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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.