HomeMy WebLinkAboutEdgewood Bistro - Inspection - 575 OSGOOD STREET 12/8/2025 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: Edgewood Retirement- Bistro Inspection Date: 12/08/2025 Number of P and PF Violations
Address: 575 Osgood Street Time In/Out: 9:30 am / 11:24 am (Items 1 though 29):
Phone: 978-725-3300 Permit No.: 52660 Number of Repeat P and PF
Email: Risk Category: 4 HACCP: No Violations(Items 1 though 29):
Owner: Edgewood LLC Type of Operation: Food Service, Frozen Dessert
Person-in-charge: Lou D'Angelo Type of Inspection: Routine Previous Inspection Date:
Inspector: G.Greystone Date of Re-Inspection: 12/18/2025 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-I n-Charge present, In 15 Food separated and protected Out COS r
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 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 n/o
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/ n/a
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 In 26 Pasteurized foods used; prohibited In
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 3
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Edgewood Retirement- Bistro Date: 12/08/2025 Page 2 of 3
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,
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 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 Out COS 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
Edgewood Retirement- Bistro Date: 12/08/2025 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Observed a metal scoop used for dispensing ice that had its
handle in contact with the ice. After a brief discussion with the PIC
they removed the ice scoop and placed a ice scoop in the container with
its handle raised above the surface of the food. Corrective Action: PIC
to ensure all utensils used for food preparation and dispensing are
stored with their handles above the top of the food.
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
Repeat COS OBSERVATION: Observed a metal 1/3 container of raw shell eggs stored over
RTE items in the rear bistro line, PIC moved the eggs to the bottom shelf
during inspection. Observed no other raw over RTE foods during
inspection. Corrective Action: PIC to ensure food is arranged in
EQUIPMENT so that cross contamination of one type with another is
prevented.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Preventing cross
contamination
Discussion Bistro kitchen being used to serve customers from both the
Bistro and the Main Kitchen while the Main Kitchen (Edgewood Retirement
Home- permit # 52650) is undergoing construction. PIC stated they plan to
re-open the main kitchen in early January.
Closing Item 0 Closing 9.0085 Closing 9.008Correct 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 a posted hood sticker that stated units were last
cleaned 10/21/2025 and is to be cleaned every 180 days.
In Compliance Observed: Line Left Prep-top: Chicken Salad-41F, Sliced
Tomatoes-40F; Right Line Prep-top: Coleslaw-41F, American Cheese- 40F;
Pizza Prep-top: Sausage-40F, Pizza Sauce-39F; Salad Prep-top:
Anchovies-41F, Crumbled Cheddar-40F; "True" Line Reach-in: Chicken
Breast-34F, Frozen Clams (Thawing) -30F; "True" Service Line Reach-in:
Sour Cream-38F, Fruit Salad-38F; Beverage Display Lowboy: Milk-40F; Three
Bay Sink: Sanitizer Concentration-700ppm (lactic) , test strips expire
03/2028; "Continental" Two Door Reach-in: Top Round-41F, Tomato
Sauce-40F; Walk-in Cooler: Sliced Pastrami-40F, Feta Cheese-41F; Espresso
Machine Milk Cooler: Milk-40F; High Temperature Warewashing Unit:
Temprite strips provided, plate surface temperature-160.1F; Front Line
Cooler Drawers: Chicken Breast-39F; All items in walk-in freezer
maintained frozen solid; All items in dry goods area maintained 6 inches
or more off the surface of the ground