HomeMy WebLinkAboutFood Est - NAHS - Inspection - 430 OSGOOD STREET 9/15/2023 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: North Andover High School Inspection Date:09/15/2023 Number of P and PF Violations ^
Address: 430 Osgood Street Time In/Out: 09:40 am / 10:44 am (Items 1 though 29): L
Phone: 978-794-1895 Permit No.: 70903 Number of Repeat P and PF w
Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): II
Owner: Town of North Andover Type of Operation: Food Service
Person-in-charge: Erika Murphy Type of Inspection: Routine Previous Inspection Date:
Inspector: C.Lachendro Date of Re-Inspection: 09/25/2023 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 n/o
demonstrates knowledge, and 16 Food contact surface; cleaned Out r
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 Outl cos
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: ��,q Person In Charge:
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Page 1 of 3
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: North Andover High School Date: 09/15/2023 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; Out cos 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 Out 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
North Andover High School Date: 09/15/2023 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Repeat OBSERVATION: No irreversible registering temperature indicator available
to test high-temperature warewashing machine at time of inspection.
Discussed options of temperatures indicators with PIC such as 160°F
temperature strips/stickers, dish plate thermometer, etc.
4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Sanitizing Hot Water and Chemical-Methods
Correct On Site OBSERVATION: Observed container of potatoes in standing warmer at 105°F.
Upon discussion of hot holding requirements and reheating, PIC instructed
employees to reheat potatoes to 165°F prior to placing back in warmer.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Correct On Site OBSERVATION: Observed covered container of pasta in the process of
cooling. Upon discussion of proper cooling methods, PIC uncovered
container of pasta to allow for adequate airflow.
3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for --
Cooling Methods
OBSERVATION: Observed several employees conducting open-food handling
while wearing watches and bracelets. PIC to ensure that with the
exception of a plain ring such as a wedding band, jewelry on the hands
and arms is not permitted while open-food handling is conducted.
2-303.11 REGULATION: Item 40 Personal cleanliness -- Jewelry
In Compliance Observed cut watermelon in cold holding table at 41°F.
Observed hard-boiled eggs in "True" branded single-door refrigerator at
41°F. Observed cooked shredded pork in "gluten-free" refrigerator at
40°F. Observed deli meats in walk-in refrigerator at 41°F. Observed
grilled chicken in table-top hot holding unit at 161°F. Observed
high-temperature warewashing machine operating at 170°F via inspector's
dish plate thermometer. Observed quaternary sanitizer in three bay sink
at 400ppm. Testing strips available. Observed foods in freezer units to
be frozen solid.
Discussion PIC states professional hood cleaning company is returning to
school to clean hood later this month and new sticker will be applied to
hood following service.
Closing Correct Priority Item and Priority Foundation Item violations immediately;
Core Item violations within 10 days. Correct all violations in entirety
and maintain. Train and supervise staff. Failure to correct all
violations and maintain corrections may result in administrative action
and or fines. 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.