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Home My WebLink AboutBella_s Rost Beef Reinspection - Inspection - 1211 OSGOOD STREET 3/17/2026 �`'•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 EA69B 3/17/26 1:33 PM Re-Inspection Restaurant C.DeCosta NORTH AN DOVER/ MA 01845 1:44 PM Permit Number Risk Variance Estab.Type Permit Holder: Same 83780 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 Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 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 Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used V 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/local regulations 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). f-2 Priority Pf Core Risk Factor Repeat Risk Factor L Ll 44L:�Q 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 EA69B 3/17/26 1:33 PM C.DeCosta Permit Holder: Same 1:44 PM iuMe lam'sRepeat Violations.............................................................................................................................................................."I"I"I"I"I H"I"I"Ii"I"Ighlighted in Yellow 97 97 Corrected - Kitchen - Cos - --The Original Violation Code was 5-205.11 Using a Handwashing � Sink------ Please make sure hand sinks are clear of any debris or �N equipment. Hand sinks, must be open and accessible at all times. -A ��,� �°"1�'�� handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashin . An automatic handwashing facility shall be used in accordance with manufacturer's instructions. u fG�ri' rr iu ii lJf%iii r � I r i i 'I ti l Ade el 97 97 Corrected - Establishment- s ----The Original Violation Code was 8-304.11 (D) Responsibilities of the Permit Holder------ Current food permit not posted. Please print current food permit and post in a conspicuous area for customers to see. - Upon acceptance of the permit issued by the RA, the permit holder in order to retain the permit shall immediately contact the RA to report an illness of a food employee or conditional employee as specified under 2-201.11(B). 97 97 Corrected - Establishment- s ----The Original Violation Code was MA 590.011 (C)(1) Food Allergy Awareness Requirements- Poster ------ No allergen poster observed during inspection. Health department can send over poster. Please post in an area in the kitchen for the staff to see. - 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. North Andover o d ofHealth: 120 Main Street, North Andover, MA o184578) 688-954C FOOD SAFETY INSPECTION REPORT Page Number 3 Bellas Roast Beef 1211 OSGOOD STREET Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 EA69B 3/17/26 1:33 PM C.DeCosta Permit Holder: Same 1:44 PM ME iuMe lam'sRepeat Violations.............................................................................................................................................................."I"I"I"I"I H"I"I"Ii"I"Ighlighted in Yellow 97 97 Corrected - Kitchen - Cos ----The Original Violation Code was 3-501.16 (A)(2) (B) Proper Cold Holding Temps. ------ Observed several food items in the sandwich unit out of temp. They were all in the mid to low 40s. Spoke with PIC. PIC turned down the unit and also cleaned the intake fan, which should help cool the unit. Please keep an eye on temps - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C )of this section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. Area Equipment Product Notes Temps Kitchen Hot Pepper Relish 39 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. North Andover Board of Health: 120 Main Street, North Andover, MA o1 4. 7 - 4C