Loading...
HomeMy WebLinkAboutFood Est - Upper Crust - Inspection - 166 SUTTON STREET 5/17/2023 (3) 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 Upper Crust@ Inspection Date:05/17/2023 Number of P and PF Violations O Address: 166 Sutton Street Time In/Out: 01:35 pm /01:52 pm (Items 1 though 29): Phone: 978-743-2100 Permit No.: 67755 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: John Snow Type of Operation: Food Service Person-in-charge: Courtney Dalke Type of Inspection: Re-Inspection Previous Inspection Date: 05/05/2023 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 n/a 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 In mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 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 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:� C� o� Y Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: The Upper Crust@ Date: 05/17/2023 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 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/a 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 Upper Crust@ Date: 05/17/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 05/17/23 OBSERVATION: Observed containers of raw chicken being stored on same shelf in walk-in refrigerator as cooked chicken. Discussed food storage hierarchy with PIC. **RE-INSPECTION** OBSERVED FOODS STORED PROPERLY IN WALK-IN 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 05/17/23 OBSERVATION: Observed pepperoni, meatballs, fresh mozzarella, and sliced sausage all in top section of pizza in-line refrigerator between 43-44°F. Observed cooked, breaded chicken and buffalo chicken both in cabinet section of unit at 46°F. PIC to monitor temperatures in unit and ensure food temperatures are maintained at 41°F or below. PIC started voluntarily discarding TCS foods that have remained in unit for more than 4 hours during time of inspection. PIC to call for service on unit if found to be necessary and send status update or repair slip to health office within 24 hours. **RE-INSPECTION** OBSERVED THREE CONTAINERS OF COOKED CHICKEN, FRESH MOZZARELLA CHEESE, AND SLICED HAM ALL IN TOP SECTION OF IN-LINE REFRIGERATOR BETWEEN 40-41'F. OBSERVED STEWED TOMATOES IN FOUR DRAWER REFRIGERATOR BELOW UNIT AT 41°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 05/17/23 OBSERVATION: No method being used on pizza slices kept under TPHC. Written procedure available on site. PIC to ensure a method is used to track time pizza slices were removed from temperature control and the time that is 4 hours past the point in time when slices were removed from temperature control. **RE-INSPECTION** OBSERVED TIMERS BEING USED FOR PIZZA SLICES KEPT UNDER TPHC AT TIME OF RE-INSPECTION. 3-501 .19-Pf REGULATION: Item 24 Time as a Public Health Control -- Time as a Public Health Control Verified 05/17/23 OBSERVATION: Observed boxes and containers of foods being stored directly on floor of walk-in refrigerator. PIC to ensure foods are stored at least 6 inches off of floor to prevent potential contamination. **RE-INSPECTION** OBSERVED FOODS STORED ON DUNNAGE RACKS IN WALK-IN REFRIGERATOR AT TIME OF RE-INSPECTION. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises In Compliance Observed CFPM and allergen certificates posted in public view. Observed pasta and chopped tomatoes both in top section of in-line refrigerator behind front counter at 41°F and 38°F respectively. Observed cooked chicken wings in two drawer refrigerator near fryers at 36°F. Observed raw chicken in walk-in refrigerator at 41°F. Observed quaternary sanitizer in three bay sink in compliance. Testing strips available. Observed food thermometer in compliance. Observed clean knives in holder. Observed foods in freezer unit to be frozen solid. Observed dry storage in compliance. Observed toilet room in compliance. No pest activity observed. Discussion Observed hood sticker in compliance, next service due in September 2023. The Upper Crust@ Date: 05/17/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code 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.