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HomeMy WebLinkAboutMiscellaneous - 128 MAIN STREET 4/30/2018 (2) 14 CIO /.t W,IFO WE 14 o ', FA �.- Town of N{ earth Andover / NOR7M OFFICE OF 3a O•'„� • °c COMMUNITY DEVELOPMENT AND SERVICES p 146 Main Street • North Andover,Massachusetts 01845 �9`•,,.o oa`�e WILLIAM J. SCOIT 9SS�CwU Director January 24, 1997 Mal & Diane Norwood 27 South Elm Street Bradford, MA 01830 Dear Mr. & Ms. Norwood: Please be advised that the meter at 128 Main Street which reads "2"d floor Rear" and is currently under the name of Sue Comeau, will be changed to Main St. Realty Trust. This will take effect at the end of January unles's your Electrician calls and schedules an inspection before-hand, per discussion during our telephone conversation on 1/17/97. Thank you, Electrical Inspector 7a,^AA- 0_4f_j� James DeCola Jde/g BOARD OF APPEALS 688-9541 BUILDING 688-9545 CONSERVATION 688-9530 HEALTH 688-9540 PLANNING 688-9535 l'//G�f� � � � � � �- S � �� �� � � �},J 5w�"7Z /y1/�"�f�N� �'` "`'` els C�I/ ��J�-L !��' L � �� �� (/mr-��voo ��.�o C«��.s ��t���� st 0A s �s A edZ m c�. 1 4-4 (3 y� oR OA �-lam. �Q,e s �-k e C�vv,. 5 � 11A�/T-7 d MCO t p til)RL-30 6A � 7 S C) L I vvl St a 6?- 'cl �= J�� VVI C, ck(�;kl ,aJ -T�o-* T V" ,e, R n r�l c�R- R e k, To S-t- PL t cf- tam t",, I s w T�,ke -2,1=r e1� t C Q 5 �Lj S ee f-s �P YC"_A-IL cc �S p b e. rc)2 e i Location 0. Date Date 4t 40RTH , TOWN OF NORTH ANDOVER 3 p Certificate of Occupancy $ a Building/Frame Permit Fee $ _ �ss„CNUSE<� Foundation Permit Fee $ r Other Permit Fee $ Sewer Connection Fee $ k43 Water Connection Fee $ + TOTAL $ J 8 wilding Inspector 6 C� rt - 7 Div. Public Works p PERMIT NO. J APPLICATION FOR PERMIT TO BUILD - NORTH ANDOVER, MASS. PAGE 1 MAP 4-40. LOT NO. 2 RECORD OF OWNERSHIP IDATE BOOK :PAGE ZONE I SUB DIV. LOT NO. LOCATION /•�7 C � � c� PURPOSE OF BUILDING ♦OWNER'S NAME Li G�' �or�QQ�J' NO. OF STORIES VSIZE 1• h OWNER'S ADDRESS �1 1 / ,LA14 BASEMENT OR SLAB v RCHITECT'S NAME �GI.V f'L -! SIZE OF FLOOR TIMBERS IST 2ND 3RD BUILDER'S NAMEKL/ SPAN DISTANCE TO NEAREST BUILDING DIMENSIONS OF SILLS DISTANCE FROM STREET "' POSTS DISTANCE FROM LOT LINES-SIDES REAR GIRDERS AREA OF LOT FRONTAGE HEIGHT OF FOUNDATION THICKNESS IS BUILDING NEW SIZE OF FOOTING X IS BUILDING ADDITION MATERIAL OF CHIMNEY IS BUILDING ALTERATION g4-(r j•f&_,- S�LL Ie-r, IS BUILDING ON SOLID OR FILLED LAND WILL BUILDING CONFORM TO REQUIREMENTS OF CODE a IS BUILDING CONNECTED TO TOWN WATER BOARD OF APPEALS ACTION. IF ANY IS BUILDING CONNECTED TO TOWN SEWER IS BUILDING CONNECTED TO NATURAL GAS LINE INSTRUCTIONS 3 PROPERTY INFORMATION LAND COST SEE BOTH SIDES EST. BLDG. COST PAGE 1 FILL OUT SECTIONS 1 - 3 EST. BLDG. COST PER SQ. FT. PAGE 2 FILL OUT SECTIONS 1 - 12 EST. BLDG. COST PER ROOM SEPTIC PERMIT NO. ELECTRIC METEPS MUST BE ON OUTSIDE OF BUILDING 4 APPROVED BY ATTACHED GARAGES MUST CONFORM TO STATE FIRE REGULATIONS PLANS MUST BE FILED AND APPROVED BY BUILDING INSPECTOR DATE FILED it BUILDING INSPKCTOR SIGMATUR&OY OWNER OR AUTHORIZED AGEN FEE i�^ �- OWNER TEL.# PERMIT GRANTED CONTR.TEL.# 19 CONTR.LIC.# yc H.I.C.# BUILDING RECORD 1 OCCUPANCY 12 SINGLE FAMILY STORIES THIS SECTION MUST SHOW EXACT DIMENSIONS OF LOT AND DISTANCE FROM MULTI. FAMILY OFFICES LOT LINES AND EXACT DIMENSIONS OF BUILDINGS. WITH PORCHES. GA- APARTMENTSRAGES, ETC. SUPERIMPOSED. THIS REPLACES PLOT PLAN. CONSTRUCTION L 2 FOUNDATION 8 INTERIOR FINISH CONCRETE B 1 2 13 CONCRETE BL K. PINE BRICK OR STONE PIERS PLASTER _ _ DRY WALL _ UNFIN. 3 BASEMENT AREA FULL IN. B M AREA _ '/, 1/1 % FIN. ATTIC AREA _ NO BMT FIRE PLACES _ HEAD ROOM MODERN KITCHEN 4 WALLS I 9 FLOORS CLAPBOARDS B 1 22 J 3 DROP SIDING CONCRETE I_ WOOD SHINGLES EARTH _ ASPHALT SIDING HARDW D _ ASBESTOS SIDING _ COMMCN VERT. SIDING ASPH. TILE _ STUCCO ON MASONRY STUCCO ON FRAME BRICK N MASONRY ATTIC STRS. & FLOOR _ BRICK ON FRAME CONC. OR CINDER BLK. STONE ON MASONRY WIRING STONE ON FRAME _ SUPERIORI� NONE _ ADEQUATE N 5 ROOF 10 PLUMBING GABLE I HIP BATH 13 FIX.) GAMBRELMANSARD TOILET RM. 12 FIX.) _ FLAT A SHED WATER.-CLOSET _ ASPHALT SHINGLES LAVATORY WOOD SHINGES KITCHEN SINK SLATE NO PLUMBING TAR & GRAVEI STALL SHOWER - ROLL ROOFING MODERN FIXTURES TILE FLOOR TILE DADO 6 FRAMING I 11 HEATING ` WOOD JOIST PIPELESS FURNACE FORCED HOT AIR FURN. TIMBER BMS. &COLS. STEAM r STEEL BMS. & COILS. HOT W'T'R OR VAPOR WOOD RAFTERS _ AIR CONDITIONING RADIANT H'T'G UNIT HEATERS 7 NO. OF ROOMS GAS OIL B'M'T 2nd _ ELECTRIC 1st 13rd NO HEATING ORT own of over 7 '�' No. 3 9 8 v L-1 dower, Massa T O '-• LANE' �, T f COCMICKEWICK V ADRATED PPS\ �� BOARD OF HEALTH x H E Food/Kitchen Septic System PER I T T { BUILDING INSPECTOR THIS CERTIFIES THAT..`!►'.W .. ............................................................................................................................ Foundation has permission ..... buildings on A?.zq -..... . . .... ......................... Rough ; to be occupied as �►71ME. !,U!�...... aw. ..�.. Chimney provided,that the person cepting t s per shall In every respect conform to the rms of the application on file in Final this office, and to the provisions of the Codes and By-Laws relating to the Inspection, Alteration and Construction of ; Buildings In the Town of North Andover. PLUMBING INSPECTOR VIOLATION of the Zoning or Building Regulations Voids this Permit. Rough i Final PERMIT EXPIRE 6 ONTHS ELECTRICAL INSPECTOR UNLESS CONSTR S RT Rough Service i BUILDING INSP OR Final f � Occupancy Permit Required to Occupy Building GAS INSPECTOR - '` t Rough a .Display in a Conspicuous Place on the Premises — Do Not Remove. Final No Lathing or, Dry Wall To Be Done i FIRE DEPARTMENT Until[ Inspected and Approved by the Building Inspector. Burner ; i PLANNING FINAL CONSERVATION FINAL Street No. Smoke Det. SEWER/WATER FINAL DRIVEWAY ENTRY PERMIT LtT.9 ^ . a C am�xo�aU/ y DEPARTMENT OF PUBLIC SAFETY CONSTRICTION SUPERVISOR LICENSE i Neo w Expires: Birthdate: f I } CS 065095 11/15/1991 11/15/1962 Restricted To: 00 1 BRIAN A LYNCH I 408 VAVERLY RD N ANDOVER, NA 01845 , Dunkin Donuts S ReqLdTg rte, 0 1 129 MAIN STREET Dunkin Donuts - 129 Main Street µpRTp North Andover pt,,..ao •H,tiO Food Est. - Restaurant - Food Est. - Routine Inspection tSs46HWUs�� HACCP: F] Scoring Type: Subtractive Max Score: 0 Score: 0 Failing Score: 0 Item Status Violation Points Critical Urgency Telephone: PROTECTION FROM CONTAMINATION (978) 794-0466 08.Separation/Segregation/Protection-3-302.11(A)(1),3-302.11(A)(2),3-302.11(A),3- FAIL 0 Vf RED Owner: 302.15,3-304.11,3-306.14(A)(B),3-701.11 Cross-contamination Cafua Management Compa 3-302.11(A)(1) Raw Animal Foods Separated from Cooked and RTE Foods` PIC: Contamination from Raw Ingredients 3-302.11(A)(2) Raw Animal Foods Separated from Each Other* Inspector: Contamination from the Environment 3-302.11(A) Food Protection* Michele Grant _._..pe3-302.15 Washing Fruits and Vegetables Date Inscted: COrreCt By: 3-304.11 Food Contact with Equipment and Utensils* 8/22/2007 _ Contamination from the Consumer Risk Level: 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* Permit Number: Comment:Coffee drain dirty B_HP-2006-0457 _ 09. Food Contact Surfaces Cleaning and Sanitizing-4-501.111,4-501.112,4-501.114,4- FAIL 0 [/] RED Status: 601.11(A),4-602.11,4-702.11,4-703.11 PARTIAL COMPLY 4-501.111 Manual Warewashing-Hot Water Sanitization Temperatures* #of Critical Violations: 4-501.112 MechanicalWarewashing-HotWaterSanitizationTemperatures* 4-501.114 Chemical Sanitization-temp.,pH,concentration and hardness. 3 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* Time IN: Time OUT: 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* Urgency Description(s): Comment:3-Bay-No hot water; Backroom handsink-no hot water;All produc cts need to be 6"off of the floor;3-Bay in front-no BLUE: hot water;fruit flies;flys;bathrooms: no hot water Violations Related to Good 11.Good Hygienic Practices-2-401.11,2-401.12,3-301.12 FAIL 0 RED Retail Practices (Critical 2-401.11 Eating,Drinking or Using Tobacco` violations must be corrected 2-401-12 Discharges From the Eyes,Nose and Mouth` immediately or within 10 3-301.12 Preventing Contamination When Tasting* days)(Non-critical violations Comment:staff eating and not washing hands; PLEASE EAT IN BACK. must be corrected immediately or within 90 days) North Andover Board of Health 1600 OSGOOD STREET BUILDING 20;SUITE 2-36 NORTH ANDOVER MA 01845(978)688-9540 healthdept@townofnorthandover.com GeoTMSO 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 03,2007 ) Page 1 oft Item Status Violation Points Critical Urgency RED: Violations Related to Good Retail Practices (Blue Items) Violations Related to 27.Physical Facility-(FC-6)(590.007) FAIL 0 BLUE Foodborne Illness Interventions and Risk Factors(Require Comment: Power wash floors;overall facility in poor condition;walk-in needs resurfacing immediate corrective action) North Andover Board of Health 1600 OSGOOD STREET BUILDING 20;SUITE 2-36 NORTH ANDOVER MA 01845(978)688-9540 healthdept@townofnorthandover.com GeoTMS@ 2007 Des Lauriers Municipal Solutions, Inc. Commonwealth of Massachusetts ( Rev. Oct 03,2007 ) Page 2 of THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER Massachusetts Department of Public Health Division of Food and Drugs FOOTABLISHMENT INSPECTION REPORT Name noten TvDe o eration s jjm9A Inspection \ -cawl [9--rood Service outine Address Risk ❑ Retail ❑ ReAnspection Level ❑ Residential Kitchen Previous Inspection Telep ne ,-7 ❑ Mobile Date: ❑ Temporary ❑ Pre-operation Owner HACCP YM ❑ Caterer ❑Suspect Illness Person in arge IC) G� Time ❑ Bed&Breakfast ❑General Complaint In: ❑HACCP InspectorILYA / Out: Permit No. ❑Other Each violation checked req s *n'explailation on the narrative page(s) and a citation of specific provision(s) violated. Nwfcompmwwe wear. Violations RQlated to Foodborne Illnew Intzrvontiow and RIM Fr: Wm(Rod Items) Anti-cholng Tobacco Violations marked may pose an imminent health hazard and require immediate corrective wo'oog(E) ❑ w0'008(FI ❑ 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 PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15.Toxic Chemicals FOOD FROM APPROVED SOURCE ❑ 4. Food and Water from Approved Source 71MEITEMPERATURE CONTROLS(Potentlf►Hazardous Foods) ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Reoords/Aocuracy of Ingredient Statements [117. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling TION FROM CONTAMINATION ❑ 19. Hot and Cold Holding 8. Separation/Segregation/Protection ❑20.Time As a Public Health Control 9. Food Contact Surfaces Cleaning and Sanitizing REQUNtEMENTS FOR HIGHLY SUSCEPT03LE POPULATIONS("SP) ❑ 10. Proper Adequate Handwashing ❑21. Food and Food Preparation for HSP �11. Good Hygienic Practices CONSUMERADVISOW ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Related Items) Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Risk Factors(Red Items 122): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an in ion immediately or within 90 days as determined by the Board today,the items checked indicate violations of 106 CMR of Health. 590.000/federal Food Code.This report,when signed below C N by a Board of Health member or its agent constitutes an 23. Management and Personnel (Fc-2)(seo.o0o) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.004) cited in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.006) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (FC-5)(590.0015) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (569-P09) within 10 days of receipt of this order. 30. Other DATE OFR an/ ECTION: Inspector's Signature t• WIC's Signature: C 'Page of Pages FORM 734A Yolations Related to Foodborne Illness Interventions and Risk Factors(Red Mems 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT g Cross-contamination 1 590.003(A) Assi ent of Re nsibili * 3-302.11(AX 1) Raw Animal Foods Separated from 590.003 B Demonstration of Knowledge* Cooked and RTE Foods* 2-103.11 Person in charge-duties Contamination bom Raw Ingredients 3-302.11(AX2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590.003(C) Responsibility of the person in charge to Contaminadon from the Environment require reporting by food employees and 3-302.11 A Food Protection* applicants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* Contamination from Me Consumer 590.003(G) Reporting by Person in Charge* 3-306.14 A B Returned Food and Reservi of.Food* 3 590.003 D) Exclusions and Restrictions* DSposition of Adulterated or Contaminated 590.003E Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Rec6pditioning Unsafe FOOD FROM APPROVED SOURCE Fes* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004 A-B Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures*' 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Equipment Food Contact Surfaces and Utensils Clean* 590.006(A) Bottled Drinkirig Water* 4-602.11 Cleaning Frequency of Equipment Food- 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces and Utensils* SheOhsh and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical' Sources* 10 Proper,Adequate Handwashing Game and Wild Mushrooms Approved by 2-301.11 Clean Condition-Hands and Arms* Regulatory Authwity 3-202.18 Shellstock Identification Present* 2-301.12When tCleaningProcedure* Whe 590.004 C Wild Mushrooms* 2-301.14 Wo Wash* 3-201.17 Game Animals* 11 Good Hygienic Practices 5 Receiving/Condition 2401.11 Eating, or Using Tobacco* 3-202.11 P111s Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and 3-202.15 Package Irate * Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* Em to ees* Tags/Records:Fish Products 13 Handwash Facilities 3102.11 Parasite Destruction* Conveniently located and Accessible 3402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(J) Labeling of Ingredients' 5-204.11 Location and Placement* Conformance with Approved Procedures 5-205.11 Accessibility, tion and Maintenance IHACCP Pians Suppied with Soap and Hand Drying 3-502.11 Specialized Process Methods* Devices 3-502.12 Reduced oxygen ,criteria* 6-301.11 Handwashin Cleanser,Availability 8-103.12 Conformance with Approved Procedures' 6-301.12 Hand Provision •De notes critical turn in the federal 1999 Food Code or 105 CMR 590.000. Illivil &W OWN "Sid ISIVEMIN IN Ilif MEMO rME KPANOM HIM MMMI&I IS MEN mwInv [t�`�E2124 "1►.E 3-501.14(C) PHFs Received at Temperatures # p es Wo/at/ons Related to Foodborne Illness Interventions and Risk According to Law Cooled to Factors(Red kerns 1-22) (Cont.) 41°F/45°F Within 4 Hours.+ PROTECTION FROM CHEMICALS3-501.15 Cooling Methods for PHFs 14 Food or Color Additives h_9 PHF Hot and Cold Holding 3-202.12 Additives* 3-501.16(B) Cold PHFs Maintained at or below 590.004(F) 410/450 F* 3-302.14 Protection from Unapproved Additives* 15 Poisonous or Toxic Substances 3-501.16(A) Hot PHFs Maintained at or above 7-101.11 Identifying Information-Original 140°F. Containers* 3-501.16(A) Roasts Held at or above 130°F.+ 7-102.11 Common Name-Working Containers* 20 Time as a Public Health Control 7-201.11 Separation-Storage* 3-501.19 Time as a Public Health Control* 7-202.11 Restriction-Presence and Use* 590.004(H) Variance Requirement 7-202.12 Conditions of Use* 7-203.11 Toxic Containers-Prohibitions* REQUIREMENTS FOR HIGHLY SUSCEPTIBLE * POPULATIONS HSP 7-204.11 Sanitizers,Criteria-Chemicals (HSP) 7-204.12 Chemicals for Washing Produce,Criteria* 21 3-801.11(A) Unpasteurized Pre-packaged Juices and 7-204.14 Drying Agents,Criteria* Beverages with Warning Labels* 7-205.11 Incidental Food Contact,Lubricants* 3-801.11(B) Use of Pasteurized Eggs* 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(D) Raw or Partially Cooked Animal Food and 7-206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served. * 7-206.13 Tracking Powders,Pest Control and 3-801.11(C) Unopened Food Package Not Re-seryed.+ Monitoring* CONSUMER ADVISORY TIME/TEMPERATURE CONTROLS 22 3-603.11 Consumer Advisory Posted for Consumption of 16 Proper Cooking Temperatures for Animal Foods That are Raw,Undercooked or PRFs Not Otherwise Processed to Eliminate 3-401.11A(1)(2) Eggs- 155°F 15 Sec. Pathogens.*E6*-"2" Eggs-Immediate Service 145°F15sec• 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* 3-401.11(A)(2) Comminuted Fish,Meats&Game Animals- 155°F 15 sec.* SPECIAL REQUIREMENTS 3-401.11(B)(1)(2) Pork and Beef Roast- 130°F 121 min* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec. catering,mobile food,temporary and residential kitchen operations should be 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, debited under the appropriate sections Stuffing Containing Fish,Meat, above if related to foodborne illness Poultry or Ratites-165°F 15 sec. * interventions and risk factors. Other 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 590.009 violations relating to good retail 145°F* practices should be debited under#29- 3-401.12 Raw Animal Foods Cooked in a Special Requirements. Microwave 165°F 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 17 Reheating for Hot Holding (Blue Items 23-30) 3-403.11(A)&(D) PHFs 165°F 15 sec.* Critical and non-critical violations, which do not relate to the foodborne illness interventions and riskfactors listed above, can be 3-403.11(B) Microwave- 165°F 2 Minute Standing found in the following sections of the Food Code and 105 CMR Time* 590.000. 3-403.11(C) Commercially Processed RTE Food- Item Good Retail Practices FC 590.000 140°F* 23. Management and Personnel FC-2 .003 3-403.11(E) Remaining Unsliced Portions of Beef 24. Food and Food Protection FC-3 .004 Roasts* 25. Equipment and Utensils FC-4 .005 18 Proper Cooling of PHFs 26. Water,Plumbing and Waste FC-5 .006 3-501.14(A) Cooling Cooked PHFs from 140°F to I30 • Physical FacilityFC-6 .007 Poisonous or Toxic Materials FC-7 .008 70°F Within 2 Hours and From 70°F Special Requirements .0to 41°F/45°F Within 4 Hours. .. Other 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. 129 MAIN STREET 030.0-0001 Complocint Detail Rep®rt Printed On:Fri Mar 20,2009 Complaint#: CT-2009-000030 Status: !In discovery GIS#: 1405 Violator: Cafua Management Company,L 1 !NORTh Address: 129 MAIN STREET Map: 030.0 Address: 1000 Osgood Street 3 0�,..•o •.��ao¢ Date Recvd.• Mar-11-2009 Time Recvd.: 02.18 PM Block: 0001 J NORTH ANDOVER,MA 018 Category: Rats Lot: Type: Commercial ylow --- fT GeoTMS Module: Board of Health District: Trade: food ��''••_.#••'j~� Recorded By: Pamela DelleChiaie Zoning: JGB Structure:I Dunkin Donuts- 129 Main Stree — Description: _ Complaint: Received a call from June Thornton,neighbor on School Street. Observed cat with a rat about 8"in length in its'mouth. There are rats around the dumpster behind Dunkin Donuts and China Wok. This has been a problem in the past. Please follow-up with dumpster permit holder. Comments: Callers Date Time Name Phone Best Time To Reach Recorded By Response Mar-11-2009 2:18 PM June Thornton Pamela DelleChiaie Follow-Up by Health Inspector Actions Taken GcoTMS Module Status Date Time Response Type Action Taken Comments Board of Health REFERRAL Duoco'nS uKU C /�f GeoTMS®2009 Des Lauriers Municipal Solutions, Inc. Page 1 of 1 Town of North Andover f NORTh OFFICE OF 3?0� yoo� COMMUNITY DEVELOPMENT AND SERVICES p 30 School Street `•^° '.' 9 ' North Andover,Massachusetts 01845 WILLIAM J.SCOTT s^cwustis Director LETTER OF COMPLIANCE DATE: August 12, 1997 RE: 129 Main Street Dumpster Dear Establishment Owner, This correspondence is concerning a Health Department ORDER LETTER dated July 22, 1997 which cited violations of the North Andover Dumpster Regulations and the State Sanitary Code. A re-inspection of the property was conducted on August 7, 1997, and found that all violations noted on the order have been corrected. If you have any questions or comments concerning this determination of compliance, the Board of Health must be contacted within ten (10) days of the receipt of this letter. Thank you for your prompt attention to this matter and the continued cooperation in maintaining the cleanliness of your dumpster area. Sincerely, �� a usan Y. Ford Health Inspector ow-gF.Rv4i7n*a s.R-Qq-An HEAT,TH 6RR_9540 D' q,ANT1 G 688.9535 July 22, 1997 Re: Order to correct dumpster violation at: 129 Main Street, North Andover, MA 01845 Dear Establishment Owner: An authorized inspection by Board of Health personnel was made at the rear of 129 Main Street, North Andover, MA, on July 15, 17,22 1997. The inspection of the enclosed dumpster area revealed the following violations; VIOALTION SECTION 1) garbage on the ground surrounding the dumpster 4.3 2) grease accumulated on the ground around the dumpster 4.3 3) the dumpster was not closed 4.3 4) the gate to the dumpster was not closed, hinge broken 4.3 5) the enclosure itself was covered with bird droppings indicating that this 4.3 dumpster is regularly open. 6) The area is interfering with the health and safety of the abutters 4.0 These conditions are violations to the North Andover dumpster regulations. Attached is a copy of the regulation for your convenience. Please note that in addition these are violations of the State Sanitary Code, section 410 as well. Correction of these violations must be completed within seven (7) days of receipt of this letter. The entire dumpster area must be cleaned of debris and grease build-up. The gate must also be cleaned and repaired. Dumpster area and lid must be kept closed at all times and locked during the evening hours. Page 2 This has been a reoccurring problem. Complaints have often been received by this department concerning the lack of cleanliness of this area, the foul smell and its attraction to birds and animals. Your permit to have a dumpster is contingent upon compliance to these regulations and may be revoked if corrective action is not initiated. Future violations will trigger fines of not less than $50.00 and no more than $100.00 per event. You may also request a hearing by filing a written request with the Board of Health within seven (7) days of receipt of this letter if you feel that this order should be changed or modified. As there are multiple users of this area coordination of the clean-up should be arranged. If you have any questions please call the Board of Health at 688- 9540. Thank you for your cooperation in this matter. Sincerely, Susan Ford Health Inspector cc: File Dunk'in Donuts China Wok THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER Massachusetts Department of Public Health Division of Food and Drugs FOOD E TABLISHMENT 1 ECTION REP RT Name DateI Tvmdf Operation(s) TvDe of Inspection)-un-aff-A � ) - I , FFood Service Routine Address Risk LTJ Retail Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone ® ❑ Mobile Date: El Temporary ElPre-operationOwner J HACCP YM ❑ Caterer El Suspect Illness Person in C arge(PIC) Time El Bed&Breakfast E]General Complaint In: ❑HACCP Inspector Out: Permit No. ❑Other Each violat o 'checked requires an explanation oh the narrative page(s) and a citation of specific provision(s) violated. Non-compliance wHn: Vlointions Rolatod1 o Rish FnetWomms(Rod Itarlla) Antl-C Tobacco Violations marked may pose an imminent heaft izard an require i ate rrective M. )0 00'009(F) ❑ action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT ❑ 1. PIC Assigned/Knowledgeable/Duties ❑ 12. Prevention of Contemi from Hands ❑ 13. HandWash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded FOOD FROM APPROVED SOURCE El 15.Toxic Chemicals ❑ 4. Food and Water from Approved Source TIMElTEMPERATURE CONTROLS(PIY Hazardous Foods) ❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures ❑ 6. Tags/Reoords/Accuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling PROTECTION FROM CONTAMINATION [:119. Hot and Cold Holding ❑ S. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing REQUIREMENTS FOR HK*ILY SUSCEP111113LE POPULATIONS(HSP) ❑ 10. Proper Adequate Handwashing ❑21. Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices CONSUMER ADVISORY ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Relatad items) Critical (C)violations marked must be corrected To Foodborne Illnesses Interventions immediately or within 10 days as determined by the Board and Rich Factors(Red Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on ani pection immediately or within 90 days as determined by the Board today,the items checked indicate violations 105 CMR of Health. 590.000/federal Food Code. This report,when signed below C x by a Board of Health member or its agent constitutes an 23. Management and Personnel (Fc-2)(590.003) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.004) order in this report may result sum po y lt ipension or revocation of 25. Equipment and Utensils (FC-4)(590.006) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (Fc-6)(590.005) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-&)(590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (Fc-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF K4NSPECTION: Inspector's Signature t: PIC's Signature: Print: (_U(✓1 Cr J M , ` ( j I� Psge of Pages FORM 734A Violations Related to Foodborne Illness 1W Interventions and Risk Factors(Red Mems 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT 8 Cross-contamination I 590.003(A) sigriment of Responsibility* 3-302.11(Ax 1) Raw Animal Foods Separated from 590.003(13) Demonstration of Knowledge* Cooked and R77;Foods* 2-103.11 Person in charge-duties Contamination from Raw Ingredients 3-302.11(Ax2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590.003(C) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-302.11 A Food Protection* applicants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 3-306.14 A B , Returned Food and Reservice of Food* 3 590.003 D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003E Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Fes* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004 A-I3 Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, concentration and hardness. * 3-202.16 Ice Made From Potable Water* 4-601.11(A) Equipment Food Contact Surfaces and 5-101.11 DrinkingWater from an Approved System* Utensils Clean* 590.006(A) Bottled Drinking Water* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4_602.11 CleanmgFrequency of Equipment e nt Food- SheBsh and Fish From an Approved Source Contact Surfaces and Utensils* 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces ofui ent* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 1p Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Re ulat Auth 2-301.11 Clean Condition-Hands and Arms* 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* 11 Good Hygienic Practices 5 Receiving/Condition 2401.11 Eating,Drinking or Using Tobacco* 3-202.11 Pl IFs Received at Proper Temperatures* 2401.12 Discharges From the Eyes,Nose and 3-202.15 Package Irate * Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* Employees* Tags/Records:Fish Products 13 Handwash Facilities 3402.11 Parasite Destruction* Conveniently located and Accessible 3402.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(J)_ Labeling of Ingredients• 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility, tion and Maintenance /HACCP Plans Suppled with Soap and Hand Drying 3-502.11 Specialized Process Methods* Devices 3-502.12 Reduced oxygen packaging,criteria* 6-301.11 Handwashing Cleanser,Availabili 8-103.12 Conformance with Approved Procedures* 6-301.12 Hand Drying Provision •Denotes critical itan in the federal 1999 Food Code or 105 CMR 590.000. Board of Health 1 North Andover Commercial Inspection Summary Report-Sorted by DBA Name Printed On:Thu Jul 20,2006 SQL Statement:(DBAName="Dunkin Donuts-129 Main Street") DBA Name DBA Address Business District Establishment Type Service Category Inspector Permit Type Permit No. Permit Status Inspection Type Insp.Status Insp.Date Corr.Date Scoring? Scoring Type Score Max Score Failing Score Correction Needed 129 MAIN STREET Store Michele Grant Food Est.-Restaurant BHP-2005-0335 CURRENT Food Est.-Routine SIGNED OFF 07/19/2006 Yes Subtractive 0 0 0 Needs Cleaning Map Block Lot Parcel Address Water Sewer District Resource Area FEMA Flood Zone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 030.0 0001 129 MAIN STREET Total Number of Inspections For Dunkin Donuts-129 Main Street: 1 Average Score For Dunkin Donuts-129 Main Street: 0 Range of Scores For Dunkin Donuts-129 Main Street From: 0 To:0 Median Score For Dunkin Donuts-129 Main Street: 0 Total Number of Inspections For Report: 1 GeoTMS@ 2006 Des Lauriers Municipal Solutions, Inc. Page I of I' L 0 ti i Co C 1- 1 44 Olt SSAC HU`�E��y PUBLIC HEALTH DEPARTMENT Community Development Division June 4, 2010 Greg Nolan Director of Development Cafua Management Company, LLC d.b.a—Dunkin Donuts 1000 Osgood Street North Andover, MA 01845 Re: Dunkin Donuts- 129 Main Street renovation Dear Mr.Nolan, This is a follow-up to our meeting held on June 4, 2010. Present in the meeting with us was Michele Grant,the N. Andover Health Inspector. This meeting was set up to discuss the food establishment renovation proposal for the above noted property that was received on May 27, 2010 and the subsequent denial letter by the Health Department. The meeting began with discussion over non-contentious items such as; rear of the house repairs, outside safety issues,providing cut sheets,the equipment identification on the plan, repair of floors, walls and coving as needed etc. The delivery area safety issues, although highly important, will require landlord inclusion in finding and implementing a real solution to this long time issue. Please forward the violation regarding food safety and personal worker safety to the landlord and advise this office with their response in writing, within fourteen(14) days of this date, concerning their intentions to comply. Discussion over the requirement of the sinks in the newly designed service area was the main issue. 3 5,h46-s The Health Department request for a total of four(4) sinks in the front of the house was based on numerous factors. 1) A major key to serving safe food is segregation of use. Each hand sink is designated for hand wash only and cannot be used for other needs. 2) You can never have enough hand sinks. 3) Each food service, ware washing and preparation area must have a hand sink within reasonable access without obstruction. Generally within ten(10) feet. 4) Without the benefit of a dump sink near by, spill troughs are agreeably a good solution to quick needs on the line during service, however, they do not meet the food code definition of Page 1 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 ....,.Dunkin Donuts, 129 Main Street June 3 2010 con.6rm.;to-code-in food areas.. ny repl'acemen ceiling'I les`must be , washable files 3.ok plan submitted No equipment list. A complete equipment list must be#:correlated Please comply,-submit :w:ith the plan.Note all.old.and all to be replaced In pection found correlated fist and plan;and some old equipment not.shown as being replaced This includes 'show new and old 'OK plumbing fixtures as well Ie sinks Coving must be examined throughout establishment. Many areas Please confirm a curved base in food preparation, food service, ware washing and food storage coving is being installed in areas are in disrepair; any areas needing repair or Also note on application Page 10 coving does not specify curved replacement OK will be base. done ITEMSNOTEDON SITE VISIT MUST BE u.,.. ._ ._ _.ADDRESSED. Rear—vent pipe from old removed equipment open to roof Must remove and repair ceiling as needed will be done. Per applicant OK Rear prep a.r.ea_—.. floor plumbingconnectionnot capped properly p p plumbi-n'g code will be done. Per applicant OK Rear Corners in of walls,chipped, or with cracked moldings Identify all corners in disrepair and repair will be done. Per applicant OK / Rear — shelving above sink and food prep areas old laminated Replace shelving with non- wood in disrepair porous surfaces. Covered/ laminated pressed wood not acceptable. will be done. Per applicant OK Rear ymop hanging unit does not hold wet mops,.:a Install proper hanger Grease Trap rusted and old. 3/4 inch a underneath. To rusted,p gap p Recommend replacement, V Food and dirt unable to be cleaned out with gap. sealed properly to the floor. Also must be lettered per plumbing code will be done per applicant OK Walk in cooler, interior section floor; rusty and joint gaps large Replace with new stainless and unclean floor OK will be done per applicnat opBathroom—ladies coving right of toilet in disrepair Grout as needed OK will be done. Per applicant Page 3 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 Problems with exterior walkway at back door. The area is a severe health Walk way elevation allows for accumulation of deep water and ice and safety hazard. This issue formation in the winter. Deliveries are hampered and Dangerous must likely be addressed by and unsanitary. owner, Please contact owner with this notice of violation and request action in this matter. Submit a response within 2 weeks of this correspondence. OK Will forward concerns to owner and report back to Health Department within 30 days. Page 4 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Cafua Management Company 1000 Osgood Street North Andover, MA 01845 January 6,2009 Ms. Susan Sawyer Public Health Director 1600 Osgood Street North Andover,MA 01845 RE: Dunkin Donuts 129 Main Street Dear Ms. Sawyer, I have received and reviewed your letter dated 6/1/2010 regarding the subject locations remodel. In your letter you outlined 4 areas of concern. Below in bold I will address your concern in order: 1. "Only one hand sink in the front service area 34+feet in length.Not readily accessible to the staff. Should be approx.every 10' feet and add one designated as a dump sink" "Corrective action""New design warrants at minimum 3 hank sinks and 1 dump sink". a. The new designs doesn't add additional length to the service line,it only straightens the service line. The existing sink is easily accessible to all employees working in this low volume location. Adding 1 additional hand washing sink to the service area,increasing the number of hand washing sinks to,2 will more than adequately service this area(please be reminded there is a third hand washing sink in the kitchen area that is in very close proximity to the front of the house operations,and accessible to employees working in both areas).The coffee counters have,long tested,well functioning built in drain troughs to dispose of excess liquids and spills.We have limited need for these troughs as it is,adding an additional sink dedicated for the dumping of liquids only is overkill and costly. Additionally,by adding a"dump sink"this will create an unnecessary safety risk by forcing employees to walk to the sink holding 165 degrees pots of coffee. Most of the liquid generated by our store goes out the door in beverage cups and not down the drains. 2. "No lighting change shown" a. Attached is a reflected lighting plan that meets food code requirements,with washable tiles in the service area. You can verify this pre re opening 3. "No equipment list" a. Equipment list with cut sheets have been attached in spite of the fact that we're reusing all the same,well maintained equipment. Regarding your site visit comments,we will address most of these during the remodel with the exception of the exterior walkway issue. This is an issue that our Landlord is aware of and unwilling to address. Sincerely, Comfep0-FC�Cal" Greg Nolan Cafua Management Company Director of Development&Construction (617)312-0127 f OMIMIENTS: (Explain why any item w noted"Unsatisfactory.' V✓ J - Reviewer Signature Date Reviewer Title APPROVAL: DATE: DISAPPROVAL: / DATE: / l'nRE SONS FOR DISAPPRO AL: THE COMMONWEALTH OF MASSACHUSETTS TOWN OF NORTH ANDOVER Massachusetts Department of Public Health Division of Food and Drugs FOOD ESTABLISHMENT LNSPECTION REPORTry�J� Name D T e eration(s) Type of Inspection / /P ood Service ❑Routine Address �, Risk ❑ Retail ❑ Re-inspection Level ❑ Residential Kitchen Previous Inspection Telephone ❑ Mobile Date: Owner HACCP YIN ❑ Temporary operation ❑ Caterer ❑Suspect Illness Person in Charge(PIC) Time/ ❑ Bed S Breakfast ❑General Complaint CP Inspector �p �- o3 Permit No . a Othe Out: Each violation checked requires an explanation on the narrative page(s) and a citation of specific provision(s) violated. Norj­compBance WiM: Violations Rolatod to Foodborne Illnorm InQrvontlions rind fth Fnctorn(Rod Ibms) Anti-Choking Tobacco Violations marked may pose an imminent health hazard and require immediate corrective 50°°sl El El ilsto.00sf IFI El action as determined by the Board of Health. FOOD PROTECTION MANAGEMENT El 1. PIC Assigned!Knowledgeable/Duties ❑ 12. Prevention of Contamination from Hands ❑ 13. Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2. Reporting of Diseases by Food Employee and PIC ❑ 14.Approved Food or Color Additives ❑ 3. Personnel with Infections Restricted/Excluded ❑ 15.Toxic Chemicals FOOD FROM APPROVED SOURCE [1 4. Food and Water from Approved Source TIMEIrEtYIPERATUtiE CONTROLS(Potentlidly Hazardous Foods) ❑ 5. Receiving/Condition ❑ 16.Cooking Temperatures ❑ 6. Tags/Reoords/Aocuracy of Ingredient Statements ❑ 17. Reheating ❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18.Cooling PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding ❑ S. Separation/Segregation/Protection ❑20.Time As a Public Health Control ❑ 9. Food Contact Surfaces Cleaning and Sanitizing FOR HIGMY SUSCEPTIBLE POPULATIONS ptSM ❑ 10. Proper Adequate Handwashing ❑21. Food and Food Preparation for HSP ❑ 11. Good Hygienic Practices CONSUMER ADVISORY ❑22. Posting of Consumer Advisories Violations Related to Good Retail Practices (Blue Number of Violated Provisions Relatad items) Critical (C)violations marked must be corrected To Foodborne Illnesses Intorventions immediately or within 10 days as determined by the Board and Rish Factors(Red Items 1-22): of Health. Non-critical (N)violations must be corrected Official Order for Correction: Based on an inspection immediately or within 90 days as determined by the Board today,the items checked indicate violations of 105 CMR of Health. 590.000/federal Food Code.This report,when signed below C N by a Board of Health member or its agent constitutes an 23. Management and Personnel (Fc-2)(590.003) order of the Board of Health. Failure to correct violations 24. Food and Food Protection (FC-3)(590.0D4) order in this report may result in suspension or revocation of 25. Equipment and Utensils (FC-4)(590.005) the food establishment permit and cessation of food 26. Water, Plumbing and Waste (Fc-6)(590.006) establishment operations. If aggrieved by this order, you 27. Physical Facility (FC-6)(590.007) have a right to a hearing.Your request must be in writing 28. Poisonous or Toxic Materials (FC-7)(590.008) and submitted to the Board of Health at the above address 29. Special Requirements (590.009) within 10 days of receipt of this order. 30. Other DATE OF REINSPECTION: Inspector's Signature: Print: 11711' r� PIC's Signature: Print: Page of Pages FORM 734A A.M SULKIN CO. Yoiations Related to Foodborne Illness Interventions and Risk Factors(Red Items 1-22) PROTECTION FROM CONTAMINATION FOOD PROTECTION MANAGEMENT g Cross-contamination 1 590.003(A) signment of Responsibility* 3-302.11(AX 1) Raw Animal Foods Separated from 590.003(li Demonstration of Knowledge* Cooked and R7T Foods* 2-103.11 Person in charge-duties Contamination from Raw/ngre(tents 3-302.11(AX2) Raw Animal Foods Separated from Each EMPLOYEE HEALTH Other* 2 590.003(0) Responsibility of the person in charge to Contamination from the Environment require reporting by food employees and 3-302.11 A Food Protection* applicants* 3-302.15 Washing Fruits and Vegetables 590.003(F) Responsibility Of A Food Employee Or An 3-304.11 Food Contact with Equipment and Applicant To Report To The Person In Utensils* Charge* Contamination bom the Consumer 590.003(6) Reporting by Person in Charge* 3-306.14 A B Returned Food and Reservice of Food* 3 590.003(D) Exclusions and Restrictions* Disposition of Adulterated or Contaminated 590.003E Removal of Exclusions and Restrictions Food 3-701.11 Discarding or Reconditioning Unsafe FOOD FROM APPROVED SOURCE Fes* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 590.004 A-B Compliance with Food Law*- 4-501.111 Manual Warewashmg-Hot Water 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 3-202.13 Shell Eggs* Sanitization Temperatures* 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-temp.,pH, 3-202.16 Ice Made From Potable Drinking Water* concentration and hardness. * 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Equipment Food Contact Surfaces and 590.006(A) Bottled Dnnking Water* Utensils Clean* 590.006(B) Water Meets Standards in 310 CMR 22.0* 4-602.11 Cleaning Frequency of Equipment Food- Contact Surfaces and Utensils* Sheilish and Fish From an Approved Source 4-702.11 Frequency of Sanitization of Utensils and 3-201.14 Fish and Recreationally Caught Molluscan Food Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Sources* 1p Proper,Adequate Handwashing Game and Wild Mushrooms Approved by Auth 2-301.11 Clean Condition-Hands and Arms* Regulatory 3-202.18 Shellstock Identification Present* 2-301.12 Cl Procedure* 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-201.17 Game Animals* 11 Good Hygienic Practices 5 Receiving/Condition 2601.11 Eating,Drinking or Using Tobacco* 3-202.11 PliFs Received at Proper Temperatures* 2601.12 Discharges From the Eyes,Nose and 3-202.15 Package Integrity* Mouth* 3-101.11 Food Safe and Unadulterated* 3-301.12 Preventing Contamination When Tasting* 6 Tags/Records:Shellstock 12 Prevention of Contamination from Hands 3-202.18 Shellstock Identification* 590.004(E) Preventing Contamination from 3-203.12 Shellstock Identification Maintained* Employees* Tags/Records:Fish Products 13 Handwash Facilities 3602.11 Parasite Destruction* Conveniently Located and Accessible 3602.12 Records,Creation and Retention* 5-203.11 Numbers and Capacities* 590.004(j)_ Labeling of Ingredients* . 5-204.11 Location and Placement* 7 Conformance with Approved Procedures 5-205.11 Accessibility, tion and Maintenance MACCP Plans Suppied with Soap and Hand Drying Devices 3-502.11 Specialized Process Methods* 3-502.12 Reduced oxygen ,criteria* 6-301.11 Handwas ' Cleanser,Availability 6-301.12 Hand Drying 8-103.12 Conformance with Approved Procedures* Provision Dawtes critical item in the federal 1999 Food Code or 105 CMR 590.000. r } r #' T,'MM" 4 . a \� 5 ly ------------- x r 4 ro � � 3 J � a �l y t" fiq d a PX ��l m•� rr� t 1 �r t t10 R TI1 O��t�eo i qti O F- s T O COC-1-1 y7' SSAC NUS���� PUBLIC HEALTH DEPARTMENT Community Development Division June 4, 2010 Greg Nolan Director of Development Cafua Management Company, LLC d.b.a—Dunkin Donuts 1000 Osgood Street North Andover, MA 01845 Re: Dunkin Donuts - 129 Main Street renovation Dear Mr.Nolan, This is a follow-up to our meeting held on June 4, 2010. Present in the meeting with us was Michele Grant, the N. Andover Health Inspector. This meeting was set up to discuss the .food establishment renovation proposal for the above noted property that was received on May 27, 2010 and the subsequent denial letter by the Health Department. The meeting began with discussion over non-contentious items such as; rear of the house repairs, outside safety issues,providing cut sheets,the equipment identification on the plan, repair of floors,walls and coving as needed etc. The delivery area safety issues, although highly important, will require landlord inclusion in finding and implementing a real solution to this long time issue. Please forward the violation regarding food safety and personal worker safety to the landlord and advise this office with their response in writing,within fourteen(14) days of this date, concerning their intentions to comply. Discussion over the requirement of the sinks in the newly designed service area was the main issue. The Health Department request for a total of four(4) sinks in the front of the house was based on numerous factors. 1) A major key to serving safe food is segregation of use. Each hand sink is designated for hand wash only and cannot be used for other needs. 2) You can never have enough hand sinks. 3) Each food service,ware washing and preparation area must have a hand sink within reasonable access without obstruction. Generally within ten(10) feet. 4) Without the benefit of a dump sink near by, spill troughs are agreeably a good solution to quick needs on the line during service, however,they do not meet the food code definition of Page 1 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 a hand sink. Having them in place does allow for Health Departments to not require a hand sink on the front line where otherwise warranted. 5) The new service line is thirty four(34)feet in length. The proposed renovation included a single hand sink centrally located. The end of one service area, only 3 feet wide, leaves workers approximately 18 feet to the nearest hand sink. After a long and contentious discussion the meeting ended, however, during a post meeting phone discussion a compromise was achieved. The final decision was the installation of the following; a single hand sink and a side by side set of two sinks, one of which will be labeled "Hand Washing Only" and the other will be of deeper design to be used for alternatives needs than hand washing and properly marked for its use. The sinks shall also be separated by a non porous divider to eliminate splashing. Please submit a complete plan showing the changes. Having received all cut sheets,the draft changes and a commitment to correct all violations noted on the previous letter,the Health Department has approved the renovation plan for 129 Main Street. Please contact this office for a construction inspection once all structural items are completed. Approval procedures to reopen will be discussed this time. Thank you for your commitment to serving safe food in the Town of North Andover. The Inspector of Buildings, Gerald Brown,has been informed of your planned renovation and the building Form"U"has been signed. He will work with you through the process. If you have any concerns or questions about this communication or you make any changes other than approved please contact the Health Office so that we avoid any questions. Sincerely, Susan Sawyer, REHS. RS Items of Deficiency noted Corrective Action EQUIPMENT REVIEW Only 1 hand sink in front service area. New service area 34+feet New design warrants at in length. Not readily accessible to staff. Should be approx. every minimum 3 hand sinks and 1 10 feet and one designated as a dump sink. dump sink. Coffee drip trays will not be accepted in lieu of a dump sink OK No lighting change shown — relocation of service line will likely Add lighting to plan as result in changing this configuration needed. All lighting must Page 2 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 conform to code in food areas.Any replacement ceiling tiles must be washable tiles ok plan submitted No equipment list. A complete equipment list must be# correlated Please comply; submit with the plan. Note all old and all to be replaced. Inspection found correlated list and plan and some old equipment not shown as being replaced. This includes show new and old OK plumbing fixtures as well.Ie sinks 4 Coving must be examined throughout establishment. Many areas Please confirm a curved base in food preparation, food service, ware washing and food storage coving is being installed in areas are in disrepair; any areas needing repair or Also note on application Page 10 coving does not specify curved replacement OK will be base. done ITEMS NOTED ON SITE VISIT MUST BE ADDRESSED Rear—vent pipe from old removed equipment open to roof Must remove and repair ceiling as needed will be done. Per applicant OK Rear prep area—floor plumbing connection not capped properly Capper plumbing code will be done. Per applicant OK Rear Corners in of walls,chipped, or with cracked moldings Identify all corners in disrepair and repair will be done. Per applicant OK Rear — shelving above sink and food prep areas old laminated Replace shelving with non- wood in disrepair porous surfaces. Covered/ laminated pressed wood not acceptable. will be done. Per applicant OK Rear—mop hanging unit does not hold wet mops Install proper hanger Grease Trap rusted and old. % inch gap underneath. Top rusted, Recommend replacement, Food and dirt unable to be cleaned out with gap. sealed properly to the floor. Also must be lettered per plumbing code will be done per applicant OK Walk in cooler, interior section floor; rusty and joint gaps large Replace with new stainless and unclean floor OK will be done per applicnat Bathroom—ladies coving right of toilet in disrepair Grout as needed OK will be done. Per applicant Page 3 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 f Dunkin Donuts, 129 Main Street June 3, 2010 Problems with exterior walkway at back door. The area is a severe health Walk way elevation allows for accumulation of deep water and ice and safety hazard.This issue formation in the winter. Deliveries are hampered and Dangerous must likely be addressed by and unsanitary. owner,Please contact owner with this notice of violation and request action in this matter. Submit a response within 2 weeks of this correspondence. OK Will forward concerns to owner and report back to Health Department within 30 days. Page 4 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 STAINLESS STEEL AA DIVIDER 0000 00 i 216 41 70.5 70.5 41 214 215 o r -1r �r1 r �r �r � oo / DI PLtY I I DIIXPL Y I ® \/ f— —I AGL 15 `L Jt"jL A IL JL CIL \ XISTIOVEN ;TATION Hand 70.6 70.6 E F' Hand DUMP SINK EXISTING C 0 0 L E F Sink ( y Pepsi) Sink /`� (EXISTING) )SERVING AREA `� 9'-6" 5'-8" 8°-6" PREP AREA. CO FEE STATION POS STATION COFFEE STA ON po (EXISTING) LIF 00K 10* 0 EjEl 0[f: E777ffo--'� C.H. a 01P- O mum O 9'-2" EX. 91'1 FLOOR — CEILING (7 I I rote T W E JOB LOCATION: REVISIONS NORTH ANDOVERNO. DESCRIPTION BY DATE , MA y o 129 MAIN STREET INITIAL ISSUE JS 06/03/10 rn EQUIPMENT PLAN co0 . co a NORTF1 O�tTLEO /6 OL O O CO[wKwlwKw 1` 9 �.9 gORATf D I.PP�.�S SSACHU`�� PUBLIC HEALTH DEPARTMENT (ommunity Development Division June 4, 2010 Greg Nolan Director of Development Cafua Management Company, LLC d.b.a—Dunkin Donuts 1000 Osgood Street North Andover, MA 01845 Re: Dunkin Donuts - 129 Main Street renovation Dear Mr.Nolan, This is a follow-up to our meeting held on June 4, 2010. Present in the meeting with us was Michele Grant,the N. Andover Health Inspector. This meeting was set up to discuss the food establishment renovation proposal for the above noted property that was received on May 27, 2010 and the subsequent denial letter by the Health Department. The meeting began with discussion over non-contentious items such as; rear of the house repairs, outside safety issues,providing cut sheets, the equipment identification on the plan, repair of floors, walls and coving as needed etc. The delivery area safety issues, although highly important, will require landlord inclusion in finding and implementing a real solution to this long time issue. Please forward the violation regarding food safety and personal worker safety to the landlord and advise this office with their response in writing, within fourteen(14) days of this date, concerning their intentions to comply. Discussion over the requirement of the sinks in the newly designed service area was the main issue. The Health Department request for a total of four(4) sinks in the front of the house was based on numerous factors. 1) A major key to serving safe food is segregation of use. Each hand sink is designated for hand wash only and cannot be used for other needs. 2) You can never have enough hand sinks. 3) Each food service, ware washing and preparation area must have a hand sink within reasonable access without obstruction. Generally within ten(10) feet. 4) Without the benefit of a dump sink near by, spill troughs are agreeably a good solution to quick needs on the line during service,however,they do not meet the food code definition of Page 1 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 a hand sink. Having them in place does allow for Health Departments to not require a hand sink on the front line where otherwise warranted. 5) The new service line is thirty four(34) feet in length. The proposed renovation included a single hand sink centrally located. The end of one service area, only 3 feet wide, leaves workers approximately 18 feet to the nearest hand sink. After a long and contentious discussion the meeting ended,however, during a post meeting phone discussion a compromise was achieved. The final decision was the installation of the following; a single hand sink and a side by side set of two sinks, one of which will be labeled "Hand Washing Only" and the other will be of deeper design to be used for alternatives needs than hand washing and properly marked for its use. The sinks shall also be separated by a non porous divider to eliminate splashing. Please submit a complete plan showing the changes. Having received all cut sheets, the draft changes and a commitment to correct all violations noted on the previous letter,the Health Department has approved the renovation plan for 129 Main Street. Please contact this office for a construction inspection once all structural items are completed. Approval procedures to reopen will be discussed this time. Thank you for your commitment to serving safe food in the Town of North Andover. The Inspector of Buildings, Gerald Brown, has been informed of your planned renovation and the building Form"U"has been signed. He will work with you through the process. If you have any concerns or questions about this communication or you make any changes other than approved please contact the Health Office so that we avoid any questions. Sincerely, Susan Sawyer, REHS. RS Items of Deficiency noted Corrective Action EQUIPMENT REVIEW Only 1 hand sink in front service area. New service area 34 + feet New design warrants at in length. Not readily accessible to staff. Should be approx. every minimum 3 hand sinks and 1 10 feet and one designated as a dump sink. dump sink. Coffee drip trays will not be accepted in lieu of a dump sink OK No lighting change shown — relocation of service line will likely Add lighting to plan as result in changing this configuration needed. All lighting must Page 2 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 1.29 Main Street June 3, 2010 conform to code in food areas. Any replacement ceiling tiles must be washable tiles ok plan submitted No equipment list. A complete equipment list must be# correlated Please comply; submit with the plan.Note all old and all to be replaced. Inspection found correlated list and plan and some old equipment not shown as being replaced. This includes show new and old OK plumbing fixtures as well. Ie sinks Coving must be examined throughout establishment. Many areas Please confirm a curved base in food preparation, food service, ware washing and food storage coving is being installed in areas are in disrepair; any areas needing repair or Also note on application Page 10 coving does not specify curved replacement OK will be base. done ITEMS NOTED ON SITE VISIT MUST BE ADDRESSED Rear—vent pipe from old removed equipment open to roof Must remove and repair ceiling as needed will be done. Per applicant OK Rear prep area—floor plumbing connection not capped properly Capper plumbing code will be done. Per applicant OK Rear Corners in of walls,chipped, or with cracked moldings Identify all corners in disrepair and repair will be done. Per applicant OK Rear — shelving above sink and food prep areas old laminated Replace shelving with non- wood in disrepair porous surfaces. Covered/ laminated pressed wood not acceptable. will be done. Per applicant OK Rear—mop hanging unit does not hold wet mops Install proper hanger Grease Trap rusted and old. % inch gap underneath. Top rusted, Recommend replacement, Food and dirt unable to be cleaned out with gap. sealed properly to the floor. Also must be lettered per plumbing code will be done per applicant OK Walk in cooler, interior section floor; rusty and joint gaps large Replace with new stainless and unclean floor OK will be done per applicnat Bathroom—ladies coving right of toilet in disrepair Grout as needed OK will be done. Per applicant Page 3 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 Problems with exterior walkway at back door. The area is a severe health Walk way elevation allows for accumulation of deep water and ice and safety hazard. This issue formation in the winter. Deliveries are hampered and Dangerous must likely be addressed by and unsanitary. owner,Please contact owner with this notice of violation and request action in this matter. Submit a response within 2 weeks of this correspondence. OK Will forward concerns to owner and report back to Health Department within 30 days. Page 4 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Food Establishment Plan Review Guide a3 FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE ¢" COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY-at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Building 20; Suite 2-36,North Andover, MA 01845 Date: fNEW =New construction,not yet built lX REMODEL -partial or major renovation of existing establishment CONVERSION—existing establishment that you are purchasing Name of Establishment: V_%V, % V-\ `n V TI) Corporate Name: Category: Restauranty Tn.stitution , Daycare , Retail Market , Other Establishment Address: 1 '2— Cl I,n Phone: (at location if available) �j g 01�� - oq{ 6 E-mail Contacts: Name of Owner: — e r „-, 4 c3 h J �.- Mailing Address: j 6 �6 ® , S i . Telephone: 5-78 6 e12, 2�� 9 Applicant's Name (if different than owner): yn Title (owner, manager, architect, etc.): Mailing Address: Telephone: Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845---Phone: 978.688.9540-- Fax:978.688.8476 Page 1 of 20 Si- 3aterlZece1ved BOoffice ase only Dateevie cpurpletec BOH office ase only Approved/I� ec Dade Re is d plilicaMhou eceOV! � fice useonly �Datee�new eompletecl Aguse io1y AT�roed/Denied Technical Assistance with the Permitting Process The Town Planning Department offers the option of attending a Technical Review Committee(TRC)meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline (circle one)participation in the TRC process ®ate of TRC, t3I3©nIy) General Information c� At\ Hours of Operation: Sun 5A 4A `�Thurs Mon Fri Tues Sat Wed ➢ Number of Seats for customers:_ ➢ Number of Staff:_,�_ (Maximum per shift) ➢ Total Square Feet of Facility: 5 ➢ Number of Floors on which operations are conducted ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch 3 D' o ➢ Dinner Type of Service: Sit Down Meals O< (check all that apply) Take Out Caterer Mobile Vendor Other Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax: 978.688.8476 Page 2 of 20 Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) �j ►� anufacturer Specification sheets for each piece of equipment shown on the plan l�h��r til�ks N l Site plan showing location of business in building; location of building on site including alleys, streets; andlocation of any outside equipment(dumpsters, well, septic system - if applicable) ` `/ Plan drawn to scale of food establishment showing location of equipment,p lumbin electrical services and mechanical ventilation g, Equipment schedule c� ►-✓��. CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 1 foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms, toilets,basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste-water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; Town of North Andover,Health Department, 1600 Osgood Street,Building 20; Suite 2-36, North Andover,MA 01845--Phone:978.688.9540--- Fax:978.688.8476 Page 3 of 20 d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach-in and under-counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing,and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/acility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required;_ k. Site plan (plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled,prepared and served. CATEGORY* (YES) (No 1. Thin meats,poultry, fish, eggs (hamburger; sliced meats; fillets) ( ) 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) ( ) 3. Cold processed foods (salads, sandwiches, vegetables) ( ) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) ( ) Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 4 of 20 S. Bakery goods (pies, custards, cream fillings &toppings) ( ) 6. Other R FOOD SUPPLIES: 1.Are all food supplies from inspected and approved sources? YE /NO 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods x 1 Refrigerated foods l,,ee* , and Dry goods Z X W P r Vc (y 3. Provide information on the mount of space (in cubic feet) allocated for: Dry storage Refrigerated Storage , and L> All Frozen storage 4. How will dry goods be stored off the floor? d�cLsJ t n'!) �, p C6�2. CV e1 Les COLD STORAGE: 1. Is adequate and approved freezer efrigeration available to store frozen foods frozen, and refrigerated foods at 417 (5°C) and belo . YES NO 2. Will raw meats, poultry seas be stored in the same refrigerators and freezers with cooked/ready-to- eat foods? YES /NO TIVAD fZ1 V_ If yes, how will cross-contamination be prevented? 3. Does each refrigerator/freezer have a thermomete ? YES NO Number of refrigeration units: ,V P e es. C O,;3 le- Number eNumber of freezer units: i t� �, 1�: 1 4. Is there a bulk ice machine available? ES NO Is ice packaged and sold for retail? YES O Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax: 978.688.8476 Page 5 of 20 -THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Food Thawing Method *Thick or Bulk Frozen *I hin/Portioned Frozen f 1 Refrigeratione�S or` c-G,cks rGu-� j Running Water Less than 70°F(21°C) i ! VIA 4 Microwave (as part of cooking process) Cooked from Frozen state /A/ /A Other(describe) j *Frozen foods: approximately one inch or less=thin, and more than an inch=thick. PREPARATION• 1. Please list categories of foods prepared more than 12 hours in advance of service. ?,P-,L- Vo��► 1 �� 2. Will food employees be trained in good food sanitation practices YE O Method of training: Number(s) of employees: ff L Dates of completion: S e� h C'.Q _ S., 3. Willdis sable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat foods? NO there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES NO Please describe briefly: fihe�/ ���/� Sy ,4tcy a� icV.re9A/L-C '�" � k.a�'v. QTTPr 5 S(G�r,�SS Y►'�C9 h� 1`PlC��f 7 �C l���Ur+� k� � 1 � ��1��$ n Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 6 of 20 Will employees have paid sick leave? YES /60) 5. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: Concentration: JVD Test Kit• ES NO 6. Will ingredients for cold ready-to-eat foods such as tuna,mayonnaise and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled? YES/NO If not, how will ready-to-eat foods be cooled to 41'F? / - 7. Will all produce be washed on-site prior to use?YES /NO ✓ , Is there a planned location used for washing produce? N AA Describe If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. t 1� ' �►1SQ � S �, Yll �� 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41°F - 140°F) during preparation. A it ems, ti, e-c, Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845—Phone:978.688.9540--Fax:978.688.8476 Page 7 of 20 w -9. Where raw meats,poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? / A 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper"consumer advisory"warning notation must be printed on menu or menu boards. N I JA 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible population? YES If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? YES /NO What type of temperature measuring device: Alt 1 Minimum cookinz time and temperatures of product utilizing convection and conduction heating equipment beef roasts ➢ 130°F(121 min) ➢ solid seafood pieces ➢ 145°F(15 sec) ➢ other PHF's ➢ 145°F(15 sec) ➢ eggs: ■ Immediate service 145°F(15 sec) pooled* 155°F(15 sec) (*pasteurized eggs must be served to a highly susceptible population) ➢ pork ➢ 145°F(15 sec) ➢ comminuted meats/fish ➢ 155°F(15 sec) ➢ poultry ➢ 165°F(15 sec) ➢ reheated PHF's. ➢ 165°F(15 sec) 2. List types of cooking equipment. e-� Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845—Phone: 978.688.9540--Fax:978.688.8476 Page 8 of 20 1 HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type and number of hot holding units. /A no 0I d1r X16 2. How will cold PHF's be maintained at 41'F (5°C) or below during holding for service? Indicate type and number of cold holding units. COOLING: Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C) within 6 hours 14 ° ( 0 F to 70 F in 2 hours and 70 F to 41 F in 4 hours). Also, indicate where the cooling will take place. COOLING T HICK i THIN ME T ' THIN SOUPS/ THICK RICE/ { METHOD MEATS i GRAVY SOUPS/ NOODLES i GRAVY Shallow Pans Ice Baths ; Reduce Volume or Size Rapid Chill Other(describe) 1 i { f REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods. Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone:978.688.9540-- Fax:978.688.8476 Page 9 of 20 ti 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? A. FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting,properly sealed and without voids. Applicant must indicate which materials (ie. quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (be specific) r KitchenFLOOR COVING WALLS CEILING i $a1" t iN c. l pno Food Storage 1 I f i I Other Storage ! C 42,r r— C f i t Toilet Rooms E Dressing Rooms + !!i j Kitchen Ce c G,r�C �'�l� t �e i Garbage & Refuse Storage v A, i + Town of North-Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978:688.9540-- Fax: 978.688.8476 Page 10 of 20 v Mop Service j Basin Area C C '3"� 1 3 Warewashing P Area fi fe f �-� le Walk-in Refrigerators and 1 Freezers 3 B. INSECT & RODENT CONTROL APPLICANT.PLEASE CHECK APPR OPRL4 TE BOXES. YES NO N/A 1. Will all outside doors be self-closing and rodent proof. 2. Are screen doors provided on all entrances left open to the outside? 1 3. Do all openable windows have a minimum#16 mesh screening? 4. Is the placement of electrocution devices identitied on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? ^ � 6. Is area around building clear of unnecessary brush, litter, boxes and other �J harborage? 7. Will air curtains be used? If yes, where? 'Do'=you have a plan to have a contract pest control company? If yes, list company name, describe frequency of inspection and type of service. Ldc� � � File 41, w tTLA rT 0 Town of North Andover,Health Department, 1600 Osgood Street, Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 11 of 20 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? 10. Will refuse be stored inside? If so, where? 11. Is there an area designated for a garbage can or floor mat cleaning? > 01 OUTSIDE 12. Will a dumpster be used? Number:_ Size of: a. Number: Z J b. Size of- c. fc. Frequency of Pick-Up? Indicate days and how often ` -2—X f� V 1< 13. Will a compactor be used? Number: Size: Frequency of Pick-Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. 16. Describe location of grease storage receptacle V v\.de r Cowl 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? Town of North Andover,Health Department, 1600 Osgood Street,Building 20; Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax: 978.688.8476 Page 12 of 20 D. PLUMBING CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. s -Equipment E ui -• Q p � Code I Confirmed j Describe/Comments Requirements by Operator please initial - f , Dish Machine Backflow prevention device i 1 i i I � � ! Indirect Waste i I I i s i Steam Jacketed Backflow prevention 1 Kettle j device { Indirect Waste IV, i Steamer Backflow prevention ! t i device ! ? I Indirect Waste ' i Garbage Disposals Backflow prevention 1 or dish table device i (f troughs, i 1 Submerged inlets i F J j At all hose i Backflow prevention i Connections device f . i I I I I j' Garbage can Backflow prevention i I washer . device ? i 1 i f I i f i Carbonated j Carbonated Backflow - beverage i prevention device . , dispenser i Town of North Andover,Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover,MA 01845—Phone:978.688.9540--Fax: 978.688.8476 Page 13 of 20 Refrigerator Indirect Waste a condensate/drain lines s Ice storage bins I Indirect Waste E 1 1 1 j All sinks Air Gap i e�AG G 3 Ice Cream dipper Air G wells 3 Gap j Other 7 t 19. Are floor drains provided&easily cleanable, if so,indicate location: E. WATER SUPPLY 20. Is water supply public b4 private ( ) ? 21. If private, has source been approved? YES O NO O PENDING O n'✓�" Please attach copy of written approval and/or permit. 22. Is ice made on premises dor purchased commercially( )? If made on premise, are specifications for the ice machine provided? YES NO ( ) Describe provision for ice scoop storage: Fo'j Provide location of ice maker or bagging operation /VZb 23. What is the capacity of the hot water generator? d I I Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 14 of 20 2.4. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water y P 25. Is there a water treatment device? YES O NO If yes,how will the device be inspected & serviced? 26. How are backflow prevention devices inspected& serviced? p�e r Cc5A F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? YESV�NO ( ) 28. If no, is private disposal system approved? N 6A YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 29. Are grease traps provided? YES �4 NO ( ) If so - where? L In Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one-inch high.The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system,and the-municipal or private drainage system(s). G. DRESSING ROOMS 30. Are dressing rooms provided? YES ( )NO.H/- 31. Describe storage facilities for employees'personal belongings (i.e.,purse, coats,boots, umbrellas,etc.) Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 15 of 20 H. GENERAL 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES/�-NO ( ) Indicate location: a'14--p, �,� ��r 33. Are all toxics for use on the premise or for retail sale (this includes personal me ications), stored away from food preparation and storage areas? YESC 7j O ( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YEP�NO ( ) Note: Material Safety Data Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? a',-a- orfC 35. Will linens be laundered on site? YES ( )NOT< If yes, what will be laundered and where? If no,how will linens be cleaned? 36. Is a laundry dryer available? YES ( )NO ( ) 37. Location of clean linen storage: 38. Location of dirty linen storage: 39. Are containers constructed of safe materials to store bulk food products?YES k4NO ( ) Indicate type: ���� (� L 'rj j 40. Indicate all areas where exhaust hoods are installed: d n LOCATION FILTERS&/OR i SQUARE FEET FIRE AIR CAPACITY { AIR MAKEUP EXTRACTION PROTECTION CFM CFM DEVICES i i 1 s 3 G Town of North Andover,Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 20 i 41. How is each listed ventilation hood system cleaned? JV I. SINKS 42. Is a mop sink present? YES NO ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present?YES O NO O detail answer M J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink ( ) Three compartment sink,�;e 45. Dishwasher Type of sanitization used: Hot water(temp. provided) Booster heater Chemical type Is ventilation provided? YESgNO ( ) 46. Do all dish machines have templates with operating instructions? YES ( ) NO ( 46. Do dish machines have temperature/pressure gauges as required that are accurate? YES ( ) NO ( ) 48. Does the largest pot and pan fit into each compartment of the pot sink? YES AP<NO ( ) If no, what is the procedure for manual cleaning and sanitizing? -A Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 17 of 20 i 49. Are there drain boards on both ends of the pot sink? YES�o NO ( ) 50. What type of sanitizer is used? ,;ghlorine ❑Iodine ❑Quaternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES,4NO ( ) K. HANDWASHING/TOILET FACILITIES 52. Is there a handwashing sink in each food preparation, cooking and warewashing area? YES64NO ( } 53. Do 11 handwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YEW NO ( ) -*- 54. Do self-closing metering faucets provide a ow of water for at least 15 seconds without the need to reactivate the faucet? YES ( ) NO ( ) l� 55. Is hand cleanser available at all handwashing sinks? YEWNO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all handwashing sinks? YES5�-fNO ( ) 57. Are covered waste receptacles available in each restroom? YEW, NO ( ) 58. Is hot and cold running water under pressure available at each handwashing sink? YES O NO ( ) 59. Are all toilet room doors self-closing? YE�NO ( ) 60. Are all toilet rooms equipped with adequate ventilation? YES-�-40 ( ) 61. Are handwashing signs and instructions posted in each employee restroom? YES-6NO ( ) Town of North Andover,Health Department, 1600 Osgood Street,Building 20;Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540-- Fax:978.688.8476 Page 18 of 20 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers Cutting boards Can openers 1A Mixers //- / Floor mats Other STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature(s) Print: owner(s) or responsible representative(s) Date: s 1Z ! 1 Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required—federal, state or local. I q , t further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the.establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 10/27/2009 Town of North Andover,Health Department, 1600 Osgood Street,Building 20; Suite 2-36, North Andover,MA 01845--Phone: 978.688.9540--Fax:978.688.8476 Page 19 of 20 I K �r -CURTAIN 35.25 38.88 -� 45.44 1 11 I I 11 I I (3)CRUMB SHELVES (REMOVEABLE) I I' ' i } I �I 4 I it 76.17 1 1 -�I , U � 1 I, j l „ (6)SHATTER PROOF I 6 I--------- FLUORESCENT LAMPS ' I II II 9.00 TYP. BAG/BOX/TISSUE HOLDER I IF (MOUNT EITHER SIDE) ---'---=----------L----- I 5"SWIVEL CASTERS 0 1�;' 20.00 (2)WITH BRAKES LAKESIDE MFG. INC. 33.69 38.50 4800 NEST ELECTRIC AVE. IhEST MILWq!/KEE,VN 53218 TITLE DISPLAY CART,DUNKIN'DONUTS i _ MTE DpAKLVG N0. Erca8f1c.1L3ttsr2:�.� [ �M 04/20/2006 w0Y 198252 Ell C V%ORT14 Q�',.s V I P 16 a � 0 O•p eby �� ♦ yy A GOCw[rGl�rnGr y7• Y O RgTQP I•Pp 5 �sSACHUSE� PUBLIC HEALTH DEPARTMENT Community Development Division June 1,2010 Greg Nolan a-mail: ngnoian(@cafuamanagement.com Director of Development Cafua Management Company, LLC d.b.& —Dunkin Donuts 1000 Osgood Street North Andover, MA 01845 Re: Dunkin Donuts- 129 Main Street renovation Dear Mr.Nolan, The Health Department received your application submitted on May 27,2010 for the renovations to the Dunkin Donuts located at 129 Main Street with a plan dated January 4, 2010. The items listed on the following pages were noted either missing or incomplete from your application. In order to comply with the food code,please address these issues and resubmit your revised plan to the Health Department In addition, a walk through was conducted by Health Department personnel to determine the overall establishment condition. The proposal is to remove the entire cabinetry and a wall, as well as redirecting the alignment of the serving line and moving all pieces of equipment to new locations. This establishment has been in place for many years and has undergone changes in the front of the house over the past 10 years, but very little in the kitchen area. It is important that the Health Department ensures compliance to the food code and facilitates the provision of safe food to the public. Page 1 of 3 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street May 27, 2010 Again,please revise your plan as needed, and resubmit to the Health Department. Once received, an approval to this application may be issued. Thank you for your continued cooperation. Sincerely, I usan Sawyer, HS Public Health Director t'r+ y 'A#lon', ..............:.:..:.:::.:.:::. . ...:"..:..... .......... ..:::.::...:::::....::..:..::..:::::..:,:....... il:;:; and t. d ..aces "Shoo eve u�.. . d. ...........:.:::;. r ;;: Sl31YQV :.=?irk .....:....:......:..........:..:.:..:.. .:. :. ::g.::.e.;....:.:::.::.::..:.:.:.:.... .::..::...:..:::.: .. ' t.Vis: ..,.::..:..:.._. . : .... �:.. .Llul ...::.:........:.... .. :. n fl h nt .......:........:.:. .. . ......:...:.. ......................:...:...:..... :est°;:; :.:.'... ete:.: entb `..:must've_;#:::ct�t , ep .::...,..... ..: _.! •.:: : . ,. ..:......,....::::.:lid., meed ,... �.: =::...... ....... .. .. .. ::. �.. : Coving must be examined throughout establishment. Many areas Please confirm a curved base in food preparation, food service, ware washing and food storage coving is being installed in areas are in disrepair; any areas needing repair or Also note on application Page 10 coving does not specify curved replacement base. Rear—vent pipe from old removed equipment open to roof Must remove and repair ceiling as needed Rear prep area—floor plumbing connection not capped properly Cap per plumbing code Page 2 of 3 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street May 27,2010 Rear Corners in of walls,chipped,or with cracked moldings Identify all corners in disrepair and repair Rear — shelving above sink and food prep areas old laminated Replace shelving with non- wood in disrepair porous surfaces.Covered/ laminated pressed wood not acceptable. :-:,i i 14ha �g ii�t:does�ot h ld;:i W.t.. art to :i:',{ o r:hanger Grease Trap rusted and old. 3/4 inch gap underneath. Top rusted, Recommend replacement, Food and din unable to be cleaned out with gap. sealed properly to the floor. Also trust be lettered per plumbing code Walk in cooler, interior section floor; rusty and joint gaps large Replace with new stainless and unclean floor Bathroom—ladies coving right of toilet in disrepair Grout as needed Problems with exterior walkway at back door. The area is a severe health Walk way elevation allows for accumulation of deep water and ice and safety hazard. This issue formation in the winter. Deliveries are hampered and Dangerous must likely be addressed by and unsanitary. owner, Please contact owner with this notice of violation and request action in this matter. Submit a response within 2 weeks of this correspondence. Page 3 of 3 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover,MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Dunkin Donuts, 129 Main Street June 3, 2010 a hand sink. Having them in place does allow for Health Departments to not require a hand sink on the front line where otherwise warranted. 5) The new service line is thirty four(34) feet in length. The proposed renovation included a single hand sink centrally located. The end of one service area, only 3 feet wide, leaves workers approximately 18 feet to the nearest hand sink. After a long and contentious discussion the meeting ended, however, during a post meeting. phone discussion a compromise was achieved. The final decision was the installation of the following; a single hand sink and a side by side set of two sinks, one of which will be labeled "Hand Washing Only" and the other will be of deeper design to be used for alternatives needs than hand washing and properly marked for its use. The sinks shall also be separated by a non porous divider to eliminate splashing. Please submit a complete plan showing the changes. Having received all cut sheets,the draft changes and a commitment to correct all violations noted on the previous letter,the Health Department has approved the renovation plan for 129 Main Street. Please contact this office for a construction inspection once all structural items are completed. Approval procedures to reopen will be discussed this time. Thank you for your commitment to serving safe food in the Town of North Andover. The Inspector of Buildings, Gerald Brown,has been informed of your planned renovation and the building Form"U"has been signed. He will work with you through the process. If you have any concerns or questions about this communication or you make any changes other than approved please contact the Health Office so that we avoid any questions. Sincere y, usan Sawyer, REH S Items of 6eiaency noted Corrective, at an , EOUIPMENT REVIEW, Only 1 hand ssnk m front service area New service area-34+ feet New design"warrants::at in length: Not readily accessible to staff. Should be approx eery, mnimum 3-hind sinks and"1 1U feet�and one designated as a dump sink.: dump sink Coffee drip trays willof t n e accepted m.lieu of:a dump sink OK... No lighting change shown relocation of service line,will likely Add lightingao:pian as .result in changing thisconfguration ;:, needed.All Jightng,must " Page 2 of 4 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Cafua Management Company 1000 Osgood Street North Andover, MA 01845 June 6,2010 i Ms. Susan Sawyer Public Health Director 1600 Osgood Street North Andover,MA 01845 RE: Dunkin Donuts 129 Main Street Dear Ms. Sawyer, Thank you for meeting with me today. As discussed,we agree to add one additional hand sink to the service area,for a total of two hand sinks,and one"dump"sink,a sink dedicated to dumping liquid. Attached is the spec sheet for the"dump"sink. Additionally,I've enclosed a floor/equipment plan identifying the location of the new hand sink, divider and"dump sink",The new hand sink,divider,and"dump sink"have.been hand drawn in, I will be forwarding to you a stamp plan with these additions by 6/7110. Sincerely, & &dodo Greg Nolan Caf is Management Company Director of Development&Construction (617)31.2-0127 i STAINLESS STEEL DIVIDER 0 0 70.5 O0 00=0 41 f 7 o o �/ YI ID' A� Y I- \ �lF-Eh LAIt. J� LA \ Ll 70.6 E F' Hand DUMP SINK ( y Pepsi) Sink EXISTING A `° in 5'-8" 8'-6" PREP ARI POS STATION COFFEE STATION 00 (EXISTING) N a O O O O J'-2" EX. 91.1 FLOOR — CEILING n I II I ¢ II I 11 � II II HALL (EXI ih (EXISTING) 7'-10' Electrical 00jj r-Ci 2a Ins pactor Peter Murphy Plumbing inspector Jim Diozzl Conservation-Department Assistant Donne Wedge 688-9530 712 Conservation Administrator Vacant 688.9530 ...........- Conservation Associate Vacant Hoalth-Dopartment Assistant Pamela DelioChiaie 688-9540 713 t,n- Health Director Susan Sawyer 688.9540 Health Inspeo r Michele Grant 688-9540 Health-Public Health Nurse Debra Rillahan 688-9543 Planing-Department A3$istant Mary Leary Ippolito 688.9535 714 Town r --- 688-9535 Zoning Boad of Appeals-Dept.Asst. Michel Glennon 688-9.541 715 CREDIT UNION-120 Main Street John Driscoll 688-9037 ELDER SERVICES ..........-111'i�'e-018rien,Director 688-9562 135 688-9563 120 R Main Street Paula Crudaie,Adm.Secreta a 688-9560137 Receptionist 688.9561 132 Nancy Stevenson 133 Outreach Worker Donna Delaney 134 Asst.Program Manager Barbara Cham pigny 1ffFvlffAbENCYMANAGEMENT -1477 688-9580 701 682978-490-6505 682-5212 Home FIRE DEPARTMENT Business Line 688-9591 ......— Station 1 -124 Main Street Diane Morrison,Adm.Secretan 688-0600 146 688-9594 Fire Chief William*Martineau,Interim 688-9,59Y—'- f0 Deputy Fire Chief Michael J, 142 .Beirne,Provisional ............ Fire Preventionfl-t.PL92!y 146 Lt.on Duty 141 Apparatus Bay 140 Kitchen 143 Station 2-9 Salem Street95 702 -HOUSING AGTHORITY-310 Greene Street Joanne Comerford,Diren r 682-3932 703 794-1142 Matthew Killen 688-9539 520— 508-682-6142 INFORMATION_TECHNOLOGY Director 120 Main Street Anthony Arnold,IT System Adn 688-9546 921 helpft_townofnorthandover.com 508-468-8550 William Dru!X IT Support Analy.., 688-9546 522 - LIBRARY,STEVENS MEMORIAL —�-Mary—Rose 061nn,Director --70-6 —688-9507 345 Main Street Unary Numbers 638-9506,27 704 681-1 .......... POLICE Business Line di� Policeri Ochard Stanley 686-8131 685-0249 $66 Main Street Dolores Boettcher,Adm. Sea, Amy McCarthy, Records — Sgt.Fred Soucy,Safety Officer W03 Qi]VGNViS 3GOW NO pnS3Z1 TO (S)39Vd TZ:00:00 NOIivdna Zt568898L6 3WVN/ 'ON XVJ SV:VT TT/90 3WIi'3iVG 0960ZTftE888 # 'd3S 9LP88898LG -Ri 9LP88898LG xv-1 Hi-IV31-1 3HVN 9t,:tT 8TOZ/TT/90 3WIi idOd3d N0IiV3I3Id3A NOISSIWSNV?Ji DelleChiaie, Pamela From: DelleChiaie, Pamela Sent: Wednesday, June 02, 2010 9:59 AM To: 'gnolan@cafuamanagement.com' Cc: Sawyer, Susan; Grant, Michele Subject: Food - Plan Review- Dunkin Donuts- 129 Main Street Hello Greg, Attached is a letter from Susan Sawyer regarding response to your food plan review submission. This is a scanned copy of the original letter,which will be sent to you via regular mail. Please call the Health Department if you have any further questions. ow W911_v�l ;D"C a vae&4see "We can never see the path of our life if we are too busy focusing on the pebbles under our feet."--Anonymous Health Department Assistant TOWN OF NORTH ANDOVER Health Department 1600 Osgood Street Building 20;Suite 2-36 North Andover,MA 01845 978.688.9540-Phone 978.688.8476-Fax pdellechiaie@townofnorthandover.com-E-mail http://www.townofnorthandover.com/Pages/index-Website Notes: If copied to BOH Members-Reference Copy Only-no response requested at this time From: noreply@townofnorthandover.com [mailto:noreply@townofnorthandover.com] Sent: Wednesday, June 02, 2010 10:37 AM To: DelleChiaie, Pamela Subject: Food - Plan Review - Dunkin Donuts - 129 Main Street L SKMBT 600100602 09360.pdf 1,�1 Tracking: 1 a ' 4 Recipient Delivery 'gnolan@cafuamanagement.com' Sawyer,Susan Delivered:6/2/2010 9:59 AM Grant,Michele Delivered:6/2/2010 9:59 AM 2 Of p10RTF� q O Cow U i/ • O ti A �Yy � ey Yy� T �A C-4. lwKM SSAC HUS� PUBLIC HEALTH DEPARTMENT Community Development Division June 1, 2010 Greg Nolan a-mail: nolana cafuamanagement.com Director of Development Cafua Management Company, LLC d.b.a. —Dunkin Donuts 1000 Osgood Street North Andover, MA 01845 Re: Duman Donuts- 129 Main Street renovation Dear Mr. Nolan, The Health Department received your application submitted on May 27, 2010 for the renovations to the Dunkin Donuts located at 129 Main Street with a plan dated January 4, 2010. The items listed on the following pages were noted either missing or incomplete from your application. In order to comply with the food code,please address these issues and resubmit your revised plan to the Health Department In addition, a walk through was conducted by Health Department personnel to determine the overall establishment condition. The proposal is to remove the entire cabinetry and a wall, as well as redirecting the alignment of the serving line and moving all pieces of equipment to new locations. This establishment has been in place for many years and has undergone changes in the front of the house over the past 10 years, but very little in the kitchen area. It is important that the Health Department ensures compliance to the food code and facilitates the provision of safe food to the public. Page 1 of 3 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 �. Dunkin Donuts, 129 Main Street May 27, 2010 Again,please revise your plan as needed, and resubmit to the Health Department. Once received, an approval to this application may be issued. Thank you for your continued cooperation. Sincerely, As' Sawyer, HS Public Health Director Items ofi Wiciencv„noted Corrective Action EQUIPMENT REVIEW O.niy i hand sink in front service area New.service area 34+ feet brew design warrants at in length: Not readily.accessible to'staff'Should,be approx .every {minimum 3 hand sinks_and 1' 1=Q feet and one:desgriated as a dump sink ;dump sink'."Coffee,drip trays ` W ill not be accepted.in lieu ofa dump suk No fighting-chane shown relocation:of service Line will e. g likely Add lighting to;plan as result mchanging this configuraticin: needed.:All lighting must confo-in to code m:food .areas ,Any replacement ceiling tides mtistbe washabLe,tiles No equipment list A.complete equipment list must be#•:correlated Please comply;,submit with the. tan Note.all old and all to wbe replaced Inspection found,:..correlated list;and plan and spine old a ui"inept ,not shown as=bein re lace' d: This includes, q..P g ,p show new and o'ld..." m plumbing fixtures as,well ie sinks Coving .must examined throughout establishment. Many areas Please confirm a curved ba se in food preparation food service, ware washing food forage coving is being installed in areas are in disrepair; any areas needing repair or Also note on application Page 10 coving does not specify curved replacement base. ITEMS NOTED ON SITE VISIT MUST BE ESSED ADDR._.._. _... _. . Rear—vent pipe from old removed equipment open to roof Must remove and repair ceiling as needed Rear prep area—floor plumbing connection not capped properly Cap per plumbing code North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, Page 2 of 3 North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 r Dunkin Donuts, 129 Main Street May 27, 2010 Rear Corners in of walls, chipped, or with cracked moldings Identify all corners in disrepair and repair Rear — shelving above sink and food prep areas old laminated Replace shelving with non- wood in disrepair porous surfaces. Covered/ laminated pressed wood not acceptable. Rear mop hanging:unit does not hold wet mops_ Install proper,hanger Grease Trap rusted and old. 3/4 inch gap underneath. Top rusted, Recommend replacement, Food and dirt unable to be cleaned out with gap. sealed properly to the floor. Also must be lettered per plumbing code Walk in cooler, interior section floor; rusty and joint gaps large Replace with new stainless and unclean floor Bathroom—ladies coving right of toilet in disrepair Grout as needed Problems with exterior walkway at back door. The area is a severe health Walk way elevation allows for accumulation of deep water and ice and safety hazard. This issue formation in the winter. Deliveries are hampered and Dangerous must likely be addressed by and unsanitary. owner, Please contact owner with this notice of violation and request action in this matter. Submit a response within 2 weeks of this correspondence. Page 3 of 3 North Andover Health Department, 1600 Osgood Street, Building 20, Suite 2-36, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 � ' � ' � ' Sinks FUFowne E2ZFQ \JCOM CA 800-729-5051 (2) - w �. Handsink with Hand/Dump Sink S Soap&Towel- . CA- tic --�� i;Z Soap Dispenser: Spout removes from top for easy filing. Chrome plated spout with plastic soap reser- y voir below. • Towel Dispenser: 4. Paper towels easily accessed from below front door. Door swings open for refiling. • Sink Bowl: 20 gauge 304 series stainless steel 10"x 14"x 6"deep. 1 1/2" radius on all vertical and hori- zontal corners. Furnished with a 1 1/2"stain- less steel drain. • Front Apron: 1800 or 2100 Series Available 22 gauge 304 series stainless steel. (see reverse) • Backsplash: 22 gauge 304 series stainless steel. • Sides: 20 gauge galvaneal. • Back and Bottom: 20 gauge galvaneal. • Legs: 1 5/8"tubular 16 gauge galvanized steel with Accessories grey plastic bullet foot. ❑ Stainless steel Splash. • Water Faucet: ❑ Perforated Dump Box. 4"center splash mount faucet on 1800 models. ❑ Towel Ring. 4"center deck mount faucet on 2100 models. ❑ Faucet Upgrade. • Plumbing: ❑ Stainless Steel Legs. 1/2" IPS hot and cold water. 1 1/2" IPS drain connection. Approved By: WoMHM Metal Corporation Phone: 800-631-0442 257 Verona Ave. Newark, New Jersey 07104 FAX: 973-485-1424 02/05 www.krowne.com sales@krowne.com 4.9