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Home My WebLink AboutNorth Andover Country Club - Food Inspection Report - Inspection - 500 GREAT POND ROAD 11/18/2019 R-10 ® orthAndrncrttcytlthl)c,n. FOOD EST LISHMENT INSPECTION REPORT 120%lain Strtrt North Ambler.MA 01&i5 Inspection Number Date Time Inspection Type Client Type Inspector North Andover Country Club 63A2E 11/18/19 10:09 AM Pre-Opening Retail M.Baldwin 500 Great Pond Road Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Jeff 0 0 0 Foodborne Illness Risk Factors and Public Health Interventions IN=In compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination Cont'd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NQ QQS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures ./ 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved ✓ Consumer Advisory IN our NA No co: 10.Adequate handwashing sinks supplied and accessible ./ 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO; 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used V 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ••• Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use Of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. V Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backfiow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). i]LL - - �E - Follow Up Required: Y Follow Up Date: Inspector P I C 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P39eNumber 2 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin -inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Notes Notes 88 Notes - - N - General Notes. �.,.I- 88 Notes - - N -General Notes. j— At., �{1 i� w UM s Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - - N -General Notes. r' J 88 Notes - - N Kitchen will be expanded to include sitting area. -General Notes. r I a Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - - N -General Notes. E 88 Notes - - N -General Notes. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin Inspection " • •rt (Continued) ighlighted in Yellow 88 Notes - - N -General Notes. `..t l 88 Notes - - N -General Notes. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 6 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - - N -General Notes. �7i111 k' z; 88 Notes - - N -General Notes. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P39eNumber 7 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 63A2E 11/18/19 10:09 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Plan Review meeting and Inspection on site at the North Andover Country Club with manager Jeff and Health Inspector Steve Casey. Looking to start renovation in December. Menu changes? Largely same menu. Kitchen Reno to include- New bar on deck, expanding kitchen into sitting area. Things to remember- - Avoid leaving any gaps where food could accumulate. - light bulbs must have protective covering Town of North Andover- Health Department R_10 `°^h Awkwer 120MainSint,lkpr. FOOD ESTABLISHMENT INSPECTION REPORT 10 120 Main Sint Nonh Aiakncr.MA 01&15 Inspection Number Date Time Inspection Type Client Type Inspector North Andover Country Club 2DO87 11/13/19 12:39 PM Routine Retail M.Baldwin 500 Great Pond Road Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 1 1 1 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination(Cont'd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized 1 Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time[Tem erature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrhea[events 1 V 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered `/ 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used d Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. V Utensils,Equipment and Vending IN OUT NA No COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backfiow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 1 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations V Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result In suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). - ^ Follow Up Required: IY Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department 01 R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 2DO87 11/13/19 12:39 PM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting & Diarrheal Events - - Pf Provide vomit and diarrhea cleanup kit. Code:A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-501.114(A)-(E) Chem.San.Temp./pH/Concentr./Hard. - - Pr Dish rinse is 10 ppm. Provide 50 ppm chlorine. Code:A chemical sanitizer used in a sanitizing solution shall be used in accordance with the EPA-registered label use instructions. A chlorine solution shall have a temperature of 55°F-120°F, depending on water hardness, and concentration range of 25ppm to 100ppm. An iodine solution shall have a minimum temperature of 68°F with a concentration range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75T and be used according to the manufacturer's use directions. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - - C Spaghetti and Gatorade spilled behind tanks in center of basement. Clean floor. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. Notes Town of North Andover- Health Department -10 FOOD SAFETY INSPECTION REPORT Page Number 3 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 2DO87 11/13/19 12:39 PM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes - - N Hood appears clean. Sticker indicates cleaning was due in August. Confirm hood is cleaned on routine basis.- General Notes. 00 NM 11[YM>VE CE(rr MATZ or PERFoitMANCE a..r...W- h 2n[w.p..q IXX,. Cj.r....1.3—W.... 0(IICIEXLlES xW ' 2020 1 2 [ [[E[0 X!■. 2021 e a s _i n a a n n y s 2022 LL!/7 2[n .4 2M 2021 w•r..[ '�38 .� I.A. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? OUT Written menus/signs present (allergen)? IN Allergen Certificate Posted? OUT Certified Food Protection Managers Certificate posted? OUT Ventilation hood inspection sticker up to date? OUT Procedures for vomit/diarrhea event available? OUT Temperatures Area Equipment Product Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department -10 FOOD SAFETY INSPECTION REPORT Page Number 4 North Andover Country Club 500 Great Pond Road Inspection Number Date Time Inspector North Andover, MA 01845 2DO87 11/13/19 12:39 PM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Ensure all staff are wearing hats or hair nets. Provide box of hair nets as back up In case staff forget theirs. Ensure all stations have sanitizer set up at each station before prep period. Submit picture demonstrating 50 ppm achieved at dish machine within 24 hrs. Use 3 bay sink to sanitize in the meantime, or switch to high temp setting if that is an option. Town of North Andover- Health Department