HomeMy WebLinkAboutRichdale - food est inspection report - Inspection - 4 MAIN STREET 11/7/2020 JZ Zz,72
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%0 FOOD BL HMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Richdale *52 C3735 11/7/20 1:59 PM Routine Retail M.Baldwin
4 Main Street 2:08 PM
North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core
Mohammad Alam
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
IN OUT NA No COS Protection from Contamination(Cont'd) IN OUT NA NOCOE
1.PIC present,demonstrates knowledge,and performs duties V LJ 15.Food separated and protected V
2. Certified Food Protection Manager r 16.Food-contact surfaces;cleaned&sanitized ❑ ❑
_ 17.Proper disposition of retumed,previously served, .7
3. Management,food employee and conditional employee -
knowledge,responsibilities and reporting Ilme/1 em erature Control for SafetyIN OUT NA NO co;
4. Proper use of restriction and exclusion V t_I 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events ❑ 19.Proper reheating procedures for hot holding J UU U
Good Hygienic Practices IN OUT NA NO. 20.Proper cooling time and temperature I❑❑❑
6.Proper eating,tasting,drinking,or tobacco use �/ 1i❑ 21.Proper hot holding temperatures x/ I❑❑❑
7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures ❑Or ❑
Preventing Contamination by Hands IN OUT NA NO COS` 23.Proper date marking and disposition 7-7 711�?
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 1W IN co:
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 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
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 V
..• Retail Practices
N OUT IN OUT N ;COE
30.Pasteurized eggs used where required �� ❑ 43.In-use utensils:property stored
31.Water&ice from approved source ❑ 44.Utensils,equip.&linens:property stored,dried&handled ❑
32.Variance obtained for specialized processing methodsr` J' (� 45.Single-use/single-service articles:properly stored&used ❑
ure 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 tit OS
47.All contact surfaces cleanable,properly designed, '
34.Plant food properly cooked for hot holding ��(�❑ �L
35. Approved thawing methods used -
48. Warewashinq facilities:installed,maintained&used;test L._-i
49. Non-food contact surfaces clean
36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS
Food IdentificAlm, IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container d
u U 51.Plumbing installed;proper backflow devices ❑
Prevention of Food Cbn 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present i-_.i 53.Toilet facilities:properly constructed,supplied,&cleaned ❑ u
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 ❑❑❑
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
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• Follow Up Required: Y Follow Up Date:
Inspector PIC
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
2
Richdale #52 Inspection Number Date Time In/Out
4 Main Street Inspector
North Andover, MA 01845 C3735 11/7/20 1:59 PM M.Baldwin
2:08 PM
Inspection ' • •rt (Continued Repeat Violations Highlighted in Yellow
98 - -
Mask sign on front entrance-good. - -
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1 ! 1
Y
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�FUF�N1y
98 - -
Sanitizer and plexiglass available at front counter.-
,
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Richdale #52
4 Main Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 C3735 11/7/20 1: PM M.Baldwin
2:0808 PM
Inspection • •rt (Continued) epeat Violations Highlighted in Yellow
98 - -
Social distancing markings are on the floor at line area
lot
Check List
IN= In Compliance OUT = Out of Compliance NA= Not Applicable N0= Not Observed
Permit up to date and posted?
Certified Food Protection Managers Certificate posted? x
Town of North Andover-Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
4
Richdale #52 Inspection Number Date Time In/Out Inspector
4 Main Street p
North Andover, MA 01845 C3735 11/7/20 1: PM M.Baldwin
2:0808 PM
Inspection ' • •rt (Continued) ighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Establishment Ice cream freezer Ambient -10°F
Establishment Frozen food case Ambient -14 OF
Establishment Retail case Ambient 41 OF
Establishment Walk in Ambient 35 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
On site Inspection completed 11/7 at 12:30.
Plexiglass at register, sanitizer available, staff wearing masks. Three bay sink room appears clean
and has sanitizer available and stocked hand sink. No expired foods observed.
Continue to disinfect high touch areas including door handles and counters with disinfectant.
Keno chairs were 4.5 ft apart, so we moved them to 6 ft. Please maintain the two tables and
associated chairs at 6 ft apart.
Town of North Andover- Health Department