HomeMy WebLinkAboutEdgewood Retirement - Bistro/Pub - Food Est Inspection Report - Inspection - 575 OSGOOD STREET 1/6/2020 R-10 FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time Inspection Type Client Type Inspector
Edgewood Retirement - Bistro/ Pub D01DF 1/6120 10:16 AM Routine Retail M.Baldwin
575 Osgood Street Permit Number Person In Charge Variance Priority Priority f Core
North Andover, MA 01845 Lou 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 V
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized 2
-Employee Health IN OUT NA No Co 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 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 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 J
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 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
12.Food received at proper temperature / 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
14.Required records available:shellstock tags,parasite 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 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
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 property 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).
2/ O Follow Up Required: Y Follow Up Date:
Inspector P I C
1
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�geNumber
2
Edgewood Retirement - Bistro /
Pub Inspection Number Date Time Inspector
575 Osgood Street D01DF 1/6/20 10:16 AM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-703.11 Methods-Hot Water and Chemical - -
Pr Provide maximum registering thermometer for dish machine. 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.
16 4-501.112 Mechanical Warewashing -Sanitization Water Temp - -
Pf Dish rinse is 172 deg F. Code: In a mechanical ware washing operation, the temperature of the fresh hot
water sanitizing rinse as in enters the manifold may not be more than 194T, or less than 180T for all other
machines, or less than 165T for a stationary rack, single-temperature machine.
Utensils, Equipment and Vending
Food & Nonfood contact surfaces cleanable, properly designed, constructed
47 4-101.19 Nonfood-Contact Surfaces - -
C Clean floor under fry o lator. 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.
Temperatures
Area Equipment Product Temps
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT 2ageNumber
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Edgewood Retirement - Bistro /
Pub Inspection Number Date Time Inspector
575 Osgood Street D01DF 1/6/20 10:16 AM M.Baldwin
Inspection ' • •rt (Continued ZPfM.;IILTinolations Highlighted in Yellow
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Sanitizer 200 ppm
Town of North Andover- Health Department