HomeMy WebLinkAboutDunkin Donuts - Food Est Inspection Report - Inspection - 733 TURNPIKE STREET 1/27/2020 9
R-10 10, ordtAndmerIlculthlkpt.
120%fain Strict FOOD ESTABLISHMENT INSPECTION REPORT
North Awk cr.MA 011115
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Dunkin Donuts (Near Captains)-733 2CC58 1/27/20 11:59 AM Retail M.Baldwin
Turnpike Street 12:15 PM
733 Turnpike Street Permit Number Person In Charge Variance Priority Priority f Core
North Andover, MA 01845 Holben 0 0 1
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 COE
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected J
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized J
Employee Health IN OUT NA NO CQS 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO Co:
4. Proper use of restriction and exclusion J
18,Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrhea[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 V
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures J
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed V
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved V
Consumer Advisory IN OUT NA NO COE
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 J
12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA NO Cos
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J
•.. Retail
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA No COE
30.Pasteurized eggs used where required 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. 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 3 J
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 dccessation of food establishment operations.If you are subject to a notice of suspension,revocation,or non-renewal
C �L �� Follow Up Required: Y Follow Up Date:
Inspector PIC
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Dunkin Donuts (Near Inspection Number Date Time In/Out Inspector
Captains)-733 Turnpike Street 2CC58 1/27/20 11:59 AM M.Baldwin
733 Turnpike Street 12:15 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
55 - -
Sanitizer 200 ppm Code:
55 - -
Serve safe posted Code:
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Dunkin Donuts (Near Inspection Number Date Time In/Out Inspector
Captains)-733 Turnpike Street 2CC58 1/27/20 11:59 AM M.Baldwin
733 Turnpike Street 12:15 PM
Inspection • •rt (Continued) —Repeat Violations -------
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Clean floor. Code: The physical facilities shall be cleaned
as often as necessary to keep them clean. Except for .
cleaningthat is necessary due to a spill or other accident, I'
rY p
cleaning shall be done during periods when the least
amount of food is exposed such as after closing.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
4
Dunkin Donuts (Near Inspection Number Date Time In/Out Inspector
Captains)-733 Turnpike Street 2CC58 1/27/20 11:59 AM M.Baldwin
733 Turnpike Street 12:15 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Temperatures--
Area Equipment Product Notes Temps
Establishment Dairy machine Skim 480
Establishment Cold eggs 39 OF
Hot holding eggs 138 OF
Cream ::J:::3EF:
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Keep hand sink clear and accessible.
Allergen certs posted.
Town of North Andover- Health Department