HomeMy WebLinkAboutLots of Eats - Routine - Food Est - Inspection - 1211 OSGOOD STREET 10/26/2021 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
Lots of Eats 6293D 10/26/21 12:36 PM Routine Retail M.Baldwin
1211 Osgood Street 12:56 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 2
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 16.Food-contact surfaces;cleaned&sanitized
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 Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events V 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
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible 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 V26.Pasteurized foods used;prohibited foods not offered
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 V27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used
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 V45.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. VUtensils, 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 V
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
LL - -
v
Follow Up Required: Y Follow Up Date:
M.Baldwin Somvilay-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Lots of Eats Inspection Number Date Time In/Out Inspector
1211 Osgood Street 6293D 10/26/21 12:36 PM M.Baldwin
North Andover, MA 01845 12:56 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Hood cleaned June 2021.
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Kitchen -
C Grease build up on floor under cooking area. Clean floor. 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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Additional Requirement
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Lots of Eats Inspection Number Date Time In/Out Inspector
1211 Osgood Street 6293D 10/26/21 12:36 PM M.Baldwin
North Andover, MA 01845 12:56 PM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
Violations Related to Good Retail Practices
60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training - Kitchen -
C Allergen awareness certificate expired 2020. Please
renew. Code: Food establishments that cook, prepare, or
serve food intended for immediate consumption either on
or off the premises shall shall have on staff a certified food
protection manager who has been issued a Massachusetts
certificate of allergen awareness training by an allergen o �,
awareness training verification program recognized by they
Department. The certificate will be valid for 5 years. (b)
The certified food protection manager shall: 1. Demonstrate
knowledge of major food allergens by posting the
Massachusetts food allergen awareness training certificate;
and 2. Ensure that employees are properly trained in food
allergy awareness as it relates to their assigned duties.
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IN= In Compliance OU F = 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
Area Equipment Product Notes Temps
Kitchen Rice cooker 154 OF
Kitchen Walk in refrigerator 40 OF
Kitchen One door refrigerator 40 OF
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Lots of Eats Inspection Number Date Time In/Out Inspector
1211 Osgood Street 6293D 10/26/21 12:36 PM M.Baldwin
North Andover, MA 01845 12:56 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Kitchen Three door Tru Ambient 39 OF
1......................................................................................................................................................................................................................................................................................................................................................................................................................................
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Dish rinse is 180OF and sanitizer in three bay is 200 ppm
No evidence of pests
All staff wearing hair restraints
Dining room is currently open
Town of North Andover- Health Department