HomeMy WebLinkAboutOrzo - Routine - Food Est - Inspection - 1085 OSGOOD STREET 4/24/2021 R-10 I20it,ket.ron Sire4i'""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Orzo Restaurant 136FE5 4/24/21 10:53 AM Routine Retail M.Baldwin
1085 Osgood Street 12:53 PM
North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
Violation Summarv: 0 2 0
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(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 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 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 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 V 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 J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food I/
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 V 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 COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
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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 J 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. J Utensils, Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed, 1
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
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
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Follow Up Required: Y Follow Up Date:
M.Baldwin Michael -Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Orzo Restaurant Inspection Number Date Time In/Out Inspector
1085 Osgood Street 136FE5 4/24/21 10:53 AM M.Baldwin
North Andover, MA 01845 12:53 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Covid signage posted - i�d71 �I��!� ���l�lifll���� IIIIIII�IIIIIIIIII�IIIIIIIIIIIIIIIIIIII
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Orzo Restaurant Inspection Number Date Time In/Out Inspector
1085 Osgood Street 136FE5 4/24/21 10:53 AM M.Baldwin
North Andover, MA 01845 12:53 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Sanitizer available -
J
98 - -
Plexiglass installed at host stand-good-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Orzo Restaurant Inspection Number Date Time In/Out Inspector
1085 Osgood Street 136FE5 4/24/21 10:53 AM M.Baldwin
North Andover, MA 01845 12:53 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned recently
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink- Back prep -
Pf Hand washing sink access is restricted by storage bins. Keep hand sink open and accessible. Code:A
handwashing facility shall be maintained so that it is accessible at all times for employee use and may not
be used for purposes other than handwashing. An automatic handwashing facility shall be used in
accordance with manufacturer's instructions.
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Orzo Restaurant Inspection Number Date Time In/Out Inspector
1085 Osgood Street 136FE5 4/24/21 10:53 AM M.Baldwin
North Andover, MA 01845 12:53 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
All contact surfaces cleanable, properly designed, constructed & used
47 4-202.11 Food-Contact Surfaces - Back prep -
Pf Plastic bin lids for flour in back are cracked. Provide intact ' -
lids. Code:Multi-use food contact surfaces shall be
smooth;free of breaks;open seams, cracks, chips,
inclusions, pits, and similar imperfections;free of sharp
internal angles, corners, and crevices;finished to have i
smooth welds and joints;and accessible for cleaning and
inspection by one of the following methods: without being
disassembled, by disassembling without the use of tools,
by easy disassembling with the use of handheld tools ;
commonly available to maintenance and cleaning
personnel such as screwdrivers, pliers, open-end
wrenches, and Allen wrenches.
71,
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IN= In Compliance OU F = Out of Compliance NA= Not Applicable NO= Not Observed
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
Area Equipment Product Notes Temps
Pepsi 35°F
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
6
Orzo Restaurant Inspection Number Date Time In/Out Inspector
1085 Osgood Street 136FE5 4/24/21 10:53 AM M.Baldwin
North Andover, MA 01845 12:53 PM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
Back prep Delfield Ambient 3°F
Bar Beer Ambientb 35 OF
Front prep Deli unit Ambient 44 OF
Front prep Deli unit Ambient 38 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Dish washer rinse observed at 180 deg F.
No evidence of pests.
All tables are 6 feet apart or have a plexiglass divider. Plexiglass was installed at the host station-
excellent.
Front left kitchen refrigerator was temped at 44°F. Chef states he just stocked the unit for lunch.
Monitor the temperature and ensure it comes back down to 41 OF or less.
Town of North Andover- Health Department