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Home My WebLink AboutFood Est - Fari's Diner - Routine - Inspection - 350 WINTHROP AVENUE 3/27/2021 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 Fari's Diner 7DCC0 3/27/21 2:21 PM Routine Retail M.Baldwin 350 Winthrop Avenue 2:54 PM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 0 1 3 . • - , , 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 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition ® Hands clean properly shed 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 V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO11 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 ® - cogs surfaces 3 Thermometers v 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, e clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables Li ZL Follow Up Required: Y Follow Up Date: M.Baldwin Frangi-Expires Certificate#: R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Fari's Diner Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 7DCC0 3/27/21 2:21 PM M.Baldwin North Andover, MA 01845 2:54 PM EMISSION Mill i Repeat Violations Highlighted in Yellow 98 - - Covid si na a posted r 1 0 rr nr. urrr Torn of North Andover- Leath Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Fari's Diner Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 7DCC0 3/27/21 2:21 PM M.Baldwin North Andover, MA 01845 2:54 PM EMISSION Mill i Repeat Violations Highlighted in Yellow 98 - - Hood cleaning is current - r m wu y ? + 7wni Dig r ps awO P MO, n w"W"r w»J liver MR J✓,i,rcymq me lkira JA rir J r f J sn,Yd Irpu( �y �D Udt�1i RJiI�i4�ia li Nu%' %JAW%/J !J vi V1Ji`0 ia"JIAnG m tlf fWl 7cw w WY„J4WNtl4 6� rm uitl1All �A� 1 dD !,,. „l Preventing Contamination by Hands Town of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Fari's Diner Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 7DCC0 3/27/21 2:21 PM M.Baldwin North Andover, MA 01845 2:54 PM EMISSION Will i Repeat Violations Highlighted in Yellow Hands clean and properly washed 8 2-301.15 Where to Wash - Back - Pf Strainer hanging obstructing hand sink. Store somewhere else. PIC moved the strainer. Code:Food employees shall clean their hands in a hand washing lavatory or �w,NioiaulwwOwNwrQ�MoaN approved automatic hand washing facility and may not � clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. j �r �r Food Temperature Control Thermometers provided & accurate 36 4-204.112 (A)(B)(D)Temperature Measuring Devices - Front counter- C Provide thermometer in small magic chef fridge 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. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean - Front counter- C Microwave has slight build up inside. Please Clean. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. "Tern of North Andover- health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 5 Fari's Diner Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 7DCC0 3/27/21 2:21 PM M.Baldwin North Andover, MA 01845 2:54 PM Mill Repeat Violations Highlighted in Yellow Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing - Back - C Repair screen to prevent pest incursion. Suggest adding a push plate and heavier more robust screen mesh. Code: The physical facilities shall be maintained in good repair. r p �f i 1 l IN= In Compliance OU = Out of Compliance NA= Not Applicable NO= Not Observed Staff wearing face coverings? IN Tables six feet apart? IN Employees covid screened on each shift? IN Frequently touched surfaces regularly disinfected? IN Social distancing measures in place throughout establishment? IN Area Equipment Product Notes Temps Establishment Deli fridge Ambient 38 OF Town of North Andover- health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Fari's Diner Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 7DCC0 3/27/21 2:21 PM M.Baldwin North Andover, MA 01845 2:54 PM Mill Repeat Violations Highlighted in Yellow Establishment Deli fridge Ambient 38 OF Establishment Small magic chef Ambient 39 OF Establishment Walk in 41 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. -------------- Logs available for both employee health screening and disinfection cleaning logs - excellent. All staff observed wearing masks. All tables are 6 ft apart. Town of North Andover- Health Department