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HomeMy WebLinkAboutFood - Inspection - 1140 OSGOOD STREET 7/26/2023 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:07/26/2023 Number of P and PF Violations O Address: 1140 Osgood Street Time In/Out: 01:15 pm /01:33 pm (Items 1 though 29): 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: Jim Dietz Type of Inspection: Re-Inspection Previous Inspection Date: 07/11/2023 Inspector: C.Lachendr0 Date of Re-Inspection: 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 In 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 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 Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered 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 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: The Loft Steak and Chop House@@ Date: 07/26/2023 Page 2 of 5 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, 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; 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 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 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: 07/26/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/11/23 OBSERVATION: No handwashing signage available at handwashing sink in women's toilet room at time of inspection. PIC to provide handwashing signage at sink. **RE-INSPECTION** HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK IN WOMEN'S TOILET ROOM AT TIME OF RE-INSPECTION. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage Verified 07/11/23 OBSERVATION: Observed ice machine with accumulation of what appears to be mold around chute area. PIC to ensure machine is emptied, cleaned, and sanitized. **RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency Verified 07/11/23 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. **RE-INSPECTION** OBSERVED DELI SLICER TO BE CLEAN AT TIME OF RE-INSPECTION. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipmnet Cleaning FCS and Non-FCS Verified 07/11/23 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. **RE-INSPECTION** DISH PLATE THERMOMETER AVAILABLE TO TEST HIGH-TEMPERATURE WAREWASHING MACHINE AT TIME OF RE-INSPECTION. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Verified 07/11/23 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. **RE-INSPECTION** OBSERVED LOW-TEMPERATURE WAREWASHING MACHINE DISPENSING 10OPPM OF BLEACH SANITIZER VIA TESTING STRIPS AT TIME OF RE-INSPECTION. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Verified 07/11/23 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. **RE-INSPECTION** OBSERVED SALSA IN REFRIGERATOR MENTIONED ABOVE AT 41OF AT TIME OF RE-INSPECTION. 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: 07/26/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/11/23 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. **RE-INSPECTION** OBSERVED SHAVED STEAK IN TOP SECTION OF IN-LINE REFRIGERATOR TO RIGHT OF GRILL AT 40°F. OBSERVED RAW CHICKEN IN CABINET SECTION OF UNIT AT 41°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/26/23 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. **RE-INSPECTION** OBSERVED SLICED CORNED BEEF AND GROUND MUSTARD BOTH IN TOP SECTION OF IN-LINE REFRIGERATOR ADJACENT TO TABLE-TOP HOT HOLDING UNIT AT 470F AND 44'F RESPECTIVELY. OBSERVED SHREDDED CHEESE IN CABINET SECTION OF UNIT AT 44°F. OBSERVED BAGS OF ICE BEING USED AS ADDITIONAL COOLANT BUT OBSERVED BAGS TO BE FILLED WITH WATER. EMPLOYEE ADDED ADDITIONAL ICE TO UNIT AS FOODS HAVE ONLY REMAINED IN UNIT FOR AN HOUR. PIC TO SEND STATUS UPDATE OR REPAIR SLIP TO HEALTH OFFICE WITHIN 24 HOURS. WILL VERIFY COMPLIANCE AT 2ND RE-INSPECTION. ***2ND RE-INSPECTION*** IN-LINE REFRIGERATOR ADJACENT TO TABLE-TOP HOT HOLDING UNIT NOT BEING USED AT TIME OF 2ND RE-INSPECTION. OBSERVED UNIT TO BE COMPLETELY EMPTY AT TIME OF 2ND RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold 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. Verified 07/11/23 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. **RE-INSPECTION** OBSERVED BLEACH AND QUATERNARY SANITIZER TESTING STRIPS AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Verified 07/11/23 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. **RE-INSPECTION** OBSERVED FAN IN REFRIGERATOR UNIT MENTIONED ABOVE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces The Loft Steak and Chop House@@ Date: 07/26/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/11/23 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) **RE-INSPECTION** VALID ALLERGEN CERTIFICATE POSTED IN PUBLIC VIEW AT TIME OF RE-INSPECTION. 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 135'F and 148°F 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 Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.