The URL can be used to link to this page

Home My WebLink AboutFood Est Inspection Report - Merrimack Warrior's Den - Inspection - 315 TURNPIKE STREET 2/12/2020 F2-10 \rmh Anduu•r I Icahh Ucpl. 120 Hain titrrrt FOOD iABLISHMENT INSPECTION REPORT 'North\mkner,%1A 01It)., Inspection Number Date Time In/Out Inspection Type Client Type Inspector Merrimack Warrior's Den 9C5131 2/12/20 9:07 AM Routine Retail M.Baldwin 315 Turnpike St 9:40 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Jose Henriquez- 0 0 3 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 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 V 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 V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V 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 V 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 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 V Food/Color Additives and Toxic Substances IN OUT NA No COS 13.Food in good condition,safe&unadulterated V 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 V •.. 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 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 2 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations V 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 `7 ,J/ G,/� Follow Up Required: Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector Nor Turnpike St North 9C5B1 2/12/20 9:07 AM M.Baldwin h Andover, MA 01845 9:40 AM Inspection Repeat Violations Highlighted in Yellow Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing - - C Cooler door under repair today. Code: The physical facilities shall be maintained in good repair. - 55 6-501.12 Cleaning. Frequency/Restrictions -Establishment- C Debris under grill. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. Compliance and Enforcement PERMIT TO OPERATE 59 8-304.11 (K) Responsibilities of the Permit Holder- - C Code: Upon acceptance of the permit issued by the RA, the permit holder in order to retain the permit shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the RA. Check List Town of North Andover- Health Department 10 FOOD SAFETY INSPECTION REPORT Page Number 3 Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector 315 Turnpike St p North Andover, MA 01845 9C5B1 2/12/20 9:07 AM M.Baldwin 9:40 AM Inspection " • •rt (Continued) IlIllllllllRepeat Violations Highlighted in Yellow IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted ; OUT Certified Food Protection Managers Certificate posted?u OUT Temperatures Area Equipment Product Notes Temps Establishment Ham 41 OF Establishment Chicken 40 OF Establishment Peas 41 OF 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 Page Number 4 Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 9C5B1 2/12/20 9:07 AM M.Baldwin Nor 9:40 AM Inspection Report • - • Repeat Violations Highlighted in Yellow Ensure permit, serve safe and allergen certificates posted for each establishment. Maintain copy of Choke Saver certificates for each establishment. Make easily accessible for inspection. Town of North Andover- Health Department