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Home My WebLink AboutMerrimack College - Sparkys 11.12.2020 - Inspection - 315 TURNPIKE STREET 11/12/2020 North Andowr I It-alth I�CI)t. R-10 120 Main Sim" FOOD ESTABLISHMENT INSPECTION REPORT North Ambccr.MA01845 Inspection Number Date a In/Out Inspection Type Client Type Inspector Merrimack Sparkys 32FAE 11/12/2 9:17 AM General-'- Retail M.Baldwin 315 Turnpike St 9:35 AM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Jari Pohiolainen 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 fN OUT NANO COS Protection from Contamination(COntd) IN OUT 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 Employee Health 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Timeffem erature Control for SafetyIN OUT NA NO CC: 4. Proper use of restriction and exclusion �/ 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature / 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth �/ 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA No COS, 23.Proper date marking and disposition 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 �/ Consumer Advisory IN our NA No coE 10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO COS Highly Susceptible Populations jilellialigaLM NO Co; 11.Food obtained from approved source 26.Pasteurized foods used,prohibited foods not offered ❑� 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 ... Retail Practices - Safe Food and Wat- IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 30.Pasteurized eggs used where required s0_6 43.In-use utensils:properly stored 31.Water&ice from approved source ❑ 44.Utensils,equip.&linens:property stored,dried&handled El 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. �/ Utertsil5,Equi menf'and Vending INf OUT NA NO Cos 47.All contact surfaces cleanable,properly designed, 35. Approved thawing methods used 34.Plant food properly cooked for hot holding t- t� ❑_! 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN,OUT NANoCOS Food Identification IN our NA NO Cos 50.Hot&cold water available;adequate pressure ❑ 37.Food properly labeled;original container 51.Plumbing installed;proper backflow,devices11 Prevention of Food Contamination 1N 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 L 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 ❑ ❑❑❑❑❑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 Follow Up Required: ❑Y Follow Up Date: Inspector PIC Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 2 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 32FAE 11/12/20 9:17 AM M.Baldwin North Andover, MA 01845 9:35 AM Inspection Repeat Violations Highlighted in Yellow 98 Tomatoes appear wholesome - —JAM 98 Lemons appear wholesome- a E R AI Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 32FAE 11/12/20 9:17 AM M.Baldwin North Andover, MA 01845 9:35 AM Inspection Repeat Violations Highlighted in Yellow 98 - - Raw chicken prepped and displays a sticker with date prepped (11/7)and date use by(11/11). Inspection completed on 11/10. r, a a r. f. 98 - - Recent log entries appear compliant. This entry from 11/5 shows chicken breast was cooked to 179 deg F. - 10. �J_ l } .k w t i Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 32FAE 11/12/20 9:17 AM M.Baldwin North Andover, MA 01845 9:35 AM Inspection • • • • Repeat Violations Highlighted in Yellow 98 - - Plexiglass at grill station. - I r 1 / Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St p North Andover, MA 01845 32FAE 11/12/20 9: AM M.Baldwin 9:3535 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Notes Temps Main Kitchen Bally Walk in 2 Ambient 38 OF Main Kitchen Bally 4 Refrigerator Ambient 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Complaint inspection conducted at Sparky's due to complaint of raw chicken, rotten vegetables and possible food borne illness" submitted to the North Andover health department. The complaint did not specify where on campus the student purchased the food. Inspection completed on Tuesday 11/10/20 at 9:00 AM with Jari and Jose. Complaint was reviewed with Jose, Retail Manager, and Jari, Executive Chef. We walked through produce storage area in Sparky's (which is the main dining hall kitchen). No rotten produce was observed. Refrigeration was observed to be under 41 deg F. Raw Chicken storage refrigerator was inspected and observed to be under the required 41 deg F. Chicken stored had proper date marking on containers. Per Jari, the Chicken is then marinated - sometimes in an oil based marinade which occasionally has tomato. Chicken is cooked at the grill station to 165 deg F and served to students. Students order from behind plexiglass. Previous log books for chicken cooking were reviewed and cooking temps recorded all exceeded the required 165 deg F. Discussion with Jari revealed that they had had complaints regarding the chicken early in the semester and at that time they had thoroughly evaluated the cooking practices and concluded that the issue was the color of the meat- the tomato marinade gave the cooked chicken a pinkish color that made it appear raw but was actually fully cooked. The school sent emails out to students to educate them on the source of the color and reassure them that it is fully cooked. No violations observed at the time of inspection in relation to chicken or produce storage or cooking at Sparky's. Please discuss complaint with staff and continue to monitor chicken and produce prep Town of North Andover-Health Department f R-10 FOOD SAFETY INSPECTION REPORT Page Number • 6 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St p North Andover, MA 01845 32FAE 11/12/20 9: AM M.Baldwin 9:3535 AM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow to ensure final dishes include wholesome vegetables and fully cooked chicken. Town of North Andover- Health Department