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HomeMy WebLinkAboutPipe Dream Cupcakes - Routine - Residential kitchen - Inspection - 1661 GREAT POND ROAD 1/17/2023 5 "t l lE C 0M14 0NWI AI_Tfl 01 MAS AC"JIIJSF]"°I" TOWN OF NORTH ANDOVER 120 Main Street North Andover, Massachusetts 01845 �l�'isl4tiib.("'��M�l�'�1?"I"'1'�i I11�;�'r�lt'N"ikl[;l'�"1"C>t�i'"1J131,IC'YiM�f1l.:'1"1-# � "M Division of It°creed and Dnigs Phone-978.688.9540 r4:)OD ESTABLISHMENT INSPECTION REPORT Fax - 978.688.9542 e-mail: h�walthtte�rthandoverrrta. av Nanre of Establls meat hate r Types rr/"Operation(:s) ;% ae�o Ins ection �* 3 ❑ Food Service Rcc)uill ine Address �r � /t Risk level l2ctail n�pceticarr Residential Kitchen Previous Inspection 'Felephone *20 Mobile CJrrra :)wraer HU"M ® Temporary F1 Pre-operation Y / N ❑ Caierer © Suspect Illness Person-in-Charge(PI(`I �r 'rirne � fled& Breakfast El GenerarlrC'c'mpl:airnt Inspector In: VL( ,�, �.a � f 3ther,_... a* )rnt:k,, d Year:,-,,, Each violation chec4Wd requires an explanation on the narrative page(s)and at citation of specific provision(s)violated. Non-cgrn liance with: .__... ......... ......".._ ...e .... __... ._...d � Factors G) V . Anti-Choking 590.009(E) ❑ leNatuprs eGpt, Ip pratfbercnc Glluaess @nl rvernt¢rrrG am pl .. ........ Vioiaticrns marked may pose an imminent health hazard and require immediate corrective action as Tobacco 590.009(F) ❑ determined by the Board of Health. Allergen Awareness 59attog (B)❑ FOOD PROTECTION MANAGEMENT (....] 1 , Prevention of C"o ntarninatiern from Hands El °I, Pity Ass igned/Kno riiedgeable/Dutie 13. FlarndwasNrar Fauilifie EMPLOYEE HEALTH PROTECTION FROM CHEMICALS 2 Reporting of Diseases by Food Employee and INC �... 14, Approved Food or, Color Additives . . Perso nnef with infec:tio nos ResatHcted/Excluded [ 115. Toxic Chennnic,als FOOD FROM APPROVED SOURCE A. Food and Water frornn Approved Source TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) pa. Receiving/Condition ,� 16, Cooking Terripneratulres � �l G C. Tangs/Cfeeords/Aec;uracy of Ingredient Statements �.....,, 17° IEsrli"reariura f 7. C onfearniancre w4h Approved PtoceduresiHACC P Plans Ll 15. Cooling PROTECTION FROM CONTAMINATION E j 19. Hot and Crt id Holding ..� 8.Sepaalrat'ion'Segregratioa i/'Proteetiorn E_) 20,Thorne as as PuWicm Health Control REQUIREMENTS CEPTIBLE-POPULATIONS(HSP) Con 9. Food Contact Surfaces Cleaning and Saaunitizinnq �.� 21. Food and Toad Preparation HIGH Y for HSP 10, Proper Adequate Haa°ndwr'rrashilrn p CONSUMER ADVISORY 11.Good Hygiea°nic Praactic,aes �....� . Posting of C ernsurner Advisories Violations Related for Good Retail Practices(Blues Hems) i'a inter rat Vicaitated Provisions visi ns Related To Critical (C) violations marked must be corrected immediately Foodborne Illnesses Interventions and Risk or within 10 days as determined by the Board of Health. Factor's (Red Iterris '1-22) Non-critical hd violations must be corrected immediately or Official Order for Correction:Based on an inspection today,the items within 90 days as determined by the Board of Health, checked indicate violations of 105 CMR 590,0 0/federal Food Code.This , Mannnagem ernt and N'�r":Ir"`G�V�"ine1 0� ".�)t590 f.7f13) report,when signed below by a Board of Health member or its agent A. FoodandFoodi��altr�9��t�rnan ire °3�ICt�W`nrr raan��al� constitutes an order of the Board of Health.Failure to correct violations a�5, c�t�ule��� e nt sand Ute na�,iO ,t C .aalia 90 0005N cited in this re ork may result In suspension or revocation of the fond yE. <ate�,, p��""IlnurunG:i nq arid VUd�:aate (c C' r:�}(: 9r�t 06) �stabewead brathisrordermit �dou haveoa right Moto a�arin� youment r rerutest if g9 y Y g g Q must 27 ro1 1 t kty 'n n 6� (i',90 007n be in writing and submitted to the Board of Health at the above address 28. 0 Toxic �ate�r�rnin,�'r Fr -r)(F�t 0�"rae'n) within 10 days of receipt of this order. 29. ���;Yk�n:M �ler�ukeaV"" !ents �r 90 09) ~gift, ,:;11her Inspector's 4ignatur Print: / PI("s 5i natu f-rtnt: C `1 page- I of_pt � I'apryes Violations Related to Foodborne Illness 1werventions and Risk Factors (Re(t[tents 1-22) FOOD PROTE(MON MANAGEMENT Fi 590.003(A) Assignmentot'Res2onsibility* PROT ECTION FROM CONTAMINATION 590,003(B) I)etilotisttitiorvof'Kit(),AIodge* Cross-contaorination -- 2-10111 Pers(!ajnchar e-dntIcs 3-302.1 I(A)(1) Raw Animal Foods Separated front Cooked and Rui jowe E"NIPLOVEE HEAUM Contamination from Raw 1lln-11—tents I q 590.063((7— ResponsiNity of the person in charge to 3-302A 1(A)(2) Raw Animal Foods Separated from Each require reporting by rood employces and Other* applicants* Contamination from(lie Environment 59UW(F) Responsibility Of A Food Emr loyce Or An 3-3011 IL/�J_ Food Protection* Applicant To Report To The Person In 3-302A5 Washing I'tuits and Vegetables Charge* 3-304,11 Food Contact with Equipment and 590k03((.J) Reporting by person in Charge* ---- I.Aensils* 3 590.003 ) -Exclusions and Restrictions* C ntmoination from(lie Consumer '90-0"� 3-306A(AI(B) Returned hood quad Re service of Food*�59 0�X O�3'I Removal of Exclusions and Restrictions Disposition qf Multerate(for FOOD FROM APPROVED SOURCE Contaminette(I h'ood L4 Food and Water From Regulated Sources 3-70IAI Discarding or Reconditioning Unsafe: 590X04(A:!3 _. Compliance with Food Law* Food* F 3-201A2 Food in a[lernictically Scaled Container* Food Contact Sill-faces 3-201,13 Fluid Milk and Milk Products* 4-501.111 Manual Warewashing-flot Water 3-202.13 Shell Eggs* Sanitization Temperatures* .3-202,14 F a s and Milk Prodacts,Posteurrized* 4-501.112 Mechanical Wnrewaslflng-[lot Water 3.202,16 Ice Made From potable Drinking Water* Sanitization Tamperatotes* 5-101.11 Drinking Water from an Approved System* 4-501„114 Chemical Sanilizalion-temp.,p)J, 590.O2q�)— Bottled Drinking Water" concentration and hardness.* 590-006(3 Water Meets S(andards in 310 CMR 22,0* 4.601,11(A) U.'quipment flood Contact Surfaces and Shellfish and Fish Front an Approved Utensils(Acan* Source 4-602.11 Cleaning Frequency of iquipinient Food- 3.201,14 Fish and Recreationalty Caught Molluscan Contact Surfaces and(,Jtcnsils* Shellfish* 4-70111 Frequency of Sanitization of Utensils and flood Contact Surfaces of Equipment* T201,15 Molluscan Shelifish from NSSII Listed 4-110111 Mclho'ds of Sanitization-Hot Water and Sources* Chemical* Getin e(ind Iflild Mushrooms Approved 1)), Regulator.y Autharny' LAL Proper,Adequate Ilandwashing 002,19 Shellstock Identification Present* 2-301.I I Clean Condition-Hands and Arms* 590,004(C Wild Mushrooms* 2-301.12 3-201A7 (tame Animals* 2-301.14 When to Wash* L5 RecciviaR/Coudifion 11 Good Hygienic Practices 3-202.11 P)lFs Received at Pro ter Temperatures'* 2-401,I I I-Enting,Drinkin or Using Tobacco* 3-20115 Package Inteprity* 2-401,12 Discharges From the Lycs,Nose and 3-101,11 Food SA and Unadulterated Month* 3-301.12 Vventil L.L Tags[Records:Shellstock When Tasting* 3-20238 Shellstock Identification 12 Prevention of Contamination from 3-203,12 Shellstock identification Maintained* Hands 7,�Igsmecorels:Fish 1roducts 590,004(t) preventing Contamination from -- I"nployees* 3-402,11 parasite Destruction* It 3-40112 Records,Creation and Retention* 13 Ilandwash Facilitics 590,004(3) Convenienty Located and Accessible LaWing of Ingredients* 5-203,11 NumtSILELi�� 5-204.11 Location and Placement*' Conformance with Approved 5-205.11 Accessibility,Operation and Maintenance L P roced ures/HACC.1'Plaits Supplied with Soap and Hand Drying 3-502,11 Devices 3-502,12 Reduced tjxyjSEItack% in criteria* 6-301,11 Handwashing Cleanser,Availability Conformance with ('-Iotn Hand Drying provision Denotes critical iteni in the federal 1999 Frx)d Code or 105 CMR 590,000. Establishment Name:�� � ) - Date: -+ 3 Page-, � of it m Code -Griticat ite=PLEASE DESCRIPTION OF VIOLATION 1 PLAN OF CORRECTION Date No. Reference R—Red[#ernPRINT CLEARLY Verified m r r 4 J 3 ; t { f#t I I Discussion With P eon [n Charge. Ca dive Action Required: NoYes [ Voluntary Compliance e Q Employee Restricton f 1 Exclusion ( 0 Re4rispection Scheduled Q Emergency Suspension I 13 Embargo 0 Emergency Closure 0 Voluntary Disposal U Other. Violations Related to Foodhorne illness Inlertentions and Risk Eactors(Red lients.1-22) (Cow) REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PROTEC'FION FROM CHEAMICALS POPULA"' IONS(lisp) Lt4l Food or Color Additives 21 3 801JI(A) Unpasteurized Pre-packaged Juices arid I Beverages with Warning Ltibels* 3-20112 Additives* 3-80 1.11 B) Use of'Pasteurized Eggs* 3-302.14 Protection from Una roved Additives* 3-901 A l(D) Raw or Partially Cooked Animal Food and 1=5 Polsonotis or,roxic satistances Raw Seed SEotils Not Served, i,Information-Ori inal Curt ners �_101-I, 3-801AI C) I Unopened Food Package Not Re-served. 7-102.11 Common Name-Working Containers* 7-201AI smaration­Storage* CONSUMER ADVISORY 7-i"(T271 I Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for 7-202.12 Conditions of Use* Animal Foods'nat are Raw, Undercooked or 7-203.11 Toxic Containers—Prohibitions* Not Otherwise Processed to I I iminate 7-204.11 Sanil izers,Criteria--Chemicals* Ilatliogeris.*lrolam J/1/xV1 7-204.12 Chemicals for Washing ProcluM Criteria* 3-30113 Pasteurized Eggs Stibstiti!te for Raw Shell Ega 7-204.14 Criteria* _7-205.11 Incidental Food Contact,Lubricants* SPECIAL IWO U1 RENI ENITS 7-206.11 Restricted Ust,Pesticides,Criteria* 590,009(A)-(17) Violations of Section 590.009(A)-(f))ill 7-206.12 Rodent Bait Stations* catering,mobile food,temporary and residential 7-2.0 6A 3 Tracking Powders,Post Control aiTJ kitchen operations should be debited under Ote 9L mlonitoriL appropriate sections above if related to roodborne illness interventions and risk factors. CONTROLS Other 590,009 violations relating to hood retall Proper Cooking Temperatures fo-rPHE's practices should be debited under#29­Special 3-40 1.11 A(l)(2) Eggs- 155T 15 See. Requirements. F s-Imuried ate Service 14 5*11 Ssec* 3401.11(A)(2) Comminuted Fish,Meats&Game Animals- 155T 15 sec,* 1101A TIONS RELA TE D TO GOOD RE7*A 11.PRA CHCES 340 L 1 l(13)(1)(2) Pork and Beef Roast-130T 121 min* (11hic Items 23-30) 3-401.1 I(A)(2) R1 Lti�eL,IrCeStcd Meats­I55-F 15,scc, 0,111cal card non-critical viohdions,which do not re&tte to dieftodhorne 340 1.11(A)(3) K;ullry,Wild Game,Stuffed PH Fs, lliness interventions and risk factom listed above,can be found in the Stuffing Containing Fish,Meat,Poultry or fotloiring sections of the rood Code and 105(7UR 590,000, Ratites-f 651F 15 see.* 3.40 1.11(C)(3) Whole-traiscle,Intact Beef Steaks 1451' d Retall I)ractices Fc s90,00F L �,o 0 �i '0' 3-401.12 Raw Animal Foods Cooked in a -.4annernent and Personnel 1,*(,-2 003 24. (x)d arid Fo(xI Protection I Microwave 165*F T(T----3 75(_)T, tkipm at and LJtcn5fls f, 005 3-40 1.11(A)(l)(b) All Other P I Ws-14511F 15 see, J�L 26, Water !�]Lql tiLn&Apj Wtvae FC-5 .006 LE Itelicaling fo•Flat floldl"g __=1L _)__ 27. 3-403.1 I(A)&([)) PI IFs 165*F IS see, 28, Poisonous OrToxic materials FC-7 008 3-403.1 I(B) Microwave- 165*F 2 Minute R '009 .__", ,§p�ciid Time* 30, Other .3.4 0 3.11(C) Commercially Processed RTE'Food 140"F* 3403.11(E) Remaining Unsliecd,Portions of 11cef Denotes critical item in the federal 1999 Food Code or WS CNIR 590,000, Roasts* 18 Proper Cooling of PIll's 3-501.14(A) Cooling Cooked PI-IFs from 1409,'lo 70*V Within 2 Horn and From 70*Flo 410F/450FWithin4fIoum * 3-501.14(B) Cooling PFII,*s Made From Ambient Temperature Ingredients to,I I'T,745'V Within 4 Hours* T.5 01.1 11(C) PI Its Received tit Terripeiattires According to Law Cooled to 4 1947459' r-'3-501.15 1-9- PIIF Hot arid Cold Holding 3-501,16(B) Cold P'llf's Maintained at or below 590,004(r) 410/450 F* 3-501.16(A) Hot PI ITs Maintained at or above 140T. 3-501.16(A) Roasts Held at or above 130*F. L io-, Ti ;_87n Public Ileal(h Control 3-501.19 "'fianne as a Public Ileaftfi,Control* J2 LOOT-12 1 Vwnrianace 1tccpflrerncnt