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Home My WebLink AboutMerrimack College - Dunkin Donuts 11.16.2020 - Inspection - 315 TURNPIKE STREET 11/16/2020 r R-10 \onba Hialrhlkl>t. 12011 AtaIw intirnrr FOOD ESTABLISHMENT INSPECTION REPORT \,mh Andi,er.NIA 018 6i Inspection Number Date me In/Out Inspection Type Client Type Inspector Merrimack College - Dunkin Donuts E047F 11/16/20 10:50AM Routine Retail M.Baldwin 315 Turnpike St 11:12 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority If Core Kimberley 0 0 3 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/0=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 Cor S IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager 1V 16.Food-contact surfaces;cleaned&sanitized Eltl toe klea{t ,,, IN OUT NA NO COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting =� Time/Temperature ContrO Qt.Safe,y W our NA NO co: 4. Proper use of restriction and exclusion �� 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrhea)events -v 19.Proper reheating procedures for hot holding J Good Hygienic P7by N OUT NA NO COS':: 20.Proper Cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V PreventingContaminatnds IN OUT NA NO COS; 23.Proper date marking and disposition J 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 Consumer Advisory IN OUT NANO COE 10.Adequate handwashing sinks supplied and accessible �./ 25.Consumer advisory provided for raw/undercooked food V Approved SOurc N 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 12.Food received at proper temperature V 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 V 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ••• Retail Practices fe Food and Water w our Prope w our NA NO COE 30.Pasteurized eggs used where required 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 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. 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 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities 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 I Prevention of food Contamination IN OUT NA No Cb752.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 L 40.Personal cleanliness 54.Garbage&refuse properly disposed;facilities maintained ❑ Q 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored EEl l 42.Washing fruits&vegetables ® 56•Adequate ventilation&lighting;designated areas use 1 60.105 CMR 590 violations/local regulations 1 ❑❑ 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 V �L Follow Up Required: ' Y Follow Up Date: Inspector P I C Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector 315 Turnpike St E047F 11/16/20 10:50 AM M.Baldwin North Andover, MA 01845 11:12 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hand wash signage posted at restroom-good- 98 - - Allergen poster - -k Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT 1'�9eNumber 3 Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector 315 Turnpike St E047F 11/16/20 10:50 AM M.Baldwin North Andover, MA 01845 11:12 AM Inspection Report • ' • Repeat Violations Highlighted in Yellow 98 - - Sanitizer 200 ppm - '' ~ ��Fa 98 - - Hand sink is fully stocked. Boldly fluid clean up kit available. - Supervision Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector 315 Turnpike St p North Andover, MA 01845 E047F 11/16/20 1 : AM M.Baldwin 11:1212 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow Certified Food Protection Manager 2 2-102.12 (A) Certified Food Protection Manager-Establishment- C No certified food protection manager posted. Please post certificate. Code:At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Physical Facilities Adequate ventilation & lighting 56 6-501.14 Clean.Vent. Sys. Prev. Discharge-Establishment- C Hood last cleaned in 2019. Follow cleaning schedule. Submit receipt of cleaning within 30 days. Code:Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. tS».;star �r 3 `• p~• Additional Requirement Town of North Andover-Health Department •R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 5 Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector 315 Turnpike St E047F 11/16/20 10:50 AM M.Baldwin North Andover, MA 01845 11:12 AM Inspection • • •rt (Continued) Repeat Violations Highlighted in Yellow Violations Related to Good Retail Practices 60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training -Establishment- C No posted allergen awareness certified staff person. Code:Food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall shall have on staff a certified food protection manager who has been issued a Massachusetts certificate of allergen awareness training by an allergen awareness training verification program recognized by the Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1. Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness training certificate;and 2. Ensure that employees are properly trained in food allergy awareness as it relates to their assigned duties. Check List IN= In Compliance OUT=Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Allergen Certificate Posted? Certified Food Protection Managers Certificate posted? Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 E047F 11/16/20 1 : AM M.Baldwin 11:1212 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Notes Temps Establishment Egg 350 Establishment Cream cheese 31 OF Establishment Delfield Ambient 34 OF Establishment Walk in Ambient 38 OF Establishment Freezer Ambient 0°F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine on site Inspection of Dunkin Donuts at Merrimack completed on 11/10/20. Staff observed wearing masks. All refrigeration observed at proper temperature. For follow up within the next 30 days- Provide Allergen Awareness and Serve a Safe Certificate within 30 days Provide current hood cleaning receipt. Town of North Andover- Health Department