HomeMy WebLinkAboutJet Nutrition - Routine - Food Est - Inspection - 109-123 MAIN STREET 6/25/2021 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
Jet Nutrition 19777 6/25/21 11:23 AM Routine Other M.Baldwin
125 Main St 11:40 AM
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 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
6.Proper eating,tasting,drinking,or tobacco use �/ 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
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved V
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 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
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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 1 J 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 1 J
42.Washing fruits&vegetables
1 J
Yr �rF Follow Up Required: Y Follow Up Date:
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M.Baldwin Kimberley-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Jet Nutrition Inspection Number Date Time In/Out Inspector
125 Main St 19777 6/25/21 11:23 AM M.Baldwin
11:40 AM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
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Sanitizer is 200 ppm-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Jet Nutrition Inspection Number Date Time In/Out Inspector
125 Main St 19777 6/25/21 11:23 AM M.Baldwin
11:40 AM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Allergen and serve safe posted -
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98 - -
Bodily fluid kit available
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Prevention of Food Contamination
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Jet Nutrition Inspection Number Date Time In/Out Inspector
125 Main St 19777 6/25/21 11:23 AM M.Baldwin
11:40 AM
• ` • • • • ` • I i I IN IN i Repeat Violations Highlighted in Yellow
Cont. prevented during food prep., storage & display
39 3-305.11 Food Storage - Back dry storage -
C Pudding mix on floor level shelf. Please store six inches up off the floor. Code:Food shall be protected
from contamination by storing food: in a clean dry location;where it is not exposed to splash, dust, or other
contamination;and at least 6 inches off the floor.
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Physical Facilities
Adequate ventilation & lighting
56 6-202.11 (A)(B) Light Bulbs Protective Shielding - -
C Light cover appears missing from back dry storage room. Code: Light bulbs shall be shielded, coated, or
otherwise shatter-resistant in areas where there is exposed food,clean equipment, utensils, and linens;or
unwrapped single-service and single-use articles.
Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food
in unopened packages, if the integrity of the packages cannot be affected by broken glass falling onto them
and the packages are capable of being cleaned of debris from broken bulbs before the packages are
opened.
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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(1) Food Allergy Awareness Requirements -Poster- Employee area -
C Please post allergen awareness poster in employee area. I will email a copy to print out. Code:Food
establishments that cook, prepare, or serve food intended for immediate consumption either on or off the
premises shall prominently display in the employee work area a poster approved by the Department, no
smaller than 8.5 by 11 inches, relating to major food allergens. The poster shall include the following
information: (a) Major food allergens, (b) Health risks of food allergies; (c) Procedure to follow when a
customer states that he or she has a food allergy;and(d) Emergency procedure to follow if a customer has
an allergic reaction to a food.
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•
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Jet Nutrition Inspection Number Date Time In/Out Inspector
125 Main St 19777 6/25/21 11:23 AM M.Baldwin
11:40 AM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Kitchen Advantco Ambient 38 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
On site inspection revealed-
Jet Nutrition serves Nutrition shakes and teas.
Food obtained from Herbalife Nutrition and other commercial vendors.
Person in Charge was able to state that they have special process for preparing foods if customer
has an allergy. Allergens on menu include nuts and peanuts.
All scoops are sanitized every 2 hrs.
Blenders are sanitized between each use
Town of North Andover- Health Department