HomeMy WebLinkAboutLobster Tail - Routine - Food Est - Inspection - 1081 OSGOOD STREET 11/12/2022 -5-ZW3 ✓
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12 FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Lobster Tail Seafood 68EE2 11/12/22 9:17 AM Routine Retail M.Baldwin
1081 Osgood Street 9:43 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 3
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 COE
1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health QUTNA NOCOS17.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 J 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 V
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V
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
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or apre-approved V
Consumer Advisory IN OUT NA NO COI
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 V 26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
...
Safe Food and Water IN OUT NA NO cos Proper Use of Utensils IN OUT NA NO COS
30.Pasteurized eggs used where required V 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 V 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. V 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
4
36. Thermometers provided&accurate 9. Non-food contact surfaces clean
Physical Facilities IN OUT NA NO COS
Food Identification 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 L--
54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness L
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored 3 Z
42.Washing fruits&vegetables
56.Adequate ventilation&lighting;designated areas use El C 1100
Follow Up Required: I!Y Follow Up Date:
M.Baldwin e Dan O'Neill -Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
3
Lobster Tail Seafood Inspection Number Date Time In/Out Ins ector
1081 Osgood Street p
North Andover, MA 01845 68EE2 11/12/22 9:17 AM M.Baldwin
9:43 AM
Repeat Violations Highlighted in Yellow
98
Consumer advisory is up to date- - �
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Hood has some build up over chowder area. 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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Town of North Andover-Health Department
FOOD SAFETY INSPECTION REPORT PageN�mbe
5
Lobster Tail Seafood Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 1081 Osgood Street 68EE2 11/12/22 9:17 AM M.Baldwin
North
9:43 AM
Inspection Report • • Repeat Violations Highlighted in Yellow
Town of North Andover-Health Department