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HomeMy WebLinkAboutFood Est - NA Country Club - Inspection - 500 GREAT POND ROAD 9/21/2023 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:09/21/2023 Number of P and PF Violations Address: 500 Great Pond Road Time In/Out: 02:20 pm /03:29 pm (Items 1 though 29): 3 Phone: 978-687-7414 Permit No.: 52297 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): 1 Owner: Board of Directors Type of Operation: Food Service Person-in-charge: Donna Whelden Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 10/01/2023 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 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 n/o 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos r 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/ Out r 8 Hands clean and properly washed In under cooked food 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, Out cos 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: Q Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: North Andover Country Club Date: 09/21/2023 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, 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 In 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 North Andover Country Club Date: 09/21/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat COS OBSERVATION: Observed container of cooked pork belly stored on top of another food container in top section of pizza in-line refrigerator at 54°F. Upon discussion of cold holding requirements, PIC voluntarily discarded pork belly during time of inspection. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat COS OBSERVATION: Observed plastic container of hard-boiled eggs stored in another plastic container in top section of salad/sandwich in-line refrigerator between 48-49°F. PIC to ensure foods are not double-panned to avoid temperature abuse. Employee removed excess container on hard-boiled eggs during time of inspection and placed in cabinet section of unit. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed consumer advisory on menus missing footnote stating "these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. " PIC to add asterisk to tuna tartare. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Correct On Site OBSERVATION: Observed container of pizza sauce in top section of pizza in-line refrigerator with what appears to be mold growth indicated by white, fuzzy spot near top of container. PIC voluntarily discarded container of pizza sauce during time of inspection. 3-101 .11-P REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Safe, Unadulterated and Honestly Presented OBSERVATION: Observed fan in walk-in refrigerator with accumulation of dust on blade guard. PIC to clean blade guard to sight and touch. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces In Compliance Observed coleslaw, pineapple salsa, and sliced tomatoes all in top section of in-line refrigerator adjacent to oven at 41°F. Observed caramelized onions in four drawer section of unit at 41°F. Observed raw hamburger patties and raw chicken both in two drawer refrigerator under grill at 41°F. Observed rice, raw salmon, and dumplings all in six drawer refrigerator on cook's line at 41°F. Observed ham in top section of pizza in-line refrigerator at 37'F. Observed red peppers in cabinet section of unit at 41°F. Observed chicken cutlets and cooked vegetables in "Kintera" branded two door refrigerator at 41°F. Observed packaged raw hamburger patties in walk-in refrigerator at 41°F. Observed low-temperature warewashing machine dispensing between 50-100ppm of bleach sanitizer via readily available testing strips. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due in October 2023. North Andover Country Club Date: 09/21/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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.