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HomeMy WebLinkAboutFood Est - Merrimack College - Monicas Kitchen - Inspection - 315 TURNPIKE STREET 4/20/2023 North Andover Health Department ak m Food Establishent Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: ........... . ..... ----------__----- Name: Merrimack College - Monicas Kitchen lns;o,�ction DaW 04/20/2023 Numbcrr�of P and PF Violations Address: 315 Turnpike Street Jin-re In/Out: 02:30 pm 03:44 prn (Iterris 1 though 29). .... .............. ............. ................ ........... Phone: 978-837-5390 PerrnA No.� 66190 Number of Repeat P arid PF ....... _____R-i-sk C1a__te_f_4o­r1y_: �HA_CC_P: Violations(Iterns I thOUgh 29)� "T ner: Sodexo Type of Operatlow Food Service ...............­-.1.1... ..................................... Person-in-chao�e: Vincente Carosella Type of Inspecfion: Routine re d OUS Irispeuon Date: __"' ­_­............. Irispectm C.L.achendro, Date,of Rednspoction: FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in coniplaince Out out compliance n/O =not observed n/a not applicable COS corrected on-site r =repeat violafion ........... ... ...... ....... .............. .................................. ............. ............ Compliance Status Compliance StatL-,IS--- ire 56T-N-A_N/0'(','0S_R__ .._.. Supervision Protection from Contamination .............. ..... .......... ------_-- I Person-In-Charge present, In 15 Food separated and protected n/o 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 previously served, reconditioned in.a gernent, food employee and. In and unsafe f'oocl conditional employee; Knowledge, fimeffernperature Control for Safety responsibilities, and reporting 1 6"i5-roper cooking firne&tern-p'e-i a­'tu_r_e _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 We Good H ic 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 ........... ............. mouth Consumer Advisory ............ Preventing C intarnination bHan m 25 Consumer advisory provided for rawf ills clean and properly washed In under cooked food 9 No bare hand contact with RTE food In for lt!s hi ,usce t le Po ulations_4irements for 10 Adequate handwashing sinks properly In 26 Pasteurized foods used-, prohibited n/a supplied and accessible foods not offered .........1-­1 __L_ __ '__ ---__ __11"',. _1�_',__ Ap roved Source Food/Color Additives and Toxic Substances p ............. .............._........... .......... ---------- 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 a Conformance mtittA_pp,roved Procedures tags, parasite destruction 29 Compliance with variance/ .................... ............... . ...... OFFICIAL ORDER FOR CORRECI'ION: Based on an inspection spec alized process/HACCP plan today,the iteris marked"OL)"T'°indicated violations to 105 CMR 59U00 arid appli('CIFA_es_e_('._t'i'o"n_s­of_'2'_0'1,_3"_FD A 1",-o o"(-t C—o""d(-:""",T-F'ris—re-poit,when signed below by a Boai-d of I IeMth member or its agent constitutes an order of the Board of Health.Failure to correct virilations,cited in this report may result in suspension or revocaN"gi of the food establishment pel-olit and cessation of food establishment operations. If you are subject to a riotice.of suspension, or trorrl-renewril purswant to 105 CMR 590,000 you may requesta hearing befoi,e,the board of health in accordance with 105 GMR 590.015(13). Page I of 3 ------------....... ------------------- Food Establishment Inspection Report MoJiN solutions,LLC ........................_." ............... .............. .............. EsU,ibhshrnent� Merrimack College - Monicas Kitchen Daw 04/20/2023 Page 2 of 3 . ......... ------ ........ GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS .......... C0'MPIa'il1Ce b-L'It C-O",rl-I-P-i i­''W'u"I_(,;e not oil site r = repeat v�olabon ........... ............... ...... .. . . .............. ......................... . ........ --—------------------- Compliance Status IN OUT WA NIO Compliance Status IN Our N/A N/0 COS R ........... Safe food and Water 48 Warewashing facilities: installed, 30 stc urized eggs used where n/a maintained, and used;test strips ........... required 49 Non-food contact surfaces clean 31 Water and ice frorn 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 Plurribing installed; proper 0�0 cooling methods used; n/o 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 acc rate disposed;facilities maintained .. ........... Food Identification 55 Physical facilities installed, —maintained, and c�ea n............. ...................--- --------------- ­_ ' .........................56 Adequate ventilation and lighting; rly labeled: oii( C I container Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachuseq§_Re rements .......__. Aui present M1 Anti-choking procedures in food .............. ..................... 39 Contamination prevented during service establishment . ..... .... ............- food preparation,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" Fanners 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 sLored,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 M1 I Innovation Operation Utensil, Equ i nt and Vending M 12 Frozen Desert ............ ................- ...... 47 Food and non-food Contact surfaces Local "egtairernents cleanable, properly designed, L1 Local lawc.r rel tion constructed and used L2 COVID-19 L3 Reserved ........... .......................................­­­­._­......­__­----------.........__­�'�_] Merrimack College -Monicas Kitchen Date: 04/20/2023 Page 3 of 3 ................................... DESCRIPTION OF VIOLATION Fail Code Discussion Observed hoseN U three bay sink iin baLh the rinsp and sanitize bays Mra the hose becomes subnwqed A suhaiun below. Discussed with PIC to shorten hoses to provent mQuitions from becoming conLaminated wi,tAi poLeift,ia.l 1:s)iI(J­up it) ................................................­ . ............. . ........ --------- Discussion No hood stirkrr availnble nn hood at: of Jlnsp�,,;ct lon. PIC sLates hood in serviced on a quarterly basis; and was lawt serviced last month. PIC 4a nnsure Ma ker is Mixed to hood Mier routine service is provided. In A"pliance Observed CFPM and allergon certiticaLes posted in kiLchen off ice. Observed pepperoni , mac and cheese, and Mons and pnyxpers A I in top section of in-line relriqnrar or' at 41 "F. Obserred sHced deli turkey in cabinet section of unit at 41"F. Observed pulled park and nausage', paUles both in Iwo drawer refrLgerator below MA -Vop grill aL 41"1':°°. Obsnived mac and rhenne in "Traulsen" branded two eioorr refrigerator at 410F. Observed diced ham and pepperoni booh in top section of pizza A-1 ine ref r tqe[`at or aL 41 A. Observed CD014.C.'d C!h] Ck(.'ll ill Ca!:}inet SCHUn of uni V at 41 Q. observed potatoes 1 n we 1 1 near ,-,e r A ng I ine. at 1654DF. Observed chicken noodle soup in hot ho3dirig well at 167"F. Observed corn in standinq warmer at 135"F. observed cleaner/sanitizpr and le"ling strip" dvallable. Obse,vod hiqh-l "mperature w6rew,,,shJn,,'4 machine, operating in complilanco. Waterproof probe thermomrstei available to test . Obscivnd food Lhermumelor availahle. Observed foods in freezer units Yo be finzen solid. Observed dry storage in No pest observed. ...................... ................................... ......