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Home My WebLink AboutMC - Sparkys - Food - Inspection - 315 TURNPIKE STREET 5/5/2023 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: Merrimack College-Sparkys Place@ Inspection Date:05/05/2023 Number of P and PF Violations O Address: 315 Turnpike Street Time In/Out: 09:30 am /09:55 am (Items 1 though 29): Phone: 978-837-5390 Permit No.: 52725 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): Owner: Sodexo Type of Operation: Food Service Person-in-charge: Keith Meal Type of Inspection: Re-Inspection Previous Inspection Date: 04/20/2023 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 In 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 In 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: C V Person In Charge: Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Merrimack College-Sparkys Place@ Date: 05/05/2023 Page 2 of 3 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 n/o 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 Merrimack College -Sparkys Place@ Date: 05/05/2023 Page 3 of 3 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 05/05/23 OBSERVATION: Observed large container of rice that PIC and date sticker indicate was cooked last night in walk-in refrigerator between 42-48°F. Upon discussion of cooling requirements, PIC voluntarily discarded rice. **RE-INSPECTION** OBSERVED CONTAINER OF PASTA IN WALK-IN REFRIGERATOR THAT WAS COOKED LAST NIGHT AT 38OF AT TIME OF RE-INSPECTION. 3-501 .14-P REGULATION: Item 20 Proper cooling time and temperature -- Cooling Verified 05/05/23 OBSERVATION: Observed large container of pasta in "True" branded single-door refrigerator near serving line between 43-46°F. PIC and employees state pasta was cooked last night. Pasta was voluntarily discarded during time of inspection. **RE-INSPECTION** OBSERVED CONTAINER OF PASTA IN SAME REFRIGERATOR AS MENTIONED ABOVE AT 40OF AT TIME OF RE-INSPECTION. 3-501 .14-P REGULATION: Item 20 Proper cooling time and temperature -- Cooling Verified 05/05/23 OBSERVATION: Observed container of shelled raw eggs sitting cut of temperature control near omelet station grill. PIC voluntarily discarded container of eggs during time of inspection. PIC to ensure shelled eggs are placed in refrigeration at 45°F or below in between uses. **RE-INSPECTION** OBSERVED TWO METAL CONTAINERS HOLDING SHELLED EGGS STORED IN COLD HOLDING WELL NEAR OMELET STATION AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold In Compliance Observed CFPM and allergen certificates posted in kitchen office. Observed raw chicken in walk-in refrigerator at 41°F. Observed tuna salad in "True" branded two door refrigerator at 39°F. Observed sliced tomatoes in produce walk-in refrigerator at 40°F. Observed pizza sauce in "Pepsi" branded single-door refrigerator at 41°F. Observed quinoa salad in cold holding well at 41°F on serving line. Observed chicken and white rice both in two door hot holding unit at 145°F and 155°F respectively. Observed rice in thermal rice pot at 194°F near serving line. Observed chili in hot holding well on serving line at 165°F. Observed vegan nuggets and american chop suey both on serving line at 165°F and 168°F respectively. Observed high-temperature warewashing machine operating in compliance via waterproof probe thermometer. Observed clean knives in all knife holders. Observed food thermometers readily available. Observed dry storage in compliance. No pest activity observed. Discussion Observed hood stickers in compliance, next services due in June and July 2023. 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.