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HomeMy WebLinkAboutLoft Inspection Report - Inspection - 1140 OSGOOD STREET 12/10/2024 North Andover Health Department 120 Main Street, North Andover MA 01845 Food EstablishmentInspectionReport _ _ Tel. (978) 688 9540 Fax (978) 688 9542 Email: twolfenden@northandoverma.gov Name: The Loft Steak and Chop House@ Inspection Date: 12/10/2024 Number of P and PF Violations Address: 1140 Osgood Street Time In/Out: 01:05 pm /01:30 pm (Items 1 though 29): 0 Phone: 978-686-0026 Permit No.: 52323 Number of Repeat P and PF Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0 Owner: Jim Dietz Type of Operation: Food Service Person-in-charge: Michael Saal Type of Inspection: Re-inspection Previous Inspection Date: 11/19/2024 Inspector: T.Adell Date of Re-Inspection: 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-I n-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 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/ 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 26 Pasteurized foods used; prohibited n/a 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: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: The Loft Steak and Chop House@ Date: 12/10/2024 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 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 M 1 Anti-choking procedures in food Out 39 Contamination prevented during service establishment food preparation,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 M 10 Leased Commercial Kitchen 46 Gloves used properly M 11 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: 12/10/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/10/24 OBSERVATION: Observed hand sink in kitchen without cleanser. PIC to ensure all hand sinks are supplied with a supply of hand cleaning liquid, powder, or bar soap. **RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH HAND CLEANSER. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Verified 12/10/24 OBSERVATION: Observed caramelized onions in steam table at 104°F. Upon reviewing hot holding requirements, employee began to rapidly reheat foods. PIC to routinely monitor temperatures with their food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. **RE-INSPECTION** OBSERVED CARAMELIZED ONIONS IN STEAM TABLE AT 173°F. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 12/10/24 OBSERVATION: Observed what appeared to be two dead roaches on the floor below the kitchen dish machine and what appeared to be one dead roach on a plastic cover in the basement. Observed what appeared to be one roach crawling adjacent to covered electrical outlet in basement. PIC provided most recent pest control report from "Pest End" dating 11/5/2024. Report states treating for roaches, capturing two mice during service, and suggesting grease deposits get cleaned. PIC to clean and sanitize affected areas and continue to work with pest control company to prevent and eliminate evidence of pest activity. **RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of Verified 12/10/24 OBSERVATION: Observed container holding rice in basement with plastic cover with large cracks present. Cover appears to not be easily cleanable and not resistant to chipping, distortion, and decomposition. PIC discarded cover and provided new plastic cover in good repair. 4-101 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- FCS Characteristics-Materials for Construction and Repair OBSERVATION: PIC unable to provide chlorine sanitizer test strips. PIC to supply. **RE-INSPECTION** PIC UNABLE TO PROVIDE CHLORINE SANITIZER TEST STRIPS, BUT PROVIDED RECEIPT VERIFYING THEY HAVE BEEN ORDERED AND ARE GOING TO BE DELIVERED TOMORROW (12/11/24) . 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices 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 CLOSEST TO ALCOHOL WALK IN REFRIGERATOR WITH ACCUMULATION OF WHAT APPEARED TO BE MOLD IN THE INTERIOR. PIC TO CLEAN AND SANITIZE. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency The Loft Steak and Chop House@ Date: 12/10/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: PIC unable to verify an employee on site that is trained in choke-saving procedures. PIC to ensure there is at least one choke-safe certified employee on site during the hours food is being served. **RE-INSPECTION** PIC UNABLE TO VERIFY AN EMPLOYEE ON SITE THAT IS CHOKE-SAFE CERTIFIED. REVIEWED COMPLIANCE RESPONSIBILITIES WITH PIC. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment Discussion Hood sticker dates 9/4/2024, in compliance. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 169. 8°F via PIC's dish plate thermometer; low temperature dish machine dispense sanitizer at 100 ppm via inspector's test strips. Observed cooked mushrooms in steam table at 157°F; hard boiled eggs in top rail of salad in line refrigerator at 41°F; shredded lettuce in cabinet of appetizer in line refrigerator at 40°F; crab stuffing in "Bison" refrigerator at 41°F; shrimp in drawer refrigerator at 38°F; alfredo sauce held on ice bath at 38°F; hamburger patties in drawer refrigerator below grill at 39°F; spinach dip in walk in refrigerator at 40°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.