HomeMy WebLinkAboutLoft - Food - Inspection - 1140 OSGOOD STREET 6/29/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540-8640 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: The Loft Steak and Chop House Inspection Date:06/29/2023 Number of P and PF Violations ^
Address: 1140 Osgood Street Time In/Out: 02:00 pm /03:40 pm (Items 1 though 29): L
Phone: 978-686-0026 Permit No.: 52323 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Jim Dietz Type of Operation: Food Service
Person-in-charge: Michael Saal Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 07/09/2023 or After
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned Out
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out
tobacco use 23 Proper date marking and disposition n/o
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In
8 Hands clean and properly washed In under cooked food FF
9 No bare hand contact with RTE food Tout
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock n/a Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: Person In Charge:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: The Loft Steak and Chop House Date: 06/29/2023 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed, Out
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean Out
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; n/o backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate disposed; facilities maintained
Food Identification 55 Physical facilities installed,
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness Out
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
The Loft Steak and Chop House Date: 06/29/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: No handwashing signage available at handwashing sink in
women's toilet room at time of inspection. PIC to provide handwashing
signage at sink.
6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Signage
OBSERVATION: Observed ice machine with accumulation of what appears to be
mold around chute area. PIC to ensure machine is emptied, cleaned, and
sanitized.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
OBSERVATION: Observed deli slicer in downstairs prep area with
accumulation of food particles on back of blade. PIC unsure of when
slicer was last used. PIC to ensure slicer is thoroughly cleaned and
sanitized after each use.
4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipmnet Cleaning FCS and Non-FCS
OBSERVATION: No irreversible registering temperature indicator available
to test high-temperature warewashing machine at time of inspection.
Discussed options of temperatures indicators with PIC such as 160°F
temperature strips/stickers, dish plate thermometer, etc.
4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Sanitizing Hot Water and Chemical-Methods
OBSERVATION: Observed low-temperature warewashing machine behind bar not
dispensing a detectable amount of bleach sanitizer after being run for
multiple cycles. PIC states intention to call for service on unit.
Discussed with PIC to use warewashing machine in kitchen or three bay
sink to wash, rinse, and sanitize dishes until machine is repaired and
operating in compliance. PIC to send status update or repair slip to
health office within 24 hours.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
OBSERVATION: Observed two containers of potato salad, relish, and house
dressing all in "Maximum" branded single-door refrigerator at 52°F. PIC
states foods listed above have remained in refrigerator for more than 4
hours. Discussed with PIC to discard potato salad.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed raw steak tips and raw salmon both in top section
and cabinet section of in-line refrigerator to right of grill at 47°F.
PIC states steak tips have remained in unit since last night. PIC
voluntarily discarded streak tips during time of inspection.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed sliced tomatoes and hard-boiled eggs both in top
section of in-line refrigerator adjacent to table-top hot holding unit
that PIC states were placed in unit this morning at 11:30am at 47°F and
45°F respectively. Observed tzatziki sauce and sliced corned beef in
cabinet section of unit that PIC states has remained in refrigerator for
more than 4 hours at 48°F.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
The Loft Steak and Chop House Date: 06/29/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion PIC states intention to call for service on refrigeration
units mentioned above observed operating with elevated temperatures.
During time of inspection, temperature abused foods were voluntarily
discarded and ice started to be used as a short-term coolant. PIC to send
status updates or repair slips for refrigeration units mentioned above to
health office within 24 hours.
OBSERVATION: No bleach or quaternary sanitizer testing strips available at
time of inspection. PIC to obtain both testing strips to accurately test
concentrations of sanitizers.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
OBSERVATION: Observed fan inside of "Maximum" branded single-door
refrigerator with accumulation of dust. PIC to ensure fan is cleaned at a
frequency necessary to decrease such accumulation.
4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact
Surfaces
OBSERVATION: Unable to verify an allergen training certificate at time of
inspection. PIC to ensure certificate is posted in public view adjacent
to food permit. Provided contact information of approved vendors below.
MA Restaurant Association (www.themassrest.org) or the Berkshire Health
(www.berkshireahec.org)
590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training
In Compliance Observed CFPM certificate posted in public view. Observed raw
ground beef patties in two door refrigerator below grill at 41°F.
Observed hotdogs, pasta, and raw fish all in four drawer refrigerator
below stovetop at 41°F. Observed sliced cheese, cooked ribs, and cooked
burnt ends all in walk-in refrigerator at 41°F. Observed onion soup in
table-top hot holding unit at 137°F. Observed gravy and mashed potatoes
both in steam table at 135OF and 148OF respectively. Observed
high-temperature warewashing machine in kitchen operating at 168°F via
inspector's dish plate thermometer.
Discussion Observed hood sticker in compliance, next service due in July
2023.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. The text in this report is an unofficial version of the
state regulations. Official version of the state regulations may be found
at www.mass.gov/dph/fpp or by contacting the State House Book Store.