HomeMy WebLinkAboutNora's Kitchen - Food Est Inspection Report - Inspection - 164 SUTTON STREET 11/4/2019 R-10 1201ainitalthl��hr. FOOD BLISHMENT INSPECTION REPORT
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Inspection Number Date i Time Inspection Type Client Type Inspector
7F450 11/4/19 12:38 PM Routine M.Baldwin
Permit Number Person In Charge Variance Priority Priority If Core
0 0 2
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 -1
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized
;:,Employee Health IN OUT NA No 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 V
5. Procedures for responding to vomiting and diarrhea[events V 19.Proper reheating procedures for hot holding V
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
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
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 COE
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 V
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 V
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 1
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 FBCIIIt12S 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 1
51.Plumbing installed;proper backFlow 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 t
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: Y Follow Up Date:
Inspector PIC
1
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Inspection Number Date Time Inspector
7F450 11/4/19 12:38 PM M.Baldwin
'Inspection • •rt (Continued) —Repeat Violations Highlighted in Yellow
Food Identification
Food properly labeled; original container
37 3-602.11 (B)(1)-(4) Food Labels - -
C Pita chips lacking ingredients on label. Code:Food packaged in the food establishment shall be labeled.
The label information shall include: 1. the common name of the food, or absent a common name, an
adequate descriptive identity statement;2. if made with two or more ingredients, a list of ingredients and
sub-ingredients in descending order, 3. an accurate declaration of the net quantity of contents;4. the name
and place of business of the manufacturer, packer, or distributor;and 5. the name of the food source for
each major food allergen contained in the food(Po -see 3-602.11 (B)(5) for citation.
Proper Use of Utensils
In-use utensils; properly stored
43 3-304.12 In-Use Utensils/Between-Use Storage - -
C Falafel utensil stored in standing water. Utensils may not be stored in standing water. Alternatives include-
1) rinsing in sanitizer and drying each time, 2) using several utensils in rotation to allow for sanitizing after
use 3) install a continuously running faucet like ice cream scoops use 4) keep utensil IN the product and
clean and sanitize daily. 5) clean under running water after each use and sanitize every 4 hours if using
same product.
PIC opting to sanitize and air dry each time. Code:During pauses in food preparation or dispensing, food
preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food
and the container;in food that is not TCS food with their handles above the top of the food within
containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;on a clean portion of
the food preparation table or cooking equipent only if the in-use utensil and the foodcontact surface of the
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Inspection Number Date Time Inspector
7F450 11/4119 12:38 PM 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.
Consumer advisory Is correctly posted on menu.
Sanitizer is 200 ppm.
Facility is very clean.
Vomit spill kit is present- great.
Town of North Andover- Health Department