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Home My WebLink AboutMarket Basket - Food - Inspection - 350 WINTHROP AVENUE 10/15/2022 "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 Market Basket 75FF1 10/15/22 9:15 AM Routine Retail M.Baldwin 350 Winthrop Avenue 10:26 AM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 0 5 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, 2 J 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 3 � 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J ZL L2-L) Follow Up Required: Y Follow Up Date: M.Baldwin Tom-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 751FF1 10/15/22 9:15 AM M.Baldwin North Andover, MA 01845 10:26 AM • ` • • • • ` • Repeat Violations Highlighted in Yellow 98 -Bakery- 200 ppm at three bay sink- ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 -Bakery- PIC able to demonstrate good knowledge of soup reheating to 165 and then hot held in warmer. - ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 751FF1 10/15/22 9:15 AM M.Baldwin North Andover, MA 01845 10:26 AM • ` • • • • ` • E Repeat Violations Highlighted in Yellow 98 -Meat Sanitizer at three bay is 250 ppm- G I/�lu,Ytl,II�IYu i8'J��hfiimiVini 9�oau«i, �,�, ,, ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - PIC has good knowledge of sanitizing procedures, including -cutting surfaces area Sprayed down every day in the afternoon using "final step 512 sanitizer". - ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 751FF1 10/15122 9:15 AM M.Baldwin North Andover, MA 01845 10:26 AM • ` • • • • ` • E Repeat Violations Highlighted in Yellow 98 - - �6 uuuuui ui Rotisserie chicken o9 indicates chicken cooked to well over 165T. i i ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Utensils, Equipment and Vending All contact surfaces cleanable, properly designed, constructed & used 47 4-501.11 Good Repair and Proper Adjustment- - C Ice cream walk in freezer has frost build up on interior ceiling. Maintain freezer free of excess frost. Code: Equipment shall be maintained in a state of repair and condition that meets FDA requirements. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 47 4-201.11 Equipment and Utensils- - C Wrapping station heating plate cover cracked and discolored. Replace. (Note- non food contact surface). Code:Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 75FF1 10/15/22 9:15 AM M.Baldwin North Andover, MA 01845 10:26 AM • ` • • • • ` • Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - Produce - C Produce area-front storage area near entrance has debris on floor under racks along the base of the wall such as a tomato on the floor. 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. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 55 6-501.11 Repairing -Meat C Meat prep room- back wall has several holes about six inches up off the floor, under cutting surfaces. Repair or replace so wall is easily cleanable/washable. Code: The physical facilities shall be maintained in good repair. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 55 6-501.11 Repairing - - C Meat case back FRP board has hole. Repair or replace. Code: The physical facilities shall be maintained in oodi//�'%%%%"';'""'�� p Y g repair. d ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... • Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 6 Market Basket Inspection Number Date Time In/Out Inspector 350 Winthrop Avenue 75FF1 10/15/22 9:15 AM M.Baldwin North Andover, MA 01845 10:26 AM • ` • • • • ` • Repeat Violations Highlighted in Yellow Area Equipment Product Notes Temps Bakery Walk in Refrigerator 40 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Bakery Refrigerated drawers Chicken 40 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Back storage area Walk in Freezer Ambient 0°F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Meat Meat room 36 OF Deli Deli meat case Front deli case 35 OF Dell Shellfish case Front display case 30 0 F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Please repair noted facilities issues including holes in FRP wall in meat area within 10 days. No evidence of pests observed. Town of North Andover- Health Department