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Home My WebLink AboutJet Nutrition - Routine - Food Est - Inspection - 109 MAIN STREET 12/14/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9AIt180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Jet Nutrition 768DE 12/14/21 9:14 AM Routine Other M.Baldwin 125 Main St 9:33 AM North Andover, Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 0 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 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 1 J 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 Gina-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Jet Nutrition Inspection Number Date Time In/Out Inspector 125 Main North Andover, 768DE 12/14/21 9:14 AM M.Baldwin Nor 9:33 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - All food containers have labels - ol ;; f 1 ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT EageNumber 3 Jet Nutrition Inspection Number Date Time In/Out Inspector 125 Main North Andover, 768DE 12/14/21 9:14 AM M.Baldwin Nor 9:33 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - Serve safe and allergen certificates are current UIRTHIC:A7 r OF G'uftiffM I rlgAr oS;ERwWurky�Yung°mw i is Aril nt', you� uia�lmA- NEM I C'T # RANNING 1 ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Allergen poster is visible - Food AW1•now r�� X/0" NOW ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Jet Nutrition Inspection Number Date Time In/Out Inspector 125 Main North Andover, 768DE 12/14/21 9:14 AM M.Baldwin Nor 9:33 AM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - : ' NUT ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Proper Use of Utensils Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 5 Jet Nutrition Inspection Number Date Time In/Out Inspector 125 Main North Andover, 768DE 12/14/21 9:14 AM M.Baldwin Nor 9:33 AM • ' • • • • • Repeat Violations Highlighted in Yellow In-use utensils; properly stored 43 3-304.12 In-Use Utensils/Between-Use Storage - Kitchen - C Please keep ice scoop in the ice product or in a sanitized I container. Code:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of t the food and the container, in food that is not TCS food with YY% their handles above the top of the food within containers or y. equipment that can be closed, such as bins of sugar, flour, or cinnamon; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours;in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice ��I j l' cream or mashed potatoes, in a clean, protected location if i i, o the utensils, such as ice scoops, are used only with a food that is not TCS food; or in a container of water if the water is maintained at a temperature of at least 135°F and the l container is cleaned at at least every 24 hours. 1 ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... IN= In Compliance OU..i.. = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN Allergen Certificate Posted? IN Procedures for vomit/diarrhea event available? IN. Area Equipment Product Notes Temps Kitchen 11,11,11,111,111,111,'ll""I'll""I'll",'ll""I'll""I'll",'ll"'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""IIll""I'll"ll""",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'llI............. Advantco Ambient 41 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT EageNumber 6 Jet Nutrition Inspection Number Date Time In/Out Inspector 125 Main North Andover, 768DE 12/14/21 9:14 AM M.Baldwin Nor 9:33 AM • ' • • • • • Repeat Violations Highlighted in Yellow Sanitizer is 300 ppm Every two to four hours tables and door handles are sanitized Town of North Andover- Health Department