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Home My WebLink AboutFood Est. - Family Coop Preschool - Inspection - 565 OSGOOD STREET 12/22/2021 R-10 •""hAtrtl""rtt`altftk''t. FOOD ESTABLISHMENT INSPECTION REPORT Wr12U Ilaiv titan forth Ana cr,AL11118 t i Inspection Number Date �e In/Out Inspection Type Client Type Inspector Family Cooperative Preschool 6F7E7 12/22/20" 8:46 AM Routine Retail M.Baldwin 48 Caroline Way 9:16 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat 2 Violation Summary: 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{Coned IN O_UT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected ./ 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized J Em to ee,Health 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J TimeRem erature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding J Good HyglenfcPracticeS IN OUT NA No COS 20.Proper cooling time and temperature ./ 6.Proper eating,tasting,drinking,or tobacco use J, i 21.Proper hot holding temperatures J 7. No discharge from eyes,nose,and mouth ✓ 7 22.Proper cold holding temperatures J ,.. Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed L-_0 J 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved J Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food ./ f tN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source 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 J 27.Food additives:approved&properly used J 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP •.• Retail Practices Safe Food and Water w our NA =I Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored i i__ 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods J 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly T7 r 33.Proper cooling methods used;adequate equip.for temp. uL J Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding �{-lE�"" � 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate - Ph siGa. acilities „_ IN OUT, .xocos Food Identification IN OUT NA NO Cos 50.Hot&cold water available;adequate pressure a_..I 37.Food properly labeled;original container El ❑ 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 0 40.Personal cleanliness El El55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored ❑42.Washing fruits&vegetables El56.Adequate ventilation&lighting;designated areas use v\ �� Follow Up Required: Y Follow Up Date: M.Baldwin Jeri Rogers-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Family Cooperative Preschool Inspection Number Date Time In/Out Inspector 48 Caroline Way 6F7E7 12/22/20 8:46 AM M.Baldwin North Andover, MA 01845 9:16 AM Inspection • •rt (Continued) IIIIIIIIIIIIIIIRepeat101M.lations Highlighted in Yellow 88 - - Force of Nature disinfectant is included on EPA's N List of products that kill coronavirus. It appears it has a contact time of 10 minutes so be sure to leave the tables for 10 minutes after disinfecting. The picture to the right is for Force of Nature Activator Capsule EPA Reg number ti 93040-1. CM --t+M.Mi-n Mue4M� 1 . MuwlM e[VNwN41 i nYWOj '; 98 - - Covid and food safety policies described in the self assessment are consistent with current guidance and regulations. Temperatures Area Equipment Product Notes Temps 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 P�9eNumber 3 Family Cooperative Preschool Inspection Number Date Time In/Out Inspector 48 Caroline Way 6F7E7 12/22/20 8:46 AM M.Baldwin North Andover, MA 01845 9:16 AM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow Due to COVID inspection policy this inspection was completed remotely. A phone interview was completed with Jen Rogers, Director of the Family Coop Preschool, followed by a self completed remote audit submitted by Ms Rogers on 12/7/20. Below please find our remote survey questions and Ms Rogers' responses: 1. Name of Establishment: * Family Cooperative Preschool 2. Name and title of person completing this survey: Jennifer Rogers Director 3. How are meals currently served? Please describe some changes that have been made to reduce the risk of coronavirus transmission during food service. * We clean each child's eating surface, place a paper towel on the surface, serve rice cakes on the paper towel, and serve raisins in a cup. We serve the rice cakes and raisins straight from the packages with gloves. We clean each child's eating surface (table area) before and after eating with Force of Nature, an EEC approved cleaning product. The food packages, bag of gloves, and cups are stored in our snack bin. Paper towels and Force of Nature are stored in another bin. We do not prepare trays of snack beforehand. 4. Please describe your face covering policy for food service staff. All teachers wear a mask all day. 5. Please describe your employee health policies. Are employees asked: Have you had a fever? Have you had cough/shortness of breath? Do you live with/have you cared for anyone who has these symptoms or had covid-19? * We developed a daily health screening with google for families and teachers to complete every morning the children and teachers attend. 6. What EPA approved disinfectant are you using to disinfect frequently touched surfaces such as door handles? * Force of Nature 7. Please describe your process for ensuring all food contact surfaces are washed, rinsed, and sanitized. * We only have the tables the children eat at. Each child has his/her own table space that he/she eats at. A teacher wipes each table space with Force of Nature and paper towel before a child eats Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT LageNumber 4 Family Cooperative Preschool Inspection Number Date Time In/Out Inspector 48 Caroline Way 6F7E7 12/22/20 8:46 AM M.Baldwin North Andover, MA 01845 9:16 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow and wipes the table again after a child finishes eating. 8. What adjustments have been made to your procedures to ensure that staff follow six feet social distancing? * We have set up the inside of the school for children to physically distant themselves when they are at their tables. Town of North Andover- Health Department