HomeMy WebLinkAboutFabianos - Routine - Food Est - Inspection - 133 MAIN STREET 12/16/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Fabiano's CC399 12/16/21 11:09 AM Routine M.Baldwin
133 Main St 11:38 AM
North Andover, MA Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 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 I Protection from Contamination(Coned) 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 V 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events V 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
22.Proper cold holding temperatures
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 CO£
10.Adequate handwashing sinks supplied and accessible 1 ./ 25.Consumer advisory provided for raw/undercooked food V/
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 I I Highlighted in Yellow p p p V
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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 ./ 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 V45.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. VUtensils, 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 1
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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�v Follow Up Required: Y Follow Up Date:
M.Baldwin Joao-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Fabiano's Inspection Number Date Time In/Out Inspector
133 Main St CC399 12/16/21 11:09 AM M.Baldwin
North Andover, MA 11:38 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
88
Hood cleaning up to date. Filters have dust build up. Clean
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT EageNumber
3
Fabiano's Inspection Number Date Time In/Out Inspector
133 Main St CC399 12/16/21 11:09 AM M.Baldwin
North Andover, MA 11:38 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Allergen and serve safe are current-
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - Establishment -
Pf Provide paper towels at all hand washing stations Code: Each handwashing lavatory or groups of
adjacent lavatories shall be provided with: individual, disposable towels;a continuous towel system that
supplies the user with a clean towel or a hand drying device that employs an air-knife system that delivers
high velocity, pressurized air at ambient temperatures.
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Prevention of Food Contamination
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
4
Fabiano's Inspection Number Date Time In/Out Inspector
133 Main St CC399 12/16/21 11:09 AM M.Baldwin
North Andover, MA 11:38 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness - Establishment -
C Provide effective hair restraints for staff preparing food Code: Food employees shall wear hair restraints
such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed
and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens;
and unwrapped single-service and single-use articles. This section does not apply to food employees such
as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if
they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens;
unwrapped single-service and single-use articles.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
IN= In Compliance O ..i.. = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Certified Food Protection Managers Certificate posted? IN
Written menus/signs present (allergen)? IN
Allergen Certificate Posted? IN
Procedures for vomit/diarrhea event available? IN
Ventilation hood inspection sticker up to date? IN
Area Equipment Product Notes Temps
Front Drawers under grill Ambientb 37 OF
Front Pepsi cooler 36 OF
Front Deli unit 40 OF
Kitchen Two door turbo air 36 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT EageNumber
5
Fabiano's Inspection Number Date Time In/Out Inspector
133 Main St CC399 12/16/21 11:09 AM M.Baldwin
North Andover, MA 11:38 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Terminex does a monthly inspection. No evidence of pests.
Town of North Andover- Health Department