HomeMy WebLinkAboutMerrimack Warrior's Den - Routine - Food Est - Inspection - 315 TURNPIKE STREET 9/7/2021 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
Merrimack Warrior's Den 29332 9/7/21 9:44 AM Routine Retail M.Baldwin
315 Turnpike St 12:24 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 2 0 0
R, , 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 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
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 Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V
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 V
6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures 1 ./
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures 1 ./
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 COE
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 V26.Pasteurized foods used;prohibited foods not offered
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 V27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p
......................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
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 Bob Wilkey-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector
315 Turnpike St
North Andover, MA 01845 29332 9/7/21 9:44 AM M.Baldwin
12:24 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Allergen advisory posted -
77
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Merrimack Warrior's Den Inspection Number Date Time In/Out Inspector
315 Turnpike St
North Andover, MA 01845 29332 9/7/21 9:44 AM M.Baldwin
12:24 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
i��//r/1/�� fVWfi i If t��il !i
Certificates posted. Replace any certificates with Jose's
name.
4
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Time / Temperature Control for Safety
Hot Holding Temperature
21 -501.16 (A)(1) Proper Hot Holding Temps. -Establishment-
Pr The temperature of the Breaded Chicken tenders in the Hot holding was 114 degrees. Breaded chicken
comes in frozen and stored in walk in. These items are pre-cooked. Chicken was cooked at 9:45. PIC will
reheat these items now to 165°F before holding at 135°F. Review hot holding process with staff to confirm
holding maintained at 135'F or less. Code:All hot TCS foods shall be held at 135°F or above except
roasts cooked to a temperature and time as specified in 3-403.11 (8).
.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
22 3-501.16 (A)(2) ( ) Proper Cold Holding Temps. -Establishment-
Pr The temperature of the Breaded chicken tenders in the Open salad case was 89 degrees. Reheat
to165°F. Code:Except during preparation, cooking, or cooling, or when time is used as the public health
control as specified under section 3-501.19, and except as specified under paragraph (8) and in paragraph
(C) of this section, TCS food shall be maintained at 41 IF or less. Eggs that have not been treated to
destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air
temperature of 45°F or less.
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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
315 Turnpike St
North Andover, MA 01845 29332 9/7/21 9:44 AM M.Baldwin
12:24 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Retail Salad case 41 OF
Retail Ice cream 13 OF
...........................................................................................................................................................................
Retail Pepsi 37 OF
.....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Grill area Grill cooler 41 OF
.....................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Retail Deli cooler 39 OF
.......................................................................................................................................................................................................................................................................................................................................................................................................................................................
Establishment Sub connection 2 41 OF
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Establishment Hot holding Breaded Chicken tenders 1 °F
.........................................................................................................................................
Establishment Salad case 38 OF
..........................................................................................................................................................................................................................................................................................
Establishment Open salad case Breaded chicken tenders 89 OF
..........................................................................................................................................................
Establishment Salad bar Chicken on salad bar 35 OF
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Not currently doing a bagging station but will restart again soon.
Breaded Chicken holding temperatures were in the temperature danger zone. Review process for
cooking, cooling, and holding breaded chicken properly for sale in the Den.
Re-inspection in one week, or at another time at the Health Departments discretion.
Town of North Andover- Health Department