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Home My WebLink AboutMad Maggies - Routine - Food Est - Inspection - 1025 OSGOOD STREET 8/26/2021 R-10 &orthAmlowr II`althDept.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 Mad Maggie's Ice Cream C8968 8/26/21 12:01 PM Routine Retail M.Baldwin 1025 Osgood Street 12:19 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 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 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 3 V1 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 John-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Mad Maggie's Ice Cream Inspection Number Date Time In/Out Inspector 1025 Osgood Street C8968 8/26/21 12:01 PM M.Baldwin North Andover, MA 01845 12:19 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 88 - - Hand soap is low at ice cream hand sink. - ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 98 - - Allergen advisory at counter / s f; ii Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 3 Mad Maggie's Ice Cream Inspection Number Date Time In/Out Inspector 1025 Osgood Street C8968 8/26/21 12:01 PM M.Baldwin North Andover, MA 01845 12:19 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 98 - - Allergen poster visible Jul f ll4ril�crY� wig�� %�✓�� '"N� wi ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - Front- C Light debris on Scotsman ice unit lid Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. 55 6-501.12 Cleaning. Frequency/Restrictions -Main kitchen - C Chocolate jimmies on shelves in corner. 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. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Mad Maggie's Ice Cream Inspection Number Date Time In/Out Inspector 1025 Osgood Street C8968 8/26/21 12:01 PM M.Baldwin North Andover, MA 01845 12:19 PM • ' • • • • ' • Repeat Violations Highlighted in Yellow 55 6-501.12 Cleaning. Frequency/Restrictions - Basement- C Floor near ice cream cooler and stairs have build up. Deep clean floor and stairs. Submit photo of clean floors within one week. 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. ................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................. • Area Equipment Product Notes Temps Retail Cake case Ambient 1.5 OF Main kitchen True refrigerator 37 OF Basement Walk in 41 OF Basement Walk in freezer 5°F Basement Hardening freezer 20 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department