HomeMy WebLinkAboutRoutine - Food - Inspection - 50 MAIN STREET 11/12/2022 I(At
\onn Aimlowriirco Dept. FOOD ESTABLISHMENT INSPECTION REPORT R-10
120 Main Street
\anh lmkicer.MA01R45
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Heavenly Donuts E5855 11/12/22 12:29 PM Routine Retail M.Baldwin
50 Main Street 12:42 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 0
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 OUT NA NO COS Protection from Contamination(Cont'd) tN O
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
El El
Employee Health 17.Proper disposition of returned,previously served, -
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 1/ 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding v
Ii3i3iC�`Practices IN our NA No Cos 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures -]EIEND
7. No discharge from eyes,nose,and mouth ./ 22.Proper cold holding temperatures �/ ]P-
Preventing Contamination by Hands IN OUT NA NO Cos. 23.Proper date marking and disposition .']P-
8. Hands clean&properly washed V a
00
9. No bare hand contact with RTE food or apre-approved
24.Time as a Public Health Control;procedures&records V
�
Consumer Advisory IN OUT NA No CO:
10.Adequate handwashing sinks supplied and accessible V 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 I/
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 `/ 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 CO£
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V
... 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 Lj
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
t.
32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Ll
11
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly r
33.Proper cooling methods used;adequate equip.for temp. ...Utensils,Equipment AId:Vending IN OUT.:NA NO COS..
47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding u
Lj
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
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 Q
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained w17-1
40.Personal cleanliness
Lj
55.Physical facilities installed,maintained&clean EJ
41.Wiping cloths;properly used&stored
42.Washing fruits&vegetables 56.Adequate ventilation&lighting;designated areas use
i
Follow Up Required: , Y Follow Up Date:
M.Baldwin Gill-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Numb
2
Heavenly Donuts
50 Main Street Inspection Number Date Time In/Out _ Inspector
North Andover, MA 01845 E5855 11/12/22 12:29 PM M.Baldwin
12:42 PM
Repeat Violations Highlighted in Yellow
98 _
Allergen poster is clearly posted -
Food Allergies
what you need to know
sma-comal"row
EARNI
l "Fix �
N ...�.. IFARE -
98
All certificates are up to date -
F Cp K lON
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT page Number
3
Heavenly Donuts Inspection Number Date Time In/Out Inspector
50 Main Street E5855 11/12/22 12:29 PM M.Baldwin
North Andover, MA 01845 12:42 PM
Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow
98 - -
Bodily spill kit is available -
e�
Bloodbom•Paft
Bodily Ruk!5�Krt
Y
Utensils, Equipment and Vending
Warewashing facilities: installed, maintained & used; test strips
48 4-302.14 Sanitizing Solution Testing Devices -Establishment -
Pf Chlorine sanitizer test strips available, though sanitizer in the three bay sink is an ammonia compound. It is
at proper concentration per my test strips. Obtain QUAT or ammonia type test kit. Code:A test kit or other
device that accurately measures the concentration of sanitizing solutions shall be provided.
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
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Numbe
4
Heavenly Donuts
50 Main Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 E5855 11/12/22 12:29 PM M.Baldwin
12:42 PM
as
Nam Repeat Violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Establishment One door milk fridge 37 OF
Establishment Coffee cooler 35 OF
Establishment Freezer 17°F
Establishment Walk in fridge 36 °F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Basement storage is clean and dry
Town of North Andover- Health Department