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Home My WebLink Aboutfood Est Inspection Report - Buono Bistro - Inspection - 220 SUTTON STREET 11/13/2019 R-10 &orfll\ndowrficaltitlkln. FOOD ESTABL MENT INSPECTION REPORT 120 Nain Sinrt \o mh Awkncr.MA 018&ta Inspection Number Date 4 Time Inspection Type Client Type Inspector Buono Bistro OEC92 11/13/19 11:27 AM Routine Retail M.Baldwin 220 Sutton Street Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 1 3 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 Protection from Contamination(COnt'd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized 1 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 J 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 1 J 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 J 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records J 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 1 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 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 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 I 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 J 45.Single-use/single-service articles:property stored&used Food Temperature Control IN OUT NA NO cos 46.Gloves used properly 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, 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 1 J 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 1 J 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 1 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). KL 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 Buono Bistro 220 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 OEC92 11/13/19 11:27 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting & Diarrheal Events - - Pf Provide vomit cleanup kit or bodily fluid cleanup kit. Code:A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-703.11 Methods-Hot Water and Chemical - - Pr Provide a maximum registering thermometer to temp dishwasher. Thermometer must read at least 160 deg F to confirm internal dish temp. Code:After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:hot water manual operations for at least 30 seconds;hot water mechanical achieving surface temperature of 160°F as measured by an irreversible registering temperature indicator; or chemical(manual or mechanical) for times specified the EPA-registered label use instructions. Consumer Advisory Consumer Advisory Provided raw/undercooked food 25 3-603.11 Consumption of Raw Animal Food - - Pf Menu lacking disclosure of which items may be served raw or undercooked. Add asterisk next to steak. Add *to a footnote that says*These items may be served raw or undercooked. Consuming raw or undercooked food may increase your risk of food borne illness". Code: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form, the permit holder shall inform consumers of the increased risk of developing foodborne illness. Food Temperature Control Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�geNumber 3 Buono Bistro 220 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 OEC92 11/13/19 11:27 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Thermometers provided & accurate 36 4-502.11 (B) Good Repair and Calibration -Front kitchen - Pf Thermometer missing from low deli unit on the left. Provide operational thermometer. Code:Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Food Identification Food properly labeled; original container 37 3-302.12 Food Storage Containers Identified/Common Name - - C Flour bin lacking label. Provide"flour"on label. Code: :c,= Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Additional Requirement Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 4 Buono Bistro 220 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 OEC92 11/13/19 11:27 AM M.Baldwin Inspection • •rt (Continued) Violations Highlighted in Yellow Violations Related to Good Retail Practices 60 MA 590.011 (A)Anti-Choking Procedures - - C Anti choking is from 2014. Renew-certificates expire after 2 years. NA Fire Dept provides training as well as American heart association and Red Cross. 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. Check List 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 Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Staff trained in choke saver for every shift? OUT Ventilation hood inspection sticker up to date? IN Temperatures Area Equipment Product Temps Raw chicken 41 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 Page Number 5 Buono Bistro 220 Sutton Street Inspection Number Date Time Inspector North Andover, MA 01845 OEC92 11/13/19 11:27 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Good- chef wearing hat and gloves. Dish rinse 190 outside, 170 inside on my max thermometer. Town of North Andover- Health Department