HomeMy WebLinkAboutMarket Basket - Routine - Food Est - Inspection - 350 WINTHROP AVENUE 8/24/2021 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
Market Basket ABEA5 8/24/21 8:15 AM Routine Retail M.Baldwin
350 Winthrop Avenue 9:30 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 8
MR, , 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 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
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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, 3 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
51.Plumbing installed;proper backflow devices 1 J
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 5 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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V Follow Up Required: Y Follow Up Date:
M.Baldwin Joe P-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Cakes display complete label
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned in August 2021 - '
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98 - -
Allergen advisory is posted- good. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Produce area sanitizer is 300 ppm-
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
All contact surfaces cleanable, properly designed, constructed & used
47 4-201.11 Equipment and Utensils- Produce -
C Repairproduce packaging machine white pad. Code:
Equipment and utensils shall be designed and constructed
to be durable and to retain their characteristic qualities
under normal use conditions.
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47 4-501.11 Good Repair and Proper Adjustment-Back storage area -
C Walk in freezer has frost build up. Defrost freezer walk in. (Ice cream) Code:Equipment shall be
maintained in a state of repair and condition that meets FDA requirements. Equipment components such
as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance
with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize
the creation of metal fragments that can contaminate food when the container is opened.
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47 4-501.11 Good Repair and Proper Adjustment-Back storage area -
C Second walk in has drip frozen down the back of the unit. Do not store items below this drip area, repair to
prevent condensation drip and freeze. Code:Equipment shall be maintained in a state of repair and
condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners,
and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments
that can contaminate food when the container is opened.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Plumbing installed; proper backflow devices
51 5-205.15 (A) System Maintained/Repair - Produce -
Pr Produce walk in pipe catch leaking into bucket. Repair leak. Code:A plumbing system shall be repaired
according to law.
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55 6-501.12 Cleaning. Frequency/Restrictions - Bakery-
C Bakery floor grates have build up- clean. 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 donee% �
during periods when the least amount of food is exposed %
such as after closing.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
55 6-501.12 Cleaning. Frequency/Restrictions - Bakery-
C Walk in fan has debris build up. Clean fan. Code: The �I l
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physical facilities shall be cleaned as often as necessary to
keep them clean. Except for cleaning that is necessary �1
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.
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55 6-501.12 Cleaning. Frequency/Restrictions - Bakery-
C Bakery mop sink has build up- clean sink. 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.
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55 6-501.12 Cleaning. Frequency/Restrictions -Meat-
C Clean walk in meat room ceiling over fans (poultry cooler). 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.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
8
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
55 6-501.11 Repairing -Meat-
C Cove near exit crumbled -seal Code: The physical
facilities shall be maintained in good repair.
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Area Equipment Product Notes Temps
Bakery Grab and go cases Ambient 38 OF
Bakery Refrigerated drawers Ambient 36 OF
Bakery Walk in Refrigerator Ambient 39 OF
Bakery Walk in Freezer Ambient 2°F
Deli Walk in Freezer -3 OF
Deli Deli meat case 37 OF
Deli Shellfish case 36 OF
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
9
Market Basket Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue ABEA5 8/24/21 8:15 AM M.Baldwin
North Andover, MA 01845 9:30 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Sanitizer 200 ppm
Blood borne pathogen kits at customer service, managers are trained
Composted produce
Town of North Andover- Health Department