HomeMy WebLinkAboutFood Est - Nora's Kitchen - Routine - Inspection - 166 SUTTON STREET 3/27/2021 R-10 FOOD ESTABLISHMENT INSPECTION REPORT
North NIA 0 1 tt
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Nora's Kitchen 313441 3/27/21 10:41 AM Routine Retail M.Baldwin
166 Sutton Street 8:17 AM
North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
Violation Summary: 1 0 1
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 COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
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 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 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
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
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or apre-approved
Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food
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 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 COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
Safe Food and Water IN OUT NA 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 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
®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
Follow Up Required: Y Follow Up Date:
M.Baldwin Maroun-Expires
Certificate#:
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 2
Nora's Kitchen Inspection Number Date Time In/Out Inspector
166 Sutton Street 3B441 3/27/21 10:41 AM M.Baldwin
North Andover, MA 01845
8:17 AM
` Repeat Violations Highlighted in Yellow
98 - -
Mask and distancing signs posted -
i
r�nr�.amouwwur,o�;:�auwa,om�umm�'✓w�a�wa,�wfw�i�ruu romooy��w;uw�wm�JumrwNuirrii�oiN�!�MDUNNN��uiuIDDrmra�iulM�Mi�i�"[�URioi rimlWio7w�27�i��"oN"
i
i
i
�I
F
f „P
5
fps f
N u iG 6 Ix
nap /I y
Nut
ww'II� II
%/, ��III I�I IiIMMI�I�IuPi� �ry 1
o,ra�r�idw
654:1
`own of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 3
Nora's Kitchen Inspection Number Date Time In/Out Inspector
166 Sutton Street 3B441 3/27/21 10:41 AM M.Baldwin
North Andover, MA 01845
8:17 AM
` Repeat Violations Highlighted in Yellow
98 - -
Serve safe and allergen certificates posted.
rc��uuu�ruwouFwuU ��"L � �7c
Y 1/l�'. UltltlA f�bDP+b.fi 1
J
I Y1+
� f
7awo9(
i 11J�1
r
W
uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu
98 - -
Hood cleaning is current. -
sm
l�
'Pill
'Pill� raid, 1
1�rNuhN P+
9�ea�2MPmMa OWW IIVWMA �uq Yu�tri XPo imuwMV�A
1�UPI(MdwuJ4ll�uu^'r�uM'�w O::ti�4ur�'S4 jywq�I(9tlVu'WU�Wd�k �'��
l W. Ka
,lq w 4
f I
J;
`own of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 4
Nora's Kitchen Inspection Number Date Time In/Out Inspector
166 Sutton Street 3B441 3/27/21 10:41 AM M.Baldwin
North Andover, MA 01845
8:17 AM
` Repeat Violations Highlighted in Yellow
98 - -
m uuuuuuuuuuuuuuuuumuum°muuuuuuuuuuu v YP loo
'i ��p��d 91 Illflf
Consumer advisory is posted on menu -
/// i i ,„„r�`�awurr uaw %rew xaa axre re
wl
SaiJfi;u ,,,YGib.'7 idwwi a...,.. ownw, navr,wnn.e ;sa A
�r,adwdVw laau.,,.„�m M-na'wIHNmrr audrp W�. a6auaNmN >> .,,,. v.:.., ..
Po B1 fK inraMmr„ Al',r94,
4 RON&rw Wg'.i,o-a wql Mli Ill KAo,
!xuriiYpN NVnw.wb CAnw.m ..f^g PhANWI!6GA�,v
alliku9 ipY(Ww.LwuiNnfu,Nma+WwU mvrow,1NV Y�li�eR4mree.,,,N bl"J^a rpuartli.wrr�wyp,. ,,. ,
'�6f'Wr,'BIwN'ummm,U, X�� G ilbiMawrawwswww!yu
'@!!w4! "'k-NiuutNkuw+b;fl'rw 4imru@-a kiu'apwM a+apr ba"aauNry..y:: ...,.
Jrxitr&,y uw i d wii 4
r / ///// r tl ryCy;u'iti„PdwYVNfil6!wv rwiw;uk/wwe i(iw wui,mi wru nl o;r gira r Mrrfra wri iJ'i,Wfliu
�����11�//%"�'"fk,wr rrp+moiiwx; N,+4 fray r uv rroa mt u�wj pia mr�aya mun wmnut
6;rQyyu''� � a�G�t rrrifraum
t t
%// /1�I I�I�I I�I � � ,lllflllr6i i iiii/% ei
��j
f
l ✓
too of'O'
Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 ® - Establishment -
Pr Sanitizer in three bay sink is 50 ppm QUAT ammonia. Please provide 200 ppm (green tint). Test strips
also expired in 12/2020 so that may also be reason sanitizer is testing so low. Code:A chemical sanitizer
used in a sanitizing solution for a manual or mechanical operation at contact times specified under
paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be
used in accordance with the EPA-registered label use instructions, and shall be used as follows:A chlorine
solution shall have a temperature of 55°F-120°F, depending on water hardness, and concentration range of
25ppm to 100ppm. An iodine solution shall have a minimum temperature of 68°F with a concentration
range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum
temperature of 75°F, have a concentration as specified under section 7-204.11 and as indicated by the
manufacturer's use directions included in the labeling, and be used only in water with 500 MG/L hardness
or less or in water having a hardness no greater than specified by the EPA-registered label use
instructions.
Food Identification
Town of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 5
Nora's Kitchen Inspection Number Date Time In/Out Inspector
166 Sutton Street 3B441 3/27/21 10:41 AM M.Baldwin
North Andover, MA 01845
8:17 AM
` Repeat Violations Highlighted in Yellow
Food properly labeled; original container
37 3-602.11 (13)(1)-(4) Food Labels - Establishment -
C Brownies lacking label. Provide label. Code: Food f
packaged in the food establishment shall be labeled. The
1,
label information shall include: 1. the common name of the ,
food, or absent a common name, an adequate descriptive Ili
identity statement; 2. if made with two or more ingredients,
v
a list of ingredients and sub-ingredients in descending
rr, mrw ',ys iaP Gi�j Y
order;3. an accurate declaration of the net quantity of
contents;4. the name and place of business of the o
manufacturer, packer, or distributor, and 5. the name of the
food source for each major food allergen contained in the
food(Pt) -see 3-602.11 (B)(5) for citation.
v
r, arri lI
ifl�.. "//i rrlJ'➢gym f''//i
i aq
Pill ii
IN= In Compliance OU1,,,,,,, = 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
Ventilation hood inspection sticker up to date? IN
Staff wearing face coverings? IN
Frequently touched surfaces regularly disinfected? IN
lo
Area Equipment Product Notes Temps
Establishment Coke machine Ambient 41 OF
`own of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 6
Nora's Kitchen Inspection Number Date Time In/Out Inspector
166 Sutton Street 3B441 3/27/21 10:41 AM M.Baldwin
North Andover, MA 01845
8:17 AM
` Repeat Violations Highlighted in Yellow
Establishment Coke machine Ambient 41 OF
Establishment Front display case Ambient 38 OF
Establishment Refrigerated drawer Chicken 36 OF
Establishment Victory freezer Ambient 0°F
Establishment Victory fridge 2 Ambient 38 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine inspection reveals overall floors and counters are very clean. PIC states few people sit to
eat, when they do he ensures six ft social distancing. All staff observed wearing masks.
`own of North Andover- Health Department