HomeMy WebLinkAboutGood Day Cafe - Routine - Food Est - Inspection - 1 HIGH STREET 10/8/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Good Day Cafe 1OD51 10/8/21 10:29 AM Routine Retail M.Baldwin
19 High Street 10:56 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 2
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 I Protection from Contamination(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized 1 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
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ./
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
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 COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
.......................Re.Peat..V..°.�.at..°.n.S...H...........................................................................................
...
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required ./ 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 J 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. J 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 1 J
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 1 J
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 Gregory-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Good Day Cafe Inspection Number Date Time In/Out Inspector
19 High Street 1OD51 10/8/21 10:29 AM M.Baldwin
North Andover, MA 01845 10:56 AM
• ' • • • • • 1 111111111 Repeat Violations Highlighted in Yellow
98 - -
Maintaining sanitizer log -
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Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 - 1.114 (A)-(C) C e .San. Te alp /Concentr./ arch - Back-
Pr Dish rinse 0 ppm. Provide 50 ppm. 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-120T, 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.
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT EageNumber
3
Good Day Cafe Inspection Number Date Time In/Out Inspector
19 High Street 1OD51 10/8/21 10:29 AM M.Baldwin
North Andover, MA 01845 10:56 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Nonfood contact surfaces clean
49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean - Back-
C Light build up on underside of ice machine lid. Code: p I
Nonfood contact surfaces of equipment shall be kept free
A ,
of an accumulation of dust, dirt, food residue, and other
debris.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Good Day Cafe Inspection Number Date Time In/Out Inspector
19 High Street 1OD51 10/8/21 10:29 AM M.Baldwin
North Andover, MA 01845 10:56 AM
• ' • • • • • 1 111111111 Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing - Back-
C Walk in floor has rust. Maintain free of rust. Code: The
physical facilities shall be maintained in good repair.
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Area Equipment Product Notes Temps
Front retail Cake display case Ambient 37 OF
................................................................................................................................:.......................................................................................................................................................:..............................................................................................:................................................:.
Front retail Turbo 2 door 41 OF
................................................................................................................................:.......................................................................................................................................................................................................................................................:................................................:.
Kitchen Hoshikazi two door Ambientb 37 OF
.....................................................................................................................................:................................................................................................................................:.......................................................................................................................................................:..............................................................................................:................................................:.
Kitchen Atoso Ambientv 37 OF
.....................................................................................................................................:................................................................................................................................:.......................................................................................................................................................:..............................................................................................:................................................:.
Kitchen Turbo 2 door 35 OF
.....................................................................................................................................:................................................................................................................................:.......................................................................................................................................................:..............................................................................................:................................................:.
Kitchen Turbo 1 door 38 OF
Kitchen Potatoes 154 OF
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
5
Good Day Cafe Inspection Number Date Time In/Out Inspector
19 High Street 1OD51 10/8/21 10:29 AM M.Baldwin
North Andover, MA 01845 10:56 AM
• ' • • • • • 1 111111111 Repeat Violations Highlighted in Yellow
................................................................................................................................a u.....................................................................................................................................................................................................................................................a u.................................................
Kitchen Atoso 34 OF
Back Turbo 2 door Ambient 38 OF
Back Juice cooler 37 OF
Back Freezer Ambient -6°F
Back Atoso Ambient -6°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Please use three bay to sanitize until sanitizer is testing 50 ppm.
Town of North Andover- Health Department