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HomeMy WebLinkAboutFood Est - Ninety Nine Restaurant - Inspection - 267 CHICKERING ROAD 7/19/2024 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: Ninety-Nine Restaurant& Pub Inspection Date:07/19/2024 Number of P and PF Violations ^ Address: 267 Chickering Road Time In/Out: 11:00 am /12:06 pm (Items 1 though 29): 1 Phone: 978-683-9999 Permit No.: 58650 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Restaurant Growth Services LLC Type of operation: Food Service Person-in-charge: Gary Spinale Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 07/29/2024 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 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 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out 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 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: Lf;w� Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Ninety-Nine Restaurant& Pub Date: 07/19/2024 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 Out r 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, 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 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 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 Ninety-Nine Restaurant& Pub Date: 07/19/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil residues. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency OBSERVATION: After running multiple cycles, observed high temperature dish machine achieve a utensil surface temperature below 160OF via PIC's 160OF sensor stickers. PIC state calling repair service during the inspection. PIC to provide health office with status or repair slip within 24 hours. PIC to use three compartment sink for sanitizing until dish machine is in good repair. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods OBSERVATION: After running multple cylces, observed low temperature dish machine closest to bar entrance dispense sanitizer at 25 ppm via PIC's test strips. PIC states calling repair service during the inspction. PIC to use other low temperature dish machine at bar or three compartment sink for sanitizing until dish machine is in good repair. PIC to provide health office with status or repair slip within 24 hours. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration OBSERVATION: Observed cooked pasta in drawer or in line refrigerator below oven at 45-48°F. Upon reviewing cold holding requirements, PIC relocated elevated foods to walk in refrigerator. 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 OBSERVATION: Observed containers of flours and adjacent shelving, sides of fryers, and hood system with accumulation of soil. PIC to ensure nonfood-contact surfaces of equipment are cleaned at a frequency necessary to preclude accumulation of soil residues. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Discussion Hood sticker indicates past due. PIC to correct immediately and contact fire department for compliance responsibilities. In Compliance Observed far dish machine at bar dispense sanitizer at 50 ppm; QAC sanitizer in three compartment sink measure 300 ppm via PIC's test strips. Observed French onion soup at 1390F and rice at 147OF both in hot holding well; pico de gallc in top rail of oven in line refrigerator at 40°F; hamburger patties in cabinet of grill in line refrigerator at 38°F; sliced tomatoes in top rail of in line refrigerator across from dredging station at 39°F; mac and cheese in walk in refrigerator at 370F; coleslaw at expo station at 38°F. Ninety-Nine Restaurant& Pub Date: 07/19/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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.