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HomeMy WebLinkAboutFood Est - Buono Bistro - Inspection - 220 SUTTON STREET 10/12/2023 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: Buono Bistro@ Inspection Date: 10/12/2023 Number of P and PF Violations w Address: 220 Sutton Street Time In/Out: 03:40 pm /04:05 pm (Items 1 though 29): 'I Phone: 978-258-0658 Permit No.: Number of Repeat P and PF w Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): II Owner: Suraj Mahajan Type of Operation: Food Service Person-in-charge: Will Flores Type of Inspection: Re-Inspection Previous Inspection Date: 09/29/2023 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 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/ 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, 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: Person In Charge: Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Buono Bistro@ Date: 10/12/2023 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 Buono Bistro@ Date: 10/12/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 10/12/23 OBSERVATION: No handwashing soap available at handwashing sink behind bar at time of inspection. PIC to ensure all handwashing sinks are provided with handwashing soap at all times. **RE-INSPECTION** NO HANDWASHING SOAP AVAILABLE AT HANDWASHING SINK BEHIND BAR UPON ARRIVAL TO RE-INSPECTION. HANDWASHING SOAP WAS SUPPLIED DURING TIME OF RE-INSPECTION. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Verified 10/12/23 OBSERVATION: No disposable paper towels available at handwashing sink behind bar upon arrival to inspection. Employee supplied paper towels at sink during time of inspection. PIC to ensure handwashing sinks are provided with paper towels at all times . **RE-INSPECTION** PAPER TOWELS AVAILABLE AT HANDWASHING SINK BEHIND BAR AT TIME OF RE-INSPECTION. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Verified 10/12/23 OBSERVATION: Observed multiple handwashing sinks in establishment with items such as containers and sponges being stored directly inside of them. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible for use at all times. **RE-INSPECTION** HANDWASHING SINKS OBSERVED TO BE EMPTY AND ACCESSIBLE AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 10/12/23 OBSERVATION: PIC states shellstock tags are not kept after last shell is used. Discussed with PIC that shellstock tags need to be maintained in establishment for 90 calendar days. PIC to ensure date of when last shell is sold is written on tag and kept in chronological order. **RE-INSPECTION** SHELLSTOCK TAGS AVAILABLE ON SITE FOR CURRENT QUANTITY OF SHELLSTOCK AT TIME OF RE-INSPECTION. 3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock, Maintaining Identification Verified 10/12/23 OBSERVATION: Observed container of raw veal being stored behind containers of sliced lemons and other RTE (ready-tc-eat) foods in top section of in-line refrigerator adjacent to grill upon arrival to inspection. Upon discussion of food storage hierarchy, PIC properly rearranged foods in unit. **RE-INSPECTION** OBSERVED FOODS STORED PROPERLY INSIDE IN-LINE REFRIGERATOR AT TIME OF RE-INSPECTION. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Verified 10/12/23 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** NO TEMPERATURE INDICATOR AVAILABLE TO TEST HIGH-TEMPERATURE WAREWASHING MACHINE UPON ARRIVAL TO RE-INSPECTION. 160OF TEMPERATURE TESTING STICKERS WERE ORDERED DURING TIME OF RE-INSPECTION. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Buono Bistro@ Date: 10/12/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 10/12/23 OBSERVATION: Observed containers of penne pasta in walk-in refrigerator with a "prep" date of 9/7 and 9/19. Discussed date marking requirements with PIC. PIC to discard containers of pasta. 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. **RE-INSPECTION** OBSERVED FOODS WITH DATE MARKING IN COMPLIANCE IN WALK-IN REFRIGERATOR AT TIME OF RE-INSPECTION. 3-501 .18-P REGULATION: Item 23 Proper date marking and disposition -- Disposition RTE, TCS Food, Repeat OBSERVATION: Observed consumer advisory statement on menus missing footnote that states *these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. " PIC to ensure footnote is added to consumer advisory statement already present on menu. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. " **RE-INSPECTION** CONSUMER ADVISORY ON MENUS STILL INCOMPLETE. REVIEWED REQUIREMENTS WITH PIC. WILL VERIFY COMPLIANCE AT NEXT ROUTINE INSPECTION. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Verified 10/12/23 OBSERVATION: Observed chicken broth in walk-in refrigerator originally containing dish detergent. PIC voluntarily discarded chicken broth during time of inspection. PIC to ensure foods are only stored in approved food containers and pans. **RE-INSPECTION** OBSERVED FOODS STORED IN APPROVED FOOD PANS AND CONTAINERS AT TIME OF RE-INSPECTION. 4-101 .11-P REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- FCS Characteristics-Materials for Construction and Repair Verified 10/12/23 OBSERVATION: Observed top of high-temperature warewashing machine in kitchen area with accumulation of food and soil residues. PIC to ensure exterior of machine is cleaned at a frequency necessary to decrease such accumulations. **RE-INSPECTION** OBSERVED TOP OF HIGH-TEMPERATURE WAREWASHING MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Buono Bistro@ Date: 10/12/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed raw scallops, chopped tomatoes, and artichoke hearts all in top section of in-line refrigerator across from stove at 40°F. Observed cooked lobster meat and mango salsa both in cabinet section of unit at 41°F. Observed raw scallops wrapped in bacon, rice, and pasta all in multi-drawer refrigerator under stove and grill at 41°F. Observed sliced proscuitto and arugula both in top section of additional in-line refrigerator at 41°F. Observed eggplant rollatini and raw salmon both in cabinet section of unit at 40°F. Observed chicken broth, eggplant rollatini, and marinara sauce all in walk-in refrigerator at 40°F. Observed marinara sauce and Italian wedding soup both in steam table at 136°F and 176°F respectively. Observed high-temperature warewashing machine operating at 161.8°F via inspector's dish plate thermometer. Observed low-temperature warewashing machine dispensing 50ppm of bleach sanitizer. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due in November 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.