The URL can be used to link to this page

Home My WebLink AboutMcDonalds - Food Est - Inspection - Inspection - 660 CHICKERING ROAD 6/19/2022 ""'' 120,%l.nr kit`rH"''`''"`' FOOD ESTABLISHMENT INSPECTION REPORT R-10 t so Nl North:4nknrr.NC\01815 Inspection Number Date Time In/Out Inspection Type Client Type Inspector McDonald's Restaurant E3F8A 6/19/22 10:22 AM Routine Retail F.Garcia 660 Chickering Road 10:44 AM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 0 2 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 Supervision IN OUT NA NO COS_I,,, P�'OteCtlOn$orrt,.,COlIt1[,T]InatlOCl.:. '(,t,?,I�tt� IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties 1 V 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NOCOS17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting TiMgffMarature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures VP M y 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding f.j ❑® Good Hvqienic 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 cost 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved �/ Consumer Advisory IN OUT NA No COS 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 NOCO: 11.Food obtained from approved source ✓ 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature ]=_. Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 177. 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COf Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... Retail Practices Safe Food and Water IN our 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 ❑❑ ® 45.Single-use/single-service articles:properly stored&used Food Tem`erature IN 46.Gloves used properly r 33.Proper cooling methods used;adequate equip.for temp. �/ A❑® Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding ❑❑❑❑ ❑❑❑❑ 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used 49. Non-food contact surfaces clean 36. Thermometers provided&accurate ' Physical F2CIIItle5 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 Contamin N 52.Sewage&waste water properly disposed ❑ i 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 El ❑ 40.Personal cleanliness ❑ ❑ 55.Physical facilities installed,maintained&clean ❑ ❑ 41.Wiping cloths;properly used&stored ❑ ❑171 ❑ El56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables ❑ 1 C� Follow Up Required: Y Follow Up Date: F.Garcia Pic-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 McDonald's Restaurant Inspection Number Date Time In/Out Inspector 660 Chickering Road p North Andover, MA 01845 E3F8A 6/19/22 10: AM F.Garcia 10:44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Sanitizer tested at 200 ppm - AO 98 - - Bodily fluid spill kit available I ECOLAB BIOHAZARD RESPONSE SPILL KI Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 McDonald's Restaurant 660 Chickering Road Inspection Number Date Time In/Out Inspector North Andover, MA 01845 E31`8A 6/19/22 10:22 AM F.Garcia 10:44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Allergen awareness poster Food Allergies z -Ilrl•��M�r •tip a� 98 - - Fryer hood cleaned 5/2022- �GED; ID TIME; 7 �pI Supervision Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 McDonald's Restaurant Inspection Number Date Time In/Out Inspector 660 Chickering Road North Andover, MA 01845 E3F8A 6/19/22 10:22 AM F.Garcia 10:44 AM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow PIC Present / Knowledgeable / Duties 1 2-101.11 (C)Assignment of Responsibility- Establishment - C Please post Serve safe and allergen certs. Code:Documentation that at least one person in charge has demonstrated knowledge of food safety as specified in FC 2-101.11(A) shall be prominently posted in the establishment next to the food establishment permit. Such documentation shall be removed when the individual(s) is no longer employed on-site by the establishment. Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - - C Grease build up on floor next to "grease transport" machine Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed vo 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 Ventilation hood inspection sticker up to date? IN Temperatures Area Equipment Product Notes Temps Establishment Burger cooler _ 38.4°F Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 McDonald's Restaurant Inspection Number Date Time In/Out 660 Chickering Road p Inspector North Andover, MA 01845 E3F8A 6/19/22 10:22 AM F.Garcia 10:44 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Hot holding trays 136 T Freezer Nuggets 0.8 T Milk dispenser 39 T Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine Inspection conducted today. PIC states that Soft serve machine is tested monthly. New drink dispensing unit on site. All refrigeration was observed at proper temperatures Town of North Andover- Health Department