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Home My WebLink AboutWine Lab - Food Est Inspection Report - Inspection - 18 HIGH STREET 12/6/2019 R-10 11 Nmloscr If va It It I h-pi. FOOD ESTABLISHMENT INSPECTION REPORT 120 Vam Sin,i \onh.1mH \1:1111 ft{.i Inspection Number Date Time Inspection Type Client Type Inspector Wine Lab AFEF7 12/6/19 12:20 PM Routine Retail M.Baldwin 18 High St 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 COE 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected J 2. Certified Food Protection Manager V 16,Food-contact surfaces;cleaned&sanitized 1 J Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee J 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 diarrheal events 1 J 19.Proper reheating procedures for hot holding J 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 J 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures J Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition V 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 J 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 J 26.Pasteurized foods used;prohibited foods not offered J 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 J 27.Food additives:approved&properly used J 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 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 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, 1 J 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 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 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: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Wine Lab 18 High St Inspection Number Date Time Inspector North Andover, MA 01845 AFEF7 12/6/19 12:20 PM M.Baldwin Inspection - • •rt (Continued) Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting & Diarrheal Events - Establishment- Pf Provide vomit spill kit on site. 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 4-703.11 Methods-Hot Water and Chemical -Establishment - Pr Provide a "maximum registering thermometer"to temp that high temp dish washer achieves internal surface temp of 160 deg F. Code:After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:hot water manual operations for at least 30 seconds;hot water mechanical achieving surface temperature of 160T as measured by an irreversible registering temperature indicator, or chemical (manual or mechanical) for times specified the EPA-registered label use instructions. Utensils, Equipment and Vending Food & Nonfood contact surfaces cleanable, properly designed, constructed 47 4-101.19 Nonfood-Contact Surfaces - - C Soda gun in sanitizer with flies. Bar area is very clean-no evidence of grime build up on surfaces. PIC notes they clean bottle covers regularly and pest control company has installed bug light and drains have been cleaned. 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. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 3 Wine Lab 18 High St Inspection Number Date Time Inspector North Andover, MA 01845 AFEF7 12/6/19 12:20 PM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes - Establishment- N -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 Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Ventilation hood inspection sticker up to date? NA Procedures for vomit/diarrhea event available? OUM Temperatures Area Equipment Product Temps Soup 1211 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9e Number 4 Wine Lab 18 High St Inspection Number Date Time Inspector North Andover, MA 01845 AFEF7 12/6/19 12:20 PM M.Baldwin Inspection • •rt (Continued) ations Highlighted in Yellow Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department