The URL can be used to link to this page

Home My WebLink AboutFive Guys - Food Est - Inspection - 115 TURNPIKE STREET 7 9/17/2022 "20,kagnSivt",I��:'�t. FOOD ESTABLISHMENT INSPECTION REPORT R-10 I zit�t.rou 4�p�4 i w�r�rk�Anrlotcr 5thOIF4dfir Inspection Number Date Time In/Out Inspection Type Client Type Inspector Five Guys D4E54 9/17/22 2:29 PM Routine Restaurant M.Baldwin 115 Turnpike St 3:12 PM North Andover, MA Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 0 2 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(Cont'd) IN OUT NA NO COS 1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V 2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J 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 J Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J 5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J 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 J 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J 8. Hands clean&properly washed J 24.Time as a Public Health Control;procedures&records J 9. No bare hand contact with RTE food or a pre-approved J Consumer Advisory IN OUT NA NO COS 10.Adequate handwashing sinks supplied and accessible ./ 25.Consumer advisory provided for raw/undercooked food ./ Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 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 J 14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J Conformance with Approved Procedures IN OUT NA NO COS 29.Com liance with variance/s variance/specialized rocess/HACCP I I In Yellow � p p p J .R.e.peat..V�.°.�.ate.°.n.S...H...gh.�...ghtea....................................................... Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS 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 J 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. J Utensils, 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 2 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J <� Q Follow Up Required: Y Follow Up Date: M.Baldwin Kayla-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Five Guys Inspection Number Date Time In/Out Inspector 115 Turnpike St D4E54 9/17/22 2:29 PM M.Baldwin North Andover, MA 3:12 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 98 - - 7/28 hood cleaned - rNi/ i ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Excellent labeling system- fkl6'I R.F v. 1. H pnv J: Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Five Guys Inspection Number Date Time In/Out Inspector 115 Turnpike St D4E54 9/17/22 2:29 PM M.Baldwin North Andover, MA 3:12 PM • ` • • • • ` • M Repeat Violations Highlighted in Yellow 98 - - Serve safe and allergen posted J ,lyi"Wr tea` ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.11 Repairing - Establishment- C Walk in has puddle of water on the floor. Code: The physical facilities shall be maintained in good repair. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 55 6-501.12 Cleaning. Frequency/Restrictions - Establishment- C Buildup on caulking to left of three bay sink. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... • n Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Five Guys Inspection Number Date Time In/Out Inspector 115 Turnpike St D4E54 9/17/22 2:29 PM M.Baldwin North Andover, MA 3:12 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow Area Equipment Product Notes Temps Establishment 35°F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Establishment Onions 150 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Establishment Burger drawers 35 OF Establishment Walk in 37 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Allergen advisory posted on menu board- great. Town of North Andover- Health Department