HomeMy WebLinkAboutNinety-Nine Food Inspection Report - 1/22/2025 - Inspection - 267 CHICKERING ROAD 1/22/2025 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:01/22/2025 Number of P and PF Violations w
Address: 267 Chickering Road Time In/Out: 11:30 am / 12:39 pm (Items 1 though 29): 'I
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: Jesse Mandravells Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 02/01/2025 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 cos 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 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 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 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:
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Ninety-Nine Restaurant& Pub Date: 01/22/2025 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 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: 01/22/2025 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Observed two knives stored in the wall mounted rack adjacent
to the walk in freezer with what appeared to be accumulation of food
debris on the blades. PIC removed knives from storage during the
inspection to clean and sanitize. PIC to ensure all knives are cleaned
and sanitized prior to storage.
4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Cleanliness of FCS and Non-FCS
Repeat OBSERVATION: Observed the 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.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice
Machine Cleaning Frequency
OBSERVATION: Observed what appeared to be a light accumulation of
droppings that looked consistent with mice on the plastic rack holding
bags of flour in the dry storage room. PIC provided most recent pest
control report from "JP Pest Services" dating 1/10/2025. Report states
capturing 1 mouse during service, suggesting cleaning food debris in
kitchen, and ensuring stored items in the attic are not an attractant or
harborage condition for rodents. 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 walls adjacent to dredging station on chef's line
with accumulation of food debris. PIC to ensure physical facilities are
cleaned as often as necessary to keep them clean.
6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Cleaning Frequency, Restrictions
Discussion Hood sticker dates 10/30/2024, 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 all low temperature dish machines dispense sanitizer
at 50-100 ppm via PIC's test strips; QAC sanitizer in three compartment
sink measure 300 ppm via PIC's test strips. Observed final cooking
temperature of chicken fingers at 204°F; mashed potatoes at 1430F and
rice at 154°F both in steam table; stuffed shrimp in "Delfield"
refrigerator at 38°F; pico de gallo in top rail of "oven" in line
refrigerator at 39°F; pasta in drawer refrigerator below oven at 390F;
grilled chicken in cabinet of "broiler" in line refrigerator at 41°F;
steak tips in drawer refrigerator below grill at 40°F; cole slaw in top
rail of "expo" in line refrigerator at 40°F; mac and cheese in walk in
refrigerator at 37°F. Observed employee illness agreements posted in
compliance.
Ninety-Nine Restaurant& Pub Date: 01/22/2025 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code