HomeMy WebLinkAboutRichdale #52 - Routine - Retail Food Est - Inspection - 4 MAIN STREET 11/10/2021 R-10 & rthoA `low IIvalthDel 120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Richdale #52 Main Street 23098 11/10/21 10:44 AM Routine Retail M.Baldwin
4 Main St 11:07 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 0 1 3
... ..
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 V
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved V
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 1 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.Compliance with variance/specialized ecialized rocess/HACCP I ighlighted in Yellow p p p J
......................Re.peat..V..�.�.at..�.n.S...H...................................... ..............................................
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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 ,� 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
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 2 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
k4lFollow Up Required: Y Follow Up Date:
M.Baldwin Hasina-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Richdale #52 Main Street Inspection Number Date Time In/Out Inspector
4 Main St 23098 11/10/21 10:44 AM M.Baldwin
North Andover, MA 01845 11:07 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
88 -One sandwich has a 10/30 date. Two fruit cups appear swollen. Remove these items. -
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink-Three bay sink room -
Pf Back hand sink not accessible. 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 ���61iJNt.,dnav �
facility shall be used in accordance with manufacturer's i
instructions. f
J
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Richdale #52 Main Street Inspection Number Date Time In/Out Inspector
4 Main St 23098 11/10/21 10:44 AM M.Baldwin
North Andover, MA 01845 11:07 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
All contact surfaces cleanable, properly designed, constructed & used
47 4-202.16 Nonfood-Contact Surfaces. - Establishment-
C Floor in walk in has build up. Clean floor. Code:
Nonfood-contact surfaces shall be free of unnecessary
ledges, projections, and crevices, and designed and
a
constructed to allow easy cleaning and to facilitate
maintenance.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Richdale #52 Main Street Inspection Number Date Time In/Out Inspector
4 Main St 23098 11/10/21 10:44 AM M.Baldwin
North Andover, MA 01845 11:07 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.114 Unnecessary Items and Litter- Establishment-
C Shelves not in use and have debris build up. Remove or
clean. Code: The premises shall be free of items that are
unnecessary to the operation or maintenance of the
establishment that is nonfunctional or no longer used and ,
litter.
1
p ion
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55 6-501.12 Cleaning. Frequency/Restrictions - -
C Front window display shelf has dust and debris. Code:
� , �,09
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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y
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Richdale #52 Main Street Inspection Number Date Time In/Out Inspector
4 Main St 23098 11/10/21 10:44 AM M.Baldwin
North Andover, MA 01845 11:07 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
•
Area Equipment Product Notes Temps
Establishment Frozen case -14°F
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Establishment Frozen case -15°F
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department