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HomeMy WebLinkAboutFood Est - Merrimack College Dunks - Inspection - 315 TURNPIKE STREET 4/20/2023 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845 Tel, (978)688-9540-8640 Fax (978) 688-9542 Email: ---------—-------................. ............ Narrw Merrimack College- Dunkin Donuts inspection Date:04/20/2023 NUrrIber of P and PF Viollations ------......... ....... .............. Address: 315 Turnpike Street Time In/Out: 09:30 am 09:56 am (Items I though 29): 0 .......... ........... ............ .................—------ ..................... Phcwe� 978-258-5952 Flernift No,: 52798 Number of Repeat P and PF . ..................... ....... ErnaW Risk Category 2 FIACCP: No MoWtions(Items 1 though 29)� 0 -&�- ............................ ...... ...... . 'ier: Cafua Management Type of Orkeratiow Food Service Pei son-in-( iarge: LUiS PaIrna Type of Inspection: Routine Inspection Date: .............................. Inspector: C.Lachendro Date of Re-Inspectiow ........... ...... .... FO SS ODBORNE ILLNESS RISK FACTORS AND PUBLIC..HEALTH INTERVENTIONS In in cornplaince Out =:OW WMp—kara-1-11 .... o'-b-s"e"rv—ed --n-/a not applicable COS =corrected on-site r =repeat violation .............. .. ............ ......... ............... ............ Compliance StatUS IN (")U1 IWA WO COS R Cornpliance Status rN OU-T--N-1A-N10 COS R Su Protection from Contamination 1 Person-In-Charge present, 111 15 Food separated and protected n/a --.................... demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties arid 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, Ti,me,/,Temperat.u.r.el.C.ontroI for Safety ———--------------responsibilities, and reporting roper cooking time&temperature n/a ............................. .......................... 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 arid temperature n/a ................. . . ..............—----------...... .........- Goqqjjy.9!enic 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 25 Consurner advisory provided f n/a Preventing Contamination8 Hands b an s or raw/ Y clean and pro­p-e-rly wash�ed In Under cooked food .............................................. .......................... ............. 9 No bare hand contact with RTE food I ri .........................-............ I Susce tble Po ulations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n1a SLIppked and accessible foods riot offered roved ource Food/Color Additives and Toxic Substances Additive. ............... 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, shelistock n/a Conformance A"proved Procedures tags, parasite destruction -2` 9 Compliance with variance/ OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCF plaza .............. today,the iterns marked"OUT'indiczted violations to 105 CMR 59U00 and applica�ie sections of 2013 FDA Food Code. This report,when signed below by a Board of Health mernber or its agent constitutes w i order of the Board of Healtri.Failure to correct violatioirv-',cited in this report may result in susl!iension or revocation of the food establishment perr-nit and cessation of food establishrnerit operations. If YOU are subject to a notice Of suspension, or non-rwiewa[pursuant to 1(1,")CMR 590,000 YOU MEly NNJUOst a heating before the board of hearth in accordance with 105 CMR 59U15(13). ...................... ............. ............ -------- -:1 ............ ................. Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions,LIC ................... .................. Establishmerq: Merrimack College- Dunkin DonUtS Date: 04/20/2023 Page 2 of 3 GOO RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS-, ed on-site repeat violation in" 0"�' i a—n c e n Jo,...="n'o"l_'6'b's-,e—rv,ed-," n"'/a -I o t'a'p p'�i'c',i b le Cos" ="­c_o_i_re,_c_t r ................. ---------—--- ......... Compliance Status- ............................. in ou r NIA N/0 COS R Compliance Status IN OUT N/A N10 COS R Safe food an'a"-`later 48 Warewashing facilities, installed, Pasteurized'"——eggs used maintained, and used; test strips _­_'1­­­­­­­............... 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 rnethodS used; n/a _backflow devices adequate equipment for 52 Sewage and waste water property temperature control disposed .­­­'­­­ ­­­............................................. ................. 34 Plant food properly cooked for hot n/a 53 Toilet features; properly, holding constructed suppiied,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, ........................................ w. 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 Massachuse.1!�J��qq�rqm nts ... ......... p!esent MI Anti-choking procedures in food ............. 39 Contamination prevented during service establishment-----.-, ....... food prepa ratio n,storage and M2 Food allergen awareness In . .............. display M3 Caterer ................. .............. .............. 40 Personal cleanliness M4 Mobile Food Operation ...........— ...................... 41 Wiping cloths: properly used and M5 T'ernporary Food Establishment ­..­.............. —____...................... ...... stored M6 Public Market; Farmers Market ..................... 42 Washing fruits and vegetabl, M 7 Residential Kitchen; Bed-and- ......--—----------±J_1_ J:t Prop��P��of Utensils 1� Breakfast Operation .......... ........................ ................... 43 In-use utensils property stored MEN Residential Kitchen: Cottage Food 44 Utensils, equipmentand 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 M'I 1 Innovation Operation ........... .......... . .......... --------.............. . ....... ........... Utensil , E uipT V n6nq M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements ...........................cleanable, properly designed, L 1 Local law.or re ulation . ....................................... constructed and used 1-2 COVID-19 __ .. .......... Ll Reserved ...............­­........... __j ..........--------­---------- ...... ... _­­­:'�--------------- ....................... ............- ------ e Merrimack College -Dunkin Donuts Date: 04/20/2023 Page 3 of 3 DESCRIPTION OF VIOLATION Fal Code Discussion Discussed with PIC to P-osL CFP'M and allergen in public view racl jar a-:nt l::cr copy of ie:rod permit. In Compliance Observed valid copies of ('FPM and a l l cerge=n certificates. Observed egg patties in walk-in re=rfrige:x.rGator: at 30F. E,>lmerved cream cheese, egg patties, and sausage patties all in top section of in-line refrigerator between 39-40M. Observed d.<.ece filling in faux drawer refrigerator unclear unit at 39M. Observed egg patties :in "DeJEje1.t3"" branded single--door refrigerator at.; 410F. Observed egg patties and sausage., patties both in sliding ing drawer warmer. at. 1`.a3"Ea` and :1450' respectively. Observed quaLernar:y ^san tizeJr and Lestaing strips, available. Observed food thermometers readily available. Observed foods s in walk-in freezer to be frozen solid. Observed dry storage in compliance. No pe,zst activity observed.