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Home My WebLink AboutGood Day Cafe - Food Est Inspcetion Report - Inspection - 1 HIGH STREET 2/25/2020 .,,R-10 onh And(ner Hcalth Dept. 120%lain Sirect FOO STABLISHMENT INSPECTION REPORT Nonh An(hncr.MA 018154r ' I Inspection Number Date Time In/Out Inspection Type Client Type Inspector Good Day Cafe I 83C72 2/25/20 9:49 AM Routine Retail M.Baldwin 19 High Street 10:55 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Gregory 1 2 2 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 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 V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures 1 V Preventing Contamination by Hands IN OUT NA No COS 23.Proper date marking and disposition V 8. Hands clean&properly washed V 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 V 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT INA NO cos 13.Food in good condition,safe&unadulterated V27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COE 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 V45.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 2 V 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 1 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 i�,L - LL Follow Up Required: Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Good Day Cafe Inspection Number Date Time In/Out Inspector 19 High Street 83C72 2/25/20 9:49 AM M.Baldwin North Andover, MA 01845 10:55 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow 88 - - Granola is clearly labeled-good. - 1 ik• r x�u { t 88 - - Vomit spill kit available-great. - ati S Time / Temperature Control for Safety Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Good Day Cafe Inspection Number Date Time In/Out Inspector 19 High Street 83C72 2/25/20 9:49 AM M.Baldwin North Andover, MA 01845 10:55 AM Inspection • •rt (Continued) mRepeat Violations Highlighted in Yellow Cold Holding Temperature 22 3-501.16 (A)(2) (B) Proper Cold Holding Temps. - - Pr Cream cheese frosted cake slices not under temp control. Maintain at 41 deg F or less. Alternatively you may lab test shelf life to demonstrate it can be left at room temp. Code: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. Food Temperature Control Thermometers provided & accurate 36 4-203.11 Temperature Measuring Devices, Food - - Pf Thermometer in refrigerator behind register is not operational. Replace. Code:Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to±1°C in the intended range of use. Food temperature measuring devices shall be accurate within 2°F in the intended range of use. 36 4-203.11 Temperature Measuring Devices, Food - - Pf No thermometer visible in refrigerator next to prep table. Provide. Code:Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to±1°C in the intended range of use. Food temperature measuring devices shall be accurate within 2°F in the intended range of use. Additional Requirement Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Good Day Cafe Inspection Number Date Time In/Out Inspector 19 High Street 83C72 2/25/20 9:49 AM M.Baldwin North Andover, MA 01845 10:55 AM Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow Violations Related to Good Retail Practices 60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training - - C Allergen certificate presented and current through 2025. Please post this certificate with Serve Safe certificate. 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. Compliance and Enforcement PERMIT TO OPERATE 59 8-304.11 (K) Responsibilities of the Permit Holder- - C Please post a placard indicating inspection report is available upon request. Code: Upon acceptance of the permit issued by the RA, the permit holder in order to retain the permit shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the RA. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted? OUT Certified Food Protection Managers Certificate posted? IN Staff trained in choke saver for every shift? OUT Food Employee Reporting Agreement in place? IN Procedures for vomit/diarrhea event available? IN Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Good Day Cafe Inspection Number Date Time In/Out Inspector 19 High Street 83C72 2125I20 9:49 AM M.Baldwin North Andover, MA 01845 10:55 AM 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. PIC states choke saver certification is in process. Submit current certificate to Steve in Health Dept. Town of North Andover- Health Department