HomeMy WebLinkAboutFari's Diner - Routine - Food Est - Inspection - 350 WINTHROP AVENUE 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
Fari's Diner 1 12/16/21 9:12 AM Routine Retail M.Baldwin
350 Winthrop Avenue 10:12 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 1 5
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(Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected 1 V
2. Certified Food Protection Manager 1 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 1 ./
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, 1
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 1 V
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
1 V
1 G
L _ Follow Up Required: Y Follow Up Date:
M.Baldwin Frangi-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Exhaust hood cleaned 8/24/2021 -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT EageNumber
3
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Dish rinse 188T- great-
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Supervision
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Certified Food Protection Manager
2 2-102.12 (A) Certified Food Protection Manager- Front counter-
C Renew serve safe-expired 9/7/2021. Code:At least one
employee that has supervisory and management
responsibility and the authority to direct and control food
preparation and service shall be a certified food protection
manager who has shown proficiency of required
information through passing a test that is part of an
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accredited program.
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink- Back -
Pf Trash located in front of the hand sink, please locate the trash so that it does jot obstruct access to the
hand sink. Code:A handwashing facility shall be maintained so that it is accessible at all times for
employee use and may not be used for purposes other than handwashing. An automatic handwashing
facility shall be used in accordance with manufacturer's instructions.
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Protection From Contamination
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT tageNumber
5
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Food Separated and protected
15 3-302.11 (A)(4) Packaged and/or wrapped foods -Back -
C Freezer has some food products uncovered -coverall food items in freezer. Code:Food shall be
protected from contamination by storing the food in packages, covered containers, or wrappings. This
does not apply to (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or
hulling before consumption; (2)primal cuts, quarters, or sides of raw meat or slab bacon that are hung on
clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as
country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) FOOD being
cooled as specified under Subparagraph 3-501.15(B)(2);or shellstock.
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Time / Temperature Control for Safety
Cold Holding Temperature
22 3-501.1 (A)(2) ( ) Proper Cold Holding Temps. - Front counter-
Pr The temperature of the Sour cream in the front deli cooler was 50 degrees. Discard sour cream. Code:
Except during preparation, cooking, or cooling, or when time is used as the public health control as
specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this
section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all
viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of
45°F or less.
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Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-101.19 Nonfood-Contact Surfaces - Back -
C Clean fan in walk in refrigerator 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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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
6
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Back -
C Freezer shelving has debris, also lined with cardboard. Clean shelves. Do not use cardboard as it's not
easily cleanable. 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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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(2)Allergy Awareness Regulations -Menu -Front counter-
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C Menu lacking allergen advisory. Add "before placing your &bow"9�W,
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order please inform your server if you have a food allergy". �� Rb cl kel,U,00.,2Mb'�0
Code:Food establishments that cook, prepare, or serve
PAS PA
food intended for immediate consumption either on or off W komod&�✓rwk0.RJO
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the premises shall include on all printed menus and menu �kkken��Wb„„P, w�k�� !FA'
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boards a clear and conspicuous notice requesting a adPare�wk��akpdR��w�dnu�arwdUk+�ikN
customer to inform the server before placing an order, NIQ mmkgll"°� Pka°kw Nr
about the customer's allergy to a major food allergen. The
notice shall state: Before placing your order, please inform C1111111 a rrk I �H00
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your server if a person in your party has a food allergy. F, M04 FPk�vs M C)NyDN Rk Z(O
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•
Area Equipment Product Notes Temps
Back Walk in 41 OF
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Fari's Diner Inspection Number Date Time In/Out Inspector
350 Winthrop Avenue OA9F5 12/16/21 9:12 AM M.Baldwin
North Andover, MA 01845 10:12 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Front counter Small magic chef 41 OF
Front counter Two door under Ambient 40 OF
Front counter Central deli unit two Sour cream 50 OF
Front counter Milk cooler Ambient 40 OF
Front counter Central deli unit two Tomatoes 45 OF
Front counter Central deli unit two Small container of white 52 OF
Front counter Central deli unit two Ham on top 45 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Hood was cleaned 8/2021
Deli refrigerator in front prep area has inconsistent temperatures. Items on he right side temping
higher than left side. Sour cream temped at 50°F- discard sour cream, and any other temperature
control for safety foods at this temperature. Transfer items 450 or less to adequate cold holding that
will maintain 41°F or less. Monitor temperatures in a log.
Town of North Andover- Health Department