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Home My WebLink AboutFood Est - Market Basket - Routine - Inspection - 350 WINTHROP AVENUE 3/19/2021 R-10 FOOD ESTABLISHMENT INSPECTION REPORT North NIA 0 1 tt Inspection Number Date Time In/Out Inspection Type Client Type Inspector Market Basket 46554 3/19/21 8:51 AM Routine Retail M.Baldwin 350 Winthrop Avenue 9:05 AM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 0 0 3 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, 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 Joe P-Expires Certificate#: R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 46554 3/19/21 8:51 AM M.Baldwin North Andover, MA 01845 9:05 AM ` Repeat Violations Highlighted in Yellow 98 - - Packaged items observed to have proper dating g p p g " NICE f ZAV M 4 >GUI UP �Vu; `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 46554 3/19/21 8:51 AM M.Baldwin North Andover, MA 01845 9:05 AM ` Repeat Violations Highlighted in Yellow 98 - - Sanitizer log is up to date. - Vw'�f`i!�'Nye°V�'w��61�!�6��`(�f�i(��b�Y��va'�4�rlp!it/a��ie�l,ll�iri«i�n�rfr�' %U�lrr�rrrrlrrilrrfrrrJ/irrfrrr/1r»liid/!�/��Ifkllf�ri�%�i/9�i/�La>io�o�oi/�2i/�a�f/fiI/i�arfrir%%�2 iirrii / fJ .......... i ......... ro vuir /% ................ uixMi ru v ^«ram«ram r, �/ ( r«rr'r/ �N 0 n /DN�r n r«-0 i f➢l�JV i i��i'��9��i'��;��(��Ul rl ri/a,/rl�lyim orh i � r r r /j /iiii�aii„ kk ' Af r G « r m jay i;i�,r ii��iry f II� W)(�y oxl dllU�l" lfu4li l� ) llP'fWN uu°uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu�i�i m �VVV��VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV��VVVV uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu Physical Facilities `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 46554 3/19/21 8:51 AM M.Baldwin North Andover, MA 01845 9:05 AM ` Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - - C Wall under three bay sink in produce area has build up. f y i Clean and sanitize wall surface. Code: The physical facilities shall be cleaned as often as necessary p to keep t` 1 them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. .... 411 � �%////// 55 6-501.11 Repairing - Deli - C Cove base peeled off the wall along back wall in Nader slicers. Repair cove base. Code: The physical facilities shall be maintained in good repair. `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 5 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 46554 3/19/21 8:51 AM M.Baldwin North Andover, MA 01845 9:05 AM ` Repeat Violations Highlighted in Yellow 55 6-501.12 Cleaning. Frequency/Restrictions - Meat- g ��J%%�"�� ,/ uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu C Some meat debris on floor around rinder in walk in. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is .d1 necessary due to a spill or other accident, cleaning shall be u;S�iVlrl��J'9V�,lolji l�qi il�� done during periods when the least amount of food is exposed such as after closing. II sil\l\� IN= In Compliance Ot J1,,,,,,, = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Staff wearing face coverings? 1N Frequently touched surfaces regularly disinfected? IN NINE Area Equipment Product Notes Temps Bakery Refrigerated drawers Turkey 37 OF Bakery Refrigerated drawers Cheese 36 OF Bakery Refrigerated drawers Pepperoni 34 OF Deli Deli meat case Ambient 41 OF `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 46554 3/19/21 8:51 AM M.Baldwin North Andover, MA 01845 9:05 AM ` Repeat Violations Highlighted in Yellow Deli Shellfish case Ambient 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. NOSE Please continue to educate and remind all staff, customers and vendors to wear their mask over nose and mouth inside the building. Current State Guidance advises staff must be asked the covid screening questions on each shift. Please ensure staff are either asked verbally or in writing before each shift if they have cough, shortness of breath, fever, etc. `own of North Andover- Health Department