HomeMy WebLinkAboutFood Est - Good Day Cafe - Inspection - 18 HIGH STREET 6/5/2023 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: Good Day Cafe@ Inspection Date:06/05/2023 Number of P and PF Violations O
Address: 19 High Street Time In/Out: 10:10 am / 10:37 am (Items 1 though 29):
Phone: 978-688-6006 Permit No.: 71089 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Gregg Lindsay Type of Operation: Food Service
Person-in-charge: Gregg Lindsay Type of Inspection: Re-Inspection Previous Inspection Date: 05/19/2023
Inspector: C.Lachendr0 Date of Re-Inspection:
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 In
Good Hygienic Practices 21 Proper hot holding temperature n/a
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
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, In 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: Person In Charge:
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Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Good Day Cafe@ Date: 06/05/2023 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
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; In backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used 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
Good Day Cafe@ Date: 06/05/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 06/05/23 OBSERVATION: Observed low-temperature warewashing machine not dispensing a
detectable amount of bleach sanitizer after being run for multiple cycles
at time of inspection. PIC to call for service on machine and send status
update or repair slip to health office within 24 hours. PIC to use three
bay sink to wash, rinse, and sanitize dishes and wares until machine is
repaired and operating in compliance.
**RE-INSPECTION** LOW-TEMPERATURE WAREWASHING MACHINE NOT IN OPERATING
ORDER AT TIME OF RE-INSPECTION. PIC/OWNER STATES MACHINE IS GOING TO BE
REPLACED. THREE BAY SINK BEING USED TO WASH, RINSE, AND SANITIZE DISHES
AND WARES UNTIL NEW MACHINE IS INSTALLED AND OPERATING IN COMPLIANCE.
DISCUSSED WITH PIC TO SEND MACHINE'S SPECIFICATION SHEETS AND
INSTALLATION SLIP TO HEALTH OFFICE ONCE OBTAINED.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
OBSERVATION: Observed ice machine with slight accumulation of what appears
to be mold around chute area. PIC to ensure ice machine is emptied,
cleaned, and sanitized.
**RE-INSPECTION** OBSERVED ICE MACHINE WITH WHAT APPEARS TO BE MOLD ON
FRONT OF PLASTIC CHUTE GUARD. PIC STATES INTENTION TO EMPTY, CLEAN, AND
SANITIZE MACHINE.
4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipment Cleaning FCS Frequency
Verified 06/05/23 OBSERVATION: Observed shelled, raw eggs sitting out on prep table that PIC
states have remained out of temperature control for more than 4 hours.
PIC voluntarily discarded shelled eggs during time of inspection. PIC to
ensure TCS foods are kept in refrigerator in between uses.
**RE-INSPECTION** NO TCS FOODS SITTING OUT OF TEMPERATURE CONTROL AT TIME
OF RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 06/05/23 OBSERVATION: Observed bleach sanitizer in sanitizer bucket that was above
approved threshold. Upon discussion of proper bleach sanitizer
concentrations, employee corrected solution during time of inspection.
PIC to ensure use of testing strips to ensure sanitizer is maintained at
proper concentration.
**RE-INSPECTION** OBSERVED BLEACH SANITIZER IN SANITIZER BUCKET ABOVE
APPROVED THRESHOLD UPON ARRIVAL TO RE-INSPECTION. EMPLOYEE CORRECTED
SOLUTION'S CONCENTRATION DURING TIME OF RE-INSPECTION.
4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Warewashing Chemical Sanitization-Temperature, pH Concentration
Verified 06/05/23 OBSERVATION: Observed container of stuffing wrapped with plastic wrap in
freezer in back room in the process of cooling. Discussed proper cooling
methods with PIC.
**RE-INSPECTION** OBSERVED CHICKEN BREASTS COOLING PROPERLY ON SHEET PAN
AT TIME OF RE-INSPECTION.
3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for --
Cooling Methods
Verified 06/05/23 OBSERVATION: Observed some employees open-food handling while wearing
bracelets . Discussed with PIC that except for a plain ring such as a
wedding band, employees who are open-food handling shall not wear
bracelets, watches, etc.
2-303.11 REGULATION: Item 40 Personal cleanliness -- Jewelry
Good Day Cafe@ Date: 06/05/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 06/05/23 OBSERVATION: No allergen awareness training certificate available at time
of inspection. PIC to obtain certificate and post in public view.
Provided contact information for approved allergen certificate providers
below.
MA Restaurant Association (www.themassrest.org) or the Berkshire Health
(www.berkshireahec.org)
**RE-INSPECTION** OBSERVED VALID ALLERGEN CERTIFICATE AT TIME OF
RE-INSPECTION. PIC POSTED IN PUBLIC VIEW DURING TIME OF RE-INSPECTION.
590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training
Discussion No copy of food permit available on site at time of
inspection. PIC to obtain copy of permit and post in public view adjacent
to CFPM certificate and allergen certificate.
**RE-INSPECTION** COPY OF FOOD PERMIT POSTED IN PUBLIC VIEW AT TIME OF
RE-INSPECTION.
In Compliance Observed valid CFPM certificate. Observed black tea in two
door low-boy refrigerator behind front counter at 41°F. Observed tuna
salad and cheese both in "Atosa" branded two door refrigerator at 40°F
and 41°F respectively. Observed tabbouleh and hummus both in top section
of in-line refrigerator at 41°F. Observed hummus in cabinet section of
unit at 41°F. Observed fried eggs, sausage patties, and cherry tomatoes
all in top section of additional in-line refrigerator at 41°F. Observed
cherry tomatoes in cabinet section of unit at 41°F. Observed pasta in
walk-in refrigerator at 40°F. Observed food thermometers readily
available. Observed dry storage in compliance. Observed foods in freezer
units to be frozen solid. No pest activity observed.
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.