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Home My WebLink AboutFood Est Inspection Report - Howling Wolf - Inspection - 550 TURNPIKE STREET 10/28/2019 a (4) R-10 FOOD ESTABLISHMENT INSPECTION REPORT 120 Main S4c t to \onh Andncr.NIA01815 Inspection Number Date Time Inspection Type Client Type Inspector Howling Wolf B7B18 10/28/19 11:30 AM Restaurant M.Baldwin 550 Turnpike St Permit Number Person In Charge Variance Priority Priority f Core 0 1 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 COE 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 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 Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 1 V 19.Proper reheating procedures for hot holding V 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 eyes,nose,and mouth V 22.Proper cold holding temperatures J 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 V Consumer Advisory IN OUT NA NO COE 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 J 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 V 14.Required records available:shellstock tags,parasite J 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 COE 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 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. VUtensils,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 2 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). �7 n ..tip 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 Howling Wolf 550 Turnpike St Inspection Number Date Time Inspector 1371318 10/28/19 11:30 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 - Establishment- Pf Provide a Vomit and diarrhea spill kit for cleaning up and preventing potential spread of norovirus. See email for more details. 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. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Bar- C Clean soda gun spill cup. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. v 49 4-601.11 (B) Non-Food Contact Surfaces and Utensils Clean -Establishment- C Ice scoop holster has debris and standing water. Clean. Code: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Howling Wolf 550 Turnpike St Inspection Number Date Time Inspector B71318 10/28/19 11:30 AM M.Baldwin Inspection Report (Continued) Repeat Violations Highlighted in Yellow Notes Notes 88 Notes - Kitchen - N Hood cleaned recently. -General Notes. it • 1 sa 88 Notes - Establishment - N Allergen and Serve safe and Choke save posted- excellent. -General Notes. ••j s: .r A Town of North Andover- Health Department "R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Howling Wolf 550 Turnpike St Inspection Number Date Time Inspector B7B18 10/28/19 11:30 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Temps Kitchen I 1 Guacamole 137 Kitchen I I Beef 1165 Kitchen I I Beans 1169 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Sanitizer is available at all stations. Sanitizer 50 ppm at dish washer. PIC able to explain Employee Illness policy, chicken cooked to 165, and cooling process using walk in and ice baths. Facility appears very clean. Town of North Andover- Health Department