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Home My WebLink AboutFood Est - Wilder Dining Hall 12.22.2020 - Inspection - 1160 GREAT POND ROAD 12/22/2020 �r R-10 ""''^'"'" "`J''''"`'" OD ESTABLISHMENT INSPECTION REPORT 120\lai r,.rnz Konh Andow N.l 01 It 15 Inspection Number Date Tjme In/Out Inspection Type . Client Type Inspector Brooks School - Wilder Dining Hall 2CEA7 12f22/20 11:04 AM Routine✓ Retail M.Baldwin 1160 Great Pond Rd 8:54 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 Cont'd) IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties J J 15.Food separated and protected / 2. Certified Food Protection Manager �/ 16.Food-contact surfaces;cleaned&sanitized J Employee Health 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J TimefTem erature Control for Safety IN OUT NA NO CO; 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures U❑❑ 5. Procedures for responding to vomiting and diarrheal events _/ 19.Proper reheating procedures for hot holding J ❑❑❑ -Good H I❑❑❑Hygienic Practices IN our NA NO COS 20.Proper cooling time and temperature �/ 6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures ❑❑❑ , r_3 Pe 9J 7. No discharge from eyes,nose,and mouth ®®❑ J � n7 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS{ 23.Proper date marking and disposition J ❑❑❑ 8. Hands clean&properly washed �/ � __�LJ 24.Time as a Public Health Control;procedures&records �/ I 171F]❑ 9. No bare hand contact with RTE food or a pre-approved _ Consumer'Advisory ____ IN OUT NA NOW 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 J 26.Pasteurized foods used,prohibited foods not offered J 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 28.Toxic substances properly identified,stored&used - r� 14.Required records available:shellstock tags,parasite ./ Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J ... Retail Practices �t; .::Safe Food and Water IN OUT NA NO cos Proper Use Of Ute ry IN Our NA NO COE 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source 7 ❑ 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 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, U 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 r7l ❑ 36. Thermometers provided 8 accurate Physical Facilities. IN OU 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 pvention 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 ® El39.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 El56.Adequate ventilation&lighting;designated areas use ❑ 42.Washing fruits&vegetables `� • Follow Up Required: [,j Y Follow Up Date: M.Baldwin Mike Giampa -Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Brooks School - Wilder Dining Hall Inspection Number Date Time In/Out Inspector 1160 Great Pond Rd 2CEA7 12/22/20 11:04 AM M.Baldwin North Andover, MA 01845 8:54 AM Inspection • •rt (Continued Repeat Violations Highlighted in Yellow 98 Serve safe and allergen certificates are posted - N «, PSavSoff na wb ., •• SrvSeh QJj4iJ� .._... j+ � ws+lnt� f� Ipp�._ �s...sw. uxaaassaaa+s+ Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Brooks School - Wilder Dining Hall Inspection Number Date Time In/Out Inspector 1160 Great Pond Rd 2CEA7 12/22/20 11:04 AM M.Baldwin North Andover, MA 01845 8:54 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Disinfection of frequently touched surfaces log - h .,..,.. ... 0 G c c e c 6 � G C � G 6 V 98 - - Hood last cleaned July 2020- lu�r d l.rt Servlrr W.J--L 0EC 7m7 Si23 1 2 2 4 5 Of. 6 1 10,i 17 /7 14 tS ,i 0 t9 20 2122 27 M Ii 2 l2,iml!]0 3i AIR DUCT SERVICES 100 Messina Drive Braintree,MA 02184 1.800y474.2 P a voor+ ❑ —aY„ 1, y ,.-,..h,�c' Q=t��.. pinu4Al'• Yoh _�. . '�.,,- ��i�i011L3NI0YhW11YIM�Mrf 4 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Brooks School - Wilder Dining Hall Inspection Number Date Time In/Out 1160 Great Pond Rd Inspector North Andover, MA 01845 2CEA7 12/22/20 1 854:54 AM AM M.Baldwin Inspection • •rt (Continued) MRepeat Violations Highlighted in Yellow 98 - - Multi surface disinfectant - PEROXIDE MA Sodu I w.0 .x ro F NHcxi`U s� 98 - - Servery refrigerator log notes temps under 41 deg F- r; n s i i B N - 6 7 t 3s 4 c� i �i R Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Brooks School - Wilder Dining Hall Inspection Number Date Time In/Out Inspector 1160 Great Pond Rd 2CEA7 12/22/20 11:04 AM M.Baldwin North Andover, MA 01845 8:54 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Cleaning and sanitizing log. - 4 I T = 98 - - BSMA holding log temps show food is held at proper temp. e Lp IAA- �., /`........I:......... r"I IT - /%.4 -Z/,..........I:......... AIA _ kl-. A.--I:..-L I- nin— tll-a��,,...-.....a Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Brooks School - Wilder Dining Hall Inspection Number Date Time In/Out Inspector 1160 Great Pond Rd 2CEA7 12/22/20 11:04 AM M.Baldwin North Andover, MA 01845 8:54 AM Inspection • • (Continued) Repeat Violations Highlighted in Yellow IN= In Compliance OUT = Out of Compliance NA = Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN Allergen Certificate Posted? IN Ventilation hood inspection sticker up to date? IN Food Employee Reporting Agreement in place? IN ' Staff wearing face coverings? IN Employees covid screened on each shift? IN Frequently touched surfaces regularly disinfected? IN Social distancing measures in place throughout establishment? IN Temperatures Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Remote Inspection completed Involving a phone Interview followed by remote survey completed by Mike Giampa on 10/27/20. Below please find our survey questions and Mike's Answers. Responses below as well as phone conversation reveal current covid and food safety policies at Brooks Dining Hall are consistent with current covid guidelines and food safety regulations. Should further questions or concerns arise in review of the report by Health Dept, then an on site inspection may be required. 1. Name of Establishment: The Brooks School 2. Name and title of person completing this survey: Mike Giampa, FSD 3. How are meals currently served? Please describe some changes that have been made to Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber Brooks School - Wilder Dining Hall 1160 Great Pond Rd Inspection Number Date Time In/Out Inspector North Andover, MA 01845 2CEA7 12/22/20 115 AM M.Baldwin 8:54 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow reduce the risk of coronavirus transmission during food service. Breakfast & Dinner are served by my staff to the students. Lunch is all prepackaged and labeled grab & go style. 4. Please describe your face covering policy for food service staff. All employees must wear disposable masks at all times unless eating or on a "mask break" outside the building. Only one employee at a table for breaks 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? Yes, everyday they receive a text message with a link to the daily attestation. 6. What EPA approved disinfectant are you using to disinfect frequently touched surfaces such as door handles? Peroxide multi surface cleaner and disinfectant 7. Please describe your process for ensuring all food contact surfaces are washed, rinsed, and sanitized. Three compartment sink set up with soap, rinse and sanitizer (with test strips)quat All large items are scraped, cleaned, rinsed and sanitized there. Smaller items go through the dishwasher. Temps are checked throughout the day as well as a surface check temp by manager on duty. Workstations are cleaned throughout the day using the same process: cleaned with soap, rinsed with water and sanitized with quat wipes left to air dry. 8. What adjustments have been made to your procedures to ensure that staff follow six feet social distancing? Town of North Andover- Health Department