HomeMy WebLinkAboutLegends Gymnastics - Food Est Inspection Report - Inspection - 25 ORCHARD HILL ROAD 2/14/2020 F-10 forth Anclm r I Ioalth l)c pt.
120%UnSirct FO TABLISHMENT INSPECTION REPORT
Sonh Anthncr.MA 0I845
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Legends Gymnastics 37F7D 2/14/20 12:27 PM Routine Retail M.Baldwin
25 Orchard Hill Rd. 12:39 PM
North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core
Debbie Gaqne- 0 1 0
Foodborne Illness Risk Factors and Public Health Interventions
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow
Supervision IN OUT NA NO COS I Protection from Contamination(COnt'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 1 ./ 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN.OUT NA NO COS 20.Proper cooling time and temperature ./
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures ./
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed V
24.Time as a Public Health Control;procedures&records
9. No bare hand contact with RTE food or a pre-approved �/ Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered V
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used V
14.Required records available:shellstock tags,parasite V
28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
Repeat Violations Highlighted In Yellow 29.Compliance with variance/specialized process/HACCP V
... Retail Practices
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. �/ Utensils,Equipment and Vending IN OUT NA NO COS
47,All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding
35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO Cos 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS 52,Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness 55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60.105 CMR 590 violations/local regulations V
Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 2013 FDA Food Code.
This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health.Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal
ii�L I Z- Follow Up Required: Y Follow Up Date:
Inspector PIC
Town of North Andover- Health Department
N
R-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Legends Gymnastics Inspection Number Date Time In/Out Inspector
25 Orchard Hill Rd. 37F7D 2/14/20 12:27 PM M.Baldwin
North Andover, MA 01845 12:39 PM
Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow
All utensils must be washed, rinsed and sanitized using a
QUAT or chlorine sanitizer. Sanitizer must be tested with
test strips. Code:
88 - -
Birthday room. -
1
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Legends Gymnastics Inspection Number Date Time In/Out Inspector
25 Orchard Hill
North Andover, MA 01845 37F7D 2/14/20 12:27 PM M.Baldwin
MA
12:39 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
88 - -
Birthday cabinet-
w � I
°' gazpq
ERelaventmployee Health
Procedures for Responding to vomiting and diarrheal events
5 2-501.11 Clean-up Vomiting & Diarrheal Events - -
Pf Provide vomit cleanup plan and spill kit. Code:A food establishment shall have procedures for
employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus
or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions
employees must take to minimize the spread of contamination and the exposure of employees, consumers,
food, and surfaces to vomitus or fecal matter.
Check List
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Procedures for vomit/diarrhea event available? IN
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
4
Legends Gymnastics Inspection Number Date Time In/Out Inspector
25 Orchard Hill Rd. 37F7D 2/14/20 12:27 PM M.Baldwin
North Andover, MA 01845 12:39 PM
Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
New MA Food Code requires- Develop a written protocol for cleaning up vomit and diarrhea. See
email for list of items to be included in a bodily fluid spill kit, or purchase done ready made.
Legends may already have one somewhere. Make readily available for next Food Code inspection,
along with the clean up plan. Th epurpose is to prevent food borne illness.
Town of North Andover- Health Department