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Home My WebLink AboutFood Est Inspection Report - Fuddruckers - Inspection - 550 TURNPIKE STREET 10/28/2019 R-10 �ortltArnkncrlltvlrhlkln. FOOD ESTABLISH INSPECTION REPORT 120\lain Sirmt Penh An11e\cr,AIA0I845 Inspection Number Date V Time Inspection Type Client Type Inspector FuddruckeTr's Restaurant 1 FC4F0 10/28/19 12:04 PM Routine Retail M.Baldwin Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 0 1 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 Confd 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 IN OUT NA NO COS 17.Proper disposition of returned,previously served, 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 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 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 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.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 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 COf 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 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 1 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(B). Follow Up Required: Y Follow Up Date: Inspector PI C 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT EageNumber 2 Fuddrucker's Restaurant Inspection Number Date Time Inspector North Andover, MA 01845 FC4F0 10/28/19 12:04 PM M.Baldwin Inspection • •rt (Continued) IIIIIIIIIIIIIRepeat Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting & Diarrhea[ Events -Establishment- Pf Provide vomit clean up kit and written plan for clean up. 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. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Ladies room - C Water on left sink erratic-won't turn off at first then won't turn on. Left sink left faucet. Code: The physical facilities shall be maintained in good repair. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Fuddrucker's Restaurant Inspection Number Date Time Inspector North Andover, MA 01845 FC4F0 10/28/19 12:04 PM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes -Establishment - N Current Choke Saver available. Suggest posting one very to ease future inspections. - General Notes. C•„18nte or AtM�d.� `C Sri*Gowan M.seaeer Ill Wq Mn 0 Temperatures Area Equipment Product Temps Deli unit end I ( Guacamole 137 Grill I I Raw chicken 138 Relish 140 Condiments bar I I Tomatoes 140 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�geNumber 4 Fuddrucker's Restaurant Inspection Number Date Time Inspector North Andover, MA 01845 FC4F0 10/28/19 12:04 PM M.Baldwin Inspection • • (Continued) Repeat Violations Highlighted in Yellow Grease bin appears clean. Pest control inspection is monthly. Staff wearing hats and gloves as appropriate. Thermometer is available and PIC knowledgeable of cooking chicken to 165. Town of North Andover- Health Department