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Home My WebLink AboutMerrimack - Sparkys - Food - Inspection - 315 TURNPIKE STREET 9/30/2022 "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 Merrimack Sparkys 56107 9/30/22 11:49 AM Routine Retail M.Baldwin 315 Turnpike St 2:17 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 2 1 1 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 1 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 1 J 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 1 J 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 1 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J ---- Follow Up Required: Y Follow Up Date: M.Baldwin James-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 88 - - Desserts with cream topping held at room temperature. Provide cold holding facility or submit a time as a public health control SOP to the health department for review. - oa, miiuwr :l r � y r ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Allergen advisory posted i 1 p�fn]54 iY I4Y YG �.rvrir Ii tl j,,you r.dy has d fprtr¢I mlYec+��Y� II� nWoii m��rm�a^rduK�ty� ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 98 - - Allergen poster visible777 - ummi�uummuu�uw�uio rwC}°iv BItiVhM1pMfVIM SODD AL(,,',tld.'FAOS r ��'ItitAtl)>yr�HH1u��a�tisii�oi' � �� ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Dish rinse exceeds 180°F- 1i%%////r%/ili fiUiliniirp((n to Ili% / /io„' /i/ ./ ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • E Repeat Violations Highlighted in Yellow 98 - - Ready to eat foods have date labeling system u ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Food Identification Food properly labeled; original container 37 3-302.12 Food Storage Containers Identified/Common Name - Bakery- C Label flour Code: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Prevention of Food Contamination Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow Cont. prevented during food prep., storage & display 39 3-36.11 Food Display - Front of Kitchen - Pr Apples in dining area are grab and go and likely to be consumed in cafe. Please provide a sneeze guard to protect them from contamination. Code:Except for nuts % in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected fr�° from contamination by the use of packaging;counter, service line, or salad bar food guards;display cases; or other effective means. J� s j„ Nal Iq�i er M gib,it Utensils, Equipment and Vending Warewashing facilities: installed, maintained & used; test strips 48 4-302.14 Sanitizing Solution Testing Devices -Bakery - Pf Provide test strip to match the type of sanitizer in bakery. Currently using a dodecyl based sanitizer. Code: A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 6 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Main Kitchen - C Slight Grease under fry o lator. 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. l ilo �I ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... IN= In Compliance 0LJ F= 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. Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 7 Merrimack Sparkys Inspection Number Date Time In/Out Inspector 315 Turnpike St 56107 9/30/22 11:49 AM M.Baldwin North Andover, MA 01845 2:17 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow Area Equipment Product Notes Temps Front of Kitchen Milk dispenser 40 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Main Kitchen Bally 1 10°F ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Main Kitchen True refrigerator 40 OF ............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................ Main Kitchen Freezer 0°F Main Kitchen Rice 140°F Front of Kitchen Soup 154 0 F Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Soft serve machine in ice cream area is tested monthly Pest control company visits weekly "Simple servings" station for allergies. "Simple zone" is an area exclusively for students with allergies. Please submit email detailing corrective actions taken within one week for the following items- Cold holding desserts, sneeze guard for apples, cleaning floor behind fryer Town of North Andover- Health Department