HomeMy WebLinkAboutVivacino - Inspection - 220 SUTTON 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: Buono Bistro Inspection Date: 12/08/2025 Number of P and PF Violations
Address: 220 Sutton Street Time In/Out: 03:14 pm /04:12 pm (Items 1 though 29): 0
Phone: 978-258-0658 Permit No.: 83499 Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 0
Owner: Suraj Maharjan Type of Operation: Food Service
Person-in-charge: Richard Bertin Type of Inspection: Routine Previous Inspection Date:
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 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/ 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 In 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: Buono 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 Out COS
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 r 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
Buono Bistro Date: 12/08/2025 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Unable to verify the location of an allergen poster displayed
in the employee work area that includes Sesame as a major food allergen.
Corrective Action: PIC to ensure a poster showing the major food
allergens (including Sesame) 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. PIC downloaded a
current copy of the poster from the Mass.gov website and posted in the
kitchen at time of inspection.
590.011.1 REGULATION: Item 58 Allergen Awareness (509. 011) -- Poster
Repeat COS OBSERVATION: Observed several in-use utensils stored in a Bain marie of
water on the line that tested at 63F, PIC removed the utensils from the
line and replaced them, will maintain the utensils dry and possibly
purchase a hot plate to maintain the water at 135F. Observed a knife
stored in the space between the salad prep top and the single door
prep-top in the rear kitchen. PIC removed the knife from the prep-top and
reviewed with staff proper utensil storage. Corrective Action: PIC to
ensure if in-use utensils are stored in water that the water is running
at a sufficient velocity to flush particulates to the drain, if used with
moist FOOD such as ice cream or mashed potatoes or is maintained at a
temperature of at least 57oC (135oF) and the container is cleaned at a
frequency specified under Subparagraph 4-602. 11 (D) (7) .
3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils,
Between-Use Storage
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 a posted hood sticker that stated the unit was last
cleaned 12/1/2025 and is to be cleaned every 90 days
In Compliance Observed: Service Station Lowboy: Apple Juice-40F; Line
Cooler Drawers: Risotto Rice-40F, Veal Cutlet-41F; Right Line Prep-top:
Raw Shrimp-40F, Alfredo Sauce-40F; Left Line Prep-top: Spicy Shrimp-40F,
Salmon Fillets-41F; Fry Station Lowboy: Diced Tomatoes-41F; Walk-in
Cooler: Mozzarella Log-41F, American Cheese-40F; Salad Prep-top: Yellow
Beets-40F, Roasted Butternut Squash-40F; "Coca Cola" Reach-in: Burrata
Cheese-41F; "Coldline" Prep-top: Roasted Cherry Tomatoes-41F, Roasted
Artichokes-40F; All items in freezer unit maintained frozen solid; High
Temperature Warewashing Unit: Plate Surface Temperature-160.8F, PIC
provided 160F Temprite strips; Three Bay Sink: 200ppm (quat) , test strips
available