HomeMy WebLinkAboutBurger King - Food - Inspection - 50 PETERS STREET 10/16/2022 a�r""""`` %4i "'`"'`''"`'"
t20 xtr�"�m FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Burger King #260 262FB 10/16/22 9:46 AM Routine Retail M.Baldwin
188 Turnpike Street 10:04 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
Ill 1111
... ..
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 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 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures V
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 COE
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 V 26.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 V 27.Food additives:approved&properly used ./
14.Required records available:shellstock tags,parasite V
28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
R t Vi I ti n H hi ht di .... ....................... 29.Compliance with variance/specialized Process/HACCP
V
...
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
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. ,� 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 1
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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� Follow Up Required: Y Follow Up Date:
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M.Baldwin DJ Frenette-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Burger King #260 Inspection Number Date Time In/Out Inspector
188 Turnpike Street 262FB 10/16/22 9:46 AM M.Baldwin
North Andover, MA 01845 10:04 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
88 - -
Hoods last cleaned in July
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98 - -
Serve safe and allergen current through 2024- EMMO
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Burger King #260 Inspection Number Date Time In/Out Inspector
188 Turnpike Street 262FB 10/16/22 9:46 AM M.Baldwin
North Andover, MA 01845 10:04 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 - -
CFi i r iCAT E OF ;•
ALLERGEN AWARIENES.s TRAINING 10
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98 - -
Day dots used for FIFO, these items to be used by
Monday
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Burger King #260 Inspection Number Date Time In/Out Inspector
188 Turnpike Street 262FB 10/16/22 9:46 AM M.Baldwin
North Andover, MA 01845 10:04 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 - -
Sanitizer available
.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
98 - -
CPR certification is current
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Physical Facilities
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Ea9e Number
5
Burger King #260 Inspection Number Date Time In/Out Inspector
188 Turnpike Street 262FB 10/16/22 9:46 AM M.Baldwin
North Andover, MA 01845 10:04 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions -Main kitchen -
C Fryer interior wall has grease buildup 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.
.................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
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
Area Equipment Product Notes Temps
Back storage area Walk in Fridge 37 OF
Front ... One door fridge 40 OF ....
Back storage area Walk in Freezer -1 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Eco lab providing pest control.
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
s
Burger King #260 Inspection Number Date Time In/Out Inspector
188 Turnpike Street 262FB 10/16/22 9:46 AM M.Baldwin
North Andover, MA 01845 10:04 AM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
Floors around the fryers appear clean- great
Facility equipment food contact surfaces appear clean.
Town of North Andover- Health Department