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Home My WebLink AboutFood Est - Merrimack College - Sparkys - Inspection - 315 TURNPIKE STREET 4/20/2023 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: -- Narlic: Merrimack College- Sparkys Place Inspe(",tion Ea 04/20/2023 Number of P and PF Violations .. . . .................. .............. Address: 315 Turnpike Street hine In/Out: '10:50 am 112:10 pm (Iterns 1 thOUgh 29�� 2 ........... ................... Phone: 978-837-5390 1�Ierrnit No.� 52725 Number of Repeat P and PF ............. ........... ...................... Eniajl� Risk Category� 2 FIACCR No Violations(Iterns 1 thouqh 29): ............. ....... .......... owner Sodexci type of Operattow Food Service . ............ ...... ...... Person-in-oiarge, Keith Meal TyPe of InsPectiow Routine c RUS Insperbon Date Inspector. C.Lachendro Date of Re In. 04/30/2023 or After ................. ........... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS in cornplaince Out out comphance n/0 riot observed n/a =not applicable (.,,OS =corrected core site r =repeat violation . .. ............ ........ .............._........................................ IN OUT N/A N/0 COS R N/ Compliance Status Compliance Status 475UF 6&5S .......... ........Supervision Protection �rom Contamination ........... ............... present, In 15 Food separated and protected In dernonstrates knoWedge, 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 anagement, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control to S responsibilitles, 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 . ...........I and diarrheal events 20 Proper cooling time and temperature Out cos ................... ...... ,P92q_tjy9,�nic Practices 21 Proper hot holding ternperatUre In .............. .... ............. 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos .................. . 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 ---—------ I__ L_. A nnouth Consumer Advisory Preventin Contamination b 25 Consumer advisory provided for raw/ nia'[ .......... D_ 8 Hands clean and properly washed In Linder cooked food 9 No bare hand contact with RTE food In �irqLij�qs for Ni u§ It e Populafions ............ ....... 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibitedI 11 E_ supplied and accessible foods not offered _Appr9yo Source Food/Color Additives and Toxic Substances ------------ I Food obtained from source It') 27 Food additives; approved and n/a .......... 11.......... 12 Food received at proper teff1peratUre 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,/ OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the,iterns marked"07 p� aph(ablo sections of 20,13 FDA Food Code.This report,when signed below by as Board of Health nnernbei or its agent constitutes an order of the Board of Health, FaiU-e to correct vBolafions raped in rNs report rnay result in suspension or revocMion of the food establlshrnen�perr'nit and cessation of food establishment operations, If you are subiect to r,'a notice of SUSpension, or non-renewal pursuant to 105 CMIR590.000 you may requesta hearing before the board of health in accordance wiVi'105 CMR 590.015(B). .......... ......... ........ ...........——----—___-................... ! a... �.. ..t...��._._. _... ...._.._ .. ..........., ....._., ._.__............... f�ar' c'n In ................ .......................—.11111.1,.............. ................. Page 1 of 3 Food Establishment Inspection Report MoJiN SOlUtions, LLC —--------------------. ak)lisrment: Merrimack C ollege-Sparkys Place Date� 04/20/2023 Page 2 0 .......... GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS ............. Out Cf9110aInce i -,� not observed n/a �not applicable COS =corrected on-site r cad;ell violabon .............. ................... ------- ................. ................................... ......------- -111"...............- Compliance Status Itq OU I PUA N/0 COS R Compliance Status IN OUT NIA N/0 COS R ................. Safe. food and Water 48 ftarewashing facilities: installed, 3 6 -0 as'"t e u_r i zed eggs_ us e`d`w' he'i-�e—' ri/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 Not and cold water available; processing methods adequate pressure ........... .. ... ..............................................................- Food tem erature c trol 51 Plumbing installed; proper 33 Proper cooling methods used; In backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed .......... ............................. 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 disposed; facilities maintained u- ...t 36 Then-norneter provided and accurate ............. ............................—------ Food Identification 55 Physical facilities installed, 7'' "F"'oodpr_ope_r I-yI'ab"o'l e d":'can--g ria—_ maintained, and clean ............ 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and anin,ials not MassachUsetts rem nits Present ............... M1 Anti-choking procedures in food . . 39 Contamination prevented during ...... sq�r y�!ce establishment food preparation,storag e 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 M 11 Innovation Operation ............. ..........Utensil§,_Eqq�pment and Vendi'n M12 Frozen Desert 47 Food and non-food contact Surfaces Local Reguirements cleanable, properly designed, L 1 Local law or re lation ........................................................... constructed and used 1-2 COVID-19 L 3 R e s erved ................. In ` ' Merrimack College -Sparkys Place Date: 04120/2023 Page 3 of 3 DESCRIPTION OF VIOLATION Fall Dade Correct On ,,i -u4(i11''ud1CaLe OBSERVATION: Observed 1..,r line r, i��ri1_essin r� oI rr 'ire� LhaL 1 'IC; and date, stie. ker. was cooked last ra.r.ghL in walk- in retrielearrator between 42-48"F. Upon discussion of cooling requirements, PIC:: voluntarily discarded rice. Rka`GHIATION: 1t,em 20 Pr.rrprtr cool ir'g t.irrr- ,iris tenlinerrit.irr°e ___ ""'no 1,J' np. s�ir iC..E, , ,pl 6tC : r aexrae large i°rirat sa.. c .: of pasta in "True"z l_ir�r.�:�r�ta�.l"�rc��l- r " ", t.r "rnd single-door e a.r. ,mr';;tr._:.<a� �ar si��;;,.r °<.e..:a...riew)� ].ar,��, k.:rrwk.we�e,r�i 1��t_�Ga 'fr C-1 employees stato pn,r.,ta was cooked :9-rrst Aght . Pas" was vcl.trr°�ot.".rs ,ia_,jr discarded dui ing Lime €f .i.iasppewr t ion. l 50 . 14 .-If Bpf;GULA";C'.CI:7N: Item 0 Proper cooling Limey and Lemp:,errati ria° ---- Cool i-ng rr e,r r'e ct, On W t.ee OHSERVAT I(_N: Observed container of shelled raw cqqs sitting out ,:a.k: teTTllr(-^L,r.'ttur'£.'`s co11;;rol Cl,^_ai <731ie.le_1. station IrIp..l . PIC Jr.yiLlnf-ciT":1ly di.. ^ac "ih`ded P'tr;1n aP-ner of eCpgs during t .l_nre: of inspection.ect ion. } IC t > ensure shelled eggs are placed in rrerfirr irleera,t-.inn at 450 or below in between uses, 1-501. .16 (A) (a) (R) -P 1dlslt;IllATIC:N: Item 22 Proppi cold holding tearrapre,r"at,urn Holdinq TCS Food, Co.L rf In Compliance .t1;nn r v€'d Cp`p�ap aial aAergen a"..F; t . -`'. .rat eo; pnsted 1.n , Lt:",l'1a.n office. Observed :raw chicken in walk- in ref rriger.:atot at 41 F. observed tuna salad in ,"1i,.uer'r`a" branded two door re fr. ielerat-e,x ,at aef'F. Observed `:al. Ve d t-rpm at:r,,,es :in p.rr.or,9uce walk-in refrigerator at etti"F. Observed veed pizza sauce e A "Fine-"ep,sf.i." branded "r i_nq l e- � p .: w ,at 4 0 ��hs r ve�e�;,�i"- ererr r<,.t r a< �r rrr.c>r- 1_ t� �. quinva salad 1as cold holding wol:l. at 41` F on seervir'.1' la-tun. C'lose.erve!ert a rice �chickenrandwrl,if while eae la�.at 1,�r� intwtwo rli.,w>i Prr.,t, e,n;r_t atC: 4"a", .., k„� a,r.ie,'i r.,respecrjvvly. Observed rice in thermal r.i~ail rice pot at 1940 near serving line. Observed chI 1.i in hot lro l.rl i ng well on nerving it. 165 F. Obse rved bsr. d vegan nuggets and ameraan shop ^u a ey h t_h on nerving line at 16 "F ttrre;� 1 168":F respectiveel . C:bse-asrve d high-t-omp o r'ature:� wa e wta;s,fring machine eap,err°rat. i.nq in compliance via waterproof prre;he thermometer . "1bser.ve.ed r~l.e an knives n all kn 1e tir:aldpr s . Observed sec:ve d Cord the>r rir°hare e"rs readily available. Observed dry storage in ea'mpl ierrrrcc. No pest ai:::tw tv tT observed. Discussion observed hezosl stickers in corrip.,l .l."c,e, nenxt. .:aer.vie,es aFue?° in aarrm and July 2023. t..1aF.r:°r.ng Correct Pri"J�r I.Y i,C €"5S'C"I. and Priority 1°�e'r1.1ndaP i.nn 1rrer;n" vieri.� .. � lr.i V � l" ""P...esd.i.e� r inirier",.`{r",t�-;� �. Core Item vi_nldLions within 10 days. Correct:. AL v.olWcans in entirety a n d maintain. Train a,n d supervise staff. Failure to correct ra.l.1. violations and maintain corrections C1a.'ky result. i...,n .ad11'i:1..ni tIrat ivv action and Lines . The text in this report is an tsrwr,fn.rriaL vcr.,,Aera {rat tho state rF'rpw],:.,:at ]rrns. Offii..cial.. 'vors, on A the >'tatr.e? l'.n(;u.l.af .1C7ns C"iiay in; fr;)rr:af"d Gat;. wwuYw.CrnaSs.Cp< vedpis,/tpap:) or by ":irntrac1.ing tY.e"k State Hotrso tiacl; Wore.