HomeMy WebLinkAboutDunkin Donuts 733 Turnpike St - Routine - Food Est - Inspection - 733 TURNPIKE STREET 8/5/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Dunkin Donuts 733 Turnpike Street EF1FA 8/5/21 9:30AM Routine Retail M.Baldwin
733 Turnpike Street 9:48 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 2
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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 CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized J
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 J Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved ,�
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food J
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA No COS
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p J
......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea...................................
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 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 ,t 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, 1 J
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
1 J
Follow Up Required: Y Follow Up Date:
M.Baldwin Shreeram-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Dunkin Donuts 733 Turnpike Street Inspection Number Date Time In/Out Inspector
733 Turnpike Street EF1 FA 8/5/21 9:30 AM M.Baldwin
North Andover, MA 01845 9:48 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Allergen advisory posted
- V V
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Dunkin Donuts 733 Turnpike Street Inspection Number Date Time In/Out Inspector
733 Turnpike Street EF1 FA 8/5/21 9:30 AM M.Baldwin
North Andover, MA 01845 9:48 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Sanitizer 200 ppm-
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J
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98 - -
Cleaned March 2022- Vi
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ri r
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Preventing Contamination by Hands
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Dunkin Donuts 733 Turnpike Street Inspection Number Date Time In/Out Inspector
733 Turnpike Street EF1 FA 8/5/21 9:30 AM M.Baldwin
North Andover, MA 01845 9:48 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - Establishment-
Pf Front hand sink next to donut storage lacking paper towels. Code: Each handwashing lavatory or groups
of adjacent lavatories shall be provided with: individual, disposable towels;a continuous towel system that
supplies the user with a clean towel or a hand drying device that employs an air-knife system that delivers
high velocity,pressurized air at ambient temperatures.
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Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-501.11 Good Repair and Proper Adjustment-Establishment-
C Gasket on front tall Delfield fridge#4 is cracked. Gasket was ordered. Code:Equipment shall be
maintained in a state of repair and condition that meets FDA requirements. Equipment components such
as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance
with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize
the creation of metal fragments that can contaminate food when the container is opened.
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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training - Establishment-
C Post Allergen, Serve Safe certificates and food establishment permit. Code:Food establishments that
cook, prepare, or serve food intended for immediate consumption either on or off the premises shall shall
have on staff a certified food protection manager who has been issued a Massachusetts certificate of
allergen awareness training by an allergen awareness training verification program recognized by the
Department. The certificate will be valid for 5 years. (b) The certified food protection manager shall: 1.
Demonstrate knowledge of major food allergens by posting the Massachusetts food allergen awareness
training certificate;and 2. Ensure that employees are properly trained in food allergy awareness as it
relates to their assigned duties.
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•
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Dunkin Donuts 733 Turnpike Street Inspection Number Date Time In/Out Inspector
733 Turnpike Street EF1 FA 8/5/21 9:30 AM M.Baldwin
North Andover, MA 01845 9:48 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Establishment Coke fridge Ambient 34 OF
Establishment One door fridge Ambient 35 OF
Establishment One door fridge Ambient 44 OF
Establishment Delfield fridge Ambient 35 OF
Establishment Deli four door Ambientv 41 OF
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Establishment Walk in fridge Ambient 39 F
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Ensure all staff preparing food wear hat or hair restraint
Post certificates and permit.
Town of North Andover- Health Department