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HomeMy WebLinkAboutPatricks North Shore Food Inspection Report - 1/22/25 - Inspection - 80 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: Patricks North Shore Inspection Date:01/22/2025 Number of P and PF Violations Address: 80 Chickering Road Time In/Out: 01:30 pm /02:53 pm (Items 1 though 29): Phone: 978-655-5228 Permit No.: 77586 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Dean Chongris Type of Operation: Food Service Person-in-charge: Dean Chongrls 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 Outi cos demonstrates knowledge, and 16 Food contact surface; cleaned In 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 Out 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 n/o 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition n/o 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 FF 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 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/ 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: Patricks North Shore 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 Out 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 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 Patricks North Shore Date: 01/22/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Observed limited menu including roast beef, chicken fingers, French fries, mozzarella sticks, and salads. Observed multiple refrigerators and hot holding equipment not turned on in kitchen. PIC states they are in process of changing menu. Discussed with PIC to contact health office whenever there are changes to the menu, floor plan, or new equipment are supplied. Discussion Observed many items including but not limited to warmers, single-use articles, single-service articles, and furniture in basement. PIC identified items as belonging to previous owner and they are not planning on using them. Reviewed with PIC to ensure the premises is maintained free of unnecessary items and clutter. Discussion Per dicussion with PIC, they state roast beef is maintained in temperature control in warmer, placed on the slicer during service, then returned to the warmer. No roast beef in hot holding observed during the inspection. Reviewed Time as a Public Health Control (TPHC) with PIC. Provided PIC with TPHC sample procedure during the inspection. If PIC decides they want to use TPHC, PIC to provide health office with copy of completed procedure for review, and maintain a copy on site for future inspections. PIC to develop method for marking or identifying the time that is 4 hours past the point in time when food is removed from temperature control (ex. stickers, logs) . If PIC does not wish to use TPHC, PIC to ensure roast beef is maintained in temperature control at 41OF or below or 1350F or above. OBSERVATION: Inspector unable to verify if food employees are trained on their responsibility to report focdborne illness symptoms and other medical diagnoses to the PIC. Reviewed compliance responsibilities with PIC. Provided PIC with employee illness agreement document during the inspection. 2-201 .11-Pf REGULATION: Item 03 Management, food employee and conditional employee -- PIC Responsibility, Conditional Employee OBSERVATION: Observed hand sink adjacent to three compartment sink without drying provisions. 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 carton of raw shelled eggs and raw bacon stored above ready to eat (RTE) foods in the "Atosa" refrigerator in the kitchen. PIC relocated raw animal foods during the inspection. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Patricks North Shore Date: 01/22/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: PIC states roast beef can be served raw or undercooked. Observed incomplete consumer advisory on digital menu board. IN ADDITION to existing reminder statement, PIC to ensure the animal derives foods are asterisked to a footnote that states the item can be served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. PIC to include on all menus. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory OBSERVATION: Observed interiors and exteriors of some refrigerators with slight 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 OBSERVATION: Observed doorleading outdoors in upstairs dry storage room with gaps in bottom of door. Reviewed with PIC that gaps in bottom of door could be potential entry point for pests. PIC to ensure all physical facilities are maintained in good repair using approved methods and materials . 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods Discussion Observed multiple packages of raw beef stored without temperature control on metal prep table upon arrival and during the inspection. PIC identified beef was "waiting to be trimmed" . Although beef was observed at a temperature of 40°F, discussed with PIC to ensure TCS foods are stored in temperature control when not in use. Discussion Hood sticker indicates past due. PIC to correct immediately and contact the fire department for compliance responsibilities. 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 QAC sanitizes measure 150 ppm via PIC's test strips. Observed sliced tomatoes in "Atosa" refrigerator at 35°F; cheese in "Atosa" refrigerator at 38°F in dry storage room; raw beef in "True" refrigerator at 40°F; mayonnaise in glass display refrigerator at 41°F.