HomeMy WebLinkAboutFood Est Inspection Report - Culpepper's - Inspection - 815 TURNPIKE STREET 5/9/2019 �
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Inspection Number Date Time In Time Out Inspection Type Inspector:
Culpepper's Bar&Grille C7126BD9-09 5/9/19 4 11:30 AM 12:06 PM Routine Meqan Baldwin
815 Turnpike Street Permit Number Client Type Variance Priority Priority f Core
North Andover, MA 01845 Retail 0 0 4
Foodborne Illness Risk Factors and Public
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 15.Food separated and protected J
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized J
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 J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature J
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures J
7. No discharge from eves,nose,and mouth J
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 J
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved J Consumer Advisory in OUT NA No co:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for Raw/undercooked food J
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
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 J 27.Food additives:approved&properly used J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO CO:
Repeat Violations Highlighted in Yellow 29.Compliance with variance/Specialized process/HACCP J
... 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 V
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled V
32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used V
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly J
33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed, J
34.Plant food properly cooked for hot holding J
35. Approved thawing methods used V48. Warewashinq facilities:installed,maintained&used;test J
49. Non-food contact surfaces clean 1 J
36. Thermometers provided&accurate 1 J Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA No COS 50.Hot&cold water available;adequate pressure V
37.Food properly labeled;original container J
51.Plumbing installed;proper backfiow devices V
Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed V
38.Insects,rodents&animals not present J 53.Toilet facilities:properly constructed,supplied,&cleaned J
39.Contamination prevented in prep,storage&display 1 J 54.Garbage&refuse property disposed;facilities maintained
J
40.Personal Cleanliness
55.Physical facilities installed,maintained&clean J
41.Wiping cloths;properly used&stored J
56.Adequate ventilation&lighting;designated areas use V
42.Washing fruits&vegetables J
60.Additional/Local Requirements 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).
Follow Up Required: Y Follow Up
Megan Baldwin
Town of North Andover- Health Department
Page Number
FOOD SAFETY INSPECTION REPORT 2
Culpepper's Bar&Grille
815 Turnpike Street �— �� may'
North Andover, MA 01845 5/9/19 11:30:25 AM Megan Baldwin
Inspection Report (Continued)
Food Temperature Control
Thermometers provided & accurate
36 4-204.112 (A)(B)(D)Temperature Measuring Devices -Kitchen
C Low 2 door refrigerator lacking thermometer. Provide. (Fries temped at 41 deg F). - In a mechanically
refrigerated or hot food storage unit,the sensor of a temperature measuring device shall be located to
measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at least one
integral or permanently affixed temperature measuring device that is located to allow easy viewing of the
temperature display. The device shall be designed to be easily readable.
Prevention of Food Contamination
Cont. prevented during food prep., storage & display
39 3-305.11 Food Storage - Kitchen
C Bacon uncovered. Cover Food whenever possible. - Food shall be protected from contamination by storing
food: in a clean dry location;where it is not exposed to splash, dust, or other contamination; and at least 6
inches off the floor.
Utensils, Equipment and Vending
Nonfood contact surfaces clean
49 4-601.11 (B) Non-Food Contact Surfaces and Utensils Clean -Kitchen
C Microwave soiled. Clean microwave. -The food contact surfaces of cooking equipment and pans shall be
kept free of encrusted grease deposits and other soil accumulations.
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing -Kitchen
C Pipe under dish washer leaking. PIC confirmed with plumber during inspection that part is order d and
repairs scheduled. -The physical facilities shall be maintained in good repair.
Temperatures
Town of North Andover- Health Department
page Number
FOOD SAFETY INSPECTION REPORT 3
Culpepper's Bar&Grille Date Time inspected bv-
815 Turnpike Street
North Andover, MA 01845 5/9/19 11:30:25 AM Megan Baldwin
Inspection Report (Continued)
Area Equipment Product Temps
MOM. M
New MA Food Code requires vomit and diarrhea spill kit. See email.
Town of North Andover- Health Department