HomeMy WebLinkAboutNinety Nines - Food Est - Inspection - 267 CHICKERING ROAD 9/17/2022 "20,kagnSivt",I��:'�t. FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Ninety-Nine Restaurant & Pub BA29E 9/17/22 1:53 PM Routine Retail M.Baldwin
267 Chickering Road 2:12 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 4
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(Corl IN OUT NA NO COS
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 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 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 COS
10.Adequate handwashing sinks supplied and accessible ./ 25.Consumer advisory provided for raw/undercooked food ./
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 J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COS
29.Com liance with variance/s variance/specialized rocess/HACCP I I 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 COS
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 4 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 George -Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Ninety-Nine Restaurant & Pub Inspection Number Date Time In/Out Inspector
267 Chickering Road BA29E 9/17/22 1:53 PM M.Baldwin
North Andover, MA 01845 2:12 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Ninety-Nine Restaurant & Pub Inspection Number Date Time In/Out Inspector
267 Chickering Road BA29E 9/17/22 1:53 PM M.Baldwin
North Andover, MA 01845 2:12 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Wall behind popcorn machine has oil build up. Code: uui uuuuuuu
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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55 6-501.12 Cleaning. Frequency/Restrictions - -
C Build up on wall behind dish machine. Code: The
physical facilities shall be cleaned as often as necessary to j
keepthem clean. Except for cleaning that is necessary p g � 01"
due to a spill or other accident, cleaning shall be donee
during periods when the least amount of food is exposed
such as after closing.
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Ninety-Nine Restaurant & Pub Inspection Number Date Time In/Out Inspector
267 Chickering Road BA29E 9/17/22 1:53 PM M.Baldwin
North Andover, MA 01845 2:12 PM
• ` • • • • Repeat Violations Highlighted i hlW ` • n Yellow
55 6-501.12 Cleaning. Frequency/Restrictions -C Hood -
tomorro filter soiled.
Code: Thestae hoods due for cleaning
ht sscal facilities shall be cleaned
as often as necessary to keep them clean. Cleaning shall
be done during periods when the least amount of food is
exposed such as after closing. This does not apply to
cleaning that is necessary due to a spill or other accident.
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55 6-501.12 Cleaning. Frequency/Restrictions - -
C Light grime build up on walls and fixtures in walk in
Code: The physical facilities shall be cleaned as often asn
necessary to keep them clean. Except for cleaning that is
necessary due to a spill or other accident, cleaning shall be Mli�lll,
done during periods when the least amount of food is °l�
exposed such as after closing.
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Ninety-Nine Restaurant & Pub Inspection Number Date Time In/Out Inspector
267 Chickering Road BA29E 9/17/22 1:53 PM M.Baldwin
North Andover, MA 01845 2:12 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Bar Beer cooler 33 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Wait station Two door 35 OF
Wait station Two door 38 OF
Kitchen Delfield 36 OF
Main prep line End two door fridge 38 OF
Main prep line Steam table Peppers 165 OF
Main prep line Delfield 38 OF
Main prep line Oven reach in #1 36 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department