HomeMy WebLinkAboutFood Est. Inspection - Inspection - 93 TURNPIKE STREET 4/9/2022 ®N°"'' 120Mai"`v't''"`' .73 Y Vf
FOOD ESTABLISHMENT INSPECTION REPORT R-10
12U Alain Surd
Nosh An<kiecr,ALA U I tt4i
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Chipotle Mexican Grill 03161 4/9/22 11:06 AM Retail F.Garcia
93 Turnpike Street 12:30 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
Foodborne Illness Risk Factors and Public Health Interventions
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
NA NO COS Protection from Contamination COnt'd) IN OUT NA NO COS"
1.PIC present,demonstrates knowledge,and performs duties Wu L 15.Food separated and protected J
2. Certified Food Protection Manager �❑® ® 16.Food-contact surfaces;cleaned&sanitized J
17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods J
knowledge,responsibilities and reporting �❑ ❑ Time[Temperature Control for Safety IN OUT;
4. Proper use of restriction and exclusion �❑ ® 18.Proper cooking time&temperatures �/ �❑
5. Procedures for responding to vomiting and diarheal events �❑ ❑ 19.Proper reheating procedures for hot holding �` ❑
F .. m 0o a 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use 1C'-1 21.Proper hot holding temperatures '( ❑
7. No discharge from eyes,nose,and mouth �� J 22.Proper cold holding temperatures x/ J❑❑❑
Preventing Contamination by Hands IN OUT NA No COS'; 23.Proper date marking and disposition
8. Hands clean&properly washed J J
pre-approved
24.Time as a Public Health Control;procedures&records �/
9. No bare hand contact with RTE food or a prepproved r
altemative procedure properly allowed J Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V
IN OUT NA NO COS ,Highly Susceptible Populations IN OUT NA NO COS
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
destruction, - - - -
Conformance with Approved Procedures IN OUT NA No cos
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J j _
.or Retail Practices dr,-
Safe oodand Water' IN our NA No cos Pry r Use of Utensils tau `rA No cod
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. V Utensils Equipment arr Vehairtg..
control -- --- - - -
47.All contact surfaces cleanable,properly designed, ❑ ❑
34.Plant food properly cooked for hot holding I t j J constructed,&used
t�J 1 48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used Ell" J strips
49. Non-food contact surfaces clean 1 r1 177
36. Thermometers provided&accurate --
Physical Facilities IN OUT NA NO COS
Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure Lj
37.Food properly labeled;original container lJ
51.Plumbing installed;proper backFlow devices 1771
yen6on of Food Contamination' 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
❑❑❑❑❑
D^ L 6� I Follow Up Required: Y Follow Up Date:
F.Garcia Lucy-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Chipotle Mexican Grill
93 Turnpike Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 03161 4/9/22 11:06 AM F.Garcia
12:30 PM
Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow
49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Service line -
C Keep grease and residue off the floor. Monitor splashes of
grease from the grill and burners Code:Nonfood contact
surfaces of equipment shall be kept free of an
accumulation of dust, dirt, food residue, and other debris.
IN= In Compliance OUT=Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Certified Food Protection Managers Certificate posted? IN
Written menus/signs present (allergen)? IN
=_{ Allergen Certificate Posted? IN
Procedures for vomit/diarrhea event available? IN
Staff trained in choke saver for every shift? IN
Ventilation hood inspection sticker up to date? IN
Food Employee Reporting Agreement in place? IN
Temperatures
Area Equipment Product Notes Temps
Service line Front line Chicken 138 OF
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Chipotle Mexican Grill
93 Turnpike Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 03161 4/9/22 11: AM F.Garcia
12:3030 PM
Inspection - • •rt (Continued) Violations Highlighted in Yellow
Kitchen 3 bay sink 138 OF
Service line Front line White rice 1450F
Service line Hoshzaki Oranges in the fridge 41 °F
Service line Ecol-ab victory wash for 139°F
Service line Hoshzaki drink fridge Drinks refrigerator 31 °F
Kitchen Rice hot holding 145°F
Kitchen Mop sink 145°F
Service line Continental 2 door Guacamole 31 °F
Service line Handsink near queso 135°F
Service line Front line Carne asada 181 °F
Service line Hot holding units low boy 165°F
Kitchen Burner- boiling queso 210°F
Kitchen Hand sink 1170F
Service line Hand wash sink 130°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Qt-40 at 400ppm
Food allergen posted in kitchen
Proper date marking
Town of North Andover-Health Department