HomeMy WebLinkAboutNinety-Nine Rest. - food inspection Report - Inspection - 267 CHICKERING ROAD 11/15/2019 J�355 Kf
R-10 SoNonh
nhAndinerIIcvltblkgn. FOOD ESTABLISHMENT INSPECTION REPORT
120 Main Staxi
Aniknrr.MA 01845
Inspection Number Date Time Inspection Type Client Type Inspector
Ninety-Nine Restaurant& Pub FF6EE 11/15/19 10:59 AM Routine Retail M.Baldwin
267 Chickering Road Permit Number Person In Charge Variance Priority Priority f Core
North Andover, MA 01845 0 1 3
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
Employee Health IN OUT NA NQ CQS 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 �/ 21.Proper hot holding temperatures I/
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 V
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 1 V 25.Consumer advisory provided for raw/undercooked food
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source V 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 COf
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. �/ Utensils,Equipment and Vending IN OUT NA No COS
47.All contact surfaces cleanable,properly designed, 2
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 1 �/
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).
�2�1 �' o
� ` Follow Up Required: Y Follow Up Date:
Inspector PIC
1
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Ninety-Nine Restaurant & Pub
267 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 FF6EE 11/15/19 10:59 AM M.Baldwin
Inspection • •rt (Continued) ations Highlighted in Yellow
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 6-301.11 Hand Cleanser Available -Wait station near door-
Pf No hand soap present. Code:Each handwashing .�
lavatory or group of 2 adjacent lavatories shall be provided
with a supply of hand cleaning liquid, powder, or bar soap.
Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Ninety-Nine Restaurant & Pub
267 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 FF6EE 11/15/19 10:59 AM M.Baldwin
Inspection • •rt (Continued) IIIIIIIIIIIIIRepeat Violations Highlighted in Yellow
Food & Nonfood contact surfaces cleanable, properly designed, constructed
47 4-101.19 Nonfood-Contact Surfaces - -
C Debris along wall behind bar. Code:Nonfood-contact
surfaces of equipment that are exposed to splash, spillage,
or other food soiling or that require frequent cleaning shall
be constructed of a corrosion-resistant, nonabsorbent, and
smooth material.
47 4-101.19 Nonfood-Contact Surfaces - -
C Case floor back rusty water. Code: Nonfood-contact surfaces of equipment that are exposed to splash,
spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant,
nonabsorbent, and smooth material.
Additional Requirement
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
4
Ninety-Nine Restaurant & Pub
267 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 FF6EE 11/15/19 10:59 AM M.Baldwin
Inspection • •rt (Continued) Violations Highlighted in Yellow
Violations Related to Good Retail Practices
60 MA 590.011 (C)(1) Food Allergy Awareness Requirements -Poster- -
C Post allergen poster in employee area. See email link. Code:Food establishments that cook, prepare, or
serve food intended for immediate consumption either on or off the premises shall prominently display in
the employee work area a poster approved by the Department, no smaller than 8.5 by 11 inches, relating to
major food allergens. The poster shall include the following information: (a) Major food allergens; (b)
Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food
allergy;and(d) Emergency procedure to follow if a customer has an allergic reaction to a food.
Notes
Notes
88 Notes - -
N Hoods recently cleaned. -General Notes.
F
4,
J
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Ninety-Nine Restaurant & Pub
267 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 FF6EE 11/15/19 10:59 AM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
88 Notes - -
N Choke saver up to date-General Notes. _
Check List
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Written menus/signs present (allergen)? IN
-ATTefgen e ca a os e _ .__ - OUT
Certified Food Protection Managers Certificate posted? IN
Staff trained in choke saver for every shift? IN
Ventilation hood inspection sticker up to date? IN
Procedures for vomit/diarrhea event available? IN
Temperatures
Area Equipment Product Temps
Main prep line I I Guacamole 37
Town of North Andover- Health Department
-R-10 FOOD SAFETY INSPECTION REPORT PsageNumber
6
Ninety-Nine Restaurant & Pub
267 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 FF6EE 11/15/19 10:59 AM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Main prep line I I Seafood chowder 1158
Eggs 138
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Bar sanitizer-50 ppm, glass washer dish washer 50 ppm, main dish washer 50 ppm.
Sanitizer in three bay 200 ppm.
Chef states chicken cooked to 165 deg F.
New batter cooling unit.
Manager using Pad program to record regular line checks of temp and sanitizer- sent to
central office daily.
Town of North Andover- Health Department