The URL can be used to link to this page

Home My WebLink AboutFood Est - Wilder - Inspection - 1160 GREAT POND ROAD 12/6/2023 North Andover Health Department 120 Main Street, North Andover MA 01845 Food EstablishmentInspectionReport _ _ Tel. (978) 688 9540 Fax (978) 688 9542 Email: twolfenden@northandoverma.gov Name: Brooks School -Wilder Dining Hall Inspection Date: 12/06/2023 Number of P and PF Violations Address: 1160 Great Pond Road Time In/Out: 09:30 am / 10:23 am (Items 1 though 29): 0 Phone: 978-725-6217 Permit No.: 52651 Number of Repeat P and PF Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): 0 Owner: Brooks School Type of Operation: Food Service, Frozen Dessert Person-in-charge: Mike Giampa Type of Inspection: Routine JPrevious 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 =not observed n/a =not applicable COS =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-I n-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out r performs duties and 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, Time/Temperature Control for Safety responsibilities, 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 and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature n/o 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 Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic 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 and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT"indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: 11,14Person In Charge: Lk/ N4� Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Brooks School -Wilder Dining Hall Date: 12/06/2023 Page 2 of 3 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS in =in complaince Out =out compliance n/o =not observed n/a =not applicable COS =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/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 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 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 accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 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 Massachusetts Requirements present M 1 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; 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 M 10 Leased Commercial Kitchen 46 Gloves used properly M 11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Brooks School -Wilder Dining Hall Date: 12/06/2023 Page 3 of 3 DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed ice machine with slight accumulation of what appears to be mold on back of chute guard. PIC to ensure machine is emptied, cleaned, and sanitized. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency In Compliance Observed cut cantaloupe, cooked chicken, and hard-boiled eggs all in walk-in refrigerator at 41°F. Observed cooked turkey, salsa, and pasta all in "Traulsen" branded four door refrigerator at 40°F. Observed deli turkey and roast beef both in "Hobart" branded two door refrigerator on serving line at 40°F. Observed tuna salad and fruit salad containing cut melons both in "Traulsen" branded two door refrigerator on serving line at 41°F. Observed cooked turkey and raw chicken both in downstairs walk-in refrigerator at 41°F. Observed cleaner/sanitizer in three bay sink with concentration in compliance via readily available testing strips. Observed high-temperature warewashing machine operating at 160°F via readilt avaialble waterproof probe thermometer. Observed foods in walk-in freezers to be frozen solid. Discussion Observed hood sticker in compliance, next service due in February 2024. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.