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HomeMy WebLinkAboutTavern Food Inspection Report - Inspection - 18 HIGH STREET 12/4/2024 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: Tavern on High Inspection Date: 12/04/2024 Number of P and PF Violations Address: 18 High Street Time In/Out: 12:05 pm /01:29 pm (Items 1 though 29): Phone: 978-684-2264 Permit No.: 55365 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Ryan O'Connor Type of Operation: Food Service Person-in-charge: Amanda Nellan Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 12/14/2024 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 Out r 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 In 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature In Good Hygienic Practices 21 Proper hot holding temperature Out cos 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In 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/ Out 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly cos 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/ Out r 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: Tavern on High Date: 12/04/2024 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, 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 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 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 Out 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 Tavern on High Date: 12/04/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed hand sink in kitchen without drying provisions. Employee provided paper towels during the inspection. PIC to ensure all hand sinks are supplied with drying provisions. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Correct On Site OBSERVATION: Observed hand sink in employee toilet room without handwashing signage. PIC provided signage during the inspection. PIC to ensure all hand sinks used by food employees are provided with handwashing signage. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage OBSERVATION: Observed ice machine behind host stand 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. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Repeat OBSERVATION: Observed labeled buckets holding what PIC identified as QAC sanitizer measure approximately 0 ppm via PICs and inspector's test strips. PIC to call a repair service for QAC sanitizer dispenser if needed and provide the health office with a status or repair slip within 24 hours . PIC to manually mix QAC sanitizer or use low temperature dish machines for sanitizing until QAC sanitizer is dispensed at 150-400 ppm. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Correct On Site OBSERVATION: Observed cheese sauce in table-top warmer at 119-120°F. Upon reviewing hot holding requirements, employees rapidly reheated cheese sauce. PIC to routinely monitor temperatures with their food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot OBSERVATION: Observed incomplete consumer advisory on menus. In ADDITION TO existing reminder statement, PIC to add disclosure to foods that may be served or ordered raw/undercooked (such as cuts of steaks and beef burgers) by asterisking (*) them to a footnote that indicates they are cooked to order or states "*these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients" or "cooked to order" . 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Repeat OBSERVATION: Observed raw thawed reduced oxygen packaged (ROP) salmon in walk in refrigerator that employee identified as packaged on site. PIC unable to provide HACCP plan or provide approval from the health office. PIC to cease and desist producing ROP raw thawed fish, and contact health office regarding HACCP plan compliance responsibilities. PIC to review regulations regarding ROP fish. 8-201 .13 REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, When Required Tavern on High Date: 12/04/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed raw thawed ROP chilean sea bass in cabinet of saute in line refrigerator bearing label indicating fish must be removed from its ROP prior to thawing. PIC to re-train staff on compliant thawing methods. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing OBSERVATION: Observed what appeared to be a few droppings that looked consistent with mice on the floor of the dry storage room. PIC provided most recent pest control report from "Elite Pest Solutions Inc" dating 11/22/2024 . Report states observing light feeding in interior stations and replacing traps as needed. 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 OBSERVATION: Observed a few employees not wearing hair restraints while preparing foods. PIC to ensure all employees wear a compliant hair restraint such as a hat or hair net while preparing foods. 2-402 .11 REGULATION: Item 40 Personal cleanliness -- Hair Restraints Discussion Hood sticker dates 11/4/2024, in compliance. 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 machines achieve utensil surface temperatures of 163.2°F and 170 .0°F via PICs and inspector's dish plate thermometers. Observed rice in table top warmer near stove at 1660F; ground beef in table top warmer at 1360F; bolognese in top rail of saute in line refrigerator at 40°F; hamburgers in drawer refrigerator at 39°F; diced tomatoes in top rail of salad in line refrigerator at 40°F; spinach dip in cabinet of fryer in line refrigerator at 39°F; cooked prime rib in walk in refrigerator at 37°F.