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Home My WebLink AboutFood Est Inspection Report - Cochichewick Lodge - Inspection - 19 JOHNSON STREET 11/15/2019 �R-10 \orthAtOnerUeahhIX-pl. FOOD ESTABLISHMENT INSPECTION REPORT 120 Main%inrt Sorth Andncr.MA 01&t5 Inspection Number Date Time Inspection Type Client Type Inspector Cochichewick Lodge CF5EA 11/15/19 9:57 AM Routine Retail M.Baldwin 19 Johnson St. Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 0 0 2 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 ConYd IN OUT NA NO C0: 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 IN OUT NA No QQS 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 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 �/ 21.Proper hot holding temperatures V 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 V 24.Time as a Public Health Control;procedures&records V 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 �/ 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 V 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 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 ,/ 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 1 J 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 pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Y�] - - Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�qe Number 2 Cochichewick Lodge 19 Johnson St. Inspection Number Date Time Inspector North Andover, MA 01845 CFSEA 11/15/19 9:57 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Proper Use of Utensils Uten./equip./linens; properly stored, dried, handled 44 4-903.11 (A)(B)(D) Equip./Uten./Lin./Sing.-Ser/Use Art -Closet back - C Pots stored upright. Turn upsidedown to prevent contamination. Code: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:in a clean, dry location; where they are not exposed to splash, dust, or other contamination;and at least 15 cm (6 inches) above the floor. Clean equipment and utensils shall also be stored:in a self-draining position that allows air drying;and covered or inverted. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids. Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (A)Anti-Choking Procedures - - C Provide choke saver certified staff. See email. Available through Red Cross or American heart association and NA Fire Dept. 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 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Cochichewick Lodge 19 Johnson St. Inspection Number Date Time Inspector North Andover, MA 01845 CF5EA 11/15/19 9:57 AM M.Baldwin Inspection " • •rt (Continued) ions Highlighted in Yellow Notes 88 Notes - - N Hood sticker states 2017 last cleaning. Hav shoot cleaned at least annually. PIC states hood cleaned more recently. - General Notes. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? Certified Food Protection Managers Certificate posted? IN Staff trained in choke saver for every shift? . Ventilation hood inspection sticker up to date? Temperatures Area Equipment Product Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Cochichewick Lodge 19 Johnson St. Inspection Number Date Time Inspector North Andover, MA 01845 CFSEA 11/15/19 9:57 AM M.Baldwin Inspection • •rt (Continued) MRepeat Violations Highlighted in Yellow • Second Sunday breakfasts 8-11 am- pancakes, sausage, eggs, orange juice, coffee tea, hash browns. PIC states Menu includes consumer advisory indicating eggs could be raw or under cooked. Not serving other meals presently. Post Allergen Poster in employee area. Town of North Andover- Health Department