HomeMy WebLinkAboutDiCor - Routine - Food Est - Inspection - 1060 OSGOOD STREET 8/11/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
DiCor Restaurant 22EAF 8/11/21 2:44 PM Routine Retail M.Baldwin
1060 Osgood Street 3:08 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 2
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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 ,/ 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 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
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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 J
48. Warewashinq facilities:installed,maintained&used;test
1
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 1 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Veronica Churchill-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
DiCor Restaurant Inspection Number Date Time In/Out Inspector
1060 Osgood Street 22EAF 8/11/21 2:44 PM M.Baldwin
North Andover, MA 01845 3:08 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Serve safe and allergen posted
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
DiCor Restaurant Inspection Number Date Time In/Out Inspector
1060 Osgood Street 22EAF 8/11/21 2:44 PM M.Baldwin
North Andover, MA 01845 3:08 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Rinse is 186°F -
.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
98 - -
Sanitizer 200 ppm-
ly�s
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
DiCor Restaurant Inspection Number Date Time In/Out Inspector
1060 Osgood Street 22EAF 8/11/21 2:44 PM M.Baldwin
North Andover, MA 01845 3:08 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned May 2021 -
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Food Temperature Control
Approved thawing methods used
35 3-501.13 (A)-(D) Thawing - Kitchen -
C Defrost shrimp under running water or in fridge. Code: TCS food shall be thawed: 1. under refrigeration;
or 2. completely submerged under running water at a water temperature of 70°F or below, with sufficient
water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not
allow thawed portions of RTE food to rise above 41'F, or for a period of time that does not allow thawed
portions of a raw animal food requiring cooking as to be above 41°F, for more than 4 hours including:the
time the food is exposed to the running water and the time needed for preparation for cooking, or the time it
takes under refrigeration to lower the food temperature to 41°F,or 3. as part of a cooking process, or 4.
thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no
interruption in the process.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
DiCor Restaurant Inspection Number Date Time In/Out Inspector
1060 Osgood Street 22EAF 8/11/21 2:44 PM M.Baldwin
North Andover, MA 01845 3:08 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing -Kitchen -
C Walk in refrigerator vent is dripping. Move all open food items away from dripping area. Maintain unit so
equipment does not drip water. Water from vent could have bacterial contamination. Code: The physical
facilities shall be maintained in good repair.
.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
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
Ventilation hood inspection sticker up to date? IN
Area Equipment Product Notes Temps
Kitchen Asber Freezer Ambientb -7 OF
.....................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,...............
Kitchen White case freezer Ambient -6°F
Kitchen Astor 2 door Ambient 38 OF
Kitchen °F
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
DiCor Restaurant Inspection Number Date Time In/Out Inspector
1060 Osgood Street 22EAF 8/11/21 2:44 PM M.Baldwin
North Andover, MA 01845 3:08 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department