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Home My WebLink AboutBella's - Routine - Food Est - Inspection - 1211 OSGOOD STREET 8/5/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT \unlr Andokcr,k1A 0 18 15 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Bella's 53AEB 8/5/21 9:57 AM Routine Retail M.Baldwin 1211 Osgood Street 10:39 AM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 1 4 ... ! 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 CO: 1.PIC present,demonstrates knowledge,and performs duties 1 J 15.Food separated and protected V 2. Certified Food Protection Manager 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 J 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 V 6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J 7. No discharge from eyes,nose,and mouth J 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records J 9. No bare hand contact with RTE food or a pre-approved ,� Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food J 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 CO: 29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p J ......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea................................... .............................. .. ... Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO: 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 ,t 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 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 1 J 55.Physical facilities installed,maintained&clean 1 J 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 1 J 42.Washing fruits&vegetables J LFollow Up Required: Y Follow Up Date: M.Baldwin Harry-Expires Certificate#: R-10 Page Numbe FOOD SAFETY INSPECTION REPORT 2 Bella's Inspection Number Date Time I n/Out Inspector 1211 Osgood Street 53AEB 8/5/21 9:57 AM M.Baldwin North Andover, MA 01845 10:39 AM I'M IN IN i Repeat Violations Highlighted in Yellow NEW., 98 Allergen advisory posted - 95 .95 Ham&Cheese w/Fries .95 3 Fingers W/Fries io"95 .65 Kids soot w/Fries 12,19E3 .95 3 Fingers 3 Sticks w/Frlos 12 ,95 Spagheth/Ziti/Ravloh BIDS INAHNUR,fOR kA0(F0,0P,,,,,)V C C,� X i)"', f" R WH YH WW E P' rMN� � IF RI R, 11111'I A 11116,RAW O"'/'Ij�11 1101"al"D /LnM Al l WX W ALL WR CUStOWN fj I I'M 0110 Pf I A,((NI Oh"O'T4 fl '1'0 Pv YOMN Vllffl y H,,l,�A)ON, A00 SWE MEAL PAX W Al�PRICUS ...... ".00 W CHANGE WPOVY NO?'NO Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Bella's Inspection Number Date Time In/Out Inspector 1211 Osgood Street 53AEB 8/5/21 9:57 AM M.Baldwin North Andover, MA 01845 10:39 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow 98 - - - l; j; %rJ III � ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Supervision PIC Present/ Knowledgeable / Duties 1 2-101.11 (C) Assignment of Responsibility-Front counter - C Post allergen, serve safe certificates and permit in area visible to the public. Code:Documentation that at least one person in charge has demonstrated knowledge of food safety as specified in FC 2-101.11(A) shall be prominently posted in the establishment next to the food establishment permit. Such documentation shall be removed when the individual(s) is no longer employed on-site by the establishment. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 6-301.11 Hand Cleanser Available- - Pf Backhand sink. Keep empty and open and provide soap. Code:Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid,powder, or bar soap. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Prevention of Food Contamination Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Bella's Inspection Number Date Time In/Out Inspector 1211 Osgood Street 53AEB 8/5/21 9:57 AM M.Baldwin North Andover, MA 01845 10:39 AM • ' • • • • ' • I i I IN IN i Repeat Violations Highlighted in Yellow Personal cleanliness 40 2-402.11 Hair Restraint Effectiveness- Kitchen - C Staff preparing food without hat or hair restraint. Provide 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. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - Kitchen - C Dust on back door screen. Clean screen. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 56 4-204.11 Ventilation Hoods Drip Prevention -Kitchen - w ^^- C Hood past cleaning date. It is scheduled for cleaning �ry� tonight, shared text thread confirming. Code:Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, r fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single- %f use articles. 5 ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 5 Bella's Inspection Number Date Time In/Out Inspector 1211 Osgood Street 53AEB 8/5/21 9:57 AM M.Baldwin North Andover, MA 01845 10:39 AM • ' • • • • ' • Repeat Violations Highlighted in Yellow • Area Equipment Product Notes Temps Back Freezer Ambient 15°F Back Walk in Ambient 35°F ............................................................................................. Back Two door Ambient 38 F ....................................................................................................................................................................................................................................................................................................................................................................................... Back Three door Ambient 40°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Back Freezer 0 °F .............................................................................................................................................................................................................................................. 1...........................................................................................................,..,..,,..,,..,............... Kitchen Four door fridge Ambient 35°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Front counter Coke case Ambient 38°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Front counter Large case Ambient 35°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Front counter Coke case Ambient 38°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Front counter Coke case Ambient 38°F ........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,............... Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Sanitizer 200 ppm Town of North Andover- Health Department