HomeMy WebLinkAboutMerrimack Warrior's Den - Reinspection - Food Est - Inspection - 315 TURNPIKE STREET 9/16/2021 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
Merrimack Warrior's Den 138E67 9/16/21 9:35 AM Re-inspection Retail M.Baldwin
315 Turnpike St 9:58 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2
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(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,
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 a pre-approved
Consumer Advisory IN OUT NA NO CO:
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
29.Com liance with variance/s variance/specialized rocess/HACCP
I I Highlighted in Yellow � p p p
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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 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
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
L / Follow Up Required: Y Follow Up Date:
M.Baldwin Bob Wilkey-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector
Turnpike St Nor B8E67 9/16/21 9:35 AM M.Baldwin
North Andover, MA 01845 9:58 AM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
98 - -
Chicken is stored frozen in freezer today. - ri
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector
Turnpike St Nor B8E67 9/16/21 9:35 AM M.Baldwin
North Andover, MA 01845 9:58 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Batch of chicken cooking in the fr .-o-lator. - 69P�u j"
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Area Equipment Product Notes Temps
Freezer Grill freezer -1 °F
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Re-inspection following 9/7/21 routine inspection to follow up on hot holding of breaded chicken in
the Warriors Den.
Spoke to staff person- she puts chicken in hot unit to hold until 10:30 serving where she predicts all
the chicken will sell out. Its 9:54 now. No chicken holding in salad cooler today. She took a temp at
213' F after cooking.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector
Turnpike St Nor B8E67 9/16/21 9:35 AM M.Baldwin
North Andover, MA 01845 9:58 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Monitor hot holding chicken with a temp log for this week to ensure it is held over 135' F.
No violations noted.
Town of North Andover- Health Department