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HomeMy WebLinkAboutFood - Dicor - Inspection - 1060 OSGOOD STREET 1/26/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, Norlh Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfeiid(�,ii@riorthandoverri,ia.gov .......... Na ,m : Dicor Restaurant Inspection Date:0 1/26/2024 Nuniber of F1 and PF violations Address. 1060 Osgood Street Time, ln/Cvut 12:10 pm 112:53 pm (Itenm I though 29): .. ......... .......... Flhone: 978-688-0099 Permit No.: 52522 Number of Repeat P arid FIF .............. .... ........... ------................ ................................... Email: Risk category: 0 IIACCP No Violations(fterns 1 though 29) 0 ...___............... .......... -- --------- ............... Owner: Veronica Churchill Type of_Crerafion-1 Food Service .......... ............... Fag rson -in-ciarge: Veronica Churchril Type of Inspection: Routine revious Inspection Date- ............... Inspectm C.Lacherldt 1 0 Date of rye.Inspection. ...... .. ... ............. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............. .........___ ............_--—------ ..........--—__-___----- .............. ......__­­­_­­­­_'­­...................- ­.-­.......... III = n(x)rnplaince Out =OUt CCMI)Iiance njo =not observed 1,1/a viol applicable (.,,(,)S =corrected on-site r repeat violation . . ............. ... ................. .......... Compliance Status IN OUT N/A N10 COS R Compliance Status i & &,1 X N­ S 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 Out 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 -1-J .........----------- conditional employee; Knowledge, Time/Temperature Control for Safety .......... ­­­. .......... responsibikties, and reporting 18 Proper cooking time &temperature n/o _ _ ............_......... ...... 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot ----------- n/c, 5 Procedures for responding to vomiting In holding and diarrhea) events 20 Proper cooling time and temperature n/0 Good H ienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or It) 22 Proper cold holding temperature III .......... ........... tobacco Use 23 Proper date marking and disposition 11/0 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n1a ......................... - . ___-_I ........... ...... _mouth I ...............____� L Consumer Advisory. T Preventing Contamination by Hands 25 Consurneo advisory provided for raw/' In 8 Hands clean and properly washed In under cooked food .............. ­­ __ - __­ ­­1'"11".,.".,­­ 1- 9 No bare hand contact with RTE food In uirements for Highly Susceptble Po ulations ............. ...........­­­­.......... 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited supplied and accessible foods riot offered .......... Approved Source Food/Color Additives and Toxic Substances _p ........ 11 Food obtained from source In 27 Food additivw approved and n1a 12 Food received at proper tetriperature n/0 properly used .......... ...... 13 Food received in good condition, safe, In 28 Toxic Substances properly identified, In and Unadulterated stored and used ........... 14 ReqUired records avaiiable, shellstock In Conformance with Approved Procedures ..................... .......... OFFICIAL.ORDER FOR CORREcTION: Based on an inspection specialized process/HACCP plran 29 Compliance with variance/tags, parasite destruction today,the itwns marked"OUT"Indicared w(flaflons to 105 CMR 590,000 and apphcabk. sections of 2013 FDA Food Code,This rep art„Wren signed Wow by a Board of Health Member ov it$aqetn COrISUtUteS wry order of the Board of Heaith. Fakure to correct v'¢o ations dted In this report rnay resuit in suspension or revocation of the food establishment permit arid cessa6on of food establishment operations. If you iire subject to as notice of susI)ension, or non-renewal pursuant to '105 CMR 590,000 you array request a hearing beforf,,,,the board of health in af,.Gordance with 105 CMR 590.015(13). Page 1 of 3 Food Establishment Inspection Report MoJiN OIL]Wns, l..Le: — D RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS _._.. ..... _..__._ _ .._.m_ ... .... _.... ..... ... ... .. .. _._..._.. lr"a on a:;crm��tafaln a� Cut ='eaut¢ annp� i<ance n/Ca "not observed n/a not applicable c0 corrected on-site r � repeat vior aflon Compliance Status IN I00T N/A N�o COS R Compliance Status IN olar N/A N/0 COS r an Safe food d Water 48 .. War~e.......... ins__ _...._ .. .. ...... _... - _ .._ washing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used, test strips reclt.aire,cl 49 Nan-food contact surfaces clean _..__ .. m...._........_...__ _.._.. ....._ ............... 1 Water and ice from approved source Physical Facilities _. ....... ._. _w..._ ... .... .... .. ..-.......... _®._.._....... _ ... 32 Variance obtained for specialized nla �5.0.. Hot and cold water available; processing rnethods adequate pressure; _.. _.._. ...... _..._ _...._ _._.w.w. ... _.. ........ ...... ..........._. _ .. .. _....__- _.__ ...._.......m.._.__-_. ..... _Wm... _.... Food temperature control 51 Plumbing Installed; proper 33 Proper cooling methods used; ra/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; property, holding constructed supplied,and' cleaned ._... _._ ... ........... . -_... _ _.. ... _.._.._ _.._.__ ..... ............._.__...... -- _...._..... _ ..... - _ 35 Approved thawing methods used n/o 54 Garbage; and refuse I.aroperly 36 Therrnometer provided and accurate disposed; facilities maintained __ _._. ....... __....... _....._._w ._............_ .._.._..... _._....... _... Food Identification 5t3 Physical facilities installed, __.___..... _._. 37 Food properly labeled original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used _..._.__ — 3£3 insects, rodents, and animals not: Massachusetts Re uirements . _. ._....... _......m.. w... _ ___- ._... ... present M1 Anti-choking procedures in food ._..... .. .._. ..._,_... _..... _ .._.. 39 Contamination prevented during services establishment food prepa ratio n,storage and M2 Food allergen€ten awareness In display M3 Caterer .......... _.._ _... . ....._..... _ _ �__...... ..-_-_w._ _ . _........ .._. _.._....... _._.......... 40 Personal cleanliness M4 Mobile Food Operation _ .... ... .......-__........._....__ ___..w._._....w_._ __ _....... . �_._.... .......... .-. _.... - ....... ._......... 41 Wiping cloths: properly used and M5 Temporary Food Establishment ............ 1-1-1-_ ...... .. . ... .._ stored M6 Public Markets Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Led-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored Mf3 Residential Kitchen: Cottage Food .........._. _._ .....__.. _........ 44 Utensils, equipment and lraeras. ._ C fe_r.. a.trer ..... __ ...... ..........- - ........ properly stored,dried, and handled M91 School Kitchaera, USDA Nutrition 45 Single-use/Single service; articles Progrrara properly stored arid used 7,0 eased Commercial Kitchen_w_ _. _.___46 Gloves used properly nnovationOperation Utensils, e uipment and Ver7dIn M12 Frozen Desert 47 Food and non-food contact surfaces Local Re uirements _.._._... ._...._. ... ww_.. _._. ......_ _......_. . ._.............._ .._........ cleanable, properly designed, L1 Local law or r talatiora w constructed and used L2 COVID-19 13 Reserved _... ---- _.......... _.... .........._... _... __..... .. ..... ..... ..._.._!.. _......_. .... Dicor Restaurant Date: 01/26/2024 Page 3 of 3 ............ DESCRIPTION OF VIOLATION Fail Code ........... ............. ...... ........... ........... (WAHRAIATIM: Mservnd qAaLprnary sanUizor Orve bay sink at 2ppm at. Lime of inspeclion. PLC Ln usa LesUnq strips to unsurp sanitizei W mainLained at proper corwerLralion Inval . 4-501 . l14 P REGMATLON: Itum 16 Food vunt-Hci surfarn; cleaned and nanitized Warewashing Chomical SanKizalicn-Tonywraiure, Q Concentration in (IonglianC4 Merved poraln valad, paNna, ard iaw salmon & I i" whik-A refriqurntor a 41F. Observed rausaqu and raw cmiamari bokh A lop suclion of in- Hrin refrigerator at 40"F. ohservad pasl-a in cahlnvt: so=c t i on of ;n i ' av 1 1 "F. Me r vcd 1 i ymm i s w 1 n "Coca Co 1 a" branded singhe-door WrigQrator al 390. Monved high-LumporaLurn warnwashW.,, m,ich l no oiler_ A 1 1 ng a I KOM via lompnintaro ant ickers. observed foods in freozer nits : o bc frozen solid. —-----... ......... .......... .................. D j, s� I 01r�E,,,rved hood sticker in campliancn, nem Nervice duc in April 2024 . C o - y : Le nLn6 i mmi A mj d at a y; Core Mom vialaMnn wil-hin 10 days. (Wrront all vinlat,ions in eniiyehy and mainiair . Train and nupervire skaft. Failure to coirecn all Aulatiory and mairitaLn corrortions mAy rasult in adminisLralivo acWon and or fines. The text in ON rtTork is an unnflicial, version M Lhe state regulations. Ni-firial vorrior of the sivaUe regulations may hc found M www.mdss.qnv/dph/lpp on by contacHig rho Maio nnuvu Mal Stor" . . ........... -- ------ .............