Loading...
HomeMy WebLinkAboutFood Est - Buono Bistro - Inspection - 220 SUTTON STREET 9/4/2024 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: Buono Bistro@ Inspection Date:09/04/2024 Number of P and PF Violations O Address: 220 Sutton Street Time In/Out: 03:35 pm /03:58 pm (Items 1 though 29): Phone: 978-258-0658 Permit No.: Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Suraj Maharjan Type of operation: Food Service Person-in-charge: Rudy Tejeda Type of Inspection: Re-Inspection Previous Inspection Date: 08/19/2024 Inspector: T.Adell Date of Re-Inspection: 09/14/2024 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 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 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 FF 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 In 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: \ Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Buono Bistro@ Date: 09/04/2024 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, Out 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 Out r 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 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: Out 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 Buono Bistro@ Date: 09/04/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion PIC unable to provide current food permit. PIC to contact health office regarding current food permit and PIC to display in public view adjacent to the certified food protection manager certificate (CFPM) . **RE-INSPECTION** PIC UNABLE TO PROVIDE CURRENT FOOD PERMIT. PIC TO OBTAIN. Verified 09/04/24 OBSERVATION: Observed deli slicer with slight accumulation of food debris on the blade. Employee identified deli slicer as last used on Saturday. PIC to ensure deli slicer is cleaned and sanitized after each use. **RE-INSPECTION** OBSERVED DELI SLICER IN CLEAN CONDITION. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Verified 09/04/24 OBSERVATION: Observed various types of cooked pasta at 46-52OF and raw beef at 540F in right drawer refrigerators below grill. Upon reviewing cold holding requirements, PIC instructed employees to relocate elevated foods to the walk in refrigerator. PIC to ensure TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED RAVIOLI AND RAW BEEF BOTH AT 41OF IN RIGHT DRAWER REFRIGERATOR BELOW GRILL. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 09/04/24 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 or mold. **RE-INSPECTION** OBSERVED ICE MACHINE IN CLEAN CONDITION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Repeat OBSERVATION: Observed thawed reduced oxygen packaged (ROP) tuna in cabinet of in line refrigerator adjacent to hand sink bearing label that indicates tuna must be removed from its ROP prior to thawing. PIC to re-train staff on thawing of ROP fish. **RE-INSPECTION** OBSERVED THAWED ROP TUNA IN WALK IN REFRIGERATOR BEARING LABEL INDICATING TUNA MUT BE REMOVED FROM ITS ROP PRIOR TO THAWING. PIC TO RE-TRAIN STAFF. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing Repeat OBSERVATION: Observed in-use utensils stored between uses in still water at 76-80°F. PIC to ensure if in-use utensils are stored between uses in water that the water is maintained at 1350F or above. **RE-INSPECTION** OBSERVED IN-USE UTENSILS STORED IN CONTAINERS OF STILL WATER AT 76-77OF ON CHEF'S LINE. PIC TO ENSURE IN-USE UTENSILS ARE STORED IN COMPLIANCE. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed single-use articles previously containing fish and peeled garlic being reused to hold prepared foods throughout establishment. PIC to discontinue reusing single-use articles and provide NSF approved containers. **RE-INSPECTION** OBSERVED SINGLE-USE ARTICLES BEING REUSED TO HOLD PREPARED FOODS THROUGHOUT ESTABLISHMENT. PIC TO SUPPLY NSF APPROVED CONTAINERS. 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations Buono Bistro@ Date: 09/04/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: PIC unable to provide irreversible temperature measuring device. Reviewed examples with PIC, including dish plate thermometers, water-proof maximum registering thermometers, and 160°F sensor stickers. PIC to supply and routinely monitor utensil surface temperatures. **RE-INSPECTION** PIC UNABLE TO PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE. PIC TO SUPPLY. 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing Verified 09/04/24 OBSERVATION: PIC unable to verify any employee on site that is choke-safe certified. PIC to ensure there is at least one employee that is choke-safe certified on site at all times during the hours food is being served. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment Discussion Hood sticker indicates past due. PIC to correct immediately and contact the fire department for compliance responsibilities. **RE-INSPECTION** HOOD STICKER INDICATES PAST DUE. PIC TO CORRECT. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 166. E°F via inspector' s water-proof maximum registering thermometer; low temperature dish machine behind bar dispense sanitizer at 50 ppm via inspector's test strips. Observed mashed potatoes in hot holding well at 160°F; cooked lobster in cabinet of in line refrigerator across from stove at 35°F; bruschetta in top rail of in line refrigerator across from oven at 390F; sliced tomatoes in top rail of salad in line refrigerator at 40°F; bacon wrapped scallops in drawer refrigerator below grill at 41°F; cooked pasta in walk in refrigerator at 41°F. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.