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HomeMy WebLinkAboutFood Est - Inspection - 46-50 MAIN STREET 5/22/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Heavnly Donuts@ Inspection Date:05/22/2023 Number of P and PF Violations ^ Address: 46-50 Main Street Time In/Out: 04:20 pm /05:03 pm (Items 1 though 29): 1 Phone: 978-688-6890 Permit No.: 52629 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Effie Kombouras Type of Operation: Food Service Person-in-charge: Rhonda Gamble Type of Inspection: Re-Inspection Previous Inspection Date: 05/08/2023 Inspector: C.Lachendro Date of Re-Inspection: 06/01/2023 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, Out 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: �_4 Person In Charger Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Heavnly Donuts@ Date: 05/22/2023 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean Out 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/o backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/a 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Heavnly Donuts@ Date: 05/22/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 05/22/23 OBSERVATION: Observed handwashing sink behind front counter near ice machine with bucket being stored directly inside of sink upon arrival to inspection. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible at all times. **RE-INSPECTION** OBSERVED HANDWASHING SINK BEHIND FRONT COUNTER NEAR ICE MACHINE TO BE EMPTY AT TIME OF RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed packaged fruit and yogurt parfaits in open-face refrigerator packaged in a way that does not protect food from potential contamination and/or tampering. PIC to ensure foods are packaged in a way that the integrity of food is protected from potential contamination and tampering. **RE-INSPECTION** OBSERVED FRUIT AND YOGURT PARFAITS AND PACKAGED HARD-BOILED EGGS BOTH IN OPEN-FACE REFRIGERATOR PACKAGED IN A WAY THAT DOES NOT PROTECT FOOD FROM POTENTIAL CONTAMINATION AND/OR TAMPERING. REVIEWED REQUIREMENTS WITH PIC. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity Verified 05/22/23 OBSERVATION: Observed sausage patties, sliced deli turkey, bacon strips, and sliced ham all in top section of sandwich in-line refrigerator between 44-45°F. Observed tuna salad, chicken salad, and sausage patties both in cabinet section of unit at 49°F, 46°F, and 43°F respectively. PIC states intention to monitor temperatures in unit. Disucussed with PIC to call for service on unit if found to be necessary and send status update or repair slip to health office. **RE-INSPECTION** OBSERVED SLICED TOMATOES, SAUSAGE PATTIES, AND SLICED DELI HAM ALL IN TOP SECTION OF SANDWICH IN-LINE REFRIGERATOR BETWEEN 37-40OF AT TIME OF RE-INSPECTION. OBSERVED SAUSAGE PATTIES IN CABINET SECTION OF UNIT AT 40°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed fruit and yogurt parfaits in open-face refrigerator near front counter at 62°F. PIC states intention to monitor temperatures in unit and re-locate parfaits. Discussed with PIC to call for service on unit if found to be necessary and send status update or repair slip to health office. **RE-INSPECTION** OBSERVED FRUIT AND YOGURT PARFAITS AND PACKAGED HARD-BOILED EGGS BOTH IN OPEN-FACE REFRIGERATOR NEAR FRONT COUNTER AT 68°F. UNIT APPEARS NOT TO BE OPERATING PROPERLY. PIC TO CALL FOR SERVICE ON UNIT AND SEND STATUS UPDATE OR REPAIR SLIP TO HEALTH OFFICE WITHIN 24 HOURS. PIC VOLUNTARILY REMOVED TCS FOODS THAT HAVE REMAINED IN REFRIGERATOR FOR MORE THAN 4 HOURS AT TIME OF RE-INSPECTION. WILL VERIFY COMPLIANCE AT 2ND RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed ice machine with what appears to be mold around chute area. PIC to ensure machine is emptied, cleaned, and sanitized. **RE-INSPECTION** OBSERVED ICE MACHINE IN SAME CONDITION AS MENTIONED ABOVE. REVIEWED WITH PIC TO EMPTY, CLEAN, AND SANITIZE MACHINE. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency Heavnly Donuts@ Date: 05/22/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed microwaves above sandwich in-line refrigerator with accumulations of food spills and residues . PIC to ensure microwaves are cleaned at a frequency necessary to decrease such accumulations. **RE-INSPECTION** OBSERVED MICROWAVES IN SAME CONDITION AS MENTIONED ABOVE. REVIEWED WITH PIC TO CLEAN MICROWAVES AT A FREQUENCY NECESSARY TO DECREASE ACCUMULATIONS. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Verified 05/22/23 OBSERVATION: Observed personal beverages and food being stored on prep table across from sandwich in-line refrigerator. Discussed with PIC that personal beverages shall be stored in a dedicated area away from food, clean equipment, and food preparation areas . 2-401 .11 REGULATION: Item 06 Proper eating, tasting, drinking, tobacco use -- Eating, Drinking, or Using Tobacco In Compliance Observed CFPM and allergen certificates posted in public view. Observed vanilla oatmilk in single-door low-boy refrigerator behind front counter at 35'F. Observed sausage patties and tuna salad both in walk-in refrigerator at 40°F. Observed quaternary sanitizer and testing strips available. Observed food thermometer available. Observed dry storage in compliance. Observed foods in walk-in freezer to be frozen solid. Observed toilet rooms in compliance. No pest activity observed. ***2ND RE-INSPECTION HAS BEEN SCHEDULED. ALL OUTSTANDING VIOLATIONS TO BE CORRECTED. *** Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.