HomeMy WebLinkAboutStevens Estate - routine - food est - Inspection - 723 OSGOOD STREET 12/7/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Stevens Estate Di 12/7/21 11:35 AM Routine Retail M.Baldwin
723 Osgood St 12:59 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 1 2 1
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(Coi IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 1V 15.Food separated and protected
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 V 18.Proper cooking time&temperatures
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 1 ./
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 1 ./ 25.Consumer advisory provided for raw/undercooked food V/
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 CO:
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 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 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
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Humara-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
2
Stevens Estate Inspection Number Date Time In/Out Inspector
723 Osgood St DOED6 12/7/21 11:35 AM M.Baldwin
North Andover, MA 01845 12:59 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Ice machine-
- keep scoop in a sanitized container or in product
- light build up inside machine. Check in with Kensington and come up with cleaning routine. -
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Supervision
PIC present, demonstrated knowledge & performs duties
1 2-103.11 (P) Duties of Person in Charge- Establishment-
Pf Please provide a "Person in Charge"who is
knowledgeable in food safety, can demonstrate knowledge
of the food code and ensures that staff on site are following
food code requirements. This PIC should be certified in
Serve Safe or comparable credential. Please also provide ���
current Allegergen Awareness certificate. Code: The
person in charge shall ensure that written procedures and
plans, where specified by this Code and as developed by
the food establishment, are maintained and implemented
as required.
Al A
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Preventing Contamination by Hands
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Stevens Estate Inspection Number Date Time In/Out Inspector
723 Osgood St DOED6 12/7/21 11:35 AM M.Baldwin
North Andover, MA 01845 12:59 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - Establishment-
Pf Provide paper towels at hand sink. Code:Each t
handwashing lavatory or groups of adjacent lavatories shall
be provided with: individual, disposable towels;a
continuous towel system that supplies the user with a clean `
towel or a hand drying device that employs an air-knife
system that delivers high velocity, pressurized air at a ii it14V�Yw�i'u
ambient temperatures.
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Time / Temperature Control for Safety
Cold Holding Temperature
22 3- 01.16 (A)(2) ( ) Proper Cold Holding Temps. - Establishment-
Pr Provide operational thermometer for two door Kensington fridge. Current fridge thermometer states 10°F.
Internal temp is reading at 46°F. Code:All cold TCS foods shall be held at 41°For below. Eggs that have
not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains
an ambient air temperature of 45°F or less.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Stevens Estate Inspection Number Date Time In/Out Inspector
723 Osgood St DOED6 12/7/21 11:35 AM M.Baldwin
North Andover, MA 01845 12:59 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing - Liquor store room -
C rovide intact cleanabe
suloor of rface. w Code:alk in hThe phys cal faas broken le. ct tress shall be maintainedl
in good repair.
r l�
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Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Fireside catering is now managing the venue.
Amy and Humara are on site coordinating the events. Brian is the General Manager of Fireside.
- Next wedding is in March
- Moving forward eventually Fireside will provide all the catering
- Caterers currently complete the application directly with Health Department
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Stevens Estate Inspection Number Date Time In/Out Inspector
723 Osgood St DOED6 12/7/21 11:35 AM M.Baldwin
North Andover, MA 01845 12:59 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
1. Recommend one on site person obtain Serve Safe and Allergen certificates to provide a Person
in Charge
2. Develop Spill control plan and obtain a bodily fluid spill kit. This allows you to have a plan in
place to prevent spread of norovirus and other communicable diseases if someone vomits etc.
3. Have a central place visible to the public to post serve safe, allergen and Health Department
certificates and permit.
4. Ensure any menu has "before placing your order please inform your server if you have a food
allergy".
5. Provide one full time choke saver certified staff person. This is required for seating exceeding 25
seats.
6. Employee illness - familiarize on site staff with employee illness plan to ensure sick people do
not come in to work with food at events.
7. Fireside will have an event manager who manages the kitchen staff to run a wedding.
Inspection notes-
Provide hand washing station in inside bar area
Dining room is going to be renovated by Fireside
Town of North Andover- Health Department