HomeMy WebLinkAboutSargent - Food Est - Inspection - 300 ABBOTT STREET 9/16/2022 "20,kagnSivt"'"`'�` FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Sargent School 29C72 9/16/22 12:28 PM Routine Retail M.Baldwin
300 Abbott St 12:47 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
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(Corl 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
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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
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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`LL 7 Follow Up Required: Y Follow Up Date:
M.Baldwin Anna-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Sargent School Inspection Number Date Time In/Out Inspector
300 Abbott St 29C72 9/16/22 12:28 PM M.Baldwin
North Andover, MA 01845 12:47 PM
• ` • • • • ` • Repeat Violations Highlighted in Yellow
98 - -
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98 - -
Vomit kit available -
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Sargent School Inspection Number Date Time In/Out Inspector
300 Abbott St 29C72 9/16/22 12:28 PM M.Baldwin
North Andover, MA 01845 12:47 PM
• ` • • • • ` • M Repeat Violations Highlighted in Yellow
98 - -
Sanitizer log updated - Mi�/%� ���/�°i°����//%�,i� ��o
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Area Equipment Product Notes Temps
Walk in refrigerator 35 OF
Establishment Freezer 3°F
Establishment Hot holding pizza 145°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Sanitizer available in cafeteria
Kids currently eating in cafeteria
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Sargent School Inspection Number Date Time In/Out Inspector
300 Abbott St 29C72 9/16/22 12:28 PM M.Baldwin
North Andover, MA 01845 12:47 PM
• ` • • • • ` • M Repeat Violations Highlighted in Yellow
Kitchen is now a Receiving kitchen - suggest using receiving temp log to record temperatures at
receiving and any corrective actions.
Please provide hats or hairnets for food prep staff.
Town of North Andover- Health Department