The URL can be used to link to this page

Home My WebLink AboutFood - Buono Bistro - Inspection - 220 SUTTON STREET 1/25/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 TeL (978) 688-9540 Fax (978�) 688-9542 EmaW twolf(��riden@noilhan(Joverri,ia.gov Narne: Buono Bistro@ Inspection Date:01/25/2024 Nurriber of P and PF violations 7 Address: 220 Sutton Street Firne IWOLA� 12:30 prn /12:56 pm (Iterns 1 thOUgh 29): 2 ............ PhOn 978-258-06,58 Permit No.: Number of Repeat P and PF �................................... ........................ EmaH: Risk Cate 0 HACCP: No atk)ns(Items 1 though 299 2 ............... .................... e.Dwvc we r: Suraj Maharjan rype of Operaflm� Food Service ............... --__------ -----------........ S � Person-in-chards. Surat Maharjan Type of Inspecfiom Re-inspection OLI inspection Date 01/11/2024 ................ ..................... lnspe(Am- C,Lachendro Date of Re Inspection: 02/04/2024 or After ....................... .................. FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS . .............................. ................................. 6 cornplaince OLA =Out COMpli'ance n/o =not observed n/a not applicable coo =corrected on ,:cite, r repeat violation - ----....................-.................. ...... ............... ................ IN OIJT N/A N/0 COS R ............. ....... IN 06i WO COS R Compliance Status Compliance Status ...............?__1_ L. .......I. ....._...... --------------- ....... .. ._,L._1__1, __I_ --I . L-. Supervision Protection from Contamination ...... ...... 1 Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food C.011taCt 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 III and unsafe food ...........__,..__......................................___............. conditional employee; Knowledge, Time/Temperature Control for Safety ................ ........... ." " ._. . . ................ . � responsibilities, and reporting 18 Proper cooking time & temperature file . .... ................................. --.....--- 4 Proper use of restriction and exclusion In 19 Proper,reheating procedures for hot 11/0 .............. 5 Procedures for responding to vomiting In holding arid diarrhea[events 20 Proper cooling time and temperature n/o .................. --____............. Good Hygienic Practices 21 Proper hot holding terriperature In ................................ J .... ---------_--------------- 6 Proper eating, tasting, drinking, or Ira 22 Proper cold holding temperature In tobacco use 23 Proper date marking arid disposition n/o ............_............ . ...... .......... .......--- —---____---- 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory, Preventing Contamination b Hands 25 C011SLinier advisory provided for raw/' ............... 8 H-a-ri-cls.,clean-,a,r..i d p,r"c,-p e I-ly.,wastIed Ira.......... Linder cooked food ........................ ............ 9 No bare hand contact with RTE food In R e o ua ............ .................. Re quirements pirements for Highly SLJsceptbI P I tions 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited r_, r Supplied and accessible foods not offered A pr ved Source Food/Color Additives and Toxic Substances Q 0 ---------- 11 Food obtained from S0Urc.e 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 J"oxic substances properly identified, In and unadulterated stored and used ............ 1 L..........I 14 Required records available, shellstock Out r Conformance wit ................. jjAppr.oved.-Procedures .................... ...................... ........ OF .. F IC[AL. ORDER FORC CORRECTION: Bse ad on an inspectio specialized n L ecialized process/HACCP tags, parasite destruction 1 29 Compliance with variance/ plan 7------------------------ toda ffi y, e items marked"OUT"indicated vioVafions to 105 CMR 590.000 a aP0 nd waWesw;ioons of 2013 FDA Food Code.'This report,when signed below by as Board of HeWth rnernber or its agent conStrtUtes 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(;essafion of food establishment Operations, If you are subje(A to a notice of suspension, or non-renewal pursuant to '105 GMR 590,000 you may request a hearing before the,board of hualth in accordance with 105 CMR 590.015(B)� ............ ........ .... ... ................ .......................... .(',r,son 1,11 J PR qreu t,:�) .......... ........ .......... Pagel of4 Food Establishment Inspection Report VIoJIN Solutions, I-L.0 lishment: Buono Bistro@ Date: 01/25/2024 Page 2 of 4 ............... GOO,D,RETAIL IPRACTICES AND-MAIS,SIACFiU.SIETTS..-ONLY-SECITIl�ON�S"� 11 on cornplairwe 0Ljt =out compliance n/o =not observed n/a = not applicable (.0c,, =corrected on-0e r =repeat violation .......... ............................ ................ ............ ..... ....... ............11,4 0 'OS R IN OUT NA N/0 COS R Compliance Status t�/A r.1/0 C Compliance Status -------------..... . ......... 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 frorn approved source Physical Facilities .............................____...... ........... -iot and cold water available; 32 Variance obtained for specialized n/a, 50 1 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 54 Garbage and refuse properly 36 Thermometer provided and accurate 1 disposed; facilities maintained ........... .............__ _ 1...J._L_1_ L. ......... ............. Food Identification 55 Physical facilities instaHed, .........-------I rnaintained, and clean . ......... container j 5 Adequate ventilation arid lighting; 37 Fo od properly labeled: onginal Prevention of Food Contamination designated areas used .................____ I.. . .... . 11-11-- ___. _111.11.11.1.1-I.-_ . ..-�_.--fl___ �, ____ 38 Insects, rodents, and animals not Massachusetts Re ' nts ............. q u i re.m.., ............. ....... present M1 Anti-choking procedures in food ................ ........ 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In display M3 Caterer ------------- ................... ................... ............. ...... 40 Personal cleanliness M4 Mobile Food Operation ............. ........... 41 Wiping cloths: property used and M5 Temporary Food Establishment ................. ............ stored M6 Public Market; Farmers Market ........................ ............ ......... .......... 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- P per �s ro of Utensils Breakfast Operation ............ 43 In-use utensils properly stored Out M8 Residential Kitchen: Cottage Food _.. . -.............. .............. 44 Utensils, equipment and linens: Operation ............. property stored,dried, arid 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,_E=q�i merit and Vending M,12 Frozen Desert ..........—_4 7 Food and non-food contact surfaces Out ir Local Re -ernents ..........quii ............. cleanable, properly designed, Ll Loral law or q�q 1�?_ jion constructed and used L2 COVID-19 ........... L3'- e---s e"t-ved, .......... _._.. _ ............... ................ . ................... ................. . ...... Buono Bistro@ Date: 01Q5M024 Pagee 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fall Code Repeat. OBSERVATION: rala.aca.vod multiple she. l V .efock tags missing date of: when last she l l from a~.rrrrt.v:i.ner /f:aaLch was used/sold. ICr.,rru.,rseac.l nhVI l ra't.ereak m,'iaintr"f`4ance R'<'qhlN,Ya"XinC;t.s w!Lh PIC. *"*HE . NSPECI:°:lON* k OBSERVED XULV: I'LE ";Elk.aiLS'1"(1CK TANS WITH NO DATE Wh,. TTEN r„A THEM OF WHEN LAST :kHEIT FRO HATCH WAS C.,It.,,:,C.Af. t.r1 „r. REC/1k?lhED SHk i L"wt('6M^';K "AG MAINTENANCE 1.,T,„QU I ICIr:MI.td'I'S W."_P P I:C" !w,!:t7(EI,AaIaC)N: at.eruu l 'i Required records available, slre l.lswtruck: tags, paora„ Ae r,EeMs;tr '.r,ra`t .;.r,:;hn Sh°ie l ;.tLock:, Maintaining Identification Ve"r a f vd 01/25/24 OBSERVATION: No i..rre verr_sibl.e: ra:ga.sLnrhng t.emperar( nre Indicator avai l abl to Lest ha i gh-t erup e t at rrre wsarew,ashi nary machine at time of i r¢. Ler,e,t..:i v,n. la_a aei Rr options of ara > :rLure ; i rdi ar r�s wi t:'1 I.C such as 160 p'' e.'IP`Ver aLr. re° st r i ps/st 1 €;kpi s, di r'h N l atQ t her;I'1C7met.11 r, ct,c. * IRE . l Cebd_PE t. 1":I 0N* " OBSERVED D 1 60`' °" TEMPERATURE TEST)NU STICKERS 11VAI I AHC IE AT TIME OF RE- INSPECTIGN. 1l P E{.T:GUIAA"aON: Tl em 'ads ">a'rFnd r.e,.ntaar '.:: surface ; cleaned caned and s anii a ae,.,d ,..,.... Sanitizing HoL Wat:e r and C haarri c a l •-Mr'^Ca'Car,Q, Re peeat: OBSERVATION: aJP.r. nrved consumer adv a sru.ry mr,at.ew_r enl an menus nra..rr;;in ,, foot male Lhaaf sta Les ""t:.Irnsr,. itnms are served d raw or "nderce,uarc'd, or e:"oC11.T,i.in (or 1"hay" C6:nt.%1in) raw or l:!PVfloa'r;oC.Il4C'.C'.I ingredients. " f:� IC t:;C,„,7 ensure a 51�. f.raot %doLaw. 1.s added La €eoPdsr[CIler <aC:vi nor'y st r,i'Lg.'r"tw`nt. a l r 4'''.St.ly present on menu . "C..",nn I.Im nq :raw or 1111e1":.:P:`+ ooked mlead n, poultry, svaFood, shellfish, or eggs may increase your k, l.,:k of . f>dorft"aeirne• illness . '' A 1"H (.'NSPCSC"TT1iN* 1 t C)aE.it:.)Pa[ER Ala's I:aC°;Ih t S71I,l "I .a.`; ,'.eO !°'CrO aaU'I L AT 11ME 01° Sa.K• I CtSFEE,C.,I asJN. REVIEWED r-.t.CN`CLaM}'R ADVISORY REQUIREMENTS WITH I [C:;. a,._60 i. 11 --fef la,fixt,°llAT_ir:N: Unm 25 Consumer ,-a.sa,r✓:isor�ayr provided for raw / under r:arcrl":r,.d 1oo(,,3 -- C;teC[st.plTtr'T Advisory 1le7:r.if ied 01 /25/24 O13SERVAAI"tC:)'N: Observed hot t les of len�uen and lime :Iuaices kept, Ln ,ice umeeet in heave raye ,s behind bar r oaf:on arrival Ira inspection . Erarla l.cNaiiraaa removed d holLInd i n b ire u of t r rne:a .� sIxaa:::t..i r"rn. FI C to ensa:r ek : ss;e rt beverages aage.s °a juices during ' not used d for ronling juices, cooling raga l I_s, eat c ;... 0 E. l I -• :y I,EC:tilIKA IC.N: Item 'l'a Cont.sarnin._at-relr p r v n r:.d during fund I'>ra raIa't !on, st €rragea and allsr;".ela;k"y+' Ice Used as E Ler or Coolant, P1 e:Eh s.;:f.t e c.a as ;r'ir,Irod i ePw OBSERVATION: Obsrrx'tred utensils s a,rored in container i_ne r of water on ~.aok' n l i nee at 8 a%. Discussed prcMer &- use ett r"suss i l sLorage me'^t.)'la`rds with Ia PIC. *'*C k l.Ca'1".::PEC.`1 I'CtPul" OBSERVED KNIFE STORED IN C'C)lCal"AIPJI"lR OV GJA":Cal"R AT 61 "C' ON r'r:)OKIS TKIPill? AT i"7n6t^E OF iyh`- fPa]'SPEC':I'ION. R rTLIE1WED E''C'eCtN'I';R IN-US .1':1:'ENSk:11 rk_ iO4 . f_C RE?;GULAeTJa: N: Item 41 In use ut_e,nsa ' is properly :ate red ° ° in-Use Otenn5s, E beTr'Ltrf..4tr"'r-U e St orr`:q(! E ep aat. aaBSERVF:.":I`LON: ratasur::,eed multiple foods being stared in ina lle ase food containers such as dry lngredierLs anew i_nq stared :a n cc>nL a l ne r a.s <:rx..i g r r a 1 : .y containing Qcv. PIC to an ar e foods �r e only ly stored r a flrnv l food pans and e-ra>rrt.aiulcer:s. e< r R I1vT'af-ECT l e.N A , C t}arK9`,faE'JE D MINESTRONE SOUP STORED IN BUCKET 0R t.,E NA Lek` C"O I fA f'N NG CHICKEN SOUP P RASE FN WAEK- 1'4J RE11a.IG01,I+,Ce)'R. DISCUSSED W C l N P L 4 .ACC r I SC°ON i'LNUE RE-USING ;I r Nu1C N --1 AF FOOD CONTAINERS. E+.EGUI a°a`l°.I.ON: .I. t.em 47 Food raPtr.'E non ._ t,Cii'd i"e,;:7S."L't.a4"' a"ur f ac „ e:l.ec <"L" bl e,fu:re:j r l�y designed, rnr"f°at_LI uLQd and used ,. .-. ECG i e;l"laaal'faC.,re-. 1,.R ;"°.1� C�-Mrs9t lratow for Censrruction and R^f p ai Buono Bistro@ Date: 01/25/2024 Fly 4 of 4 ............ ............................. Date Verified DESCRIPTION OF VIOLATION Fail Code ----------------_.......... Verifick 01/25/24 ORSERVATTON: obseived thawed tuna filets in HOP boarinq label indivatLnq Ln rcmove filet s from ROP prior to Lhnwing. PIC to d1srard filets . PEGUhATION: It" m 35 Apprnved thawing methods used Frozen, Thawing ................ Veriliud 01 /25/24 OBSERVATION: No bloach sanitizei tc at. 0g strips avaKable to test, low-ternipprarury warewashing machine at Lime K inspuminrr . P I C to obtair testing strips La arcnratcly LvsL concentration of sanitizer. AIRE-JNSPECTION"HITACH SAN:TIZER TESTING STRIPS AVAfLABIR AT T1ME OF RE- FNSPECTTOM. 4 -302 . 14- Pf RKBULATION: Ttom 48 Warowashing facilities : installed, maintained, anc�, used; test strips ,—"ianLtizlnq Solutions, Test- ing Devices -- — ------- .................... _...................- .. .................—------- Discussion No cnpy of tood permiL available on site . PIC to conlari hnal & office to ahtoin copy nf tood permit. PIC vo post permit ir puKic, v>w once obtained. "RE-1,NSPECTION" PI S9ATFS THEY HAVE BEEN 1N CONTACT WITH HE?AKTF OFFICF RECORDING OBTAINING COPY OF FOOD PERMIT. REVIEWED WITH PIC TO POST PERMIT JN PUBLIC VIEW ONCE ORTAINED. ................... ................. . ................... ............. in compliance 0tweived fresh mavxarella and s:lued LomaLoes bolh in top soction of in-line tefrigerat-or ad ]acenL to office at 41 "F. Obsorved' slicud ham in rabinnt sect. .on of unit at 41 'F. dose rved aggplanL rollatini , chicken stock, and pasta all in walk-An refrtgeratcr av 410 cllp n s h i toobserved raw t sominn of ln-linei reCrigetator adjacenL no stave at 41 "F. observed raw cmlamaij in calr;40 soction of uniL at 40"T. Observed pasta and raw chicken hokh in Qx drawer refrjqvraLcr below grill at 39Q. Observod moakhalLs in marinara sancu in steam tablo aL 1430F. Obsorved high-tempnralurn warewashing machine operalinq K 1700 via inspector' s dish plaLe Lhermometor . Ohs,c"rvod low-temperature ware wash0r; machine dispensing 100ppm of bl"mch sanittzer. Observril foods in freezer uniLs to be Irozen solid. .............. Discussion Observed hood sticker 4 conplLance, next servico due in, Pohruary 2024 . ....................... .................. -------- k**2ND RE-INSPECT[ON HAS BEEN SCHNDUKED. ALL OUTSTAND[N(",� VIOLATIONS TO HE CORRECTED. "* Closing � Violations markod "Verified" .art vo been corincted. Violations not maiked "Verified" remain uncorrected. UnrnirncLod viclationE are no be coriected immeciatcly. Uncoriect_nd violations may result In additional Rp-inspnctinns and loon, fines and or admini`apt rativo artion including poss 'ble sus1mr5inn of permit. The text in this relmrL is an unnfficial verNian of the state regulations. Official version ol' the state rogulations may be foond at www.mass.ciov/dph/f,T or by conLacting the SLate House Book Store. ----------