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Home My WebLink AboutMerrimack Starbucks Library - Routine - Food Est - Inspection - 315 TURNPIKE STREET 9/7/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT \ono Andokcr,k1A 0 18 15 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Merrimack- Starbucks A04B9 9/7/21 9:45 AM Routine Food M.Baldwin 315 Turnpike St 12:30 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 0 0 ... ! 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 1 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 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V 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................................... .............................. .. ... 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 Franklin -Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Merrimack- Starbucks Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 A04B9 9/7/21 9:45 AM M.Baldwin 12:30 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 98 - - Sell by dates are clearly indicated- rah 1i r, ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Merrimack- Starbucks Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 A04B9 9/7/21 9:45 AM M.Baldwin 12:30 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 98 - - Sanitizer in three bay is correct concentration. - I of ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 98 - - Clear certificates posted. - 6 ri1 r+ l i i i iry 7 ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Protection From Contamination Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Merrimack- Starbucks Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 A04B9 9/7/21 9:45 AM M.Baldwin 12:30 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow Food-contact surfaces, cleaned & sanitized 16 4-501.114(A)-(C) C em.San. Temp./ /Ccncentr./ ard. -Starbucks - Cff Pr Shallow dishes sanitizer is 0 ppm. Replace sanitizer so it is 200 ppm QUAT sanitizer. Corrected on site. Code:A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows:A chlorine solution shall have a temperature of 55°F-120°F, depending on water hardness, and concentration range of 25ppm to 100ppm. An iodine solution shall have a minimum temperature of 68T with a concentration range of 12.5ppm to 25ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75T, have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. • Area Equipment Product Notes Temps Starbucks Turbo Air Ambient 36 OF Starbucks Chicken tenders Ambient 135 OF Starbucks Low two door Ambient 41 OF Starbucks Low two door Ambient 36 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Melissa is new retail manager, replacing Jose Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 5 Merrimack- Starbucks Inspection Number Date Time In/Out Inspector 315 Turnpike St North Andover, MA 01845 A04B9 9/7/21 9:45 AM M.Baldwin 12:30 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow Town of North Andover- Health Department