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Home My WebLink AboutMeritor Academy - Food Est - Routine - Inspection - 860 TURNPIKE STREET 1/23/2021 R-10 FOOD ESTABLISHMENT INSPECTION REPORT North NIA 0 1 tt Inspection Number Date Time In/Out Inspection Type Client Type Inspector Meritor Academy 3ABE8 1/23/21 11:27 AM Routine Retail M.Baldwin 860 Turnpike Street 11:44 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 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 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 CO� 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 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 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 NA NO COS Proper Use of Utensils 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 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 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 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 Follow Up Required: Y Follow Up Date: M.Baldwin Amy C-Expires Certificate#: R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Meritor Academy Inspection Number Date Time In/Out Inspector 860 Turnpike Street 3ABE8 1/23/21 11:27 AM M.Baldwin North Andover, MA 01845 11:44 AM ` Repeat Violations Highlighted in Yellow 98 - - Sanitizing procedures for toys posted. - `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Meritor Academy Inspection Number Date Time In/Out Inspector 860 Turnpike Street 3ABE8 1/23/21 11:27 AM M.Baldwin North Andover, MA 01845 11:44 AM ` Repeat Violations Highlighted in Yellow 98 - - Signs posted for disinfecting - r 60 tl d iu "MIA, y Tpr �I�I s u 98 - - Freezer temp-1°F - f r� .r `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Meritor Academy Inspection Number Date Time In/Out Inspector 860 Turnpike Street 3ABE8 1/23/21 11:27 AM M.Baldwin North Andover, MA 01845 11:44 AM ` Repeat Violations Highlighted in Yellow 98 - - Fridge temped at 37T- ' 98 - - Hood last cleaned Nov 2020- �ruirl 011 Fil ................ uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 5 Meritor Academy Inspection Number Date Time In/Out Inspector 860 Turnpike Street 3ABE8 1/23/21 11:27 AM M.Baldwin North Andover, MA 01845 11:44 AM ` Repeat Violations Highlighted in Yellow Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. MEN 11 Ili, Routine food safety inspection conducted remotely due to our current covid inspection policy. A remote survey was completed on 1/19/21 by Amy Cloutier Center Director, and photos were emailed as attachments. Information provided in the remote inspection indicates current procedures are consistent with current covid guidance and food safety regulations. 1. Name of Establishment: * -KinderCare at Meritor Academy 2. Name and title of person completing this survey: -Amy Cloutier Center Director 3. How are meals currently served? Please describe some changes that have been made to reduce the risk of coronavirus transmission during food service. * -2 meals and 1 snack per day. not being served family style anymore 4. Please describe your face covering policy for food service staff. -all staff and students over 3 must wear a face covering 5. Please describe your employee health policies. Are employees asked on each shift: 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? * -All employees have temperature checks and are asked all the Covid questions 6. What EPA approved disinfectant are you using to disinfect frequently touched surfaces such as door handles? You can check if your product is approved for covid on this EPA website: https:// cfpub.epa.gov/giwiz/disinfectants/index.cfm -ClickSan Disinfectant/Sanitizer 7. Please describe your process for ensuring all food contact surfaces are washed, rinsed, and `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Meritor Academy Inspection Number Date Time In/Out Inspector 860 Turnpike Street 3ABE8 1/23/21 11:27 AM M.Baldwin North Andover, MA 01845 11:44 AM ` Repeat Violations Highlighted in Yellow sanitized. -Clean QSR glass and Multi Surface Cleaner Sanitize with Kay Click-San Sanitizer Disinfect with ECOLAB TB Disinfectant 8. What adjustments have been made to your procedures to ensure that staff follow six feet social distancing? * -Pod Structures within classrooms, limited people in break room, no parents allowed beyond lobby. 9. What is the most recent date for hood cleaning? (Please submit a photo of the sticker). -See photo 10. Please confirm that refrigerator temperatures are less than or equal to 41 deg F. Note any corrective actions below. Submit a copy of Temp logs via email. -See photo 11. Please confirm that all freezer internal temperatures are less than or equal to 0 deg F. Note any corrective actions below. Please submit photo of temp logs via email. -See photo 12. Please describe one meal that will be prepared this week. What are the critical control points and how will those critical control Doints be met? Critical control Doints may include cookina `own of North Andover- Health Department