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Home My WebLink AboutFood Est Inspection Report - Tavern on High - Inspection - 18 HIGH STREET 8/25/2020 R-10 FOOD ESTABLISHMENT INSPECTION REPORT North NIA 0 1 tt Inspection Number Date Time In/Out Inspection Type Client Type Inspector Tavern on High 59007 8/24/20 2:48 PM Pre-Opening Restaurant M.Baldwin 18 High St 3:21 PM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Paul 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 Protection from Contamination(Cont'd) IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA 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 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 apre-approved Consumer Advisory IN OUT NA NO COS 10.Adequate handwashing sinks supplied and accessible 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 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 Mill Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE- 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 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 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 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 LL Follow Up Required: Y Follow Up Date: Inspector PIC `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Tavern on High Inspection Number Date Time In/Out Inspector 18 High St North Andover, MA 01845 59007 8/24/20 2:48 PM M.Baldwin 3:21 PM ` Repeat Violations Highlighted in Yellow 88 - - 1��j/irr� y��!o� a�r,ww�vv��v�rrid��r��v��u,,,�� ^rV�IIIIIIIIIIIIIIIIIIIIIIIIII Existing equipment. - ,,,„. � Dui ii�I�IIIY u r err uuu u i u� 98 -New Prep sink. - 1 pis a� i ri rirr i r` i `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Tavern on High Inspection Number Date Time In/Out Inspector 18 High St North Andover, MA 01845 59007 8/24/20 2:48 PM M.Baldwin 3:21 PM ` Repeat Violations Highlighted in Yellow 98 - - New gas range- f S�fl II I I IIIIIII I�VI�Ip ��p� I�� w„ 98 - - Gas range specs- f1 r I ,l l Yi r e v, f � f `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Tavern on High Inspection Number Date Time In/Out Inspector 18 High St North Andover, MA 01845 59007 8/24/20 2:48 PM M.Baldwin 3:21 PM ` Repeat Violations Highlighted in Yellow 98 - - Two fryers - 1i fj f" nor i a i ,.flu ��qmr�� ✓ / � uu ! 98 -New hood - 4 qgp �'Vi II IIIIII Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Tavern on High Inspection Number Date Time In/Out Inspector 18 High Sit 59007 8/24/20 2:48 PM M.Baldwin North Andover, MA 01845 3:21 PM Repeat Violations Highlighted in Yellow 98 Chlorine test strips available. - 00 98 New case freezer- ,4111/ 0/11111 -p .............. ill mill lill mill i illijill i IN= In Compliance OU I Out of Compliance NA= Not Applicable NO= Not Observed Allprnpn ('.Prfifir--,qtP Pnillzillilinri? I I\I Town of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Tavern on High Inspection Number Date Time In/Out Inspector 18 High St North Andover, MA 01845 59007 8/24/20 2:48 PM M.Baldwin 3:21 PM ` Repeat Violations Highlighted in Yellow Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN lo Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Pre-operational inspection conducted on 8/21/20 at 7 AM per covid guidelines. Pre-inspection interview to review covid policies conducted on 8/20. Follow phone call and final report submitted on 8/24/20. Pre-inspection interview with Ryan revealed- Town of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 7 Tavern on High Inspection Number Date Time In/Out Inspector 18 High St North Andover, MA 01845 59007 8/24/20 2:48 PM M.Baldwin 3:21 PM ` Repeat Violations Highlighted in Yellow Tavern will be opening for outdoor dining, indoor dining, and take out. Menu includes burgers, salads, wraps. The bar is closed for bar service. Masks are required for all employees. Disposable medical grade masks are available. Orders can be placed online. Tables are spaced 6 ft apart. No more than 6 people at a table. Employees have been trained in employee health- they can't come to work sick, and are interviewed on each shift for symptoms. They use an EcoLab multiquat solution for disinfecting. Hostess disinfects patio door handles, restroom handles, and main entrance every 30 min. Using paper menus. For ventilation they can keep front door and patio door open. Pre-operational on site inspection with Paul on 8/21 revealed- Commercial gas appliances, hood, and case freezer have been installed as per the submitted plan. Take out will be shifted to back function room to reduce the number of people congregating in the vestibule and at host stand. Before opening, Signage for masks and social distancing will be posted for staff, customers and vendors to see. Continue to remind all vendors, customers, staff and visitors that masks must be worn while in the restaurant. Ryan submitted updated spec sheets to Steve in health dept. INSPECTION RESULTS HAVE BEEN REVIEWED WITH STEVE CASEY, NA HEALTH DEPT. YOUR ESTABLISHMENT IS APPROVED TO BRING FOOD ONSITE. PLEASE CONTACT MEGAN OR STEVE FOR FINAL PRE-OPENING INSPECTION. For final inspection please ensure all equipment is operating at the proper temperature, sanitizer is at the proper concentration, and all covid signage is posted. `own of North Andover- Health Department