HomeMy WebLinkAboutFood Est Inspection Report - Dunkin Donuts - Inspection - 129 MAIN STREET 5/13/2020 THE COMMONWEALTH OF MASSACHUSETTS
• � ° TOWN OF NORTH ANDOVER 120 Main Street
MASSACHUSETTS DEPARTMENT OF PUBLIC HEALTH North Andover,Massachusetts 01845
Division of Food and Drugs Phone-978.688.9540
FOOD ESTABLISHMENT INSPECTION REPORT Fax- 978.688.9542
e- ail: healthdept@northandoverma.gov
Name of Establishment Dater ' T o O Aerations Type of Inspection
b �7n�S i3 ZJ ' Food Service ❑ Routine
Address 2 Mal. S-41releA Risk Level ❑ Retail ❑ Re-inspection
��b El Residential Kitchen Previous Inspection
Telephone
��j�-{ 014 66 ❑ Mobile Date:
Owner HACCP• ❑ Temporary ❑ Pre-operation
Y / N ❑ Caterer ❑ uspect Illness
Person-in-Charge(PIC) Time ❑ Bed&Breakfast [General Complaint
I o IS P�Aa s4 ❑ HACCP
Inspector C In: 11 '0 � ❑ Other
J out: 11. sQ Year
Each violation checkW requires an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Non-compliance with:
Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590.009(F) ❑
determined by the Board of Health. Allergen Awareness 590.009 (G)❑
FOOD PROTECTION MANAGEMENT ❑ 12. Prevention of Contamination from Hands
❑ 1. PIC Assigned/Knowledgeable/Duties
❑ 13. Handwashing Facilities
EMPLOYEE HEALTH
PROTECTION FROM CHEMICALS
❑ 2. Reporting of Diseases by Food Employee and PIC
❑ 14.Approved Food or Color Additives
❑ 3. Personnel with Infections Restricted/Excluded
❑ 15.Toxic Chemicals
FOOD FROM APPROVED SOURCE
❑ 4. Food and Water from Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
❑ 5. Receiving/Condition ❑ 16. Cooking Temperatures
❑ 6. Tags/Records/Accuracy of Ingredient Statements ❑ 17. Reheating
❑ 7. Conformance with Approved Procedures/HACCP Plans ❑ 18. Cooling
PROTECTION FROM CONTAMINATION ❑ 19. Hot and Cold Holding
❑ 8.Separation/Segregation/Protection ❑ 20.Time as a Public Health Control
REQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
❑ 9. Food Contact Surfaces Cleaning and Sanitizing ❑ 21. Food and Food Preparation for HSP
❑ 10. Proper Adequate Handwashing
CONSUMER ADVISORY
❑ 11.Good Hygienic Practices ❑ 22. Posting of Consumer Advisories
Violations Related to Good Retail Practices(Blue Items) Number of Violated Provisions Related To
Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk
or within 10 days as determined by the Board of Health. Factors(Red Items 1-22):
Non-critical (N) violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items
within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.000/federal Food Code.This
C N
23. Management and Personnel (FC-2)(590.003) report,when signed below by a Board of Health member or its agent
24. Food and Food Protection (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations
25. Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food
26. Water, Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If
aggrieved by this order,you have a right to a hearing.Your request must
27. Physical Facility (FC-6)(590.007) be in writing and submitted to the Board of Health at the above address
28. Poisonous or Toxic Materials (FC-7)(590.008) within 10 days of receipt of this order.29. Special Requirements (590.009) DATE OF RE-INSPECTION: N A
30. Other
Inspector's Signature: Print: <-
S?
PICs Signature. ��� _ _ Print: �, �, Page / of/Pages
Violations Related to Foodborne Illness Interventions and Risk Factors
(Red Items 1-22)
FOOD PROTECTION D'IANAGEii ENT
1 590.003(A) Assi nment of Res onsibiiit * PROTECTION FROM CONTAMINATION
590.003(B) Demonstration of Knowledge* 18 Cross-contamination
2-103.11 Person in charge-duties 3-302.11(A)(1) Raw Animal Foods Separated from
Cooked and RTE Foods*
EMPLOYEE HEALTH Contamination from Raw Ingredients
r590.003(C) Responsibility of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated from Each
require reporting by food employees and Other*
applicants* Contamination from the Environment
590.003(F) Responsibility Of A Food Employee Or An 3-302.1 t A Food Protection*
Applicant To Report To The Person in 3-302.15 Washing Fruits and Vegetables
Charge* 3-304.11 Food Contact with Equipment and
590.003(G) Reporting by Person in Charge* Utensils*
3 590.003(D) Exclusions and Restrictions* Contamination from the Consumer
590.003(E) Removal of Exclusions and Restrictions 3-306.14 A B Returned Food and Reservice of Food*
Disposition ojAdulterated or
FOOD FROM APPROVED SOURCE Contaminated Food
4 Foot]and Water From Regulated Sources 3-701.1 I Discarding or Reconditioning Unsafe
590.004 A-B Conn linnce with Food Law* Food*
3-201.12 Food in a I lenueticall-Scaled Container* 9 Food Contact Surfaces
3-201.13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-Hot Water
3-202.13 Shell Eggs* Sanitization'1'emn eratures*
3-202.14 Eggs and Milk Products,Pasteurized* 4-501.112 Mechanical\Varewashing-Hot Water
3-202.l6 1 ice Made From Potable Drinking Water* Sanitization'rem eratures*
5-101.11 Drinking Water from an Approved System* 4-501.114 Chemical Sanitization-temp.,pll,
590.006(A) Bottled Drinking Water* concentration and hardness.*
590.006(B) Water Meets Standards in 310 CMR 22.0* 4-601.11(A) Equipment Food Contact Surfaces and
Shellfish and Fish From an Approved Utensils Clean*
Source 4-602.I 1 Cleaning Frequency of Equipment Food-
3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces and Utensils*
Shellfish* 4-702.11 Frequency of Sanitization of Utensils and
3-201.15 Molluscan Shellfish from NSSP Listed Food Contact Surfaces ofE ui ment*
Sources* 4-703.11 Methods of Sanitization-Hot Water and
Galne and 11lild Mushrooms Approved by Chemical*
10 Proper,Adequate Handrvashin
Re Vance Aut ti fie 2-301.1 l Clean Condition-Hands and Arms*
3-202,i8 She[lstock Identification Present*
590.004(C) Wild Mushrooms* 2-301.12 Cleaning Procedure*
3-201.17 Game Animals* 2-301.14 When to Wash*
5 Receiving/Condition 11 Good HyRienic Practices
3-202.11 PHFs Received at Proper Temperatures* 2-401.11 Eating,Drinking or Using Tobacco*
3-202.15 Package Integrity* 2-401.12 Discharges From the Eyes,Nose and
3-101.11 Food Safe and Unadulterated* Mouth*
G Tags/Records:Shelistock 3-301.12 Preventing Contamination When Tasting*
3-202.18 Shelistock Identification* 12 Prevention of Contamination from
3-203.12 Shelistock Identification Maintained* Hands
Ta s/Records:Fish Products
590.004(E) Preventing Contamination from
Em to ees*
3-402.11 Parasite Destruction* 13 Ilandwaes Facilities
3-402,12 Records,Creation and Retention* Convenient( Located and Accessible
590.004(J) 5-203.11 Numbers and Capacities*
Labeling of Ingredients* 5-204.1 l Location and Placement*
7 jCo
onformance with Approved 5-205.11 Accessibility,Operation and Maintenance
rocedures/HACCP Plans Supplied with Soap and Hand Drying
3-502.11ecialized ProcessingMethods* Devices
3-502.12duced oxygenpackaging,criteria* 6-301.I 1 Handwashin Cleanser,Availability
8-103.12nfornnance with Approved Procedures* 6-301.I2 Hand Drying Provision
•Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000.
Establishment Name: � �t� '-"""- 1 L� IY ^ Date: �I �3 9
Pa e: IL of 1
Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date
No. Reference R-Red Item PLEASE PRINT CLEARLY Verified
i 1nt 1 1 -Cigef GCr�z�S �6(a3<�r� OICEa,-3 a itbw' k
i
o ub5 v-+�-4� - �4t-ec>< vn., y.�a[� S D v/1�1,•/Vta b.=-f6
� ,.r1 �1�-Ee�,a�cQ.,tt••.�� Y s�ls tc�L � �� nn�
C�82Jv�" !kb t�i► (� S.'to-kP n Sltl�1A 4 SA14—GCQ
If ( 16 alle kt(t, lm bn s ur
Discion With Person in Charge: C / „ � f Corr tive Action Required: ❑ No Yes
uss
�t'lor ( Cx.bl ��larc ha.j �SS Voluntary Compliance ❑ Employee i Restriction
Exclusion /
❑ Re-inspection Scheduled ❑ Emergency Suspension
'�,EG IwN n
❑ Embargo ❑ Emergency Closure
0 Voluntary Disposal 13 Other.
Violations Related to Foodborne Illness Interventions and Risk
Factors(Red Items 1-22) (Cont.) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE
POPULATIONS IISP
PROTECTION FROM CHEMICALS 21 3-801.11(A) Unpasteurized Pre-packaged Juices and
14 Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-801.11(13) Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-801.11(D) Raw or Partially Cooked Animal Food and
15 Poisonous or Toxic Substances Raw Seed Sprouts Not Served.*
7-101.11 ldcnti6,ing Information-Original Containers* 3-801.11 C Unopened Food Package Not Re-served,*
7-102.11 Common Name-Working Containers*
7-201.11 Separation-Storage* CONSUNIER ADVISORY
7-202.11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions of Use* Animal Foods That are Raw,Undercooked or
7-203.11 Toxic Containers-Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*rff""nr"
7-204.12 Chemicals for Washing Produce,Criteria* 3-302.13 Pasteurized Eggs Substitute for Raw Shell E s*
7-204.14 Drying Agents,Criteria*
7-205.11 incidental Food Contact,Lubricants* SPECIAL RE U1REi11ENTS
7-206.11 Restricted Use Pesticides,Criteria* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in
7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential
7-206.13 Tracking Powders,Pest Control and kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodbonre illness interventions and risk factors.
TIMEiFEMPERATURE CONTROLS Other 590,009 violations relating to good retail
16 Proper Cooking Temperatures for PHFs practices should be debited under#29-Special
3-401.I1A(t)(2) Eggs- 155°F 15 Sec. Requirements.
E s-Immediate Service 145°F15sec*
3-401.1](A)(2) Comminuted Fish,Meats&Game
Animals-155*F 15 sec.* VIOLATIONS RELATED TO GOOD RETAIL I RACTICE,S
3-401.11(13)(1)(2) Pork and Beef Roast-130°F 121 min* (Blue Items 23-30)
3-401.11(A)(2) Ratites,Injected Meats-155*F 15 sec.* Critical rnrd non-critical violations,which do not relate to the foodborne
3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs, illness interventions and riskfoctors listed above,can be found in the
Stu fling Containing Fish,Meat,Poultry or following sections of fire Food Corte and 105 CAIR 590.000.
Ratites-165°F 15 sec.*
3-401.1 l(C)(3) Whole-muscle,Intact Beef Steaks 145*F* Item Good Retail Practices FC S90.000
3-401.12 Raw Animal Foods Cooked in a 23. Management and Personnel FC-2 .003
Microwave 165°F* 24. Food and Food Protection FC-3 .004
3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec.* 25. Equipment and Utensils FC-4 .005
17 Reheating for Hot Holding 26. Water,Plumbing and Waste FC-5 .006
27. Physical Facility FC-6 .007
3-403.11(A)&(D) PHFs 165OF 15 sec.* 28. Poisonous or Toxic Materials FC-7 .008
3-403.11(B) Microwave-165*F 2 Minute Standing 29. Special R uirements .009
Time* 30. Other
3.403.11(C) Commercially Processed RTE Food-
140°F*
3-403.11(E) Remaining Unsliced Portions of Reef *Denotes critical item in the federal 1999 Food Code or 105 CMR 590,000.
Roasts*
18 Proper Cooling of PilFs
3-501.14(A) Cooling Cooked PIIFs from 140°F to 70*F
Within 2 Hours and From 70*F to
41°F/45*F Within 4 hours.*
3-501.14(B) Cooling PHFs Made From Ambient
Temperature Ingredients to 41°F/45*F
Within 4 Hours*
3-501.14(C) PI1Fs Received at Temperatures
According to Law Cooled to 41°F/45'F
Within 4 Hours.*
3-501.15 Cooling Methods for PHFs
19 PHF Hot and Cold Holding
3-501.16(B) Cold PHFs Maintained at or below
590.004(F) 410/450 F*
3-501.16(A) Hot PHFs Maintained at or above 140*F.
3-501.16(A) Roasts Held at or above 130°F.
20 Time as a Public Health Control
3-501.19 Time as a Public Health Control*
590.004 11 Variance Requirement