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THE COMMONWEALTH OF MASSACHUSETTS
TOWN OF NORTH ANDOVER
Massachusetts Department of Public Health
Division of Food and Drugs
FOOD ESTABLISHMENT INSPECTION REPORT
Name-'7,
Print:
c
PIC's Signature:
D e
r • 0
jjr f O eration s
Food Service
❑ Retail
❑ Residential Kitchen
El Mobile
Temporary
❑ Caterer
E]Bed & Breakfast
Permit No.
TvDe of Inspection
0111koutine
❑ Re -inspection
Previous Inspection
Date:
[IPre-operation
❑ Suspect Illness
❑ General Complaint
❑ HACCP
❑ Other
Address i
Risk
Level
Telephone
P C C) `)
Owner V\_ 0
6 ,
HACCP YM 'El
Person inharge ( IC) Q
Time
In:
Out:
Inspector
Each viol tion checked requires an explanation
on the narrative
page(s)
and a citation of specific provisions]
violated. No►►.comPumee wa:
Violations Rolat2d to Foodborne Illness Inbro@ntions and Risk F�,ctorn (Red Itema) 00.009(E) 9 TOGO
Violations marked may pose an imminent health hazard and require immediate corrective �'�l ❑'� �l ❑
action as determined by the Board of Health.
FOOD PROTECTION MANAGEMENT
❑ 1. PIC Assigned !Knowledgeable / Duties C]12. Prevention of Contamination from Hands
❑ 13. Handwash Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMIC/LLS
❑ 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
❑ 6. Tags/Reoords/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 (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)(500.003)
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.OW
27. Physical Facility (FC -6)(500.007)
28. Poisonous or Toxic Materials (FC•7)(590.008)
29. Special Requirements (590.009)
30. Other
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIME/TEMPERATURE CONTROLS (Potentially Hazardous Foods)
❑ 16. Cooking Temperatures
❑ 17. Reheating
❑ 18. Cooling
❑ 19. Hot and Cold Holding
❑ 20. Time As a Public Health Control
RECAnREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS (HSPj
❑ 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 122):
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 REaNSPECTION:
Inspector's Signature:
Print:
Page_ of Pages
PIC's Signature:
Print:
FORM 734A
Violations Related to Foodborne Illness
Interventions and Risk Factors (Red Items 1-22)
FOOD PROTECTION MANAGEMENT
1 590.003(A) sipment of Re nsibili*
590.003(B) 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)
Char e*
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
C
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 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
She(<hsh 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 Authority
3-202.18
Shellstock Identification Present*
590.004 C
Wild Mushrooms*
3-201.17
Game Animals*
3-701.11
Receiving/Condition
3-202.11
PHFs Received at Proper Temperatures*
3-202.15
Package Integrity*
3-101.11
Food Safe and Unadulterated
Tags/Records: ShelWock
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
IHACCP Plans
3-502.11
Specialized Processing 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
Cooked and R7T 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 Warewashing - Hot Water
Sanitization Temperatures*
4-501.112
Mechanical Warewashmg- 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*
2401.12
Discharges From the Eyes, Nose and
Mouth*
3-301.12
Preventing Contamination When T *
12
Prevention of Contamination from Hands
590.004(E)
PreventingContamination from
Em to ees'
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
Suppied with Soap and Hand Drying
Devices
6-301.11
Handwashing Cleanser, Availability
6-301.12
Hand Dging Provision
THE COMMONWEALTH OF MASSACHUSETTS
TOWN OF NORTH ANDOVER
Massachusetts Department of Public Health
Division of Food and Drugs
FOOD ESTABLISHMENT INSPECTION REPORT
Name--'
A�_e j t`T'
Date
t , (i
T eof Operation(s)
Ey Food Service
❑ Retail
TvDe of Inspection
E1111outine
❑ Re -inspection
Address �-
Risk
U
Level
❑ Residential Kitchen
❑ Mobile
Previous Inspection
Date:
Telephone
Tele P ('� a v
❑ Temporary
❑ Caterer
ElPre-operation
❑ Suspect illness
Owner `
W (��( �(� 0 �, n d e4
HACCP YM
; (
[I Bed & Breakfast
❑ General Complaint
Person in,iCharge (PIC) Q 1 r,
Time
h X.HACCP
Out:
Permit No.
❑ Other
Inspector �` rte. i�
Each violation checked requires an explanation on the narrative page(s)
and a citation of specific provision(s)
violated. Non-compllar wnn:
Viointionn RoMo to Foodborne Illn= Introndonas tend Rink Fnctora (Rod Iftmo) Ann -Choking Tobacco
Violations marked may pose an imminent health hazard and require immediate corrective 00.009(E) ❑ 590'009 (F) ❑
action as determined by the Board of Health.
FOOD PROTECTION MANAGEMENT
[1 1. PIC Assigned /Knowledgeable /Duties ❑ 12. Prevention of Contamination from Hands
EMPLOYEE HEALTH [113. Heridwash Facilities a
PROTECTION 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
❑ 6. Tags/Reoords/Accuracy of Ingredient Statements
❑ 7. Conformance with Approved Procedures/HACCP Plans
PROTECTION FROM CONTAMWATION
❑ 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.(Blue
Items) Critical (C) violations marked must be corrected
immediately or within 10 days as deteimined 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 (FC3)(590.OD4)
25. Equipment and Utensils (FC -4)(590.005)
26. Water, Plumbing and Waste (FG5)(590.00q
27. Physical Facility (FC-6)(590.OD7)
28. Poisonous or Toxic Materials (FC -7)(590.00B)
29. Special Requirements (590.009)
30. Other
❑ 14. Approved Food or Color Additives
❑ 15. Toxic Chemicals
TIME/TEMPERATURE CONTROLS (Poor Hazwdous Foods)
❑ 16. Cooking Temperatures
❑ 17. Reheating
❑ 18. Cooling
❑ 19. Hot and Cold Holding
❑ 20. Time As a Public Health Control
REQUIREMENTS FOR HW LY SUSCEPTIBLE POPULATIONS (HSP)
❑ 21. Food and Food Preparation for HSP
CONSUMER ADVISORY
❑ 22. Posting of Consumer Advisories
Number of Violated Provisions Relat3d
To Foodborne Illnesses Interventions
and Rick 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.HeaRh. 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
Vlolations Related to Foodborne Illness
Interventions and Risk Factors (Red Items 1-22)
FOOD PROTECTION MANAGEMENT
1 590.003(A) Assignment of Responsibility*
590.003(B) Demonstration of Knowledge*
2-103.11 Person in charge - duties
EMPLOYEE HEALTH
2
590.003(C)
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(6)
Reporting by Person in Charge*
3
590.003(D)
Exclusions and Restrictions*
3-201.15
590.003E
Removal of Exclusions and Restrictions
C
C
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 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
ShefBsh 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
Regulatoty Authonty
3-202.18
Shellstock Identification Present*
590.004 C
Wild Mushrooms*
3-201.17
Game Animals*
3-701.11
Receiving/Condition
3-202.11
PIIFs 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*
31102.12
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
IHACCP Plans
3-502.11
Specialized Processing 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
3-302.1 I (AX I)
Raw Animal Foods Separated from
Cooked and RTE: Foods*
Contamination from Raw lngrecfents
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*
2401.12
Discharges From the Eyes, Nose and
Mouth*
3-301.12
Preventing Contamination When T *
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 witl► Soap and Hand Drying
Devices
6-301.11
Handwas ' Cleanser, Availability
6-301.12
Hand Provision
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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 walls 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.
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j!
COC4C11l
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
8/10/07
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
7-262.11
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.townofnorthandover.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 nofknow 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
Rhone 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
Rhone 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
NORTH
O SLec , '9
a e,a O ti
O L
9_ COCNIC MIWKM 1
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 ok)
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
action needed
7-202.11
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, tile 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
PHeavy 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
ibuu usgood 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
dangerous location. Filthy and
greasy underneath
- All equipment location
must be free of hazards.
Remove unused fryolator
4-501.12
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 needed
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
ibuu usgood 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
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
590.13(F)
calibrate a thermometer or
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 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 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 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
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
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
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
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
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) — 2nd 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 27th 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 10th. 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.
'Fe6ruary28, 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. 1
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 $ l Ok 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
29th, 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
Te6ruary 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. Mr. 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.
Te6ruary 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 FLeler, 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
Z_
11 -
MODEL E60L
Shown with optional hot tops and casters
NSF �L c �L
LISTED LISTED
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 221/2"d x 141/2"h. One oven rack and two rack positions
per oven. Top browning heat control. Thermostats adjust from
150° to 500°F. Requires 208 or 240 volt, 1 or 3 phase power
supply.
Exterior dimensions: 60"w x 293/4"d x 591/2"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.
Set of four casters (two locking).
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
hot tops.
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
This appliance is manufactured for commercial installation
only and not intended for domestic/household installation.
I
E60L SERIES
ELECTRIC RESTAURANT RANGES
CLEARANCES FROM COMBUSTIBLE CONSTRUCTION:
Rangeonly .............................................. 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.
0.000
762MM
12. 000
(305MM)
2. 000
3.000 (76MM) (SIMM)
NITM ORTOOLE
(GREASE COLLECIOR)
.Soo
03MM )
23. 000
(584MM1
f'1
0 00 0 O O O 0 .000 0
59. 500
(IS] IMM)
1 1 1 I I
1 1 I I
30-500 22. SOO TYP. i
1 _ 26.250 TYP. I I (368MM) 14.500 TYP. I (775MM) (572MM)
1 (667MM) 1 I I 1
6.000 MIN.
1 I I ( (I52MM) 1
8.000 MAX. _ _ _ j
(203MM)
I � I
I
22. 750
(578MM) ELECTRICAL CONNECTION
30,000 L 22. 500
(762MM) (S72MM)
31. 875
(81 OMMi
AVAILABLE VOLTAGES - 208 OR 240 VOLT - 1 OR 3 PHASE
1 r l r l r
1 r l r
3 PHASE
LOADING
NOMINAL AMPS PER LINE WIRE
000 TYP.
2MM)
KW PER PHASE
+
O
O
O
>. 000
152MM)
208V 240V
X -Y Y -Z X -Z
12. 000 12. 000
(1305MM) (305MM)
Y Z X Y Z
208V 240V
TVP. TV.
30.0
9.0 12.0 9.0
60. 000
87.4
I
E60L SERIES
ELECTRIC RESTAURANT RANGES
CLEARANCES FROM COMBUSTIBLE CONSTRUCTION:
Rangeonly .............................................. 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.
0.000
762MM
12. 000
(305MM)
2. 000
3.000 (76MM) (SIMM)
NITM ORTOOLE
(GREASE COLLECIOR)
.Soo
03MM )
23. 000
(584MM1
f'1
0 00 0 O O O 0 .000 0
59. 500
(IS] IMM)
1 1 1 I I
1 1 I I
30-500 22. SOO TYP. i
1 _ 26.250 TYP. I I (368MM) 14.500 TYP. I (775MM) (572MM)
1 (667MM) 1 I I 1
6.000 MIN.
1 I I ( (I52MM) 1
8.000 MAX. _ _ _ j
(203MM)
I � I
I
22. 750
(578MM) ELECTRICAL CONNECTION
30,000 L 22. 500
(762MM) (S72MM)
31. 875
(81 OMMi
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-32152(3.06) 502-778-2791 QUOTE & ORDER FAX: 1-800-444-0602
Ri-d On Recycled Pp.
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
9.0 11.4 8.4
72.5
84.9
82.4 62.8
73.6
71.5
138.5
120.0
E60XL
28.2
9.0 10.8 8.4
72.5
82.4
79.9 62.8
71.5
69.3
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-32152(3.06) 502-778-2791 QUOTE & ORDER FAX: 1-800-444-0602
Ri-d On Recycled Pp.
D�
0
u
L7
0
9