HomeMy WebLinkAboutMC DD - Routine - Food Est - Inspection - 315 TURNPIKE STREET 11/4/2021 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
Merrimack College - Dunkin Donuts 2E5A9 11/4/21 10:03 AM Routine Retail M.Baldwin
315 Turnpike St 10:46 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 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 1
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 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
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
LFollow Up Required: Y Follow Up Date:
M.Baldwin Yamil-Expires
Certificate#:
R10 FOOD SAFETY INSPECTION REPORT �� `"�� �
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Merrimack College - Dunkin Donuts Imm@m Number Date Time In/Out Inspector
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North Andover, MA 01845 1$4 AM
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Town G Nod Andover- Hea I¢ Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector
315 Turnpike St 2E5A9 11/4/21 10:03 AM M.Baldwin
North Andover, MA 01845 10:46 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
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Time / Temperature Control for Safety
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber
4
Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector
315 Turnpike St 2E5A9 11/4/21 10:03 AM M.Baldwin
North Andover, MA 01845 10:46 AM
• ' • • • • • Repeat Violations Highlighted in Yellow
Date marking and disposition
23 3-501.17 (A)(C) Date Marking RTE Foods -On Premises Prep -Establishment-
Pf Bacon lacking date marking Code:Refrigerated, RTE,
TCS food prepared and held refrigerated for more than 24
hours in a food establishment shall be clearly marked at they �f
time of preparation to indicate the date by which the food
shall be consumed, sold or discarded when held at a
temperature of 41°F or less for a maximum of 7 days. The
day of preparation shall be counted as Day 1. If a RTE,
TCS food is combined with additional ingredients, the date
shall be marked with the earliest-prepared or first-prepared
ingredient.
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Utensils, Equipment and Vending
All contact surfaces cleanable, properly designed, constructed & used
47 4-502.11 (A)(C) Good Repair and Calibration - Establishment-
C Light in the walk in is frozen. Code: Utensils shall be maintained in a state of repair or condition or shall
be discarded. Ambient air temperature, water pressure, and water temperature measuring devices shall be
maintained in good repair and be accurate within the intended range of use.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
IN= In Compliance Ot➢..i.. = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Merrimack College - Dunkin Donuts Inspection Number Date Time In/Out Inspector
315 Turnpike St 2E5A9 11/4/21 10:03 AM M.Baldwin
North Andover, MA 01845 10:46 AM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Establishment Delfield 34 OF
Establishment Delfield 34 OF
Establishment Milk 37 OF
Establishment Delfield 31 OF
Establishment Drawers Egg 41 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Manager Samantha. Please post serve safe and allergen certificates.
Town of North Andover- Health Department