HomeMy WebLinkAboutPerfecto's Cafe - Food Est Inspection Report - Inspection - 1115 OSGOOD STREET 1/13/2020 R-10 FOOD ESTABL HMENT INSPECTION REPORT
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Inspection Number Date Time Inspection Type Client Type Inspector
Perfecto's Cafe DEDO 1/13/20 10:34 AM Routine Retail M.Baldwin
1115 Osgood Street Permit Number Person In Charge Variance Priority Priority If Core
North Andover, MA 01845 1 2 0
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 COf
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
Employee Health 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
5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth �/ 22.Proper cold holding temperatures
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 �
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 1 V 25.Consumer advisory provided for raw/undercooked food ./
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO`.
11.Food obtained from approved source �/ 26.Pasteurized foods used;prohibited foods not offered V
12.Food received at proper temperature �/ 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 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 CO:
30.Pasteurized eggs used where required 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 V45.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 1
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;property 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).
:L 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
Perfecto's Cafe
1115 Osgood Street Inspection Number Date Time Inspector
North Andover, MA 01845 DEDO 1/13/20 10:34 AM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - -
Pf Restroom paper towel dispenser empty. Code:Each
handwashing lavatory or groups of adjacent lavatories shall d
be provided with: individual, disposable towels;a
continuous towel system that supplies the user with a clean
towel or a hand drying device that employs an air-knife
system that delivers high velocity, pressurized air at
ambient temperatures.
D,
Utensils, Equipment and Vending
Food & Nonfood contact surfaces cleanable, properly designed, constructed
47 4-201.12 Food Temperature Measuring Devices - -
Pr Turbo Air cooler lacking operational internal thermometer.Wired therm not operating. 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.
48 4-302.14 Sanitizing Solution Testing Devices - -
Pf Sanitizer test strips provided are for QUAT however using chlorine bleach sanitizer. Obtain chlorine test
strips and maintain at 50 ppm. Code:A test kit or other device that accurately measures the concentration
of sanitizing solutions shall be provided.
Check List
IN= In Compliance OUT = Out of Compliance NA= Not Applicable N0= Not Observed
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Perfecto's Cafe
1115 Osgood Street Inspection Number Date Time Inspector
North Andover, MA 01845 DEDO 1/13/20 10:34 AM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
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
Certified Food Protection Managers Certificate posted? IN
Temperatures
Area Equipment Product Temps
Cream 44
Migali case 33
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Staff wearing hair restraints - good.
Food contact surfaces appear clean.
No evidence of pests.
Choke Saver certified staff required for 25 seats or more in order to assist someone who may
be choking. Seats - 8 seats at window and 18 at chairs at tables = 26 chairs.
Please provide a "Bodily Fluid Spill Kit" for use on site.
Samples have a cover- great.
Town of North Andover- Health Department