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Home My WebLink AboutFood Est Inspection Report - Merrimack Sparkys - Inspection - 315 TURNPIKE STREET 10/29/2019 �Ik R-10 \onhArrtlt„cr+it�ldtl><pr. FOOD ESTABLISHMENT INSPECTION REPORT 120 Main Sinvt North Amlkner.MA 01&1a Inspection Number Date V Time Inspection Type Client Type Inspector Merrimack Sparkys FEF8E 10/29/19 9:50 AM Routine Retail M.Baldwin 315 Turnpike St Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Jose 0 1 5 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 Protection from Contamination Cont'd IN OUT NA NO CO' 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized if; Employee Health 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting TimerFem erature 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 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 V Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible 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 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 V 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 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. �/ Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 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 4 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 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 P�geNumber 2 Merrimack Sparkys 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 FEF8E 10/29/19 9:50 AM M.Baldwin Inspection • •rt (Continued) ations Highlighted in Yellow Food Temperature Control Thermometers provided & accurate 36 4-203.11 Temperature Measuring Devices, Food -Mongolia - COS Pf Low fridge thermometer reads 52 while food product reads 41. Replace thermometer. Code:Food temperature measuring devices shall be accurate within 20F in the intended range of use. Utensils, Equipment and Vending Food & Nonfood contact surfaces cleanable, properly designed, constructed 47 4-101.11 (B)-(E) Characteristics -Establishment- C No splash guard behind stove, back side of oven has build up. Clean and suggest adding splash guard. Code: Materials that are used in the construction of utensils and food-contact surfaces of equipment under normal use _ conditions shall be:durable, corrosion-resistant, and — nonabsorbent;sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface;and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing -Pizza station - C Hot water at hand sink is 153 and cold doesn't work. Extreme hot not conducive to hand washing. Second Hand sink located three feet away is operating. Code: The physical facilities shall be maintained in good repair. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Merrimack Sparkys 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 FEF8E 10/29/19 9:50 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 55 6-501.12 Cleaning. Frequency/Restrictions -Establishment - C Clean drains. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. ` rrrn 55 6-501.11 Repairing -Establishment- COS C Ceiling tile moved. Secure tile. Code: The physical facilities shall be maintained in good repair. } Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack Sparkys 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 FEF8E 10/29/19 9:50 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow 55 6-501.11 Repairing -Bakery- C Missing tile in Bakery back closet. Code: The physical „ facilities shall be maintained in good repair. fit.. Notes Notes 88 Notes - Establishment- N Great labels -General Notes. r_ <<QViwMd { IANNO NI t Town of North Andover- Health Department `R-10 FOOD SAFETY INSPECTION REPORT EageNumber 5 Merrimack Sparkys 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 FEFBE 10/29/19 9:50 AM M.Baldwin Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - Establishment- N Rinse 180 deg F -General Notes. 88 Notes -Establishment- N Using new grind 2 energy system for food waste. - General Notes. I q�h;r Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P,igeNumber 6 Merrimack Sparkys 315 Turnpike St Inspection Number Date Time Inspector North Andover, MA 01845 FEF8E 10/29/19 9:50 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Temps Fruit and yogurt bar I I Oatmeal 1148 Fruit and yogurt bar I I Cottage cheese 138 U Cook I I Whip cream 139 Breakfast station I I Eggs 1150 Establishment I I Stuffed pork 1165 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Vomit spill kit available in office for Sparky's. Using a "mid max" thermometer as max reg therm for dishwasher-great. Floors and counters are all very clean. Chef gave good explained cooking temp of stuffed pork- 165. Great. Town of North Andover- Health Department