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HomeMy WebLinkAboutMiscellaneous - 730 Osgood Street? to n 0 M (D fi (D (D i /a s I , z - - -- - - -- _ - -� � Q/J� /� G��- - `/,ICJ ----�/_7�-. _ - ---- - --- - - - - -- - -- -� _� - ��yz_--- -- - -- - � -- - - _ - I� THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT Nam Print: Page of Pages PIC's Signature: Date T e f 0 enation s T e of Ins ection r • Food Service ❑ Retail WIRoutine ❑ Re -inspection Address 1 Risk �- i Level El Residential Kitchen ❑Mobile Previous Inspection Date: Telephone g �a r1 [ ❑ Temporary ❑ Pre-operation Owner HACCP YIN 0 ElCaterer ❑ Bed & Breakfast ❑ Suspect Illness ❑ General Complaint Person in harge (PIC) © Time In: Out: Permit No. ❑ HACCP ❑ Other Inspector Each viol tion checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Non.comPHanca WNW Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items) Anti -Cho" Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 690.009(E) ❑ 690.009 (F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT [1 1. PIC Assigned /Knowledgeable /Duties ❑ 12. Prevention of Contamination from Hands [313. Handwash Facilities EMPLOYEE HEALTH PROTIOi11 FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ 5. Receiving/Condition ❑ S. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION ❑ S. Separation/ Segregation/ Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices (Blue items) Critical (C) violations marked must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (FC 3)(590.004) 25, Equipment and Utensils (FC -4)(590.005) 26. Water, Plumbing and Waste (FC -5)(590.006) 27. Physical Facility (FC -6)(590.007) 28. Poisonous or Toxic Materials (FC•7)(%0.00e) 29. Special Requirements (590.009) 30. Other [114. Approved Food or Color Additives ❑ 15. Toxic Chemicals 71MEI EMPERATURE CONTROLS (Potetrtlally Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling ❑ 19. Hot and Cold Holding ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HMMY SUSCEPTIBLE POPULATIONS (FISP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses Interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal 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 aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF REINSPECTION: Inspector's Signature: Print: Page of Pages PIC's Signature: Print: FORM 734A Woladons Related to Foodborne Illness Intervendons and Risk Factors (Red Renes 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 1 590.0113(A) Assignment of Responsibility* 590.003(13) Demonstration of Knowledge* 2-103.11 Person in charge - duties EMPLOYEE HEALTH 2 590.003(0) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants* Shell Eggs* 590.003(F) Responsibility Of A Food Employee Or An 3-202.16 Ice Made From Potable Drinking Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006(A) Charge* 590.006(B) 590.003(G) Reporting by Person in Charge* 3 590.003(D) Exclusions and Restrictions* 3-201.15 590.003E Removal of Exclusions and Restrictions C C 6 C FOOD FROM APPROVED SOURCE * Donates critical item in the federal 1999 Food Code or 105 CMR 590.000. f Es- Food and Water From Regulated Sources 590.004 A -B Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made From Potable Drinking Water* 5-101.11 Drinking Water from an Approved System* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* Washing Fruits and Vegetables SheBfrsh and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Contamination from the Consumer Game and Wild Mushrooms Approved by Regulatory Auth ' 3-202.18 Shellstock Identification Present* 590.004(C) Wild Mushrooms* 3-201.17 Game Animals* 3-701.11 Receiving/Condition 3-202.11 I3111s Received at Proper Temperatures* 3-202.15 Package Integrity* 3-101.11 Food Safe and Unadulterated Tags/Records: Shellstock 3-202.18 Shellstock Identification * 3-203.12 Shellstock Identification Maintained* Tags/Records: Fish Products 3402.11 Parasite Destruction* 3402.12 Records, Creation and Retention* 590.004(J) Labeling of Ingredients' Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* Conformance with Approved Procedures MACCP Plans ' 3-502.11 Specialized Processing Methods* 3-502.12 Reduced oxygen packaging, criteria* 8-103.12 Conformance with Approved Procedures* * Donates critical item in the federal 1999 Food Code or 105 CMR 590.000. f Es- Cross -contamination 3-302.11 (AX 1) Raw Animal Foods Separated from Cooked and RTI; Foods* Contamination from Raw /ngredents 3-302-11(Ax2) Raw Animal Foods Separated from Each Other* Contamination from the Environment 3-302.11 A Food Protection* 3-302.15 Washing Fruits and Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14 A B Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-501.111 Manual Warewashing - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing- Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization- temp., pH, concentration and hardness. * 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2401.11 Eating, Drinking or Using Tobacco* 2-401.12 Discharges From the Eyes, Nose and Mouth* 3-301.12 Prevent' Contamination When Tasting* 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniently Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, tion and Maintenance Suppled will[ Soap and Hand Drying Devices 6-301.11 Handwashing Cleanser, Availability 6-301.12 Hand Drying Provision R T w , : THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER ri t Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT INSPECTION REPORT _p Name%-)J)�� n 5 -� i 0 (� D Rs CJ-- Tvae of Oaeration(s) ®'Food Service ❑ Retail ❑ Residential Kitchen ❑ Mobile ❑ Temporary ❑ Caterer ❑ Bed & Breakfast Permit No. Tvpe of Inspection ©'Routine [:1Re-inspection Previous Inspection Date: ❑ Preoperation ❑ Suspect Illness ❑ General Complaint ❑ HACCP ❑ Other Address OG O U t� Risk Level Telephone Cl a j ` A Owner—t 1 (j`y(,%r" 0 oy,.-�i' �G V HACCP YIN Person lnl harge (PIC) Q 1 Time In: Out: Inspector I I IDW Each violation, checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. NWI.-C mptance wrar Violations Rolatoc( to Foodborne 111ness Interventions and Risk Factors (Red Items) Aml-Chokmy TobwcO Violations marked may pose an imminent health hazard and require immediate corrective 580.009(E) ❑ no.0og (F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands ❑ 1. PIC Assigned / Knowledgeable / Duties ❑ 13. Handwash Facilities EMPLOYEE HEALTH `* ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source ❑ S. Receiving/Condition ❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 7. Conformance with Approved Procedures/HACCP Plans PROTECTION FROM CONTAMINATION ❑ 8. Separation/ Segregation/ Protection ❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 10. Proper Adequate Handwashing ❑ 11. Good Hygienic Practices Violations Related to Good Retail Practices-ABlue items) Critical (C) violations marked. must be corrected immediately or within 10 days as determined by the Board of Health. Non-critical (N) violations must be corrected immediately or within 90 days as determined by the Board of Health. C N 23. Management and Personnel (FC -2)(590.003) 24. Food and Food Protection (Fcs)(590.0D4) 25. Equipment and Utensils (FC -4)(590.005) 1 26. Water, Plumbing and Waste (FC -5)(590.005) 27. Physical Facility (FC -0(590.007) 28. Poisonous or Toxic Materials (FC -7)(590.008) 29. Special Requirements (580.009) 30. Other PROTECTION FROM CHEMICALS ❑ 14. Approved Food or Color Additives ❑ 15. Toxic Chemicals TIMEMEMPERATURE CONTROLS (PotenUlly Hazardous Foods) ❑ 16. Cooking Temperatures ❑ 17. Reheating ❑ 18. Cooling [119. Hot and Cold Holding ❑ 20. Time As a Public Health Control REQUIREMENTS FOR HWILY SUSCEPTWE POPUI ATIONS (HSP) ❑ 21. Food and Food Preparation for HSP CONSUMER ADVISORY ❑ 22. Posting of Consumer Advisories Number of Violated Provisions Related To Foodborne Illnesses interventions and Risk Factors (Red Items 1-22): Official Order for Correction: Based on an inspection today, the items checked indicate violations of 105 CMR 590.000/federal 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 aggrieved by this order, you have a right to a hearing. Your request must be in writing and submitted to the Board of Health at the above address within 10 days of receipt of this order. DATE OF REINSPECTION: Inspector's Signature: Print: Page of Pages PIC's Signature: It Print: I FORM 734A } d. Violations Related to Foodbome Illness Interventions and Risk Factors (Red Items 1-22) FOOD PROTECTION MANAGEMENT I 590.003 A) signment of Responsibility* 590.003(13) Demonstration of Knowledge* 2-103.11 Person in charge - duties EMPLOYEE HEALTH 2 590.003(0) Responsibility of the person in charge to Compliance with Food Law* 3-201.12 require reporting by food employees and 3-201.13 Fluid Milk and Milk Products* applicants* Shell Eggs* 590.003(F) Responsibility Of A Food Employee Or An 3-202.16 Ice Made From Potable Drinicing Water* Applicant To Report To The Person In Drinking Water from an Approved System* 590.006 A Charge* 590.006 B 590.003(G) I Reporting b Person in Charge* 3 590.003(D) Exclusions and Restrictions* 3-201.15 590.003(E) -]Removal of Exclusions and Restrictions 4 5 6 C FOOD FROM APPROVED SOURCE * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. PROTECTION FROM CONTAMINATION g Food and Water From Regulated Sources 590.004 A -B Compliance with Food Law* 3-201.12 Food in a Hermetically Sealed Container* 3-201.13 Fluid Milk and Milk Products* 3-202.13 Shell Eggs* 3-202.14 Eggs and Milk Products, Pasteurized* 3-202.16 Ice Made From Potable Drinicing Water* 5-101.11 Drinking Water from an Approved System* 590.006 A Bottled Drinking Water* 590.006 B Water Meets Standards in 310 CMR 22.0* Washing Fruits and Vegetables She9tish and Fish From an Approved Source 3-201.14 Fish and Recreationally Caught Molluscan Shellfish* 3-201.15 Molluscan Shellfish from NSSP Listed Sources* Contamination from the Consumer Game and Wlld Mushrooms Approved by Regulatoty AuthoMy 3-202.18 Shellstock Identification Present* 590.004 C Wild Mushrooms* 3-201.17 Game Animals* 3-701.11 Receiving/Condition 3-202.11 PllFs Received at Proper Temperatures* 3-202.15 Package Integrity* 3-101.11 Food Safe and Unadulterated Tags/Records: Shellstock 3-202.18 Shellstock Identification * 3-203.12 Shellstock Identification Maintained* Tags/Records: Fish Products 3402.11 Parasite Destruction* 3402.12 Records, Creation and Retention* 590.004 J Labeling of Ingredients* Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* Conformance with Approved Procedures /HACCP Plans ' 3-502.11 Specialized Process' Methods* 3-502.12 Reduced oxygen packaging, criteria* 8-103.12 Conformance with Approved Procedures* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. PROTECTION FROM CONTAMINATION g Cross -contamination 3-302.11 (AX 1) Raw Animal Foods Separated from Cooke and R1T Foods* Contamination from Raw Ingredients 3-302.11(Ax2) Raw Animal Foods Separated from Each Other* Contamination from the Environment 3-302.11 A Food Protection* 3-302.15 Washing Fruits and Vegetables 3-304.11 Food Contact with Equipment and Utensils* Contamination from the Consumer 3-306.14 A B Returned Food and Reservice of Food* Disposition of Adulterated or Contaminated Food 3-701.11 Discarding or Reconditioning Unsafe Food* 9 Food Contact Surfaces 4-501.111 Manual Warewashmg - Hot Water Sanitization Temperatures* 4-501.112 Mechanical Warewashing- Hot Water Sanitization Temperatures* 4-501.114 Chemical Sanitization- temp., pH, concentration and hardness. * 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 4-602.11 Cleaning Frequency of Equipment Food - Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and Food Contact Surfaces of Equipment* 4-703.11 Methods of Sanitization - Hot Water and Chemical* 10 Proper, Adequate Handwashing 2-301.11 Clean Condition - Hands and Arms* 2-301.12 Cleaning Procedure* 2-301.14 When to Wash* 11 Good Hygienic Practices 2401.11 Eating, Drinicirig or Using Tobacco* 2401.12 Discharges From the Eyes, Nose and Mouth* 3-301.12 Preventing Contamination When Tasting* 12 Prevention of Contamination from Hands 590.004(E) Preventing Contamination from Employees* 13 Handwash Facilities Conveniendy Located and Accessible 5-203.11 Numbers and Capacities* 5-204.11 Location and Placement* 5-205.11 Accessibility, tion and Maintenance Suppled with Soap and Hand Drying Devices 6-301.11 liandwashing Cleanser, Availib 6-301.12 Hand Drying Provision N i i rzi �' ►roil ni • It CQ H _ m 0 0 3 3 .S I m m IV c� O h N Woladons Related to Foodborne Illness Interventions and Risk Factors (Red items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original 3-501.16(A) Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* E 7-204.11 Sanitizers, Criteria L Chemicals*' 7-204.12 Chemicals for Washing Produce, Criteria*: 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and 3-403.11(A)&(D) Monitoring* TIMEITEMPERATURE CONTROLS ' 16 17 18 * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 0 Fig 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145715sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. 3-401.11(B)(1)(2) Pork and Beef Roast - 1307 121• min* 3-401.11(A)(2) Ratites, Injected Meats- 155°F 15 sec. 590.004(H) :; Variance Requirement 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle; Intact Beef Steaks FC -7 1450F 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) All O'therPHFs- 1450F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * , .3-403.1 I(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 1400F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140*F to• 70*F Within 2 Hours and From 70'F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient I Temperature Ingredients to 410F/450F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 0 Fig 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45*F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 3-801.11(D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PRFs Maintained at or below 41'/45° F* 3-501.16(A) Hot PHFs Maintained at or above 1400F. * 3-501.16(A) Roasts Held at or above 1300F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) :; Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 21 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11(D) Raw or Partially Cooked 'Animal Food and Raw Seed Sprouts Not Served. 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* Eff-11-11112001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* ar r-WAL Kr-WU1KtMMN I J 590.009(A) -(D) Violations of S�cti6n 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited,under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - ' Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) i Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices - FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC -5 .006 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials FC -7 .008 29. Special Requirements .009 30. Other r _ i Y 11 1 m to it 17 Z dt 3 e� 0n Ur- C y y C � n � O m I I sv 3 to � ' O v p r o m coo o o m V Ck :. O (n 61 ?CD _ a n S_ co CD a y ❑ D ❑ ❑ ❑ p m m m m .. y OZ CD CLCD `G O_CD < 0 N 1 v m7 c N ❑ O N N ^� N 7 7 y t W d l�E Y 11 1 m to it 17 Z dt 3 e� 0n Ur- Wo/at/ons Related to Foodborne Illness Interventions and Risk Factors (Red kerns 1-22) (Cont) PROTECTION FROM CHEMICALS 14 15 16 18 TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information -Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIME/TEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155'F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145715sec■ 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155'F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130'17 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155'F 15 sec. 590.004(H) * 3-401.1.1(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -1657 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165'F * 3-401.11(A)(1)(b) All Other PHFs- 145'F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165'F 15 sec. * 3-403.11(B) Microwave- 165' F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140'F to 70°F Within 2 Hours and From 70'F to 4FF/450F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41'F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. F 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41'F/45'F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 3-801.11(D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41'/45° F* 3-501.16(A) Hot PHFs Maintained at or above 140'F. * 3-501.16(A) Roasts Held at or above 130'F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* ENe"j-1111200, 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC - 4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. 1 Other m w ir cr w 3 e� rt Z 41 0 C� • 22 • • P" 1 1�1 i m w ir cr w 3 e� rt Z 41 0 Wo/at/ons Related to Foodborne Illness Interventions and Risk PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. Factors (Red Items 1-22) (Cont) Cooling Methods for PHFs PROTECTION FROM CHEMICALS PHF Hot and Cold Holding ld Food or Color Additives 19 3-202.12 Additives* Hot PHFs Maintained at or above 140°F. 3-302.14 Protection from Unapproved Additives* Roasts Held at or above 130°F. 15 Poisonous or Toxic Substances Time as a Public Health Control 7-101.11 Identifying Information - Original Time as a Public Health Control* Containers* Variance Requirement 7-102.11 Common Name - Working Containers* 20 7-201.11 Separation - Storage* Stuffing Containing Fish, Meat, 7-202.11 Restriction - Presence and Use* Poultry or Ratites -165°F 15 sec. 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 7-204.14 PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 41°/45° F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. 3-501.16(A) Roasts Held at or above 130°F. Restricted Use Pesticides, Criteria* Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers -Prohibitions*. REQUIREMENTS FOR HIGHLY SUSCEPTIBLE 7-204.11 Sanitizers, Criteria -Chemicals* ,POPULATIONS (HSP) 7-204.12 Chemicals for Washing Produce, Criteria* 3-801.11(B) ?1 7-204.14 Drying Agents, Criteria* 3-801.1 l(C) Unopened Food Package Not Re -served. 7-205.11 Incidental Food Contact, Lubricants* FC - 3 7-206.11 Restricted Use Pesticides, Criteria* Pork and Beef Roast - 130°F 121 min* 7-206.12 Rodent Bait Stations* 26. 7-206.13 Tracking Powders, Pest Control and Poultry, Wild Game, Stuffed PHFs, 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11(D), Raw or Partially Cooked Animal Food and Raw Seed, Sprouts Not Served. 3-801.1 l(C) Unopened Food Package Not Re -served. Monitoring* CONSUMER ADVISORY TIME/TEMPERATURE CONTROLS lC 9.9 • Denotes critical item in the federal 19Food Code or 105 CMR 590.000. 22 Proper Cooking Temperatures for Consumer Advisory Posted for Consumption of PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. FC -2 Eggs- Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game FC - 3 Animals - 155°F 15 sec. * 3-401.1 l(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155*F 15 sec. 26. * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC -7 145°F 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.11(A)(1)(b) All Other PHFs - 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.1 l(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food -� 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 1407 to, 70*F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PRFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* 9.9 • Denotes critical item in the federal 19Food Code or 105 CMR 590.000. 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* EI/el11,211 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL RLQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections I above if related to foodborne illness interventions and risk factors. Other • 590.009 violations relating to good retail practices should be debited under #29 - Special ,Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item . Good Retail Practices FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. P, hysical Facility FC -6 .007 28. Poisonous or Toxic Materials FC -7 .008 29. Special Requirements 1 .009 30. Other 6 1 Xo im z °3 N n C N N 90 S I 3 n � w 7 SX W Cl 3� 1 � C r7 VCT �` 3 r ,Y IKZ _r z Z L -L75 { m0 x 3 m O c cr n y N O 1 cn 0' cnrn m 0 C N A •. i Z CL a p m m m m m - n v c M5 N N � C N ❑ � ,S '- 1 y 7 N ^ \ W d S a 1 Xo im Woledons Related to Foodborne Illness Interventions and Risk Factors (Red hems 1-22) (Cont) PROTECTION FROM CHEMICALS 14 Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 16 17 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and TIMEITEMPERATURE CONTROLS * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. k19 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats- 155°F 15 sec. 590.004(H) Variance Requirement 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F 3-401.1 I (A)(1)(b) All Other PHFs - 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41 °F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. k19 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PRFs 3-801.1 1(D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 4101450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS IHSPI 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.1 I(B) Use of Pasteurized Eggs* 3-801.1 1(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 3-801.11(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC - 3 Pathogens.* 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC - 3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials FC - 7 .008 29. Special Requirements .009 30. Other I l r From: Sawyer, Susan Sent: Thursday, August 09, 2007 3:00 PM To: Grant, Michele Subject: Steven's estate On August 10, 2007 the Health Department personnel conducted a re -inspection at the request of the operator/manager, Kim Willey. The walk-through was conducted with George Peters, a trustee of the estate. Conditions that were found are as followed. - Old rodent droppings on several of the shelves above the ice machine - Rodent droppings on the counter in the dish room. - Rodent droppings throughout the basement. - Opened contaminated linens in the basement. - Floors under all equipment and shelving units throughout the facility have not been vacuumed and cleaned/sanitized thoroughly. - Old equipment is still in place. Mr. Peters has offered to voluntarily shut down the Stevens Estate for the next several hours. Mr. Peters has enlisted a professional cleaning company to come in and clean/sanitize the kitchen, dish room and the service area, floors wails and equipment. In the interest of public health and safety, a re -inspection of the facility will be conducted at the end of the day, August 10, 2007, to ensure that the proper cleaning procedures have been completed. Sincerely, Michele E. Grant Public Health Inspector Town of North Andover 978-688-9540 The following items were to be addressed by Friday 8/3/07. 1) Call your pest control company. Have them come to the sight (today or tomorrow if possible so they can see the severe problems we all saw) and do an evaluation. Kim was told that we would like to see that evaluation and their recommendations by Friday of this week. The company should have no problem with this kind of request. If they do, I would be happy to call them for you. We often do that for establishments. 2) We recommend that you get as many people as possible to help with the cleaning or if you choose you may hire a professional cleaning company. We suggested that possibly each area could be designated to various staff. There is the dish area, the walk-in/ storage area, the main kitchen, the wait staff area, the lower level storage area and the laundry room (the equipment storage area will be discussed at a later time) - Each room must cleared out of unnecessary items; recyclables, boxes, unused equipment, contaminated linens, furniture etc. (there is presently too much clutter to clean properly) - All areas must be vacuumed and/ or swept. Then floors must be cleaned thoroughly - All counters, shelves, equipment must be scrubbed down and sanitized. - Clean or remove any easily moved accessory equipment such as dirty fans or old items not needed - All dishes and glassware must be run through the dish machine at the end of the process Since condition found cannot assure the Health Department that safe food can be served out of the Steven's estate kitchen. u 0 F- 0 Es r e G 0 f c u 0 • 0a.) i�ic) �. cl C3 0 C3 IzW • a: • �LLV +r, r 10> r ', Us ' J 0-0 , •im ! Lu I1 A tt J r e G 0 f c u �� O cw _v rn • 3 c> C y O � no a O � m S eD m n I I 0 a» ss► 3 _ p Tm y -75 e � In o Z � < m < 0 3 m o o �' c v a0 3 \ �_ N f7 n O Z CL n CN C CD P- 0 o 0 0 p m m m m z O CD m h o (c 0 C o " 0 > > 0' 0 c �� O Wo/adons Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cont.) PROTECTION FROM CHEMICALS 14 15 18 I TIME/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection from Unapproved Additives* 3-501.16(B) 590.004(F) Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* _ 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* I TIME/TEMPERATURE CONTROLS 0 Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. MM 20 3-501.14(C) Proper Cooking Temperatures for 3-501.15 PHFs 3-401.11A(1)(2) Eggs- 155°F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145'FI5sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats- 155°F 1'5 sec. 590.004(H) Variance Requirement 3-401.1 l(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC -6 Poultry or Ratites -165°F 15 sec. 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks FC - 7 145°F * 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F 3-401.11(A)(1)(b) All Other PHFs - 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.1 l(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* 0 Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. MM 20 3-501.14(C) PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. 3-501.15 Cooling Methods for PHFs 3-801.11(D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 1400F. * 3-501.16(A) Roasts Held at or above 130°F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.1 l(B) Use of Pasteurized Eggs* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 3-801A I(C) I Unopened Food Package Not Re -served. CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC -2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens.* E1redim 11112001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRAr-r►r_Fs (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item Good Retail Practices FC 590.000 23. Management and Personnel FC -2 .003 24. Food and Food Protection FC -3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC -5 .006 27. Physical Facility FC -6 .007 28. Poisonous or Toxic Materials FC - 7 1 .008 29. Special Requirements 009 30. Other 1 2 m 3 0 z v c • 3 C �► O 3 m n +a m C S I I O /11 n 3 S sv 3 v M CO 0 "q O Z 1 H m i Z o m m o Q n c c c DRAIO S? 0 v N n m m 0c / Z C cu CL A a n ✓1 O ❑ ❑ ❑ ❑ 3 x 3 LO o� (D 1 QCD ` j f ` Li l/ V/ m O C N N N C m 0 1 2 m 3 0 z Violations Related to FOodbome Illness Interventions and Risk Factors (Red Items 1-22) (Cont) PROTECTION FROM CHEMICALS 14 1 1 Food or Color Additives 16 17 1s 3-302.14 Protection from Unapproved Additii -50.15 Poisonous or Toxic Substances 7-101.11 Identifying Information - Original Containers* 7-102.11 Common Name - Working Containe 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence and Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria - Chemicals* 7-204.12 Chemicals for Washing Produce, Cd 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders. Pest Control and TIME/TEMPFRATI IRF rnMTR(ll c * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. E19 20 1.14(C) E3 Proper Cooking Temperatures for -50.15 PHFs 3-401.11A(1)(2) Eggs- 155*F 15 Sec. 3-501.16(B) 590.004(F) Eggs- Immediate Service 145°F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game 3-501.16(A) Animals - 155°F 15 sec. * 3-401.11(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats - 155°F 15 sec. 590.004(H) * 3-401.11(A)(3) Poultry, Wild Game, Stuffed PHFs, 27. Stuffing Containing Fish, Meat, FC - 6 Poultry or Ratites -165°F 15 sec. 3-401.1 l(C)(3) Whole -muscle, Intact Beef Steaks FC -7 145°F 3-401.12 Raw Animal Foods Cooked in a Microwave 165°F * 3-401.1I(A)(1)(b) All Other PHFs- 145°F 15 sec. Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. * 3-403.11(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - 140°F* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* Proper Cooling of PHFs 3-501.14(A) Cooling Cooked PHFs from 140°F to 70*F Within 2 Hours and From 70°F to 41°F/45°F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41°F/45°F Within 4 Hours* * Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. E19 20 1.14(C) E3 PHFs Received at Temperatures According to Law Cooled to 41°F/45°F Within 4 Hours. -50.15 Cooling Methods for PHFs 3-801.11 (D) PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PRFs Maintained at or below 41/45° F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. * 3-501.16(A) Roasts Held at or above 130°F. 25. Time as a Public Health Control 3-501.19 Time as a Public Health Control* 590.004(H) Variance Requirement REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSP) 3-801.11(A) Unpasteurized Pre-packaged Juices and 21 Beverages with Warn CnNSl1MFR envicncv 22 ing Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11 (D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 3-801.11(C) I Unopened Food Package Not Re -served. CnNSl1MFR envicncv 22 3-603.11 Consumer Advisory Posted for Consumption of 590.000 23. Animal Foods That are Raw, Undercooked or FC - 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC _-3 Pathogens.* ENedPoe 1"12001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* SPECIAL REQUIREMENTS 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - . Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICES (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 CMR 590.000. Item I Good Retail Practices FC 590.000 23. Management and Personnel FC - 2 .003 24. Food and Food Protection FC _-3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC - 5 .006 27. Physical Facility FC - 6 .007 28. Poisonous or Toxic Materials FC -7 .008 29. Special Requirements 009 30. 1 Other v'�t�eo •6• ~O0 Critical Description of Date Reference violations Violations/corrections y n ey �J PUBLIC HEALTH DEPARTMENT Community Development Division The Steven's Estate at Osgood Hill Osgood Street Inspection Date: August 1, 2007 Code Critical Description of Date Reference violations Violations/corrections Verified MAIN KITCHEN 4-302.12 No instant thermometer on site - must be on site and available Purchase food thermometers that register 0-220 degrees F 105 CMR C Facility found unclean- All floors 8/10/67 590.009 unclean, mouse droppings throughout, Service especially along edges. Old food master hired build up under equipment; ice by Estate machine, Trustee, and fryolator, stove, (internal refrig. work units ok) overseen by - See email sent Aug. 1 regarding Michele unclean conditions in the kitchen, Grant Health Storage, ware wash areas to be Insp. cleaned up before August 3rd.To include floors, counter tops and shelves - Additional unclean areas are the lower level areas and the catering storage areas 6-501.111 C Rodent infestation throughout food 8/10/07 and non-food prep areas - Premises must be free of pests See email sent Aug. 1 regarding action required prior to Aug. 3rd 4-501.11 Strong gas odor. - This is a safety hazard. Stove pilot light out. Have stove serviced by professional to determine action needed 7-202.11 C Improper storage in kitchen. Paint can stored on floor - Chemicals cannot be located in 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.towrnofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com the food prep and storage areas Remove hazardous items 6-101.11(3) Walk-in Refrigerator - walls are porous plywood, tile floor is in disrepair - All surfaces must be cleanable, non porous and in good conditions Walk -in must be made compliant or use discontinued (for example: stainless steel all walls) 4-101.111 Dry storage area just outside walk- in found dusty, dirty and painted areas are porous. - All shelving must be cleanable, non -porous and in good condition Replace old wooden shelving with washable unit or relocate as needed 6-201.13 Floors throughout kitchen, warewash area, etc. in severe decayed disrepair Curved coving either missing or non existent - All structural elements must be cleanable, non -porous and in good condition Replace flooring and install curved coving along the wall base with compliant materials 4-501.11 Ice machine is leaking on floor below - All equipment must be working properly Have ice machine repaired or remove unit 6-303.11 Inadequate lighting in ice machine area - Adequate lighting for cleaning and use is necessary. Must be at least 10 foot candles Increase or install lighting that meets the code 4-101.111 Floor under stove was a metal sheet. It is deteriorated and porous. Heavy layer of grease built up. - Floor must be non -porous and cleanable Replace floor under stove 4-501.12 Fryolator unused and in dangerous location. Filthy and greasy underneath - All equipment location must be free of hazards. Remove unused fryolator 4-501.12 Oven unclean - All equipment must be maintained in good condition 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Clean oven 4-101.111 3 -bay sink area- metal shelf above is in disrepair and a safety hazard - All structural elements must be free from defect Replace or remove metal shelf 5-402.12 Grease trap under 3 -bay sink has not been recently cleaned. No record of cleaning schedule - Should be cleaned annually, a written record be kept on file. Clean and maintain a log 4-601.11(A) C Commercial can opener encrusted with old food - Food contact equipment must be cleaned and sanitized often Clean and sanitize and maintain 4-602.13 Dish room fan in dish room filthy - All equipment must be maintained in clean condition Clean fan or remove from kitchen 6-201.11 Ceiling tiles missing in various areas - Ceilings must be in good condition repair or replace as needed 6-201.11 Holes in walls in various areas - Walls must be free from holes and in disrepair Repair as needed 6-101.11 Countertops in dish room in disrepair - Counters must be non -porous Identify countertops in disrepair and replace as needed 6-101.11 Counter at wait station pass through to dish area is warped and broken - All counter tops must be in good condition and maintained Remove and replace counter 7-101.11 No MSDS sheets - Material Safety Data Sheets on all chemicals used in the kitchen must be assembled and kept in easy accessible location Obtain and make MSDS sheets available 2-102.11 PIC does noiknow basic sanitation - could not calibrate a thermometer or 105 CMR identify sanitizing solution 590.13(F) - Person in Charge must have basic knowledge Health Department is requiring re- certification of PIC and certification of the manager. This must be taken in the classroom. A 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com copy of the application and date for the class must be submitted as well as the new certificate. Online courses are not acceptable in this case. 4-204.11 Hood over stove, condition unknown. No paperwork on last cleaning - Stove hoods must be maintained and cleaned by a professional cleaning company at least annually. Hire company to clean and evaluate hood DISH ROOM 4-202.11 Broken glass, dirt, old fan and 8/10/07 4-602.13 debris found on counter tops - Counter surfaces should be clean and free from debris and unneeded objects. Clean all counter tops and maintain 4-903.11 Open storage of glassware - 6-501.112 improperly stored with open end up - Items should be inverted to deter dust and dirt accumulation Invert glassware wherever needed 6-501.111 C Upper shelves dirty with a few mouse 8/10/07 droppings observed - Storage area must be kept clean and sanitary Clean, sanitize and maintain as needed 6-501.111 C Dead flies on counters 8/10/07 4-602.13 - Counters should be maintained in sanitary condition Clean and sanitize counter tops 6-201.12 Pipes dropping from ceiling with chipping paint - Maintain painted areas Pipes should generall not be exposed and a ceiling installed, however as this is an old building and new sprinklers have been installed this would be a hardship. Repaint or repair overhead pipes as needed. 5-203.13 No slop/service sink. Staff using 3- 6-501.16 bay for mop water disposal. Can't hang mops - Must have separate sink for mop water Install slop/service sink, hang mops Equipment storage room off rear of Kitchen 4-903.11 Entire storage room has cobwebs and dirt everywhere. Floor is not cleanable, windows filthy, walls 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com with chipping paint, dirty shelving - Storage rooms must be adequate for the use in structural aspects Must identify new storage area in the facility that can meet the food code. Relocate storage of the catering equipment in a better location. To overhaul this room extensive plans would need to be submitted by the Steven's Estate and approved by the Health Dept. WAIT STATION AREA 6-501.111 C Cabinets and drawers found with mice 4-602.13 feces inside - Facility must be free from rodents Clean and sanitize the drawers and cabinets as needed 6-501.111 Coffee machine area counter and rear 4-602.13 found with dead flies and cobwebs and dirt - Service area should be maintained in a clean condition Clean, Sanitize and maintain as needed 7-201.11 Improper storage of chemicals near food items - All chemicals must be stored properly Move chemicals to proper storage location 5-201.11 Hand sink not draining properly - Utilities must work as intended Repair sink as needed 4-903.11 Clean Glassware being stored in holder on the floor - Glassware must be cleaned, sanitized and stored properly Remove and was, sanitize and store above the floor 4-603.17 Recyclables stored in wait staff 5-501.110 area drawing insects and rodents - Recyclables must be stored properly as not to draw pests and removed often Remove and store future recyclable containers properly 6-101.11 Floors throughout wait staff area in severe decayed disrepair Curved coving either missing or non existent - All structural elements must be cleanable, non -porous and in good condition 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Please note that inspection was not conducted during food preparation or service therefore there were no observations of food handling, food temperatures or service procedures, consequently there are no violations or comments listed regarding this process. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Replace flooring and install curved coving along the wall base with compliant materials 6-101.11 Ceiling has holes and missing tiles - Ceilings must be intact and free from openings and defects Repair and replace as needed BASEMENT 4-801.11 Mice living in linens, droppings evident of serious problem - Maintain premises free from rodents Dispose of infested linens and rewash any that are salvageable. Store in covered state for the future 4-603.17 Fruit flies congregating around the recyclables at base of stair - Containers of recyclables must be stored properly Remove source of food for fruit flies and request pest control to address. Please note that inspection was not conducted during food preparation or service therefore there were no observations of food handling, food temperatures or service procedures, consequently there are no violations or comments listed regarding this process. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com S1? 4f.�• �I - kb is s a ti n �� ebb AO cocwiin 41 74 AOR'�7E D `..�� PUBLIC HEALTH DEPARTMENT Community Development Division The Steven's Estate at Osgood Hill Osgood Street Inspection Date: August 1, 2007 Code Critical Description of Date Verified Reference violations Violations/corrections MAIN KITCHEN 4-302.12 No instant thermometer on site Purchased; keep - must be on site and available on site at all Purchase food thermometers that times register 0-220 degrees F 105 CMR C Facility found unclean- All 8/10/07 590.009 floors unclean, mouse droppings Service master throughout, especially along hired by Estate edges. Old food build up under Trustee, and work equipment; ice machine, overseen by fryolator, stove, (internal Michele Grant refrig. units ck) Health Insp. - See email sent.Aug. 1 regarding unclean conditions in the kitchen, Storage, ware wash areas to be cleaned up before August 3rd.To include floors, counter tops and shelves - Additional unclean areas are the lower level areas and the catering storage areas 6-501.111 C Rodent infestation throughout 8/10/07 ongoing food and non-food prep areas and verified. - Premises must be free of pests See email sent Aug. 1 regarding action required prior to Aug. 3rd 4-501.11 Strong gas odor. Converted to - This is a safety hazard. electric range. Stove pilot light out. Insp. 6.3.09 Have stove serviced by 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 fax 978.688.8476 Web www.townofnorthandover.com professional to determine 7-2024.11 action needed. C Improper storage in kitchen. OK 8/10/07 Paint can stored on floor - Chemicals cannot be located in the food prep and storage areas Remove hazardous items 6- 101.11(3) Walk-in Refrigerator - walls BOH approved use are porous plywood, the floor for beer storage is in disrepair only until - All surfaces must be refurbished.8/07 cleanable, non porous and Continued and in good conditions verified each Walk -in must be made compliant insp. 6.3.09 or use discontinued (for example: stainless steel all walls) 4-101.111 Dry storage area just outside All shelving is walk-in found dusty, dirty and cleanable and painted areas are porous. non -porous - All shelving must be Rechecked 6/3/09 cleanable, non -porous and still ok in good condition Replace old wooden shelving \ with washable unit or relocate as needed 6-201.13 Floors throughout kitchen, Floors in kitchen warewash area, etc. in severe redone with decayed disrepair Curved coving approved either missing or non existent materials -,,,All structural elements Ok 6/3/09 must be cleanable, non- porous and in good condition Replace flooring. and install curved coving along the wall base with compliant materials 4-501.11 Ice machine is leaking on floor Ice machine in below good working - All equipment must be order 6/3/09 working properly Have ice machine repaired or remove unit 6-303.11 Inadequate lighting in ice Considering machine area changes of - Adequate lighting for location. OK cleaning and use is currently necessary. Must be at least 10 foot candles increase or install lighting that meets the code 4-101.111 Floor under stove was a metal Floor under stove sheet. It is deteriorated and is now tile porous. Heavy layer of grease 6.3.09 built up. - Floor must be non -porous and cleanable Replace floor under stove 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 4-501.12 Fryolator unused and in Removed r dangerous location. Filthy and greasy underneath - All equipment location must be free of hazards. Remove unused fryolator 4-501.12 Oven unclean Replaced unit ok - All equipment must be maintained in good condition Clean oven 4-101.111 3-bay sink area- metal shelf Shelf removed-and above is in disrepair and a area covered with safety hazard FRP. 6.3.09 - All structural elements must be free from defect Replace or remove metal shelf 5-402.12 Grease trap under 3-bay sink New grease trap has not been recently cleaned. installed ok No record of cleaning schedule - Should be cleaned annually, a written record be kept on file. Clean and maintain a log 4- C Commercial can opener encrusted Removed ok 601.11(A) with old food - Food contact equipment must be cleaned and sanitized often Clean and sanitize and maintain 4-602.13 Dish room fan in dish room Removed ok filthy - All equipment must be maintained in clean condition Clean fan.or remove from kitchen 6-201.11 Ceiling tiles missing in Replaced where various areas needed complete - Ceilings must be in good condition repair or replace as seeded 6-201.11 Holes in walls in various areas Walls repaired - Walls must be free from and covered with holes and in disrepair FRP re-insp Repair as needed 6.3.09 6-101.11 Countertops in dish room in Removed old disrepair counters - Counters must be non- ok porous Identify countertops in disrepair and replace as needed 6-101.11 Counter at wait station pass Removed ok through to dish area is warped and broken - All counter tops must be in good condition and maintained 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fox 978.688.8476 Web www.townofnorthandover.com Remove and replace counter 7-101.11 No MSDS sheets Ok 6.3.09 - Material Safety Data Sheets on all chemicals used in the kitchen must be assembled and kept in easy accessible location Obtain and make MSDS sheets available 2-102.11. PIC does no know basic ok sanitation - could not 105 CMR calibrate a thermometer or 590.13(F) identify sanitizing solution - Person in Charge must have basic knowledge Health Department is requiring re -certification of PIC and certification of the manager. .This must be taken in the classroom. A copy of the application and date for the class must be submitted as well as the new certificate. Online courses are not acceptable in this case. 4-204.11 Hood over stove, condition Hood rendered not unknown. No paperwork on last to be used ok cleaning - Stove hoods must be maintained and cleaned by a professional cleatiing company at least annually. Hire company to clean and evaluate hood DISH ROOM 4-202.11 Broken glass, dirt, old fan and 8/10/07 ok 4-602.13 debris found on counter tops - Counter surfaces should be clean and free from debris and unneeded objects. Clean all counter tops and maintain 4-903.11 Open storage of glassware - ok 6-501.112 improperly stored with open end UP - Items should be inverted to deter dust and dirt accumulation Invert glassware wherever needed 6-501.111 C Upper shelves dirty with a few 8/10/07 ok mouse droppings observed - Storage area must be kept clean and sanitary Clean, sanitize and maintain as 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 918.688.9540 Fox 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com needed 6-501.111 C Dead flies on counters 8/10/07 ok 4-602.13 - Counters should be maintained in sanitary condition Clean and sanitize counter tops 6 -201.12 Pipes dropping from ceiling - All pipes with chipping paint repainted ok - Maintain painted areas Pipes should generally not be exposed and a ceiling installed, however as this is an old building and new sprinklers have been installed this would be a hardship. Repaint or repair overhead pipes as needed. 5-203.13 No slop/service sink. Staff Service sink 6-501.16 using 3 -bay for mop water added in hall disposal. Can't hang mops closet ok obs. - Must have separate sink 6.3.09 for mop water Install slop/service sink, hang mops Equipment storage room off rear of Kitchen 4-903.11 Entire storage room has cobwebs Room not being and dirt everywhere. Floor is used ok not cleanable, windows filthy, walls with chipping paint, dirty shelving - Storage rooms must be adequate for the use in structural aspects Must identify new storage area in the facility that can meet the food code. Relocate storage of the catering equipment in a better location. To overhaul this room extensive plans would need to be submitted by the Steven's Estate and approved by the Health Dept. WAIT STATION AREA 6-501.111 C Cabinets and drawers found with Cleaned and 4-602.13 mice feces inside maintained ok, - Facility must be free keep vigilant on from rodents pests Clean and sanitize the drawers and cabinets as needed 6-501.111 Coffee machine area counter and Cleaned ok 4-602.13 rear found with dead flies and cobwebs and dirt 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com - Service area should be ' maintained in a clean condition Clean, Sanitize and maintain as needed 7-201.11 Improper storage of chemicals Chemical storage near food items in service sink - All chemicals must be closet. Obs. stored properly 6.3.09 ok Move chemicals to proper storage location 5-201.11 Hand sink not draining properly Sink repaired ok - Utilities must work as intended Repair sink as needed 4-903.11 Clean Glassware being stored in ok holder on the floor - Glassware must be cleaned, sanitized and stored properly Remove and was, sanitize and store above the floor 4-603.17 Recyclables stored in wait Proper containers 5-501.110 staff area drawing insects and for recyclables rodents in use still ok - Recyclables must be 6.3.09 stored properly as not to draw pests and removed often Remove and store future recyclable containers properly 6-101.11 Floors throughout wait staff Floors repaired area in severe decayed in spots as disrepair Curved coving either needed missing or non existent Observed 6.3.09 - All structural elements ok must be cleanable, non- porous and in good condition Replace flooring and install curved coving along the wall base with compliant materials 6-101.11 Ceiling has holes and missing Most replaced, tiles continue to - Ceilings must be intact replace as needed and free from openings and defects Repair and replace as needed BASEMENT 4-801.11 Mice living in linens, No evidence of droppings evident of serious mice. Pest End problem contracted for - Maintain premises free monthly service from rodents Still as of Dispose of infested linens and 6.3.09 rewash any that are salvageable. Store in covered 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Please note that inspection was not conducted during food preparation or service therefore there were no observations of food handling, food temperatures or service procedures, consequently there are no violations or . comments listed regarding this process. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com state for the future 4-603,.17 Fruit flies congregating around No flies observed the recyclables at base of 6.3.09 stair. - Containers of recyclables must be stored properly Remove source of food for fruit flies and request pest control Ito address. Please note that inspection was not conducted during food preparation or service therefore there were no observations of food handling, food temperatures or service procedures, consequently there are no violations or . comments listed regarding this process. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com Ms. Sawyer stated that we need to clarify what our role is as the Board of Health. McCarthy stated that if there are concerns, then there are tests that will need to be conducted. Dr. Trowbridge stated that we are looking for a permit to construct and operate, but the permit can be suspended if a nuisance concern arises. This hearing is continued to the March BOH meeting to vote on an ordinance. B. Tobacco Hearing - SJ Enterprises (Sam's Mobil) — 2"d Violation within a two year period. — Cancelled. Ms. Sawyer granted a continuance until March. Sam's Mobil appealed to court to overturn their tobacco violation penalty fee. However, the Board of Health still has jurisdiction over their permit. III APPROVAL OF MINUTES A. The minutes from January will be approved at the March 27 t meeting. IV OLD BUSINESS A. Update on the TBI Process Per Dr. Trowbridge, the Town is close to putting together contract with TBI. There was some back and forth with Attorney Klavens about creating hardship on TBI. There were certain conditions beyond site assignment. Some imposed beyond. One item that was discussed was about moving into single stream recycling. The contract would supply to all homes in Town and have trucks to pick up that sort'of container. That would create more efficiency. Everything would go into one can. That sort of detail was not listed in the site assignment, and it is a financial cost, for which TBI is not willing to go to that extent. We are close to protecting the Town of North Andover and working closely to procuring a site assignment which is being taken care of by Attorney Klavens. It is really a recycling process, but that is where we are. A second revised contract version should be ready by next week. The Board of Health just participated in negotiation. The agreement needs to be finalized by TBI, the Town Manager and the Board of Selectmen. Dr. Trowbridge is confident that it will be a good program. Ms. Sawyer stated that TBI has applied to begin site construction, and the DEP has allowed them to do items that are incidental such as underground construction and retaining walls. Conservation required some pre and post water sampling from monitoring wells and the test results will come next week. They have not gotten approval for an actual facility. The building permit condition is that the light must be approved. The blinking light is in process, but not approved yet. Progress is being made, but we are awaiting further approval. Tentative approval by the state may happen in the fall. The first application was denied, and the state has 180 days to review. V NEW BUSINESS B. Stevens Estate — Modification to the letter dated January 17, 2008 to the Stevens Estate Kevin Willoe presented for the Stevens Estate. He passed out a packet of information to the Board of Health members. Out of the 40 initial issues, 28 have been addressed, and 12 are still open. There was a contractor in today to go through the bidding process. There is painter starting on March 10"'. The Estate now has funding of $30k to bring the kitchen up to date. They want to continue to operate as a catering model, with outside caterers coming in. These issues will be done before the summer time, when most of their large functions take place. (February 28, 2008 North Andover Board of Health Meeting — Meeting Minutes Page 2 of 5 Note: The Board of Health reserves the right to take items out of order and to discuss and/or vote on items that are not listed on the agenda. Board of Health Members: Thomas Trowbridge, DDS, MD, Chairman, Larry Fixler, Member/Clerk, Anne Brennan, Member; Joseph McCarthy, Member; Francis P. MacMillan, Jr., M.D., Health Department Staff, Susan Sawyer, Health Director; Debra Rillahan, Public Health Nurse; Michele Grant, Public Health Inspector; Pamela DelleChiaie, Health Department Assistant Ms. Grant viewed the site today. She had concerns about the walk-in refrigeration prior to having a catering company in there.. There is nothing scheduled until May, and it is a smaller party, such as a fundraiser. It will be catered. There is no food storage on premises, and no usage of the walk-in. Ms. Sawyer stated that the Estate has eliminated a lot of storage areas not considered to be adequate. The wooden walk-in needs extreme work — it needs to be covered with steel, or pulled out and replaced altogether. There is not enough money set aside right now to fix this large problem. The Stevens Estate is going to cost it out to see what the price will be. Mr. Willoe would like to use the dishwashing area; however; no clean dishes would not be placed on the counter, which was a main area of concern. Mr. Willoe stated that one issue is the hood above the stove. They are waiting to hear feedback from the Fire Department. He expects that all of the other issues will be addressed. The storage walk in needs to be clearly marked to store beer, beverages, etc., but NOT food. Management needs to be clear.on this — no food storage. \ Ware washing area — this dishwasher should be used properly, and the temperature should be upwards of o 180 degrees. A lot of the prep work will be done by caterers elsewhere, so that it reduces the risk of using the counters that are not in acceptable condition. There is an area referred to as the "pass through." No food prep should take place in this area at all. Dr. Trowbridge asked how large the walk-in is. It isnot very large. Ms. Grant stated that the Stevens Estate may want to seriously consider taking out the whole thing, and putting in an updated, new one. Mr. Willoe stated that the walk in is cold all the time, as they order products ahead. It is now a matter of getting contractors to get in and complete the work. Ms. Sawyer stated that the Health Department appreciates use of the catering model for now during the work that needs to be done. Painting, sink repairs, etc. will be done soon. The other, larger issues will run into a Town process. Dr. Trowbridge asked if the $ l0k will take care of the hood and walk in issues. Mr. Willoe stated that he is buying a new stove to update the kitchen. Members of the Board at the Stevens Estate are undertaking the process to help get the work done if there is a lag with the contractor. Ms. Sawyer stated that all of these items were originally to be completed by tomorrow, Friday, February 29', 2008. Motion The Board grants an alleviation of the requirement to have all items corrected by Feb. 29th,,d grants and extension to partial use of the kitchen. The walk in shall be storage for alcohol and beverages only. The dishwashing area is for washing dishes, but not for food preparation or food storage. Also, the Board will reassess the situation in two months to know the status of the walk in, and other items. Mr. Fixler made a motion to approve the kitchen for limited use, and the walk-in for only alcoholic and beverage storage. The ware washing area can only be used as specified by the Health Department. This is a limited model using outside catering companies. Food and cooking is limited Fe6ruary 28, 2008 North Andover Board of Health Meeting— Meeting Minutes Page 3 of 5 Note: The Board of Health reserves the right to take items out of order and to discuss and/or vote on items that are not listed on the agenda. Board of Health Members: Thomas Trowbridge, DDS, MD, Chairman, Larry Fixler, Member/Clerk, Anne Brennan, Member; Joseph McCarthy, Member, Francis P. MacMillan, Jr., M.D., Health Department Staff: Susan Sawyer, Health Director; Debra Rillahan, Public Health Nurse; Michele Grant, Public Health Inspector; Pamela DelleChiaie, Health Department Assistant to catering companies, no cooking of food. The extension will require a progress report in two months, May of 2008. The motion was seconded by Dr. MacMillan. All were in favor. Executive Session The Board of Health excused themselves for Executive Session at 9:05 p.m. Regular Session was re -opened at: 9:45 p.m. VI COMMUNICATIONS, ANNOUNCEMENTS, AND DISCUSSION A. Fiscal Year 2009 - Ms. Sawyer reviewed the information with the Board of Health members. Mr. McCarthy asked the members to look at page 95 at an addition error. The error was noted and will be brought to the attention of the accounting department. B. JRM — Mr. Motzkin, the President of JRM was present. Mr. Motzkin is making an appeal to the Board of Health regarding the January meeting. He would like the Board of Health to reverse the decision made at that time. There is a hardship on the customers that they service, and perhaps there could be some type of monthly report submitted so that the Board is able to see how everything is being followed. He would like to have the placards restored and the right to serve their customers in the Town of North Andover. Mr. McCarthy brought up the falsification of placards. He asked if it was a deliberate and willful intent on part of company to defraud the Town of North Andover. W. Motzkin stated that the person involved in the deception did not understand the gravity of the situation. Was the attorney representing JRM familiar with the incident of falsifying placards? Mr. Fixler asked about what level of involvement was there by employees, and how high did it go, in order for someone to re-create the Town Seal? Mr. Motzkin wants to let the Board of Health know that in the future, he will be the contact for all issues regarding waste hauling. Mr. Motzkin gave Mr. Peter Gamarche full management authority in the past, and did not review his actions until this incident came up. Mr. Gamache had previously stated that he was at a low level of management, and then it was discovered that he was actually the General Manager. Mr. Motzkin spoke with Ms. Sawyer, and guaranteed her, that what transpired in the past, and that the Town would not have a problem with JRM. Perhaps there could be a probationary period to operate within the guidelines setup. Mr. Fixler noted that at the last meeting, it was stated that 5-8 placards were duplicated. Mr. Motzkin stated that they were destroyed by Gamache so no evidence would be found. Mr. Motzkin has a contract with Wheelabrator that calls for a certain amount of tonnage to be delivered. Without being allowed to go through North Andover, it will be nearly impossible to provide the tonnage required. He would either need additional trucks to accomplish that, or seek alternative sites. That would probably not benefit anybody, and would be a financial hardship for everybody. He proposes a penalty to impose, which would allow JRM to provide the tonnage, and in that period of time to operate in the way that they should. There were originally 10 placards, and they now have 3. JRM had a request for many more than they received. JRM has not provided sufficient documentation to show that additional placards are necessary. If they had something between 3-5 they could still accomplish their goal. 7'e6ruary 28, 2008 North Andover Board of Health Meeting —Meeting Minutes Page 4 of 5 Note: The Board of Health reserves the right to take items out of order and to discuss and/or vote on items that are not listed on the agenda. Board of Health Members: Thomas Trowbridge, DDS, MD, Chairman, Larry Fixler, Member/Clerk, Anne Brennan, Member; Joseph McCarthy, Member, Francis P. MacMillan, Jr., M.D., Health Department Staff. Susan Sawyer, Health Director; Debra Rillahan, Public Health Nurse; Michele Grant, Public Health Inspector; Pamela DelleChiaie, Health Department Assistant T Q - I /M n a 'T a] it NSF U@ L c U. L us"IEo usULo SPECIFICATIONS: 60" wide electric restaurant range, Vulcan -Hart Model No. E60L. Stainless steel front, sides, back riser, plate shelf and 6" adjustable legs. Ten 91/2" round French plates, 2 KW input per plate. Full width pull out crumb trays located beneath the cooking top. Two 5 KW ovens. Each oven interior measures 261/4"w x 22'/2"d x 14'/2"h. One oven rack and two rack positions per oven. Top browning heat control. Thermostats adjust from 1500 to 500°F. Requires 208 or 240 volt, 1 or 3 phase power supply. Exterior dimensions: 60"w x 293/4"d x 59'/2"h on 6" legs. NSF listed. U L listed. U L listed to Canadian safety standards. SPECIFY VOLTAGE AND PHASE WHEN ORDERING. Item # C.S.I. Section 11420 E60L SERIES ELECTRIC RESTAURANT RANGES STANDARD FEATURES ■ Stainless steel front, sides, back riser, shelf and legs. ■ Ten 91/2" round, 2 KW French plates with infinite heat control switches. ■ Full width pull out crumb trays. ■ Two 5 KW ovens with top browning control. Thermostats adjust from 1500 to 500°F. ■ Cool to the touch control knobs. ■ Requires 208V or 240V, 1 or 3 phase power supply. ■ One year limited parts and labor warranty. OPTIONS 11 " stainless steel back riser in place of standard back riser and shelf. `, Extra oven rack. �,I Set of four casters (two locking). D 12" x 24" hot top sections, 5 KW input, in place of one French top section. On/off switch and four position heat control. NOTE: Hot top sections increase power consumption and line amp draw. Consult customer service for KW and line amp information when specifying or ordering units with hottops. El 24" or wide, 1/2" thick griddle plate in place of French plate sections. One thermostat provided for each 12" griddle width. Griddles are supplied on the right side only and add 3" to the overall width of the range. Second year extended limited parts and labor warranty. VULCAN -HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201, TEL. 1-800-814-2028 F-32152(3.06) 502-778-2791 QUOTE & ORDER FAX: 1-800-444-0602 i TLU' R a E60L SERIES ELECTRIC RESTAURANT RANGES This appliance is manufactured for commercial installation only and not intended for domestic/household installation. I 1 I I 1 26.250 iYP. 1 I I4. 7Soo TYP. (3"MM) � v (66MM) 1 I 1 1 U 1 22. 750 (578MM) 30. 000 _ (762MM) CLEARANCES FROM COMBUSTIBLE CONSTRUCTION: Range only .............................................. 0" sides, 0" rear Range and ESB salamander broiler ..... 8" sides, 2" rear Clearance Note: Electric Medium Duty Ranges 0 inches sides and rear from combustible and non-combustible constructions except when hot top sections are incorporated. Ranges incorporating hot top sections are 0 inches sides and rear to non -combustibles and 6" sides and rear to combustibles constructions. 3.000 (76MM) N17M 'RIDDLE (GREASE COLLECTOR) 23. 000 (584MM) .f� 59.500 (151 IMM) 30. Soo (775MM) 6.000 MIN. (IS2MM) 8.000 MAX. (203MM) ECTRTCAL CONNECTION I?. 000 (305MM) _ 22.500 TYP. 1 C 572MM) i 1 U _ 22. 500 (S72MM) 31.875 ( a I OMM; 2. 000 (SIMM) 500 (13MM ) AVAILABLE VOLTAGES - 208 OR 240 VOLT - 1 OR 3 PHASE I 111 111 111 111 1 LOADING NOMINAL AMPS PER LINE WIRE MODEL NO. TOTAL CONN. KW KW PER PHASE coo TYP. 2MM)1.0 Q 0 0 0- X Y Z X Y Z 208V 240V E60L 30.0 9.0 12.0 9.0 5. 000 152MM) L= 12. 000 (305MM) 12.000 (305MM) 75.8 75.8 TYP. TYP. E60FL 28.8 1 9.0 11.4 8.4 60. 000 84.9 I 1 I I 1 26.250 iYP. 1 I I4. 7Soo TYP. (3"MM) � v (66MM) 1 I 1 1 U 1 22. 750 (578MM) 30. 000 _ (762MM) CLEARANCES FROM COMBUSTIBLE CONSTRUCTION: Range only .............................................. 0" sides, 0" rear Range and ESB salamander broiler ..... 8" sides, 2" rear Clearance Note: Electric Medium Duty Ranges 0 inches sides and rear from combustible and non-combustible constructions except when hot top sections are incorporated. Ranges incorporating hot top sections are 0 inches sides and rear to non -combustibles and 6" sides and rear to combustibles constructions. 3.000 (76MM) N17M 'RIDDLE (GREASE COLLECTOR) 23. 000 (584MM) .f� 59.500 (151 IMM) 30. Soo (775MM) 6.000 MIN. (IS2MM) 8.000 MAX. (203MM) ECTRTCAL CONNECTION I?. 000 (305MM) _ 22.500 TYP. 1 C 572MM) i 1 U _ 22. 500 (S72MM) 31.875 ( a I OMM; 2. 000 (SIMM) 500 (13MM ) NOTE: In line with its policy to continually improve its products, Vulcan -Hart Company reserves the right to change materials and specifications without notice. VULCAN -HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201, TEL. 1-800-814-2028 F-32162 (MG) 502-778-2791 QUOTE & ORDER FAX: 1-800-444-0602 Prin¢d On Recyclyd Paper AVAILABLE VOLTAGES - 208 OR 240 VOLT - 1 OR 3 PHASE 3 PHASE LOADING NOMINAL AMPS PER LINE WIRE MODEL NO. TOTAL CONN. KW KW PER PHASE 3PHASE 1 PHASE 208V 240V X -Y Y -Z X -Z X Y Z X Y Z 208V 240V E60L 30.0 9.0 12.0 9.0 74.9 87.4 87.4 65.0 75.8 75.8 144.2 125.0 E60FL 28.8 1 9.0 11.4 8.4 72.5 84.9 82.4 62.8 73.6 7 . 1 138.5 120.0 E60XL 28.2 1 9.0 10.8 8.4 72.5 82.4 79.9 62.8 71.5 1 69.3 1 135.6 117.5 NOTE: In line with its policy to continually improve its products, Vulcan -Hart Company reserves the right to change materials and specifications without notice. VULCAN -HART COMPANY, P.O. BOX 696, LOUISVILLE, KY 40201, TEL. 1-800-814-2028 F-32162 (MG) 502-778-2791 QUOTE & ORDER FAX: 1-800-444-0602 Prin¢d On Recyclyd Paper ti