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HomeMy WebLinkAboutNA country club - food - Inspection - 500 GREAT POND ROAD 6/13/2023 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: North Andover Country Club Inspection Date:06/13/2023 Number of P and PF Violations Address: 500 Great Pond Road Time In/Out: 01:20 pm /02:40 pm (Items 1 though 29): Phone: 978-687-7414 Permit No.: 52297 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Board of Directors Type of Operation: Food Service Person-in-charge: Matthew Debella Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 06/23/2023 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 In Good Hygienic Practices 21 Proper hot holding temperature n/o 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos tobacco use 23 Proper date marking and disposition Out cos 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/ Out 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 cos 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: North Andover Country Club Date: 06/13/2023 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 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; In 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 Out service establishment food prepa ration,storage and M2 Food allergen awareness In 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 Out 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 North Andover Country Club Date: 06/13/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed handwashing sink across from grill with pitcher being stored inside of it upon arrival to inspection. PIC removed pitcher during time of inspection. PIC to ensure handwashing sinks are used for handwashing only and remain empty at all times. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed ice machine with slight accumulation of what appears to be pink mold on front of plastic chute guard. 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 Correct On Site OBSERVATION: Observed raw shrimp in container of water on table closest to warewashing machine at 62°F. PIC voluntarily discarded shrimp during time of inspection. Discussed cold holding requirements with PIC. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Correct On Site OBSERVATION: Observed container of slaw mix with a prep date of 5/6 and containers of crumbled sausage in cabinet section of pizza in-line refrigerator with a prep date of 6/2. Discussed date marking requirements with PIC. PIC voluntarily discarded containers of foods during time of inspection. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 3-501 .18-P REGULATION: Item 23 Proper date marking and disposition -- Disposition RTE, TCS Food, OBSERVATION: Observed consumer advisory on paper menus missing footnote stating "these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients . " Through discussion with PIC, steak tips are cooked to order. PIC to add asterisk next to steak tips on menu. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory OBSERVATION: Observed deli slicer with slight 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: Observed containers and boxes of foods being stored directly on floors of both walk-in refrigerator and freezer. PIC to ensure foods are stored at least 6 inches off of floor to prevent potential contamination. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparaticn, storage and display -- Storage, Food-Preventing Contamination from the Premises North Andover Country Club Date: 06/13/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed expired bleach sanitizer testing strips. PIC to obtain new testing strips to accurately test concentration of sanitizer. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Observed utensils being kept in bucket containing sanitizer in between uses. Discussed with PIC that this is not an approved method of storing utensils in between uses. Discussed proper storage methods with PIC. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Discussion PIC states they have valid CFPM and allergen certificates but no copies available on site. PIC to post both CFPM and allergen certificates in public view adjacent to copy of food permit. In Compliance Observed sliced tomatoes, salsa, and cooked shredded chicken all in top section of in-line refrigerator across from oven at 40°F, 40°F, and 39°F respectively. Observed cooked beef in four drawer refrigerator below unit at 39°F. Observed raw ground beef patties and raw chicken breasts both in two drawer refrigerator under grill at 41°F. Observed white rice, rice pilaf, and raw salmon all in four door refrigerator across from stove at 40°F. Observed tomato soup and beans both in "Kintera" branded two door refrigerator at 41°F. Observed cooked cauliflower in "True" branded single-door refrigerator at 41°F. Observed parmesan cheese in walk-in refrigerator at 41°F. Observed low-temperature warewashing machine dispensing 50ppm of bleach sanitizer. Observed carrots in the process of cooling at 74°F that PIC states started cooling one hour ago. 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.