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Home My WebLink AboutFood Est - The Friendly Toast - Inspection - 550 TURNPIKE STREET 4/12/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, Norfli Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: .......... Narne: The Friendly T'oast lnspection Date 04/12/2023 Number of P and PF Violations . ............................ ......... ........... Addn%s 550 Turnpike Street hine InIOUL 09:45 am 10:41 am (Itonis 1 though 29). ....... ....... ..................... .........-........... F'hone� 978-655-4245 Permit No.� 63143 Nurnber of Repeat P arid F,'F" ........... ErnaiL Rksk Category 2 HACCP: No Violations(ItfIrrn, I though 29)! 0 .......... .rJwrrati Eric Goodwin & Scott Pulver, I ype of Openition: Food Service ........... — ------- . . .......... Person-in-charge: Monika Tes Type of InS4!iectioM Routine Ir spection Date ... � ...... Inspector: C.Lachendro Date of Re-Inspectiom ........... ...... FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............ —------------ In in corriplaince Out ",out compliance 1,1/0 not observed n/a �not applicable COS corrected oil-site r repeat Oolakm ............ I N OUT N/A N/0 CO3')R Compliance Status Compliance Stat Sul rvision Protection from Contamination Rq............ 1 Person-In-Charge present, In 15 Food separated and protected In .............. 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 ... ........... .L.- Employee Health previously served, reconditioned a agement, food employee and In and unsafe a food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature _/O ............ 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/O 5 Procedures for responding to vomiting In hol d it I g and diarrheal events 20 Proper cooling time and temperature n/o ..............-—-__ ......... Cood.Hyqjeqic Practices 21 Proper hot holding temperature Cut cos 6 Proper eating,tasting, drinking, or In 22 Proper cold holding temperature In .......... ............—--_ tobacco use 23 Proper date marking and disposition I n ........ ..... '7 No discharges from eyes, nose and In 24 Time as a Public Health Control In .......... ......... mouth Consumer Advisory ........... ...... Preventing Intamination 25 Consurner advisory provided for cowl Irr 8 Hands clean and properly washP.J In under cooked food ........... _.11_1 9 No bare hand contact with RTE food In e H h!y ebb e wulations j�_qoirements for i _§�u 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited /a supplied and accessible foods not offered .......... ....... e Food/Color Additives and Toxic Substances __!�pprqy__d'.So.urce ........... 11 Food obtained from Source In 27 Food additives; approved and n/a .......... 12 Food received at proper temperature 11/0 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 with Approved Procedures tags, parasite destruction 29 Compliance with variance/ OFFICIAL ORDER FOR CORRECTION, Based on an inspection .._",.specialized process/HACCP plan F..... ' today,the iterns marked"OUT"m(ficated violairons to 105 C'M 590MO and appficaWe-sect-io''ns-d'i 2"'051,3"'Y"b""A' F'o o",.II his when signed below by as Board or I-fealth inember or its agent constitutes an order of the Board of Health,Fa0ure to correct v0lafirms cited in this report may result in suspension or revocation of the food estabhshment pormit arid cessation of food estabfishment operations If YOU ar(`,Subject ro a m.'Aice of suspension, or non-re.newal pursuant to 105 CMR 690,000 you inay requesta hearing before the board of health in accordance,with 105 CMR 590.015(B). ............ .........Ii1s��E-c t'c)r In Page I of 3 Food Establishment Inspection Report MoJiN SOILAiOnS,LLC .. ............... ...................... ... Establishment: The Friendly Toast Dane, 04/12/2023 Page 2 of 3 .. . ............. ..... GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS in on cwiplaince Out :=out cornpliance 11jo not observed not applicable GOS corrected on-site r -repeat violation . ... . ....... -----............. ........... Compliance Status tvj Cos R Compliance Status IN OUT N/A N/O COS R .......... Safe food and a et 48 Warewashing facilities: installed, Pasteurized eggs used where n/a maintained, and used;test strips .. .................. required 49 Non-food contact Surfaces clean Out 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; n/o backflow devices adequate equipment for 52 Sewage and waste water property temperature control disposed ............................. 34 Plant food properly cooked for hot file 53 Toilet features; properly, holding constructed supplied,and cleaned '___ "'_—--- ---------- 35 Approved thawing methods ethods used n/0 54 Garbage arid refuse properly . . ..... ...... 36 Thermometer provided and accurate disposed; fac�ilities maintained .......... ................ Food Identification 55 Physical facilities installed, ,37 Food properly labeled: original maintained and clean 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used ............."''"'"'.........38 Insects, rodents, and animals riot Mass use ��J��qiuirem nts ....... ...... present M1 Anti-choking procedures in food OLIt 39 Contamination prevented during service establishment food prepara tion,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 Pubiic Market; Farmers Market ........................ ..............-- 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- 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 M1 I Innovation Operation ...............__....... - ___..................... ....... Utensils, E gip eyt.and V. M12 Frozen Desert 47 Food and non-food Contact Surfaces Local Rettrrerrlens cleanable, properly designed, Ll Local law or constructed and used L2 COVID-19 ............ ........... L3 R e s e r ved ................. -------------- The Friendly Toast Date: 04/12/2023 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed container of bacon strips wder heat lamp in kH cherl at 920 upon arrival La inspecLion. Employee reheated bacon on gKil during Lime of inspection, Discussed haL holding requiremenns 00, PIC. 3-50] . l6 (A) (1.) -P REGULATION: It 21 Proper hOt h0ding temperature -- Holding TCS Food Hot ....................... .......... OBSERVATION: Obsurved top of high-tomperature watewashing nochine with co_,(,,uriulation (,)E soil residues. PIC W cmsani ex"nior of wwrewwhing machine is cleaned at a frequency necessary to decrease such accumulations. 4-602. 13 RE(xULATION: Item 49 Non - food rontact murfaces clean Nonfacxl Corm act Surfaces ----- OBSERVATION: No choke-safe (CPR) cpuified person on site at time of i nspect i on. Discussed requi rement Q th PIC t hat esub Lishinen t s ha v i ng 2 5 neat s or mo r n sha I I have a CPR cer I i f i ed son on s i te 0', a I I t i mes while food is seived. 590M ), REMATION: Item 57 Anti-choki ng (509. 009[E I Ant i..chokinq proC(sJU 1(5 in food service ...................... In Compliance Observed CFIV and aliergen certificates panted in public view. Observed cooked poLatces in two docr low-buy retriqerator near cook's line at 381F. Observed sliced tomatoes and salsa both in cold Wding Lable on cook's I ino at 41"K. Obsonned Wack beawo in cabinet section of unit nt 380F. Observed raw, breaided a�!hic,,kon in two drawer refrigerator undry qrill al: 41"F. Observed roasted asparagus in waWin refrigerator at 410F. Ohserve,d pankaqed rrLanbled harcri in additional. wa[k-Ln refrigerator at 41"F. observed pataLaes in table Lop steam Lable at 145"F. Observed high-tempevaturp warewashing manhine operating ir compliance. Dish plate thermometer avaiLable. Obst�rvd lowtemperalrlrc, warewashing machine behind bar opez at. nq in compliance via readily available reming strips. Observed food thermomel availat�,ie�. Ob,,aerved foods in freezer units to be frozen solid. Obraervc�d clean ice rRachine. Observed dry storagp in compliance. No pest, activity obk erved. ........... ....... Discussion Observed hood sticker in (',c)rnl:.diance, due in February 2021 . Hood is serviced every 365 days. C I asi ng Correct Priority Item and Priority Foundation It violations inumuliately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff . Failuye to correc: all, violations and maintain coiteations may result in adaiinistrative ac7ion and or fines. The text in Luis report Is an unofficial verAorr of the state reUulations. Official, vvysion of the state regulations may he founci aL www.mass.yov/dph/f pp oi hy cowacting the TMe Muse Book Stor(,,a. ... ........... ........ .........-