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Home My WebLink AboutFood Est - Buono Bistro 11.03.2020 - Inspection - 220 SUTTON STREET 11/3/2020 t 5�81 � R-10 \Drib Anrlou•r I h abh I h•pt. 121131dntirrtrr FOOD ESTABLISHMENT INSPECTION REPORT Nonh Andover.MA 018 ki Inspection Number Dateme In/Out Inspection TXpe Client Type Inspector Buono Bistro B411375 11/3/20 10:54 AM Routine Retail M.Baldwin 220 Sutton Street 11:22 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Faisil 0 0 1 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 m Contamination ConVdL IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V 2. Certified Food Protection Manager V r ' 16.Food-contact surfaces;cleaned&sanitized M Employee Health IN OUT NA NO G 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Timeffem eraWLq,,Qp&V ,gLWr__S&tyIN OUT NA NO CO; 1 4. Proper use of restriction and exclusion18.Proper cooking time&temperatures Vusion �/ ,...E �.....I 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding V Good Hygienic N OUT NA No COS' 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use IV 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth I'v 22.Proper cold holding temperatures V Preventing Contamination: OUT NA No COS'' 23.Proper date marking and disposition ✓ 8. Hands clean&properly washed , 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved J'/ IN OUT NA NO Cos 10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food V Approved Source our NA No COS Highly Susceptible Populatioris' IN OUT NA NO Coy 11.Food obtained from approved source V 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 �/ 27.Food additives:approved&properly used V 14.Required records available:shellstock tags,parasite V 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 •.. Retail Practices Safe Food and Water w out NA No cos Proper Use of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required V U 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 45.Single-use/single-service articles:properly stored&used Cod Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. V 117 Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, i""""a 35. Approved thawing methods used 34.Plant food properly cooked for hot holding �'"�(' 1_I L 48. Warewashinq facilities:installed,maintained&used;test El 36. Thermometers provided&accurate 49. Non-food contact surfaces clean 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 171L 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained ❑ 171 40.Personal cleanliness 1 O ❑ 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 42.Washing fruits&vegetables ❑ ❑ 56.Adequate ventilation&lighting;designated areas use 60.105 CM ❑❑❑O❑R 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 1:�L - - Follow Up Required: ❑Y Follow Up Date: Inspector PI C Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Pigs Number 2 Buono Bistro Inspection Number Date Time In/Out Inspector 220 Sutton Street North Andover, MA 01845 B4C75 11/3/20 10:54 AM M.Baldwin Nor 11:22 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Covid signage posted. - 21- 0 98 - - Hand sanitizer at entrance. - 0 4 Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Buono Bistro 220 Sutton Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 B4C75 11/3/20 10:54 AM M.Baldwin 11:22 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Serve safe certificate posted. - 98 - - Hood cleaned recently. - {yRpincwn w�ar+arr i Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Buono Bistro Inspection Number Date Time In/Out Inspector 220 Sutton Street B4C75 11/3/20 10:54 AM M.Baldwin North Andover, MA 01845 11:22 AM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Bar tables up against bar. Ensure six feet separation between any working staff areas and between parties. - •i�wy i► t Prevention of Food Contamination Personal cleanliness 40 2-402.11 Hair Restraint Effectiveness -Front kitchen - C One staff person not wearing an effective hair restraint. Provide hat or hairnet or visor or other type of hair restraint. Code:Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens;and unwrapped single-service and single- use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food;clean equipment, utensils, and linens;unwrapped single-service and single- use articles. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed � Permit up to date and posted? W p Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Buono Bistro Inspection Number Date Time In/Out Inspector 220 Sutton Street 4 B4C75 11/3/20 10:5 AM M.Baldwin North Andover, MA 01845 11: AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Written menus/signs present (allergen)? - Allergen Certificate Posted? 71 Certified Food Protection Managers Certificate posted? Ventilation hood inspection sticker up to date? Temperatures Area Equipment Product Notes Temps Kitchen Beverage Air Ambient 41 OF Kitchen Two door refrigerator Ambient 38 OF Kitchen Pasta drawer Ambient 38 OF Kitchen Walk in refrigerator Ambient 41 OF Kitchen Atlas refrigerator Ambient 40 OF Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 6 Buono Bistro Inspection Number Date Time In/Out Inspector 220 Sutton Street B4C75 11/3/20 10:54 AM M.Baldwin North Andover, MA 01845 11:22 AM Inspection - • •rt (Continued) NNIIIIRepeat Violations Highlighted in Yellow Kitchen Atlas refrigerator Ambient 40 OF Kitchen Two door freezer Ambient -6 OF Kitchen One door cheese Ambient 34 OF Kitchen Beer cooler Ambient 38 OF Kitchen Back beer cooler Ambient 38 OF Kitchen One door small fridge Ambient 36 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Pre-Inspection Interview with Faisal on 10/19/20 revealed- Buono is open for take out and indoor dining. Discussed menu updates and emailed consumer advisory language. Plexiglass has been put up between booths. Test strips at 3 bay sink indicate sanitizer is 100 ppm- please provide 200 ppm QUAT sanitizer. On site inspection completed 10/30/20 at 11:00 am. Covid policies are as described. All staff are wearing face coverings. Tables properly spaced. For menu updates— Consumer advisory- Please add an asterisk or* after each menu item that could be served raw or undercooked. For example- Steak* Eggs* At the BOTTOM of the menu, add the following footnote: *These items may be served raw or undercooked. Consuming raw or undercooked food may increase ryour risk of foodborne illness. Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 7 Buono Bistro Inspection Number Date Time In/Out Inspector Sutton Street Nor B4C75 11/3/20 10:54 AM M.Baldwin North Andover, MA 01845 11:22 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow Town of North Andover- Health Department