HomeMy WebLinkAboutShadi's - Routine - Food Est - Inspection - 585 CHICKERING ROAD 4B 7/29/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Shadi's Restaurant 8800D 7/29/21 1:12 PM Routine Retail M.Baldwin
585 Chickering Road 1:37 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 1
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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 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,
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 1 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
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Follow Up Required: Y Follow Up Date:
M.Baldwin Shadi-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Shadi's Restaurant Inspection Number Date Time In/Out Inspector
585 Chickering Road 8800D 7/29/21 1:12 PM M.Baldwin
North Andover, MA 01845 1:37 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Hood recently cleaned -
r ,
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Shadi's Restaurant Inspection Number Date Time In/Out Inspector
585 Chickering Road 8800D 7/29/21 1:12 PM M.Baldwin
North Andover, MA 01845 1:37 PM
• ` • • • • ` • I i I IN i Repeat Violations Highlighted in Yellow
98 - -
1 �`f
New freezer curtains installed, great. -
i
Ir%
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - Kitchen -
COS Pf Paper towel dispenser empty at back prep area. 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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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions -Small back prep -
C Can opener has slight buildup. Code: The physical facilities shall be cleaned as often as necessary to
keep 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.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Shadi's Restaurant Inspection Number Date Time In/Out Inspector
585 Chickering Road 8800D 7/29/21 1:12 PM M.Baldwin
North Andover, MA 01845 1:37 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Kitchen Four door Randell Ambient 38 OF
Kitchen Back beverage Ambient 37 OF
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Kitchen Artista Fridge Ambient 41 F
.........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,...,,..........
Kitchen Central 3 door fridge Ambient 41 OF
........................................................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,....,,.........
Kitchen End 3 door unit 38 OF
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Kitchen Hot holding Rice 175 OF
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
On site inspection reveals-
Dish machine 180OF rinse
Equipment and floors appear clean
Pest control monthly Pest End.
Town of North Andover- Health Department