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Home My WebLink AboutFood Est Inspection Report - Merrimack Austin Field - Inspection - 315 TURNPIKE STREET 2/12/2020 R-10 `°"'' 120\lain tirrtet FOOD ESTABLISHMENT INSPECTION REPORT 120 Nonh An4G cr,41A 01915 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Merrimack Residence @ Austin Field 945F6 2/12/20 9:59 AM Routine Retail M.Baldwin 315 Turnpike St 10:12 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Jose 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 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 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 V 5. Procedures for responding to vomiting and diarrheal events 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 V 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 COS 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 V 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 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 COE 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 V45.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. VUtensils,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 F2CIIIt16S 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 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 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 Residence @ Austin Inspection Number Date Time In/Out Inspector Field 945F6 2/12/20 9:59 AM M,Baldwin 315 Turnpike St 10:12 AM Inspection " • •rt (Continued) ations Highlighted in Yellow Code: f : Utensils, Equipment and Vending Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Merrimack Residence @ Austin Inspection Number Date Time In/Out Inspector Field 945F6 2/12/20 9:59 AM M.Baldwin 315 Turnpike St 10:12 AM Inspection • •rt (Continued) llllllllllllRepeat Violations Highlighted in Yellow All contact surfaces cleanable, properly designed, constructed & used 47 4-501.11 Good Repair and Proper Adjustment-Establishment- C Plastic bin for coffee is cracked. Repair or replace. Code: ri Equipment shall be maintained in a state of repair and condition that meets FDA requirements. Equipment , components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. r �a Notes Notes 88 Notes - Establishment - N Hot holding unit now available next to cold case. Routinely monitor hot holding temp to ensure maintains 135 deg F. - General Notes. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack Residence @ Austin Inspection Number Date Time In/Out Inspector Field p 315 Turnpike St 945F6 2/12/20 9:59 AM M.Baldwin 10:12 AM Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow 88 Notes - Establishment- N 200 ppm -good. -General Notes. Check List IN= In Compliance OUT = Out of Compliance NA = Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? OUT Certified Food Protection Managers Certificate posted? OUT Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Merrimack Residence @ Austin Inspection Number Date Time In/Out Inspector Field p 315 Turnpike St 945F6 2112120 9:59 AM M.Baldwin 10:12 AM Inspection • •rt (Continued) ghlighted in Yellow Temperatures Area Equipment Product Notes Temps Front case 380 Milk cooler 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Employees watch a employee Illness training video. Also reviewed In monthly safety meetings -good. Town of North Andover- Health Department