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Home My WebLink AboutLoft - Food Est - Inspection - Inspection - 1140 OSGOOD STREET 6/17/2022 `""" Main FOOD ESTABLISHMENT INSPECTION REPORT R-10 12U Main tirmy \nnh,lmkniy.MAUItF3;i Inspection Number Date Time In/Out Inspection Type Client Type Inspector Loft Steak and Chop House EE431 6/17/22 2:00 PM Routine Retail M.Baldwin 1140 Osgood Street 2:36 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Eq2qj Pf Core Repeat 0 0 6 Foodborne Illness Risk Factors and Public Health Interventions 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 V 15.Food separated and protected V 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized s ,w;:,,, Emplgyee Health IN OUT NA NO COS17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Tim rature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion i`/" 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO Co' 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V 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 V 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 Co 13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used ,/ J IA 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used V Conformance with Approved Procedures IN OUT NA NO CO Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ✓ ... Retail Practices Safe Food and Water IN our'Na No cos t'" ` ' Proper Use of Utensils w our NA No c " 43.In-use utensils:property 1__i u 30.Pasteurized eggs used where required �/ p perly stored 31.Water&ice from approved source L 44.Utensils,equip.&linens:property stored,dried&handled ❑ ❑ 32.Variance obtained for specialized processing methods #€ t 45.Single-use/single-service articles:property stored&used ❑ ❑ Food Temperature Control IN Our NA NO COS 46.Gloves used properly ❑ ❑ 33.Proper cooling methods used;adequate equip.for temp. VUtensils,Equipment an 47.All contact surfaces cleanable,properly designed, ❑ 35. Approved thawing methods used 34.Plant food properly cooked for hot holding ❑®❑® ❑ ❑®❑❑L48. Warewashinq facilities:installed,maintained&used;test - 9. Non-food contact surfaces clean 2 36. Thermometers provided&accurate Physical F v IN O A NO COS Food ldentifiCatio__ 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container ❑ ❑ 51.Plumbing installed;proper backflow devices Prevention of Food Contami' 52.Sewage&waste water property 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 ❑ ❑ ❑ 41.Wiping cloths;properly used&stored 55.Physical facilities installed,maintained&clean 3 42.Washing fruits&vegetables ❑ ❑ El ❑ ❑ ❑ � 56.Adequate ventilation&lighting;designated areas use ❑ ❑❑❑❑ i� 7;7 Follow Up Required: ❑Y Follow Up Date: M.Baldwin Peter-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street EE431 6/17/22 2:00 PM M.Baldwin North Andover, MA 01845 2:36 PM Inspection • •rt (Continued) Violations Highlighted in Yellow 88 - - Hood last cleaned Dec 2021. Due for cleaning. - Prevention of Food Contamination Insect, rodents & animals not present 38 6-501.111 (A)(B)(D) Controlling Pests - - C Approx ten mouse droppings around Restaurant technologies tanks. Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:routinely inspecting incoming shipments of food and supplies;routinely inspecting the premises for evidence of pests; and eliminating harborage conditions. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Low two door refrigerator next to grill has spilled liquid on floor. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector 1140 Osgood Street EE431 6/17/22 2:00 PM M.Baldwin North Andover, MA 01845 2:36 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 49 4-601.11 (B) Non-Food Contact Surfaces and Utensils Clean - - C Basement ice machine has slight build up inside. Code: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Kitchen - C Floor under griddle press in corner has debris. 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. 55 6-501.12 Cleaning. Frequency/Restrictions - - C Hood Filters have grease buildup. Clean filters. 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. 55 6-501.12 Cleaning. Frequency/Restrictions - - C Debris on floor of bar under sinks and equipment. Clean floors. 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. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Ak Permit up to date and posted? Certified Food Protection Managers Certificate posted? Written menus/signs present (allergen)? F^ Allergen Certificate Posted? Temperatures Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Loft Steak and Chop House Inspection Number Date Time In/Out Inspector NorthOsgood Street EE431 6/17/22 2:00 PM M.Baldwin North Andover, MA 01845 2:36 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Area Equipment Product Notes Temps Kitchen Max Fridge Ambient 39 OF Kitchen Tru refrigerator 41 OF Kitchen Bison 41 OF Kitchen Walk-in Cooler 39 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine inspection completed. Please follow up with email including most recent pest control reports. Notify pest control company of pest evidence location observed. Town of North Andover-Health Department