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Home My WebLink AboutFranklin School - Routine - Nonprofit Food Est - Inspection - 2 CYPRESS TERRACE 11/10/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9AIt180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Franklin School 3A513A 11/10/21 9:46 AM Routine Retail M.Baldwin 2 Cypress Terrace 10:10 AM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 1 0 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 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 .......................Re.Peat..V..°.�.at..°.n.S...H........................................................................................... ... 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 1 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 Follow Up Required: Y Follow Up Date: M.Baldwin Wil-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Franklin School Inspection Number Date Time In/Out Inspector 2 Cypress Terrace 3A5BA 11/10/21 9:46 AM M.Baldwin North Andover, MA 01845 10:10 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - Sanitizer 200 m - pp i ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 3 Franklin School Inspection Number Date Time In/Out Inspector 2 Cypress Terrace 3A5BA 11/10/21 9:46 AM M.Baldwin North Andover, MA 01845 10:10 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - Certificates clearly posted. - � ,� rrrarn ur Hilt�sfl �p . p�AI V4[ IfN AhwFlYIN1.IS�N'1aMrMIN(3 ServSafW 9 f% CERTIFICAVON �� MJ6t IhM1Nfn YdP 6ifl� Ill lld��'� s•r CERTIFICA4rON D i x i IIIOIYfouwun�tinn � .�� ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Hood cleaning is up to date JM'r T�T 'r*rtsa r ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Franklin School Inspection Number Date Time In/Out Inspector 2 Cypress Terrace 3A5BA 11/10/21 9:46 AM M.Baldwin North Andover, MA 01845 10:10 AM • ' • • • • • EMW Repeat Violations Highlighted in Yellow Hot & cold water available; adequate pressure 50 5-103.12 Pressure - - Pf Hand sink hot water pressure is low. Maintain steady flow. Code: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... • Area Equipment Product Notes Temps Kitchen Ambient 30 OF Service Line Milk case Ambient 37 OF Cafe Norlak 2 door Ambient 39 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Kids coming through the line now. Food is coming from the High School Salad comes from middle school All packaged items Items from HS are delivered on a rolling rack on sheet pans - unclear if they are refrigerated during transit. Product must be maintained 41°F or less throughout transit. Temps not taken upon arrival. Please monitor food temps to ensure they maintain 41 OF or less. All staff wearing hats Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT EageNumber 5 Franklin School Inspection Number Date Time In/Out Inspector 2 Cypress Terrace 3A5BA 11/10/21 9:46 AM M.Baldwin North Andover, MA 01845 10:10 AM • ' • • • • • Repeat Violations Highlighted in Yellow Town of North Andover- Health Department