HomeMy WebLinkAboutNorth Andover Country Club - Routine - Food Est - Inspection - 500 GREAT POND ROAD 7/22/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
North Andover Country Club 39931 7/22/21 2:25 PM Routine Retail M.Baldwin
500 Great Pond Road 2:55 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
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(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 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
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ./
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
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 COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
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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 J 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. J 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
Follow Up Required: Y Follow Up Date:
M.Baldwin Donna W-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
North Andover Country Club Inspection Number Date Time In/Out Inspector
500 Great Pond Road 39931 7/22/21 2:25 PM M.Baldwin
North Andover, MA 01845 2:55 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
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Hood cleaning is up to date
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4
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
North Andover Country Club Inspection Number Date Time In/Out Inspector
500 Great Pond Road 39931 7/22/21 2:25 PM M.Baldwin
North Andover, MA 01845 2:55 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Sanitizer is 50 ppm - ���
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Basement -
C Light debris on basement walk in fan. 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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Area Equipment Product Notes Temps
Kitchen Kintera Ambient 37 OF
Kitchen Tru 1 door 39 OF
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
North Andover Country Club Inspection Number Date Time In/Out Inspector
500 Great Pond Road 39931 7/22/21 2:25 PM M.Baldwin
North Andover, MA 01845 2:55 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Kitchen True R4 38 OF
Basement Freezer 10°F
Establishment Walk in 40°F
Establishment Tru 1 door 4°F
Kitchen 36°F
Kitchen Tru 4 drawer 36°F
Kitchen Continental 38°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine on site inspection reveals-
All refrigeration is operating at proper temperature
Facilities appear clean
Town of North Andover- Health Department