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Home My WebLink AboutCakes by Design Edible Art - Routine - Food Est - Inspection - 4 JOHNSON STREET 2 10/29/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9AIt180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Cakes by Design Edible Art AD26A 10/29/21 9:35 AM Routine Retail M.Baldwin 4 Johnson Street 9:50 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 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 .......................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 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 Lina Hunter-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Cakes by Design Edible Art Inspection Number Date Time In/Out Inspector 4 Johnson Street AD26A 10/29/21 9:35 AM M.Baldwin North Andover, MA 01845 9:50 AM • ' • • • • • Repeat Violations Highlighted in Yellow 88 - - Uniforms stored in bathroom. Please store in another location to prevent uniform contamination. PIC states can be moved to a utility closet. - ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - �,�„�„ Certificates are current ry f�ATI ul � jC",VWIlI ICAI L Of /M1l4Y Gtlia KW A.V✓M VSI NX'S57"MINING Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Cakes by Design Edible Art Inspection Number Date Time In/Out Inspector 4 Johnson Street AD26A 10/29/21 9:35 AM M.Baldwin North Andover, MA 01845 9:50 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - i IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII i'" ,e f ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-205.11 Using a Handwashing Sink- Establishment - Pf Keep hand sink open and 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 facility shall be used in accordance with manufacturer's instructions. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... • Area Equipment Product Notes Temps Establishment Tru 2 Door 36 OF Front retail Cake case Ambient 34 OF Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Cakes by Design Edible Art Inspection Number Date Time In/Out Inspector 4 Johnson Street AD26A 10/29/21 9:35 AM M.Baldwin North Andover, MA 01845 9:50 AM • ' • • • • • EMW Repeat Violations Highlighted in Yellow Front retail Cake case Ambient 31 OF Front retail Cake case 3 Ambient 38 OF Front retail Cake case 4 Ambient 34 OF Front retail Cake case 5 Ambient 41 OF Establishment Freezer 4.2 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Cakes and cupcakes prepared for events. Cakes are Sealed in boxes and customers pick them up. Town of North Andover- Health Department