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Home My WebLink AboutFood Est Inspection Report - NAHS - Inspection - 430 OSGOOD STREET 10/31/2019 ,oR-10 ®NonhnttrlowrIItAthDept. FOOD ESTABLISHMENT INSPECTION REPORT 120 Main%arm \onh Andoncr.MA 018.15 Inspection Number Date Time Inspection Type Client Type Inspector North Andover Hig School E8DEA 10/31/19 10:14 AM Routine Retail M.Baldwin �3d d '*4-4 Permit Number Person In Charge Variance Priority Priority f Core North Andov r, MA 01845 Judy Roy- 1 0 1 Foodborne Illness Risk Factors and Public 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 CC,' 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 1 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 1/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures I/ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition V 8. Hands clean&properly washed 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 12.Food received at proper temperature ,/ 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 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COf 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 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 1 J 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). f� L �A � Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department K-10 FOOD SAFETY INSPECTION REPORT Page Number 2 North Andover High School Inspection Number Date Time Inspector North Andover, MA 01845 E8DEA 10/31/19 10:14 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-703.11 Methods-Hot Water and Chemical -Establishment- Pr Provide maximum registering thermometer. Code:After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:hot water manual operations for at least 30 seconds;hot water mechanical achieving surface temperature of 160T as measured by an irreversible registering temperature indicator;or chemical(manual or mechanical) for times specified the EPA-registered label use instructions. Additional Requirement Violations Related to Good Retail Practices 60 MA 590.011 (A)Anti-Choking Procedures - Establishment- C Please provide choke saver trained staff. Code:Restaurants with a seating capacity greater than 24 are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000 Approved Choke-Saving Procedures. Each food service establishment shall: have on its premises, while food is being served, an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat;and make adequate provision for insurance to cover employees trained in rendering such assistance. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�qe Number 3 North Andover High School Inspection Number Date Time Inspector North Andover, MA 01845 EBDEA 10/31/19 10:14 AM M.Baldwin Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Notes 88 Notes -Establishment- N Hood recently cleaned. -General Notes. } -Temperatures Area Equipment Product Temps Buffalo chicken 140 Rice 1180 Maximum registering 1163 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Met with Steve the custodian- Requested that pest control monitor the concession stand for Town of North Andover- Health Department K-10 FOOD SAFETY INSPECTION REPORT Page Number 4 North Andover High School Inspection Number Date Time Inspector North Andover, MA 01845 EBDEA 10/31/19 10:14 AM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow mice. Inspection of that area yesterday revealed mouse droppings. Met with Erika Murphy to review 1) Vomit Spill kits and 2) Choke Saver certs. She is working with the school head nurse to schedule certification of food service staff. See email for more information. Town of North Andover- Health Department