HomeMy WebLinkAboutLobster Tail Seafood - Routine - Food Est - Inspection - 1081 OSGOOD STREET 10/21/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Lobster Tail Seafood 51 E2A 10/21/21 10:18 AM Routine Retail M.Baldwin
1081 Osgood Street 10:37 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 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(Cont'd) 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 1 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
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 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,
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 Dan O'Neill -Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Lobster Tail Seafood Inspection Number Date Time In/Out Inspector
1081 Osgood Street 51 E2A 10/21/21 10:18 AM M.Baldwin
North Andover, MA 01845 10:37 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Certificates are current. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
3
Lobster Tail Seafood Inspection Number Date Time In/Out Inspector
1081 Osgood Street 51 E2A 10/21/21 10:18 AM M.Baldwin
North Andover, MA 01845 10:37 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Allergen advisories clearly posted.
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Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-5 1.114 (A)-(C) C ern.San. Te ./p /Concentr./ arch - -
Pr Sanitizer is 25 ppm. Provide 200 ppm or consistent with manufacturers standards. 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-120T, depending on water hardness, and concentration range of
25ppm to 100ppm. An iodine solution shall have a minimum temperature of 68T with a concentration
range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum
temperature of 75T, 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.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Lobster Tail Seafood Inspection Number Date Time In/Out Inspector
1081 Osgood Street 51 E2A 10/21/21 10:18 AM M.Baldwin
North Andover, MA 01845 10:37 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Kitchen Ambient 38 OF
Kitchen Walk in Ambient 38 OF
Front case Fish 36 OF
Front case Prepared food Ambient 38 OF
.................................................................................................................................................................................................................................................................................................................
Front 11,11,11,111,111,111,'ll""I'll""I'll",'ll""I'll""I'll",'ll"'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll'i'll'I'll,'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'lI.............
Freezer two door Ambient -2 F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Facility appears very clean, No evidence of pests.
Walk in in back right corner has floor in disrepair and loose tape on ceiling. Maintain intact and
easily cleanable washable.
Town of North Andover- Health Department