HomeMy WebLinkAboutLoft - Food - Inspection - 1140 OSGOOD STREET 5/2/2024 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: The Loft Steak and Chop House Inspection Date:05/02/2024 Number of P and PF Violations ^
Address: 1140 Osgood Street Time In/out: 0 1:10 pm /02:25 pm (Items 1 though 29): L
Phone: 978-686-0026 Permit No.: Number of Repeat P and PF w
Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): II
Owner: Jim Dietz Type of Operation: Food Service
Person-in-charge: Michael Saal Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 05/12/2024 or After
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 Outi cos
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 Out cos r
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 In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Out 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
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: n Person In Charge: U 1l,�
\ Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: The Loft Steak and Chop House Date: 05/02/2024 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; 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, Out
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 Out Massachusetts Requirements
present M1 Anti-choking procedures in food In
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 Out r 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 Loft Steak and Chop House Date: 05/02/2024 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion PIC and inspector calibrated their food thermometers during
the inspection using the ice point method. Both thermometers read 32°F.
OBSERVATION: Observed hand sink in kitchen without handwashing signage.
PIC to ensure all hand sinks are supplied with signage.
6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Signage
Correct On Site OBSERVATION: Observed raw chicken stored above ready to eat (RTE) foods in
"Bison" refrigerator. Observed raw seafood stored above produce items in
walk in refrigerator. PIC to ensure raw animal foods are properly stored
in equipment to prevent cross contamination. PIC relocated raw animal
foods during the inspection.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Repeat COS OBSERVATION: Observed hard boiled eggs at 49°F in top rail and sliced
tomatoes at 41OF in cabinet of salad in line refrigerator. PIC placed
foods in rapid cooling equipment upon reviewing cold holding
requirements. PIC to routinely monitor temperatures with food thermometer
ensuring tCS foods are maintained at 41OF or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Repeat COS OBSERVATION: Observed cooked pasta in drawer refrigerator below stove at
50°F. PIC relocated foods to rapid cooling equipment upon reviewing cold
holding requirements. PIC to routinely monitor temperatures with food
thermometer ensuring TCS foods are maintained at 41°F or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed what appeared to be accumulation of droppings that
looked consistent with mice on basement floor behind water heaters. PIC
provided most recent pest control reports from "Pest End" dating
5/2/2024 . Report states observing activity in bait boxes, inspecting
interior and exterior stations, and suggesting permit holder clean and
repair physical facilities listed on report. PIC to clean and sanitize
affected areas and continue to work with pest control company to prevent
and eliminate evidence of pest activity.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Repeat OBSERVATION: Observed in-use utensils stored in container of still water
at 75°F. PIC to ensure if in-use utensils are stored in water that the
water is maintained at 135°F or above.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
OBSERVATION: Observed door in kitchen leading outdoors with gaps / holes
in bottom of door. Reviewed with PIC that gaps / holes could be potential
entry point for pests. PIC to repair using approved methods and
materials .
6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Repairing-Premises, Structures, Attachments, and Fixtures-Methods
The Loft Steak and Chop House Date: 05/02/2024 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed vacuum sealer and bags prep table in basement. PIC
states they are not preparing reduced oxygen packaged (ROP) foods on
site. PIC to contact health office for compliance responsibilities prior
to using vacuum sealer.
Discussion Observed food permit with an expiration date of 3/1/2024, PIC
to obtain current food permit and display in public view adjacent to the
CFPM certificate.
Discussion Hood sticker indicates past due. PIC to correct immediately
and contact fire department for compliance responsibilities.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. 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.
In Compliance Observed high temperature dish machine achieve a utensil
surface temperature of 162. 8°F via PIC's dish plate thermometer; low
temperature dish machine dispense sanitizer at 50 ppm via PIC's test
strips. Observed final cooking temperature of cheeseburger at 1570F;
chili in table-top warmer at 1450F; mashed potatoes in hot holding well
at 1930F; ground beef in flat-top grill at 1430F; spinach dip in "Bison"
single door refrigerator at 40°F; sliced tomatoes in top rail of salad in
line refrigerator at 41°F; haddock in drawer refrigerator below grill at
40°F; steak tips in top rail of grill in line refrigerator at 41°F;
spinach dip in walk in refrigerator at 41°F; pico de gallo in salad
standing refrigerator at 34°F.