Loading...
HomeMy WebLinkAboutFood Est - Merrimack College - Library Cafe - 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: .... ........ ...... . ........ M(,,�rrimack College - Library Cafe nspcction Date:04120/2023 olumber of P ami PF Violafions ........... ........ Address: 315 Turnpike Street Time In/Out: 01:35 pm /02:18 prn (Iterns I though 29): 0 ---­­­­..................... ....... ....... ­­ ...... Phone: 978-837-5390 Perm t No. 52724 Number of Repeat P and PF ............ E i ria i 1: Risk CateW)ry 2 HACCP: No Violations(Itenis 1 though 29): ............ .......... ..................... . 11­­.- .......... Owner: Sodexo Type of Operation: Food Service s P(�vsorr-in-cfiayge: Keith Meal 'rype of insjxactliow Routine Prevnou Inspection Date: Inspector: C,Lachendro Date of Re,-Inspection: .......... ...... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS .... ................... ...... In :=in complaince out out compliance n/o riot observer, n/a not applicOble COS C01'rected on-site repeat vioGafion ... ........ ........................ ............. ....... .... Compliance Status —WA---n­/(--)- R- -dompliance---Siah. j --- L-N-/--O--COS ra --- L Protection from Contamination ................ . ...........-­­­­­­— I Person-In-Charge present, In 15 Food separated and protected n/a ­........... ......... demonstrates knowledge, and 16 Food contact SlLirface; cleaned In performs duties and sanitized ........... ............ 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned r n-'-e t"-,,f o"o--de",-nZ I'p-,l o­y—ee­­c,'3­n....d—I—n and unsafe food conditional erriployee; Knowledge, Time/Temperature Control for Safety rope responsibilities, and reporting ,r cooking time&temperature n/a ­111­-..­­----­............ ------ . ...... . ..... ............. ....... .... 4 Propel'use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal ev(,,mts 20 Proper cooling time and temperature n/a .................... .............. .................... Good,!jyqj�pic Practices 21 Proper hot holding ternperatUre n/a ........... . ......... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In ------------- tobacco use 23 Proper date marking and disposition In n/a 7 No discharges from eyes, nose and In 24 Time as a Public Health Control mouth Consumer Advisory Preventing Contamination b 25 Consurner advisory provided for raw 8 Hands clean and properly washed I under cooked food w d Rm ulatio9 No bare hand contact TEfoo In e r H ePo) nS 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibit-d n/a supplied and accessible foods not offered __,6pp.rqved Source Food/Color Additives and To.xic 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 arid used .............. 14 Required records available, sh0stock n/a Conformance with A.pproved,­Proce.dures OFFICIAL ORDER FOR CORRECTION: Based on an�nspection _specialized process/HACCP tags, parasite destruction 29 Compliance with variance/ today,the fterns marked"OUT"indicated volations to 105 CMR,590,000 and applica6 ,eofions of 2013 FDA Food Code This report,when signed below by a Board of Health niernber or its agent constitutes an order of are Board of Heallh Fa0ure to correct wolations cited in thNs report may result in suspension or revocatk)n of the food establishment permit and cessation of food establushrnent opera 0ons. If y(w are subject to a nofice of suspension, or non-renewal Pursuant to 105 CIMR 590,000 you may reqLAOSt a hearing before the board of health in accor6'.'ince with 105 CIAR 590,015(B). n t,o r Son Yn Cha, no, Page I of 3 ............ Food Establishment Inspection Report MoJiN Solutions,L.LC ..............____.. .. ........ .......... Establishin-L Merrirriack College- Library Cafe Date,: 04/20/2023 Page 2 of 3 .......... ................... GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In ir)COMPlaillCe Out OUT COMpliance n10 =riot observed n/a not applicable Cod =z romected on-site r repeal viclation ...................................... .............. ......... ...... ------ Compliance Status------- ..................JIN OUT NIA r,410 COS R Compliarme Status IN OUT' NIA N/O C()S R Safe food and Water 48 Warewashing facilities: installed, ............ steurized eggs used where n/a maintained, and used;test strips ............. . ..... ... ....... required 49.. Nori-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 151 Plumbing installed; proper 33 Proper cooling methods used; n/a backflow devices .......... . ..... adequate equipment for 52 Sewage and waste water properly temperature control disposed lant food pro -5 3­­_T,oi`I`e_t­f,eatures; properly, P properly cooked for hot holding constructed supplied,and cleaned '­­_--------------- ----------­- 35 Approved th,,,iwing methods used n/a 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed;facilities maintained Food Identification 55 Physical facilities installed, .......... E' _ - 37 Food properly labeled original maintained, nd clena ...... a ......... ............... container 56 Adequate ventilation and lighting; ---o—n-t-annination designated areas used ...........nsects, rodents, and animals not Massachusettsuirem rits �r sent IF M1 Anti-choking procedures in food. ..... --------------- 39 Contamination prevented during servic(,,a establishment food preparation,storage and M2 Food allergen awareness In disj.)[ay M3 Caterer .. ............ ........... .......... 40 Personal cleanliness M4 Mobile Food Operation ........... .......... . .......­_­­................ .......................... 41 Wiping cloths: properly used and M5 Temporary Food Establishment .............- ........ stored M6 Public Market-, Farryiers Market ­ ............................... ..... ................ ...... 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proptr 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 M,10 Leased CornmerciaI Kitchen ....................................... 46 Gloves used properly M11 Innovation Operation Utensils, Egyip and Ven M12 Frozen Desert 47 Food and non-food contact Surfaces Local Re ents cleanable, properly designed, I_1 Lee I I or re, � �qgajicrn aA_ constructed and Used 1-2 COVID-19 L3 Reserved J, Merrimack College - Lrary i Cafe Date: 04/20/2023 Page 3of3 ...... ........... ......... DESCRIPTION OF VIOLATION Fall Code in Compliance Observed CFPM and allergen cerAiMaLes pnvLed in InAlic view. Observed sliced Lomatoes and egg paMes both in top section of in-linn rnfriqpratoi at 41 "F. Obsorved Wiced Meew in cahhwt wiction of unit aL 41 "F. Observed fruit Mad contairdnq Wed Wma in two door low-boy refrigerawr at 40"F. 01asarved pasta salad to (,:,old holding table at 41 "F. Obseived concentration of cleaner/sanitizer in labeied buckets in compliance via readily available testing strij)s. Cdoserxh& Foad thermometer in compliance. Observed handwashing sink in compliance. Observed foods in freezer unit to be frozen solid. 01:­eserved F,,xv"is an(J beverages lablpd praper3y for reLaii sale. observed dry storage in compliance. Observed hair nets beinq wazn while opew4ocd hancH Aq. No pest. actkiry Msenwd. .......... ................. _------ ..............____........... ................ ...........................