HomeMy WebLinkAboutGreen Apple Cafe - Routine - Food Est - Inspection - 57 WATER STREET 11/12/2022 s2,-) 3�LX
,%cr �''''"`'" FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Green Apple Cafe 3E567 11/12/22 10:16 AM Routine Retail M.Baldwin
57 Water St 10:33 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 0 0 1
Foodborne Illness Risk Factors and Public Health Interventions
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 OUTIO-011s Protection- Contamination(Cont'dj IN OUT-,,-- A?,-rtoco=.
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected ./
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO CQS 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 ./
5. Procedures for responding to vomiting and diarrheal events / 19.Proper reheating procedures for hot holding V
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V
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 V
9. No bare hand contact with RTE food or a pre-approved �/
Consumer Advisory IN OUT NA.NO CO:
10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food
Qffitaved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source �/ 26.Pasteurized foods used,prohibited foods not offered
12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated �/ 27.Food additives:approved&properly used V
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
..• Retail Practices
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 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
d Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. x. tA 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
Follow Up Required: ®Y Follow Up Date:
M.Baldwin Cynthia Robinson-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
3
Green Apple Cafe Inspection Number Date Time In/Out Inspector
57 Water St
North Andover, MA 01845 3E567 11/12/22 10:16 AM M.Baldwin
10:33 AM
Inspection Report (Continued)
Repeat Violations Highlighted in Yellow
98
Spill kit available. -
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Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(3) Food Allergy Awareness Requirements -Training -Establishment-
C Allergen awareness cert expired 2021. Post updated
certificate. PIC states she has a current one on file.
Code:Food establishments that cook,prepare, or serve
food intended for immediate consumption either on or off
the premises shall shall have on staff a certified food Z,EKTIFICATE OF
protection manager who has been issued a Massachusetts
certificate of allergen awareness training by an allergen N AWARENESS TRAINII
awareness training verification program recognized by the
Department. The certificate will be valid for 5 years. (b)
The certified food protection manager shall: 1.
Demonstrate knowledge of major food allergens by postingD— -Ple�
the Massachusetts food allergen awareness training D..4Expl—i—.
certificate;and 2. Ensure that employees are properly
trained in food allergy awareness as it relates to their
assigned duties. ALE
tl-nor-.l_+...r.aµ». H'�a�.'y'n,' •
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Green Apple Cafe Inspection Number Date Time In/Out Inspector
57 Water St
North Andover, MA 01845 3E567 11/12/22 10:16 AM M.Baldwin
10:33 AM
Inspection Report Repeat Violations Highlighted in Yellow
Town of North Andover-Health Department