HomeMy WebLinkAboutKindercare Learning Center - Food Est Inspection Report - Inspection - 594 CHICKERING ROAD 1/13/2020 (4) S2..S02- v/D
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Inspection Number Date Time Inspection Type Client Type Inspector
Kindercare Learning Center BOEDA 1/13/20 12:06 PM Routine Retail M.Baldwin
594 Chickering Road Permit Number Person In Charge Variance Priority Priority f Core
North Andover, MA 01845 0 0 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 COnYd 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
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO CO 20.Proper cooling time and temperature
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 V
PreventingContamination b 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 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 N/ Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated 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 J
... 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 �/ 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. V 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
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(6).
Follow Up Required: Y Follow Up Date:
Inspector PI C
1
Town of North Andover- Health Department
R.-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Kindercare Learning Center
594 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 BOEDA 1/13/20 12:06 PM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Notes
Notes
88 Notes - -
N Allergen poster present-General Notes.
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IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Allergen Certificate Posted? IN
Certified Food Protection Managers Certificate posted? IN
Temperatures
Area Equipment Product Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department
10 FOOD SAFETY INSPECTION REPORT p�9eNumber
3
Kindercare Learning Center
594 Chickering Road Inspection Number Date Time Inspector
North Andover, MA 01845 BOEDA 1/13/20 12:06 PM M.Baldwin
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Ensure dish rinse achieves 180 deg F
Facility appears clean.
Sanitizer test strips present are for chlorine while ammonia compound is used in three bay
sink. Provide QUAT test strips.
Hot water at hand sink is 105 deg F.
Town of North Andover- Health Department