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Home My WebLink AboutDunkin Donuts - Food Est - Routine - Inspection - 129 MAIN STREET 1/15/2021 1 Ott iatil`irect FOOD ESTABLISHMENT INSPECTION REPORT Not-tit Andover,NIA 0 184.5 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Dunkin Donuts -129 Main St E17F5 1/15/21 3:16 PM Routine Retail M.Baldwin 129 Main Street 3:31 PM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 3 0 1 . • ' , , ` I IN 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 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health 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 Control for Safety IN OUT NA NO COS 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 7. No discharge from eyes,nose,and mouth ®Proper cold holding temperatures 3 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 apre-approved Consumer Advisory IN OUT NA NO COS 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 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 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 COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Safe Food and Water IN OUT N7NOCOS Proper Use of Utensils IN OUT NA NO COIE 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. 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 ®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 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 - -/n Follow Up Required: Y Follow Up Date: M.Baldwin Angelo-Expires Certificate#: R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Dunkin Donuts -129 Main St Inspection Number Date Time In/Out Inspector 129 Main Street E 17F5 1/15/21 3:16 PM M.Baldwin North Andover, MA 01845 3:31 PM EMISSION Will i ` Repeat Violations Highlighted in Yellow 98 - - Bodily fluid kit on wall - I "Town of North Andover- health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Dunkin Donuts -129 Main St Inspection Number Date Time In/Out Inspector 129 Main Street E 17F5 1/15/21 3:16 PM M.Baldwin North Andover, MA 01845 3:31 PM EMISSION Will i ` Repeat Violations Highlighted in Yellow 98 - - Allergen and serve safe posted. - ��uu� 'ON )Izax J s�i nu rvwr �ryR i r �� t f �dUrf —Ad ji u« I<r1r4�,i�cr�y 4 � err � 1 yin iar fr o lh R P Yf i 01i 11h41J�iyfWN"I�Df ��..� �N�y�Pi�/Y�ileJdll„711��YNH��'Ulrq/r� 11 a � aY�ll/iA�101! �li�rrfjmD "ufi "�"oDwy ,,, 98 - - Sanitizer test strips show 200 ppm. - a i �J �t Time / Temperature Control for Safety Town of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Dunkin Donuts -129 Main St Inspection Number Date Time In/Out Inspector 129 Main Street E 17F5 1/15/21 3:16 PM M.Baldwin North Andover, MA 01845 3:31 PM EMISSION Will i ` Repeat Violations Highlighted in Yellow Cold Holding Temperature 22 ® - Main prep line- Pr The temperature of the Egg patties in the Prep unit refrigerator with drawers - right side-was 50 degrees. , f� Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section, TCS n food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient ]/ � h air temperature of 45 F or less. nraniulm?0 Ni � I u /f / 22 - ® - Main prep line- Pr The temperature of the Round patties in the Prep unit refrigerator with drawers on the right side was 50 degrees. Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified ,` „ under section 3-501.19, and except as specified under ,,1 paragraph (B) and in paragraph (C) of this section TCS food shall be maintained at 41°F or less. Eggs that have �»�>»�°�t��'� �� not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient RW air temperature of 45 F or less. ,r f "Town of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 5 Dunkin Donuts -129 Main St Inspection Number Date Time In/Out Inspector 129 Main Street E 17F5 1/15/21 3:16 PM M.Baldwin North Andover, MA 01845 3:31 PM Will ` Repeat Violations Highlighted in Yellow 22 . - Main prep line- Pr The temperature of the Cheese slices in the Prep drawer unit left side was 47 degrees. Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 450F or less. Food Identification Food properly labeled; original container 37 3-302.12 Food Storage Containers Identified/Common Name -Back storage - C Large bin of sugar or flour lacking label stating "sugar"or similar. Code:Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. IN= In Compliance O = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Allergen Certificate Posted? IN Procedures for vomit/diarrhea event available? IN Ventilation hood inspection sticker up to date? IN Staff wearing face coverings? IN Social distancing measures in place throughout establishment? IN NINE H, Area Equipment Product Notes Temps Main prep line Tru Refrigerator Ambient 41 OF Main prep line Prep unit refrigerator Egg patties 50 OF Town of North Andover- health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Dunkin Donuts -129 Main St Inspection Number Date Time In/Out Inspector 129 Main Street E 17F5 1/15/21 3:16 PM M.Baldwin North Andover, MA 01845 3:31 PM EMISSION Will i ` Repeat Violations Highlighted in Yellow Main prep line Prep unit refrigerator Egg patties 50 OF Main prep line Prep unit refrigerator Round patties 50 OF Main prep line Prep drawer unit left Cheese slices 47 OF Back storage Walk in freezer Ambient 4°F Back storage Walk in fridge Ambient 35 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. i MEN Zi Refrigerator unit with cold holding drawers at the Egg sandwich prep station has product exceeding 41 deg F. Reviewed the issue with Angelo. He can identify some items he took out of walk in at 2 PM, and other items he's not sure of. He removed the items that may have been in longer. All temperature control for safety(TCS) items that have been in the unit over 4 hrs must be discarded. Maintain all TCS foods at 41 deg F or less. Re-inspection in one week. Town of North Andover- Health Department