HomeMy WebLinkAboutFood Est Inspection - Goldenseal - Routine - Inspection - 70 MAIN STREET 101 3/27/2021 R-10 FOOD ESTABLISHMENT INSPECTION REPORT
North NIA 0 1 tt
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Goldenseal Apothecary DE2138 3/27/21 9:34 AM Routine Retail Market M.Baldwin
70 Main St U 101 10:31 AM
North Andover, MA 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 Asim Azam-Expires
Certificate#:
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 2
Goldenseal Apothecary Inspection Number Date Time In/Out Inspector
70 Main St U 101 DE2B8 3/27/21 9:34 AM M.Baldwin
North Andover, MA
10:31 AM
` Repeat Violations Highlighted in Yellow
98 - -
/////
0/0
Sanitizer test strips available- 000
00
c, G
i � ��tuor,moiUtllrrr,rfrlr��i�1�/"r!�/
gyp,
9 J
`own of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 3
Goldenseal Apothecary Inspection Number Date Time In/Out Inspector
70 Main St U 101 DE2B8 3/27/21 9:34 AM M.Baldwin
North Andover, MA
10:31 AM
` Repeat Violations Highlighted in Yellow
98 - -
Disinfectant available - Jf
e.
r
W°Eil�u r��ulVll
r d��
� �,�ef�m`d IIIIIIIIII iii
1
J
98 - -
Serve safe certificates are current -
"pf�o,Idd2f,L.@1N r�wA¢u.P.4bRw94If�Wr <: ., i ..
a
uli
U�11iP11�'Nll (
r�
Town of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 4
Goldenseal Apothecary Inspection Number Date Time In/Out Inspector
70 Main St U 101 DE2B8 3/27/21 9:34 AM M.Baldwin
North Andover, MA
10:31 AM
` Repeat Violations Highlighted in Yellow
98 - -
Mask signage posted -
i °ql
I'
rr'iuiva ,
1
i
i
1„
IN= In Compliance ot,,,i1,,,,,,, = Out of Compliance NA= Not Applicable NO= Not Observed
Staff wearing face coverings? IN
Tables six feet apart? IN
Frequently touched surfaces regularly disinfected? IN
Social distancing measures in place throughout establishment? IN
Area Equipment Product Notes Temps
Establishment Large display Ambient 40 OF
Establishment Milk case Ambient 40 OF
Establishment Retail freezer 5°F
`own of North Andover- Health Department
R-10 Page Number
FOOD SAFETY INSPECTION REPORT 5
Goldenseal Apothecary Inspection Number Date Time In/Out Inspector
70 Main St U 101 DE2B8 3/27/21 9:34 AM M.Baldwin
North Andover, MA
10:31 AM
` Repeat Violations Highlighted in Yellow
Establishment Turbo air Ambient 40 OF
Retail Two door waffle Ambient 1.5 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
NONE MEN 11 IN,
Asim was wondering about Outdoor Seating. I advised that seating in general is permitted as long
as tables and parties are 6 ft apart. I will ask Steve Casey to follow up with you on specific advice
on outdoor seating regulations in North Andover.
Two indoor tables appear about 5 ft apart. Provide 6 ft distancing.
Indoor corner bar seats are lined up next to one another. All parties must be 6 ft apart. Arrange
seats to show spacing, such as two seats together with middle seats removed.
Bar seating can be added to the counter next to the kitchen so long as there is either a barrier or 6
ft distance from active work area.
`own of North Andover- Health Department