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HomeMy WebLinkAboutFood Est - Andiamo - Inspection - 1268 OSGOOD STREET 9/15/2023 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: Andiamo Social Restaurant& Bar@ Inspection Date:09/15/2023 Number of P and PF Violations O Address: 1268 Osgood Street Time In/Out: 03:05 pm /03:26 pm (Items 1 though 29): Phone: 978-208-6128 Permit No.: 69453 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Jim Rogers Type of Operation: Food Service Person-in-charge: Jim Rogers Type of Inspection: Re-Inspection Previous Inspection Date: 08/24/2023 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 In 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 In 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 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 In 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: /')V Person In Charge: Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Andiamo Social Restaurant& Bar@ Date: 09/15/2023 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, 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 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 Andiamo Social Restaurant& Bar@ Date: 09/15/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 09/15/23 OBSERVATION: Observed multiple handwashing sinks throughout kitchen missing signage. PIC to ensure all handwashing sinks are provided with handwashing signage. **RE-INSPECTION** HANDWASHING SINKS PROVIDED WITH HANDWASHING SIGNAGE AT TIME OF RE-INSPECTION. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage Verified 09/15/23 OBSERVATION: Observed multiple shellstock tags kept in container missing date of when last shell was used/sold. Discussed shellstock record requirements with PIC. **RE-INSPECTION** OBSERVED SHELLSTOCK TAGS WITH DATES WRITTEN ON THEM OF WHEN LAST SHELL WAS USED/SOLD AT TIME OF RE-INSPECTION. 3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock, Maintaining Identification Verified 09/15/23 OBSERVATION: Observed ice machine with slight accumulation of what appears to be mold around chute area and on front of plastic chute guard. 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 09/15/23 OBSERVATION: No irreversible registering temperature indicator available to test high-temperature warewashing machine at time of inspection. PIC to obtain temperature indicator to accurately test surface temperature of warewashing machine. Discussed options of irreversible registering temperature indicators including 160°F temperature testing strips, stickers, dish plate thermometer, etc. **RE-INSPECTION** 160OF TEMPERATURE TESTING STRIPS AVAILABLE 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 09/15/23 OBSERVATION: Observed breaded chicken in cabinet section of in-line refrigerator that PIC states is partially cooked to approximately 90°F and then upon customer order, the chicken is cooked thoroughly through to 165°F. No written procedure for non-continuous cooking available on site. Provided PIC with written procedure template to complete and submit to health office for approval. PIC to cease and desist process until health office grants approval to resume. **RE-INSPECTION** CHEF STATES NON-CONTINUOUS COOKING HAS BEEN CEASED UNTIL WRITTEN PROCEDURE HAS BEEN APPROVED BY HEALTH OFFICE. 3-401 .14-Pf REGULATION: Item 18 Proper cooking times and temperatures -- Non-Continuous Cooking of Raw Animal Foods Andiamo Social Restaurant& Bar@ Date: 09/15/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 09/15/23 OBSERVATION: Observed bulk piece of prosciutto sitting out of temperature control on slicer that employee states remains of slicer for total of 4 hours. Per discussion with PIC, TPHC (Time as a Public Health Control) is of interest to maintain prosciutto. Provided PIC with written procedure template to complete and keep on file in restaurant as well as send a copy to health office for review. PIC to use temperature control for maintaining prosciutto until procedure is reviewed by health office. Discussed methods for recording time that is 4 hours past the point in time when prosciutto is removed from temperature control. **RE-INSPECTION** CHEF STATES PROSCIUTTO IS KEPT IN REFRIGERATION IN BETWEEN USES. CHEF STATES WRITTEN PROCEDURE HAS BEEN COMPLETED AND SENT TO HEALTH OFFICE FOR REVIEW. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 09/15/23 OBSERVATION: Observed consumer advisory on menu missing requirements. PIC to ensure foods that may be served or ordered raw/undercooked or contain raw or undercooked ingredients (such as roast beef) are identified on menus by asterisking them to a footnote that states, "*these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. " **RE-INSPECTION** CONSUMER ADVISORY IN COMPLIANCE ON MENU AT TIME OF RE-INSPECTION. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory OBSERVATION: Observed expired bleach sanitizer testing strips. PIC to obtain new testing strips to accurately test concentration of sanitizer. **RE-INSPECTION** OBSERVED SAME EXPIRED BLEACH SANITIZER TESTING STRIPS AT TIME OF RE-INSPECTION. PIC TO SEND RECEIPT/INVOICE FOR TESTING STRIPS TO HEALTH OFFICE ONCE OBTAINED. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices In Compliance Observed cocktail shrimp in two door refrigerator near red slicer at 41°F. Observed salami and sliced tomatoes both in top section of in-line refrigerator adjacent to fryers at 41°F. Observed meatballs in cabinet section of unit at 41°F. Observed raw breaded veal and pasta both in walk-in refrigerator at 41°F. Observed cooked ground pork, sliced cherry tomatoes, and rice all in top section of in-line refrigerator on cook's line at 41°F. Observed ravioli and cooked ground pork in cabinet section of unit at 41°F. Observed marinara sauce and meatballs in steam table at 182°F and 158°F respectively. Observed high-temperature warewashing machine operating at 172.5°F via inspector's dish plate thermometer. Observed low-temperature warewashing machine dispensing 50ppm of bleach sanitizer via inspector's testing strips. Discussion Observed hood sticker in compliance, next service due in November 2023. Andiamo Social Restaurant& Bar@ Date: 09/15/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Closing Item 0 Re-Inspection closing 9.009379 Re-Inspection closing 9.009 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.