The URL can be used to link to this page

Home My WebLink AboutBella's Roast Beef Food - Inspection - 1211 OSGOOD STREET 10/6/2025 �`'•Town of North Andover Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10 Bellas Roast Beef Inspection Number Date Time In/Out Inspection Type Client Type Inspector 1211 OSGOOD STREET 98466 10/6/25 11:21 AM Routine Restaurant C.DeCosta NORTH AN DOVER/ MA 01845 11:49 AM Permit Number Risk Variance Estab.Type Permit Holder: Same 65018 2 Restaurant --------------------------------------------------------------------------- IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow Supervision IN OUT NA NO COS Protection from Contamination Cont'd IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records � 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible �/ 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used destruction, Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. Utensils,Equipment and Vending IN OUT NA NO COS control 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding constructed,&used 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used strips 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/ c s Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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). Priority Pf Core Risk Factor Repeat Risk Factor 1 0 1 1 0 C.DeCosta Harry Kanellos-Expires Certificate#: Follow Up Required: Y Follow Up Date: FOOD SAFETY INSPECTION REPORT Page Number 2 Bellas Roast Beef 1211 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 98466 10/6/25 11:21 AM C.DeCosta Permit Holder: Same 11:49 AM iuMe lam's LQ=@Repeat Violations.............................................................................................................................................................."I"I"I"I"I H"I"I"Ii"I"Ighlighted in Yellow Time / Temperature Control for Safety Reheating for hot holding 19 - Kitchen - Pr Tomato sauce/marinara held in warmer at 128.8. Staff states they do not reheat prior to placing in warmer. Please reheat all items held in warmer to 165 degrees before placing in warmer. Code: (A) Except as specified under paragraphs (B) and(C) and in paragraph (E) of this section, a TCS food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 1650F for 15 seconds. (D) Reheating for hot holding as specified under paragraphs (A)-(C) of this section shall be done rapidly and the time the food is between 41 IF and the temperatures specified under paragraphs (A)-(C) of this section may not exceed 2 hours. In accordance with Section 8-405.11 this violation must be corrected within 72 hours Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (C)(1) Food Allergy Awareness Requirements - Poster- Establishment- C Allergen poster not found on site. Health department will send. Please post in employee area in kitchen. Code:Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall prominently display in the employee work area a poster approved by the Department, no smaller than 8.5 by 11 inches, relating to major food allergens. The poster shall include the following information: (a) Major food allergens; (b) Health risks of food allergies; (c) Procedure to follow when a customer states that he or she has a food allergy;and(d) Emergency procedure to follow if a customer has an allergic reaction to a food. In accordance with Section 8-405.11 this violation must be corrected within 90 days Area Equipment Product Notes Temps Kitchen Chicken tenders 38.8 OF Front of House Milk 33.8 OF North Andover Board of Health: 120 Main Street, North Andover, MA o1 4. 7 - 4C FOOD SAFETY INSPECTION REPORT Page Number 3 Bellas Roast Beef 1211 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 98466 10/6/25 11:21 AM C.DeCosta Permit Holder: Same 11:49 AM iuMe lam'sRepeat Violations.............................................................................................................................................................."I"I"I"I"I H"I"I"Ii"I"Ighlighted in Yellow Kitchen Diced tomatoes 40.8 OF Kitchen Tomato sauce 128.8 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. -------------------------------- Send health agreement and allergen North Andover Board of Health: 120 M ln Street, North Andover, MA o1 4. 7 - 4C