HomeMy WebLinkAboutTavern on High - Food - Inspection - 18 HIGH STREET 6/1/2023 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: Tavern on High Inspection Date:06/01/2023 Number of P and PF Violations ^
Address: 18 High Street Time In/Out: 02:30 pm /04:04 pm (Items 1 though 29): 1
Phone: 978-684-2264 Permit No.: 55365 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Ryan O'Connor Type of Operation: Food Service
Person-in-charge: Kerl Chasmore Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 06/11/2023 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 In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos
tobacco use 23 Proper date marking and disposition In
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
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 1105 CMR 590.015(B).
Inspector: n, 9 Person In Charge:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Tavern on High Date: 06/01/2023 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; Out cos 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 Out 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 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
Tavern on High Date: 06/01/2023 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: No handwashing signage available at handwashing sink in bar
area. PIC to provide signage at handwashing sink.
6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Signage
OBSERVATION: Observed large ice machine with slight 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
Correct On Site OBSERVATION: Observed container of cooked mushrooms to right of grill in
container of melted ice at 72°F. Employee replenished ice in container
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 containers of sliced tomatoes and pineapple salsa
both in large container of ice at 52'F and 54'F respectively. Employee
added more ice to container during time of inspection. PIC to monitor
temperatures to ensure TCS foods remain at 41°F or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Correct On Site OBSERVATION: Observed covered container of green beans in the process of
cooling in cabinet section of in-line refrigerator across from dish
machine. Upon discussion of proper cooling methods, employee uncovered
container.
3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for --
Cooling Methods
OBSERVATION: Observed in-use utensils being stored in water at 93°F near
grill. Discussed proper in between use utensil storage with PIC.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
OBSERVATION: Observed expired quaternary sanitizer testing strips at time
of inspection. 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: PIC and employees could not locate food thermometer at time
of inspection. PIC to ensure a food thermometer is readily accessible to
take accurate temperatures of foods at all times.
4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature
Measuring Devices
OBSERVATION: No irreversible registering temperature indicator available
to test high temperature warewashing machines on site. 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
Tavern on High Date: 06/01/2023 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Unable to verify a valid allergen certificate at time of
inspection. PIC states intention to post valid copy in public view.
590.011.3 REGULATION: Item 58 Allergen Awareness (509. 011) -- Training
In Compliance Observed valid copies of CFPM certificates. Observed cooked
chicken, sliced cherry tomatoes, and pasta all in walk-in refrigerator at
41°F. Observed cooked chicken in top section of in-line refrigerator at
41°F. Observed sliced cherry tomatoes and short rib both in cabinet
section of unit at 41°F. Observed coleslaw, sliced tomatoes, and
pineapple salsa all in top section of additional top section of in-line
refrigerator to left of handwashing sink at 40°F. Observed uncooked egg
rolls and raw chicken both in cabinet section of unit at 40°F. Observed
raw ground beef patties and raw chicken both in two drawer refrigerator
below grill at 41°F. Observed cheese in table-top hot holding unit at
156°F. Observed both high-temperature warewashing machines operating at
163°F and 177°F respectively. Observed quaternary sanitizer in labeled
sanitizer bucket at 200ppm via inspector' s testing strips.
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.