Loading...
HomeMy WebLinkAboutDicor Re- - Inspection - 1060 OSGOOD STREET 12/8/2025 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: Dicor Restaurant@ Inspection Date: 12/08/2025 Number of P and PF Violations Address: 1060 Osgood Street Time In/Out: 01:05 pm /01:27 pm (Items 1 though 29): 0 Phone: 978-688-0099 Permit No.: 52522 Number of Repeat P and PF Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0 Owner: Veronica Churchill Type of Operation: Food Service Person-in-charge: Veronica Churchill Type of Inspection: Re-inspection Previous Inspection Date: 10/17/2025 Inspector: G.Greystone 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 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 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 In 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 In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 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: Dicor Restaurant@ Date: 12/08/2025 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, 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 n/a 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness 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 Dicor Restaurant@ Date: 12/08/2025 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/08/25 OBSERVATION: Unable to verify the location of an allergen poster displayed in the employee work area. Corrective Action: PIC to ensure a poster showing the major food allergens is present and prominently displayed in an employee work area. The poster shall include: the major food allergens, the health risks of food allergies, procedures to follow when a customer states that he or she has a food allergy, and emergency procedure to follow if a customer has an allergic reaction to a food. **RE-INSPECTION** OBSERVED POSTER THAT INCLUDED ALL THE MAJOR FOOD ALLERGENS, THE HEALTH RISKS OF FOOD ALLERGIES, AND PROCEDURES TO FOLLOW WHEN A CUSTOMER STATES THE HAVE A FOOD ALLERGY AS WELL AS EMERGENCY PROCEDURES DISPLAYED IN THE EMPLOYEE WORK AREA AT TIME OF INSPECTION 590.011.1 REGULATION: Item 58 Allergen Awareness (509. 011) -- Poster Verified 12/08/25 OBSERVATION: PIC unable to provide written procedures for employee illness reporting at time of inspection. Corrective Action: PIC to ensure written procedures are in place informing employees of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD. Provided PIC with a copy of an employee illness reporting template. **RE-INSPECTION** PIC WAS ABLE TO PROVIDE WRITTEN PROCEDURES FOR EMPLOYEE ILLNESS REPORTING AND WAS ABLE TO DEMONSTRATE KNOWLEDGE OF THE SYMPTOMS AND DIAGNOSES THAT EMPLOYEES ARE RESPONSIBLE TO REPORT TO THE PIC 2-103.11-Pf REGULATION: Item 03 Management, food employee and conditional employee -- Person in Charge-Duties Employee Illness Verified 12/08/25 OBSERVATION: Observed several container of cooked pasta the were loosely covered with a linen that was in contact with the food at time of inspection. Corrective Action: PIC to ensure LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. **RE-INSPECTION** OBSERVED ALL CONTAINERS STORED ON THE LINE PREP-TOP UNIT THAT WERE EITHER UNWRAPPED FOR SERVICE, AFFIXED WITH A LID, OR WRAPPED WITH PLASTIC WRAP AT TIME OF INSPECTION. 3-304 .13 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Linens and Napkins, Use Limitations Verified 12/08/25 OBSERVATION: Observed the side of the combi oven, located next to the gas range on the line, that had a build up of grease and soils at time of inspection. Corrective Action: PIC to ensure nonF00D-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues **RE-INSPECTION** OBSERVED THE SIDE OF THE COMBI OVEN HAD BEEN SCRAPED AND CLEANED TO REMOVE MOST OF THE GREASE AND SOIL BUILD UP OBSERVED AT THE ROUTINE INSPECTION. PIC TO CONTINUE TO CLEAN THE AREA AT A FREQUENCY THAT PREVENTS FURTHER BUILD UP OF SOILS. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Verified 12/08/25 OBSERVATION: PIC was unable to provide test strips that could accurately measure the concentration of sanitizer at time of inspection: the test strips provided expired 5/1/2025. Corrective Action: PIC to ensure a test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. **RE-INSPECTION** PPIC WAS ABLE TO PROVIDE TEST STRIPS FOR THE QUATERANRY SANITIZER AT TIME OF INSPECTION. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Dicor Restaurant@ Date: 12/08/2025 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed a posted hood sticker that stated the unit was last cleaned 6/15/2025 and is to be cleaned every 90 days. PIC stated they have a hood cleaning service scheduled for 10/19/2025. Verify at re-inspection. **RE-INSPECTION** OBSERVED A POSTED HOOD STICKER THAT STATED THE UNIT WAS LAST CLEANED 10/19/2025 AND IS TO BE CLEANED EVERY 120 DAYS In Compliance Observed: Walk-in Cooler: Tomato Sauce-40F, Potato Salad-41F; Salad Prep-top: Celery in Water-40F, Shredded Carrots in Water-39F; Line Prep-top: Chopped Chicken-41F, Shredded Cheese-40F; Steam Table: Chicken Stock-165F; Tomato sauce reheating on gas range, observed boiling; Dessert Cooler: Ricottia Cheese Filling-40F, Butter Patty-40F; High Temperature Warewashing Unit: plate surface temperature-163.7F, thermo-dots provided; Three Bay Sink Sanitizer Concentration: 200ppm (quat) on inspector's test strips; Establishment observed clean, on good repair, and free of evidence of pest activity 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.