HomeMy WebLinkAboutTavern on High - Routine - Food Est - Inspection - 18 HIGH STREET 7/20/2021 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
Tavern on High 5921`6 7/20/21 12:32 PM Routine Restaurant M.Baldwin
18 High St 12:49 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
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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
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 ,/ 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
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 Dale-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Tavern on High Inspection Number Date Time In/Out Inspector
18 High St 5921`6 7/20/21 12:32 PM M.Baldwin
North Andover, MA 01845 12:49 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Hood was cleaned 6/2021 - � % , ii if�l�
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT 1�9eNumber
3
Tavern on High Inspection Number Date Time In/Out Inspector
18 High St 5921`6 7/20/21 12:32 PM M.Baldwin
North Andover, MA 01845 12:49 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Serve safe and allergen posted-
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions -Service area -
C Small spots on inside sill of ice machine. Sanitize. 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.
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IN= In Compliance Ot.JT= Out of Compliance NA= Not Applicable NO= Not Observed
Certified Food Protection Managers Certificate posted? IN
Allergen Certificate Posted? IN
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Tavern on High Inspection Number Date Time In/Out Inspector
18 High St 5921`6 7/20/21 12:32 PM M.Baldwin
North Andover, MA 01845 12:49 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Kitchen Astra fridge Ambientb 36 OF
Kitchen Cold line Ambient 38 OF
Kitchen Cold line Ambient 39 OF
Kitchen Walk in Ambient 41 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Facility appears very clean.
Person In Charge is able to explain proper thawing process for shrimp.
Ensure bodily fluid spill kit is available and train staff on protocols for clean up of vomit or diarrhea.
Town of North Andover- Health Department