430 70 N/A 'N/A 24 X 30 2 55" X 36" RJ -P-2-2430 145 RJ -S-2-2430 122 NIA N/A 3 79" X 36" RJ -P-3-2430 185 : 'RJ=:S=3-2430 185 N/A NIA 4 96" X 36" RJ -P-4-2430 280 RJ -S-4-2430 235 NIA NIA 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com DIMENSIONS &SPECIFICATIONS 0 2 C -j 11/2 FAUCET A A 21/2 f Oo Oo 0 385/8 I �— F -81 r– F =E!=15 r r 9 0 0 9 0 o 0 0 1 2 12 L, —J� J - i_• H 43 I — J J �H 43 22 22 SINK WITH ONE FAUCET SINK WITH TWO FAUCETS DIMENSIONS ARE TYPICAL (TOL. +/- 1/2") All three compartment sinks with bowls 24" or larger require a second set of faucet holes. *' 5: RJ Fabricators reserves the right to progressively alter our tr product specifications to maintain our premium quality. 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com RJj-�31-�1/8y1�8 61 24 N/A 26 1{ljt2{ 12 112 12 1/4 1�8 .1(8� f1.7: M1jg8 Y..'t i � ,4. .._� �26 .�N(/JA{ $fh. ✓, .` 1a171k�i�.}�;,.:. "�`',r k%:ak ,rd`. RJ-3-2�.y020,} 20 67 N/A 1I(2 N/A 13 13 1/4 20 �}U!?�L�291`�•... r20 L.�. 129 '�M k J�� X1{/2 RJ -3--2028120 28 34 NlyA� 29 1 !j2 Ny/A 131/2 17 1 /j4 20 X6%7 �j��, ;�Y j� ,.%��; / ''�J :�•� .. �*�,�, �"�/+� x ,:�Fjj *' 5: RJ Fabricators reserves the right to progressively alter our tr product specifications to maintain our premium quality. 1121 Railroad St. Corona, CA 92882 800-993-4835 Toll Free www.rjfab.com Sewer authorities and building -owners spend millions of dollars every year combating grease accumulation in plumbing systems. Grease accumulation causes sewer blockages and overflQws.These overflows are a health riskto you, your employees, your customers and the general public. Injection molded in engineered thermoplastic, the Endura" Grease Interceptor provides restaurant operators the best value and performance on the market today. PRI Approved EINDURAO -The engineered solution to grease management IAP o t.Istedx Recessed Silicone Quick'Connect Seal Air Intake Flow Control Device (FCD) 1 atching System Uses standard Patented Baffle 5y�'ot optor. Mechanical Couplings Design FEATURES ANO BEk&ttS -.injected molded in eholdepred'therrnopiasticsi Endura• iiviil riot coirode..th(p.nr pee�,;even under the most severe appticat ns'L:]O.year warranty • Molded one.liiece'tarilceliminit n'g searos and- potpntlai.lpaking- . Can accommodate cflntiinuous dischalrge at 1W C (32V. -f) -:Lightaivelght and •strong; Endura" rrindels weigh up to 60%'Iessthpn•directly Rqulvalentmetal; cbmpetltors - offers easeof Installation, transport.and -stotage •Endura° can support 440poundsofpedestrlan:andlight duty traffic ' "Connected using.mechahlcat joint 0upiings allowing for piping•materials' Flexibility of )tlstatlatlon = tan be installed in -floor, on�loor. lir semi -recessed October 21, 2014 Jimmy from Culpeppers came in for advice about the possible addition of a pizza oven. Discussed issue with Susan. 1) 1 provided a copy of the kitchen plan and asked for him to submit that with changes to the plan 2) Also submit specifications for new equipment. Must all be certified pieces of equipment. 3) Thinking about changing out the upright freezer and refrigerators as well; due to the room. 4) Receive approval prior to purchasing the equipment 5) Health will give a written approval 6) Purchase and install when they want, but let us know before they do it. lam/ Li L C'� S REVIEWER'S CHECK LIST Insuff. Sat, Unsat, N/A Inform. 1. Finish Schedule ( ) ( ) ( ) ( ) Kitchen ( ✓� ( ) ( ) ( ) Warewashing Food Storage Other Storage ( V) ( ) ( ) ( ) Bathrooms Dressing Rooms ( ( ) ( ) ( ) 2. Insect and Rodent Harborage 3. Garbage and Refuse (L,-,) ( ) ( ) ( ) 4. Plumbing 5. Water Supply 6. Sewage Disposal ( ( ) ( ) ( ) 7. Dressing Rooms ( ) ( ) ( ) 8. Separate storage of toxics 9. Laundry facilities 10. Linen Storage ( ✓) ( ) ( ) ( ) 11. Exhaust Hoods 12. Sinks 13. Dishwashing ,- U ) ( ) ( ) ( ) 14. Lighting 15. Ventilation 16. Grease Traps 17. Employee Restrooms Location ( ) ( ) ( ) ( ) Number Soap ( ) ( ) ( ) ( ) Hand Drying ( ) ( ) ( ) ( ) Lavatories ( ) ( ) ( ) ( ) Water Closets ( ) ( ) ( ) ( ) Urinals ( ) ( ) ( ) ( ) Waste Receptacles ( ) ( ) ( ) ( ) 8 - X1 18. Patrons Restrooms Location Number Soap Hand Drying Lavatories Water Closets Urinals Waste Receptacles Insuff. Satis, Unsat, N/A Inform. 19. Kitchen Equipment a. Space between units or wall closed or adequate space for easy cleaning. ( ) ( ) b. Aisles sufficient width c. Storage 6" off floor (L-1 ( ) d. Countertops and cutting boards of suitable material e. Self serve food area adequately protected All ( ) f. Built-in external temper- ature gauges or provision for separate internal thermo- meters noted for each piece of refrigerated equipment. (✓) ( ) g. Utensil and Kitchen Storage Clean Soiled ( ( ) h. Counter mounted equipment i. Floor mounted equipment (✓j ( ) j. Vacuum packaging equipment ( ) k. Bulk food ( ) ( ) i. Self service Salad ( ) Hot/Cold Buffet ) ( ) m DOT; do < 1-iPT o; - , B1, r4 11 1 L-1 0011, .4 to ZI It 4 IT. 00 *Ip @ I rI 7PD r; J_j 4-4 aLll pp Ica OrANOWS , a I l4k, p 1 r