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Home My WebLink AboutMerrimack College - Dunkin Donuts Food Est Insp Report - Inspection - 315 TURNPIKE STREET 10/29/2019 R-10 FOOD ESTABLISHMENT INSPECTION REPORT qW120 Maio Stan xonh An(kncr.h1)%U I81S Inspection Number Date J Time Inspection Type Client Type Inspector Merrimack College - Dunkin Donuts 55D15 10/29/19 11:20 AM Routine Retail M.Baldwin 315 Turnpike St Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Marten 0 0 2 Foodborne Illness Risk Factors and Public 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 COnfd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 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 V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events V 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 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V 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 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 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 ... 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 backfiow 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 2 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 pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). 1 Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�geNumber 2 Merrimack College - Dunkin Donuts 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 55D15 10/29/19 11:20 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training - - C Post Allergen Awareness and Serve Safe Certificate in public view. Code: Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate,and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties. Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (A) Anti-Choking Procedures -Establishment - C Provide anti choke certificate. NA Fire Dept offers this or Red Cross-see email. Code:Restaurants with a seating capacity greater than 24 are required to have one or more employees trained in a manual choke- saving procedure in accordance with 105 CMR 605.000 Approved Choke-Saving Procedures. Each food service establishment shall: have on its premises, while food is being served, an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat;and make adequate provision for insurance to cover employees trained in rendering such assistance. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Merrimack College - Dunkin Donuts 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 55D15 10/29/19 11:20 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes - - N Good labeling. -General Notes. 88 Notes -Establishment- N Sanitizer 200 ppm. -General Notes. .....ate" ,•.iY Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack College - Dunkin Donuts 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 55D15 10/29/19 11:20 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Temps Front line I I Milk 141 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Bodily fluid kit available. Current manager is Christine. Please reply with picture of posted certificates within two weeks. Town of North Andover- Health Department