HomeMy WebLinkAboutBoston Hill Farm Stand - Routine - Food Est - Inspection - 1370 TURNPIKE STREET 8/26/2021 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
Boston Hill Farm Stand 00544 8/26/21 9:05 AM Routine Retail M.Baldwin
1370 Turnpike Street 9:45 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 2
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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 V
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures V
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 ,�
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
......................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, 1 J
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 1 J
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
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Follow Up Required: Y Follow Up Date:
M.Baldwin Cheryl-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Boston Hill Farm Stand Inspection Number Date Time In/Out Inspector
1370 Turnpike Street 00544 8/26/21 9:05 AM M.Baldwin
North Andover, MA 01845 9:45 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
88 - -
Sanitizer test strips in use are for pH. Please obtain QUAT
Ammonia test strips to measure parts per million (ppm)
instead of pH. One example of the correct strips is pictured
here by hydrion. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Boston Hill Farm Stand Inspection Number Date Time In/Out Inspector
1370 Turnpike Street 00544 8/26/21 9:05 AM M.Baldwin
North Andover, MA 01845 9:45 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
88 - -
Pretzels and tea are being vacuum packaged on site. We
will review file to determine if a HACCP plan was submitted
in the past, and if not I will follow up with next steps on
implementing a plan. -
6 i
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98 - -
Allergy info posted -
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Food AIflep�gWs
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Town of North Andover- Health Department
R-10 Page Numbe
FOOD SAFETY INSPECTION REPORT 4
Boston Hill Farm Stand Inspection Number Date Time I n/Out Inspector
1370 Turnpike Street 00544 8/26/21 9:05 AM M.Baldwin
North Andover, MA 01845 9:45 AM
I'M IN IN i Repeat Violations Highlighted in Yellow
NEW.,
98
Certificates posted
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Food Identification
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Boston Hill Farm Stand Inspection Number Date Time In/Out Inspector
1370 Turnpike Street 00544 8/26/21 9:05 AM M.Baldwin
North Andover, MA 01845 9:45 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Food properly labeled; original container
37 3-602.11 (113)(1)-(4) Food Labels- -
C Provide ingredient labels for blueberry bread and
chocolate cupcakes. Code:All Food packaged in the food rfv
establishment shall be labeled. The label information shall
include: 1. the common name of the food, or absent a
common name, an adequate descriptive identity statement;
2. if made with two or more ingredients, a list of ingredients
and sub-ingredients in descending order of predominance % 1
by weight including a declaration of artificial colors, artificial el'
flavors and chemical preservatives if contained in the food;
3. an accurate declaration of the net quantity of contents;4.
the name and place of business of the manufacturer,
packer, or distributor,-and 5. the name of the food source
for each major food allergen contained in the food unless
the food source is already part of the common or usual
name of the respective ingredient. (Use 3-602.11(8)(5) for
Pf designation).
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Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-101.19 Nonfood-Contact Surfaces- Kitchen back-
C Ice machine has build up interior sill. Clean inside. Code: Nonfood-contact surfaces of equipment that
are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed
of a corrosion-resistant, nonabsorbent, and smooth material.
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Area Equipment Product Notes Temps
Kitchen back Freezer Ambient 9°F
n_a_a nn__a ____ n_-V:_—a in or-
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
Boston Hill Farm Stand Inspection Number Date Time In/Out Inspector
1370 Turnpike Street 00544 8/26/21 9:05 AM M.Baldwin
North Andover, MA 01845 9:45 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Retail Meat case Ambient 38 OF
Deli area Prepared food case Ambient 40 OF
Deli area Leader fridge 41 OF
Retail Cheese case 36 OF
Retail Milk case 38 OF
Retail Freezer Ice cream 3°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Notes on Vacuum Packaging
3-502.11 Variance Requirement.
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as
specified in § 8-103.10 and under § 8-103.11 before: Pf
(A) Smoking FOOD as a method of FOOD preservation rather than as a method of flavor
enhancement; Pf
(B) Curing FOOD; Pf
(C) Using FOOD ADDITIVES or adding com- ponents such as vinegar: Pf
(1) As a method of FOOD preservation ra- ther than as a method of flavor enhance- ment, Pf or
(2) To render a FOOD so that it is not TIME/TEMPERATURE CONTROL OF SAFETY FOOD; Pf
(D) Packaging FOOD using a REDUCED OXYGEN PACKAGING method except where the growth
of and toxin formation by Clostridi- um botulinum and the growth of Listeria monocytogenes are
controlled as specified under § 3-502.12; Pf
Town of North Andover- Health Department