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Home My WebLink AboutShadi's Rest - Food Est Inspection Report - Inspection - 585 CHICKERING ROAD (B) 12/6/2019 (3) N •R-10 `°"''Andowr"ca'f' FOOD ESTABLISH fttiprlNSPECTION REPORT N 120\lain Srrccr O \unh an,6ner.\I:1111ALi O Inspection Number Date Time Inspection Type Client Type Inspector Shadi's Restaurant C7EE5 12/6/19 11:12 AM Routine Retail M.Baldwin 585 Chickering Road Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Shadi- 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 (Corl IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected 2. Certified Food Protection Manager ✓ 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO CQS 17.Proper disposition of returned,previously served, J 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 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 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 1 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 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 V27.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 COE 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 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 �/ 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, 1 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 1 J 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). �Z SL Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department N ` N 'R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Shadi's Restaurant 585 Chickering Road Inspection Number Date Time Inspector North Andover, MA 01845 C7EE5 12/6/19 11:12 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Time / Temperature Control for Safety Proper date marking and disposition 23 3-501.17 (B) Date Marking RTE Foods -Commercially Processed -Kitchen - Pf Hummus is ready to eat- please date mark and use or discard within 7 days. Code: Refrigerated, RTE, TCS FOOD prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or less for a maximum of 7 days. The day of the original container is open shall be counted as Day 1 and the day or date marked by the food establishment may not exceed a manufacturer's use-by date. The following are exempt: hard cheese, semi-soft cheese with 39%-50% moisture, cultured dairy(yogurt, sour cream and buttermilk), and shelf stable products. Utensils, Equipment and Vending Food & Nonfood contact surfaces cleanable, properly designed, constructed 47 4-201.12 Food Temperature Measuring Devices -Kitchen - Pr New refrigerator lacking thermometer inside unit. Provide thermometer. Code:Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used. Additional Requirement Town of North Andover- Health Department •R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Shadi's Restaurant 585 Chickering Road Inspection Number Date Time Inspector North Andover, MA 01845 C7EE5 12/6/19 11:12 AM M.Baldwin InspecoRpo • ' • Repeat Violations Highlighted in Yellow Violations Related to Good Retail Practices 60 MA 590.011 (A) Anti-Choking Procedures - - C PIC has spoken to Fire Dept about Choke Saver certification but has not trained staff.Train one staff per shift in choke saver. Code: Restaurants with a seating capacity greater than 24 are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000 Approved Choke-Saving Procedures. Each food service establishment shall: have on its premises, while food is being served, an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat;and make adequate provision for insurance to cover employees trained in rendering such assistance. Notes Notes 88 Notes -Kitchen - N PIC has obtained the vomit spill kit-great. -General Notes. y mom Bloodborne '' ho r� Bodily Fluid St AL Town of North Andover- Health Department -10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Shadi's Restaurant 585 Chickering Road Inspection Number Date Time Inspector North Andover, MA 01845 C7EE5 12/6/19 11:12 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - Kitchen - N Hood appears very clean. - General Notes. r r A n�iiwr.urs F, Lam_ •_ Q M Temperatures Area Equipment Product Temps Kitchen ( I Grape leaves 141 Kitchen I End 3 door unit I Ambient ( 38 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. PIC has max registering thermometer-great. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Shadi's Restaurant 585 Chickering Road Inspection Number Date Time Inspector North Andover, MA 01845 C7EE5 12/6/ 99 11:12 AM M.Baldwin Inspection • •rt (Continued) =Repeat Violations Highlighted in Yellow Town of North Andover- Health Department