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Home My WebLink AboutFood Est - Merrimack College Mack Cnt frnt 11.16.2020 - Inspection - 315 TURNPIKE STREET 11/16/2020 R-10 hordtAnd�Merfhalthlh•pr. 120kIainStnvi FOOD ESTABLISHMENT INSPECTION REPORT %onh An&wr.MA 0I915 Inspection Number Date mime In/Out Inspection Type Client Type Inspector Merrimack College- Mack Center 86922 11/16/20 8:35 AM Routine Retail M.Baldwin front hockey conc. 8:55 AM 315 Turnpike St Permit Number Person In Charge Variance Priority Priority f Core North Andover, MA 01845 Jose 0 0 1 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<, Protection from Contamination COnYd IN 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected ❑❑❑ 2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized _1❑ ❑ _. E{ft,lo ee HE31th .ram�„ 17.Proper disposition of returned,previously served, a r 3. Management,food employee and conditional employee knowledge,responsibilities and reporting TimelTem erature Control for-,Safety IN OUT NA NO Co; 4. Proper use of restriction and exclusion V18.Proper cooking time&temperatures I 5. Procedures for responding to vomiting and diarrheal events V - ❑ 19.Proper reheating procedures for hot holding �/ J UU LJ `"�` Good H ienic Practices IN OUT NA NO, 20.Proper cooling time and temperature �/ I❑❑❑ . 6.Proper eating,tasting,drinking,or tobacco use ,/ 21.Proper hot holding temperatures ./ ❑❑❑ 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures i ,i-p r--7 Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition `V 8. Hands clean&properly washed/ 24.Time as a Public Health Control;procedures&records 9. No bare hand contact with RTE food or a pre-approved `- -t�-- Umer AdVISO[y IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food V Lbl'Lll Approved Source N OUT NA NO COS ' ",ighiy Susceptible Populations IN OUT NA NO COt 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature V FoodlColor Additives and Toxic Substances IN OUT NA NO Cos 13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used V 14.Required records available:shellstock tags,parasite V 28.Toxic substances properly identified,stored&used Conformance wit4jApproved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... Retail Practices N O' OS IN OUT 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 I 1 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. �/ 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 1 J _ 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 Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present L_JI L---i 53.Toilet facilities:properly constructed,supplied,&cleaned 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 �Z-r Follow Up Required: "I Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Merrimack College- Mack Center Inspection Number Date Time In/Out Inspector front hockey conc. 86922 11/16/20 8:35 AM M.Baldwin 315 Turnpike St 8:55 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Concession front with plexiglass. - A IL ® T 98 - - Sanitizer and test strips available. - 11t � all oil C ' Food Temperature Control Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 3 Merrimack College- Mack Center Inspection Number Date Time In/Out Inspector front hockey conc. 315 Turnpike St 86922 11/16/20 8:35 AM M.Baldwin 8:55 AM Inspection • •rt (Continued) ations Highlighted in Yellow Thermometers provided & accurate 36 4-204.112 (A)(B)(D)Temperature Measuring Devices -Establishment- C Lacking thermometer in 2 door Tru soda unit. Code:Ina mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display. The device shall be designed to be easily readable. Check List IN= In Compliance OUT= Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Written menus/signs present (allergen)? Allergen Certificate Posted? Certified Food Protection Managers Certificate posted? Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack College- Mack Center Inspection Number Date Time In/Out Inspector front hockey conc. p 315 Turnpike St 86922 11/16/20 8:35 AM M.Baldwin 8:55 AM Inspection Report • • Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Notes Temps Establishment Beverage Air 2 door Ambient 38 OF Establishment Tru refrigerator Ambient 40 OF Establishment Pepsi cooler Ambient 33 OF Establishment Milk cooler Ambient 39 OF Establishment Tru 2 door freezer Ambient 0°F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. On site Inspection completed on 11/10/20 with Jose. Concession stands are closed for event related concessions, however the front concession is used for"Mindful" food program. Students can come to the concession area at particular times and order stir fry based on their own choice of items. Food is prepared and served through plexiglass window. All food at this location is pre cooked. Staff follow the sesame covid protocols as other Merrimack facilities for screening and masks and social distancing. No prep occurring at time of inspection. Town of North Andover-Health Department