HomeMy WebLinkAboutFood - Boston Art Cakes - Inspection - 515 WAVERLY ROAD 2/6/2024 Town of North Andover
120 Main Street
Health Department Tel. (978) 688-9540
FOOD ESTABLISHMENT INSPECTION REPORT
Estabi Date: Type of Operation(s) Type of Inspection
!9�A�1�( =.Q, ____:]Food Service []Temporary ..tin. 11 Suspect Illness
Address: Risk level: I Retail n caterer 4�Re-inspection 0 complaint
Mobile 1771 B&B Pre-operation 0 HACCP
Telephone: HACCP Y/t) Residential Kitchen Other__.__
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Cane',,r; Time in: II�t M Cw) Number of Foodborne Number of Repeat
Out: Illness-Related Foodhorne Illness-
Violations(1-29) Related Violations(1.29)
PIC: J(X;Ir�-k(A-VNP�. Inspector:/N.Gar6a Re-inspection Date:
IN=in compliance OUT=out of compliance NtA=not applicable N/0=not observed COS=corrected on-site during inspection IR=repeat violation
Compliance Status IN OUT IarA N10 cos R Compliance Status IN OUT NIA rare COS R
Swill MEN
1 Person-in-charge present,demonstrates 29 Compliance with variance specialized
r29 ,an e
M Compl c
knowledge,and performs QUUe5 process/HACCP RIan
2 Certified Food Protection Maria e
30 c
Pasteurized i s used where required
3 Management,food employee and 31 Water&ice from approved source
conditional employee;knowledge, t 32 Variance obtained
responsibilities and reporting
4 Proper use of restriction and exciusion IRE IEEE EM, Ell
33 Proper cooling methods used;adequate
5 Procedures for responding to vomiting V eqy!pment for temperature control
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and diarrheal events 34 Plant foodt
I6m 35 Approved thawing methods used
Proper eating,tasting,drinking,& 36 Thermometers orovided and accurate
tobacco use
7 No eye, nose, and mouth discharge
37 container
8 Hands clean and properly washed Insects,rodents,&animals not present
— 38
9 —No bare hand contact with RTE food 39 Contamination prevented during food
10 1 Adequate/supplied handwashing sinks — preparation,storage and display
401 Personal cleanliness
11 Food obtained from roved source —L, Wiping cloths:properly used and stored
.2-Ks�� 42 Washing fruits and vegetables
12 Food received at proper temperature M
13 Food received in good condition,safe, 43 In-use utensils properly stored
and Unadulterated _
44 Utensils,equipment and linens:properly
14 Required records available:shellstock I stored,dried,and handled
tags,parasite destruction 45 Single-use/single-service articles:
properly stored and used
15 Food separated and protected 46 Gloves used rairli
16 Food-contact surfaces;cleaned&
sanitized 47 Food and non-food contact surfaces
17 Proper disposition of returned, cleanable,properly designed,
previously served, reconditioned and constructed and used
unsafe food 48 Warewashing facilities:installed
ME M maintained,and used;test strip
18 Pro er cooking time and temperatures 491 Non-food contact surfaces clean
19 Proper reheating procedures ffs
20 Proper cooling time and temperature e pressure Hot and cold water;adequate
51_Elumbing ri,!�t backflow
22 _fLo p_��r cold lh��Idjn t�mp ature 52 Sewage&waste water properly disposed
23 1 Proper date marking and disposition 53 Toilet features
24 Time as a Public Health Control 54 Garbage and refuse properly disposed;
M facilities maintained
25 Consumer adviso rovided S/ 55 Physical facilities installed,maintained,
and clean
56 Adequate ventilation and lighting;
26 Pasteurized foods used;prohibited desi nated areas used
foods not offered
27 Food additivescedures
V
28 Toxic substances alteLqy ................. .....................
Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations to 105 CMR 590.000 and applicable sections of the 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 aggrieved by this order,You have a right to a hearing.Your request must
be in writing and submitted to the Board of Healtb4t the (10)calendar days of receipt of this order.
PIC's signature: A Date:y
InspectorI hate:Date:
4 e �02L Page I of 2.
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Faced Establishment Inspection Report -- City/Town of
Establishment C7ate P- ........... . . ._ .... ..._.._
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Item l Location Temp�� 4 item 1 Location __..._. Temp_.(°F .. ..._ Item/Location Temp f°F ....
Observations
,.s
and/or Corrective Actions
Violations
cFrtaci in tkts re>crrC must be corrected with tft ttrrr tcrn�c, stated her Icvu car in Section 4CDs.11 ref'ttrr Food r crc1
Item NumberSection of(;code Description of Violation Cate to Correct ct By
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Signature of Persari-'rn- _h� rge ._......___._ Ctt :
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Signature of{n p ctor t n Date-
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