HomeMy WebLinkAboutInspection - Routine - Inspection - 1275 TURNPIKE STREET 1/31/2023 Anilowr FOOD ESTABLISHMENT INSPECTION REPORT R-10
12011uin titrtrt
Kurth Ambncr.MA 018ta
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Brightview North Andover C8A8F 1/31/23 10:51 AM Routine Retail F.Garcia
1275 Turnpike Street 11:26 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 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 dunng inspection Repeat violations Highlited in Yellow
Supervision IN OUT NA NO COS I Protection from Contamination Cont'd IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA No COS 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 V 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use �/ 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 V
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 V 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 V 26.Pasteurized foods used;prohibited foods not offered V
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 V 27.Food additives:approved&properly used
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
•.. 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 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
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. 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
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
V
Follow Up Required: Y Follow Up Date:
F.GarCia Thomas Parsons-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Pa9eNumber
2
Brightview North Andover Inspection Number Date Time In/Out Inspector
1275 Turnpike Street
North Andover, MA 01845 C8A8F 1/31/23 10:51 AM F.Garcia
11:26 AM
Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow
Positive Notes
Proper Food Safety Practices
98 98 Proper Food Safety Practices -Kitchen -
N Kitchen and Tom parson -dining service director take great care of this facility - Excellent.
Temperatures
Area Equipment Product Notes Temps
Kitchen Handsink 1190
Kitchen 3 bay sink 138 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department