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Home My WebLink AboutNiki's Famous Roast Beef - Food Est Inspection Report - Inspection - 208 SUTTON STREET 1/13/2020 0-o- ✓ yz33 V/ R-10 r D FOOD ESTABLISHMEKT INSPECTION REPORT \onh an�Wi�ct AIAOIAti Inspection Number Date Time Inspection Type Client Type Inspector Niki's Famous Roast beef 829136 1/13/20 9.24 AM Retail M.Baldwin 208 Sutton Street Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 1 0 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 1 V 15.Food separated and protected 1 V 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT INA No COS 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 18.Proper cooking time&temperatures V 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 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 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records � 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 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 V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 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 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, 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 2 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). 4ILL - -- 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�9eNumber 2 Niki's Famous Roast beef 208 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 829D6 1/13/20 9:24 AM M.Baldwin Inspection " • •rt (Continued) ations Highlighted in Yellow Supervision PIC Present/ Knowledgeable / Duties 1 2-101.11 (C) Assignment of Responsibility- - C Post permit, Serve Safe and Allergen Certificate. Code:Documentation that at least one person in charge has demonstrated knowledge of food safety as specified in FC 2-101.11(A)shall be prominently posted in the establishment next to the food establishment permit. Such documentation shall be removed when the individual(s) is no longer employed on-site by the establishment. Protection From Contamination Food Separated and protected 15 3-302.11 (A)(1) Raw Animal Foods Separated from RTE - - Pr Eggs on shelf above cheese. Store raw eggs below. Code: Food shall be protected from cross- contamination by: (1) Separating raw animal foods during storage preparation, holding and display from: (a) Raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish or other raw RTE food such as fruits and vegetables, and(b) cooked RTE food. Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (C)(1) Food Allergy Awareness Requirements - Poster- - C Post Allergen Awareness poster in Employee area to educate staff on allergens. See link in email. 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. Additional Requirement Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Niki's Famous Roast beef 208 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 829D6 1/13120 9:24 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Violations Related to Good Retail Practices 60 MA 590.011 (A)Anti-Choking Procedures - - C Currently 30 seats so one Choke Saver Certified staff required. Provide copy of certificate. 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 - - N Hood appears clean. -General Notes. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted - Written menus/signs present (allergen)? IN Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Niki's Famous Roast beef 208 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 829D6 1/13/20 9:24 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow Allergen Certificate Posted? Certified Food Protection Managers Certificate posted? Ventilation hood inspection sticker up to date? IN Temperatures Area Equipment Product Temps Drawers Chicken ! 38 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Discussed process for reheating meatballs and sauce. Please reheat on stove to 165 deg F Before holding at 135 deg F. This will rapidly take food through the temperature danger zone. Set up sanitizer before start of food prep. 30 seats, so Choke Saver is required and must be renewed every 2 years. Send email with picture of certificate. Fire Dept offers certification. Vomit and diarrhea or Bodily Fluid Clean up kit required Town of North Andover- Health Department