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Home My WebLink AboutFood Est - Installation Report - 1140 OSGOOD STREET 12/23/2020 0/- R-10 `""h 1241klcr►Irvlthlkp'_ FOOD ESTABLISHMENT INSPECTION REPORT 1211',I:un tirnrr \torch Andncr.%IA 01 It 1.1 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Loft Steak and Chop House 3CD6E 12/23/20• 1 0 AM Routine Retail M.Baldwin 1140 Osgood Street 11:32 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 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 Protection from Contamination COnt'd IN OUT NA NO COS 1.PIC present,demonstrates knowledge,and performs duties J 15.Food separated and protected J 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized J 1171 ❑ ❑ Employee Health IN 01 IT NA NO CQS 17.Proper disposition of returned,previously served, J rii 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J Timejem erature Control for Safety IN OUT NA NO COQ 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J 117100 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 171❑❑ 6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J I❑❑❑ 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures J r- Preventing Contamination by Hands IN OUT NA NO Cos 8. Hands clean&properly washed J 23.Proper date marking and disposition J 24.Time as a Public Health Control;procedures&records J 9. No bare hand contact with RTE food or apre-approved J Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food J Approved Sourceallijbili1N OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 1.Food obtained from approved source 26.Pasteurized foods used,prohibited foods not offered J 12.Food received at proper temperature FJ Food/Color Additives and TOXIC Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 3 27.Food additives:approved&properly used J i 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used I� ./ Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J ... Retail Practices k Safe FoodandWat OUTNA 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 J n 45.Single-use/single-service articles:properly stored&used n Food Temperature Control IN o_uT NA NO Cos 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending 1N OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding �--I 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities L 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 1 ✓= 53.Toilet facilities:properly constructed,supplied,&cleaned ❑ El39.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 ❑ El' 56.Adequate ventilation&lighting;designated areas use 1 42.Washing fruits&vegetables ❑ CFI❑ VFollow Up Required: Y Follow Up Date: M.Baldwin Michael-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT PsageNumber 2 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street p 3CD6E 12/23/20 11:04 AM M.Baldwin North Andover, MA 01845 11:32 AM Inspection ' • •rt (Continued) Highlighted in Yellow 98 - - Covid signage posted - M �i Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street 3CD6E 12/23/20 11:04 AM M.Baldwin North Andover, MA 01845 11:32 AM Inspection - • • • • Repeat Violations Highlighted in Yellow 98 - - Windows installed on benches to provide six ft divider. - yn a i 98 - - Hand sink stocked with soap and paper towels. - r-> w; •ti 1111 9 i Prevention of Food Contamination Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P_ageNumber 4 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street 3CD6E 12/23/20 11:04 AM M.Baldwin North Andover, MA 01845 11:32 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Insect, rodents & animals not present 38 6-501.111 (A)(B)(D) Controlling Pests -Basement- C Mouse droppings observed under equipment in corner of basement prep area. Clean and notify Pest End. Submit summary of their next visit. Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by.routinely inspecting incoming shipments of food and supplies;routinely inspecting the premises for evidence of pests; and eliminating harborage conditions. Physical Facilities Adequate ventilation & lighting 56 6-501.14 Clean.Vent. Sys. Prev. Discharge- - C Hood was cleaned Jan 2020. Maintain hood cleaning in accordance with maintenance schedule. Code: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and t.:xnru nrr.or{%xyiex*^xt'e other materials. If vented to the outside, ventilation = - systems may not create a public health hazard or nuisance or unlawful discharge. 1�0 I w Q� YCK jyl IN= In Compliance OUT= Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted? IN Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Loft Steak and Chop House 1140 Osgood Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 3CD6E 12/23/20 11: AM M.Baldwin 11:3232 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Staff wearing face coverings? IN Tables six feet apart? IN Employees covid screened on each shift? IN Frequently touched surfaces regularly disinfected? IN Social distancing measures in place throughout establishment? IN Temperatures Area Equipment Product Notes Temps Bar Three door beer Ambient 49 OF Bar Two door refrigerator Ambient 38 OF Kitchen Max Fridge Ambient 32 OF Kitchen Tru refrigerator Ambient 41 OF Kitchen Tru 2 door Ambient 40 OF Kitchen Bison Ambient 37 OF Kitchen Tru 2 door Ambient 37 OF Kitchen Freezer drawer Ambient -9 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Due to coved policies Inspection completed in two parts- 1) phone Interview with Michael on 12/7/20 at 2:25 pm, and 2) on site inspection on 12/12/20 at 9:00 am. Pre inspection phone interview revealed- Loft is open for indoor dining and take out. Menu has been reduced. They offer curbside pick up. Hand sanitizer is available. New desk at front for take out. Using every other high top in dining area. Tables are pushed up to the bar to give bar tender 6 ft Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT PageNumbef 6 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street 3CD6E 12/23/20 11:04 AM M.Baldwin North Andover, MA 01845 11:32 AM Inspection • • (Continued) Repeat Violations Highlighted in Yellow clearance. Barriers are up between the booths. No seating at upstairs bar. Temp and screening questions done at each shift. Staff in kitchen are spread out each at their own stations (grill, salad, downstairs prep). On site inspection reveals policies are as described. Natural gas odor at front entrance when arrived at 9 am. Odor dissipated by the end of inspection. Michael states they have had the gas company out to assess and they determined there was not an issue. Sometimes they notice it in the morning and then it goes away. Monitor odor and contact fire dept and/or gas company for further guidance. For follow up please 1) submit next Pest End report to Health Dept detailing basement area within 2 weeks 2) clean hood and submit cleaning report or picture of new sticker within 30 days Town of North Andover- Health Department