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HomeMy WebLinkAboutFood - Friendly Toast - Inspection - 550 TURNPIKE STREET 1/23/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel, (978) 688-9540 Fax (978) 688-9542 Email: twolfE.�nder'i@northaridoverriia.gov ............... Naine: The FriendlyToast Inspection Date�01/2,3/2024 Number of P arid PF violations ................ ..Ins.... -.1---l- ........... Address: 550 Turnpike Street Time In/Out: 02:00 prn 02:53 prn (fterns 1 though 29): ................. Pholre� 655-4245 Pcrnl�t No�: 63143 NUrnber of'Repeat P and PF ....978- I--. ......... .......................................... Email: Risk Categoiy� 0 HACCP: No L-Yi'la"ns Ter's Lt 0 2 r...................... Owner: Eric Goodwin & Scott Pulver Type of Operation: Food Service ....................... . ---- ..................... Flersorr-ir-char(e: Kory Haroldsen Inspec tion Date ,Type of Inspectiory Routine ............ ....... Inspector: C.Lachendro Date of Re-liwipectiow . ................... -------- FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............ in corn plairlr;, out out compliance n/o riot observed n/a =riot applicable COS =corrected on-site r =repeat violation ............ Compliance Status ]iK OUT N/0 COS R Compliance.......-Status -�'dO COS R .......................... ....... ..............—-.......... ............. Supervision Protection from Contamination ......................... 1 Person-In-Charge present, In 15 Food separated and protected In ........... demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In previously served, reconditioned food-- In and unsafe food ......................... .............. .........----................ conditional employee; Knowledge, Time/Temperature Control for Safety ....................... .......... .............. _pq.n,sIbilities, and reporting 18 Proper cooking time &temperature 1,1/0 '-' ---------------------------------------------- ................ �411-Proper use of restriction and exclusion In 19 Proper reheating procedures for hot WO holding -——-------- vomiting..............5 Procedures for responding to ..............................----—-------- and diarrheal events 20 Proper cooling time and temperature n/O ............. --------- G, is Practices 21 Proper hot holding temperature In (.�ien­,­. __­­­------ ---. .................................. ------------ 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition .I ................................ .... . ............... ------------ 7 No discharges front eyes, nose and In 24 Tirne as a Public Health Control ri a ITIOLIth Consumer Advisory - I— "— [" Preventing Contamination by Hands 25 Consurner advisory provided for raw/_[In .......................... ....... 8 Hands clean and properly washed In under-cooked food ....................... ...... 9 No bare hand contact with FATE food In .._ _ Re uirements for Higo!y Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited -chiblted.._._._. supplied and accessible foods not offered . .................... . ..... ................................. A proved Source Food/Color Additives and Toxic Substances ............. .. .................. .................. 11 Food obtained frorn Source In 27 Food additives; approved and n/a 0. ............ 12 Food received at proper temperature WO property used - I� - -- ............-............... . ....... ............ 13 Food received in good condition, safe, 111 28 Toxic substances property identified, In and unadulterated stored and used .......... ................ .. ..... 14 Required records available, shellstock n/a Conformance with Approved Procedures I I _­j­­[­..__U -- .................-........ --.- I tags, parasite destruction 29 Compliance with variance/ ................. ...- I-- ---1 - ' i OFFICIAL ORDER FOR CORRECTION: ffi.,ise(j on an inspecfion speciMized process/HACCP plan today, lhe iterns rnarked,,ou"r"indicated vk)lafions to 105 CMR 590.000 and appficaNe seiAions of 2013 FDA Food Code, This report,when signed below by as Board of Health nieniber or its agent constitutes an order of the Board of Health, Failure to correct vio atrons cited itA this report may result in suspension or,revocation of the food establishment permit arid cessation of food establishniGnt operations. If you are subject to as notice of suspension, or non-renewal pUrsuant,to 105 GIMR590.000 you inay requesta hearing before the board of health in accordance with 105 CMR 590.015(B). I nsjwcf or r ......................... ........... Page 1 of 3 Food Establishment Inspection Report W)JIN;•>olrjtions, r.LC _ _ ... Establishment: They Friend) Coast mate ...._............... _ . ......___ ... _... .,... ... __.._ _ ._ _...... C)1/23/2C14 Page 2 of 3 GOOD RETAIL PRACTICES AND MAS SACHUSETT S-ONLY SECTIONS . .... ......w__ _ Ir'a in compiairoc;e Out "' Otdk Wcrhp8earrr`,e observed nla =r'ro�r'smiocable cos corrected on-site r r repeat vaoNsarion Compliance Status IN OUP N/A N/0 CO R Compliance Staters IN OUTN/A N/0 COS R _.... __.._._ .....__..___. . .. _- _....... L._...a_....._---- __... Safe food and Water 48 Ware washing facilities: installed. __._ .. _.. ...... ... _........... ..._....... _......_. 30 Pasteurized eggs Used where n/a maintained, and usedn test strips re quiread 49...... )Jon.,.., _..... ......... .._.. ._._ __.. _.. _..... Non-food contact surfaces clean .. ..... ......__... .... .._...._.......__...... _...._. _._._ _ .. .. ... ... ....__.... . 31 W. source... .... ..._... _._ _..... .._.._.. _ --- _._........ 32 Variance obtained for specialized nfa 50 1-lost and cold water available; processing methods adequate pressure Food temperature contra......... ......... __. ......_.. 1.... € lurr...... .,..ww.. _w_._...... _.._...... wm... ___. .. .. abing 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 . _ ....._... _. _.... ._ _w_ ...__._ _.... _. ...... 35 Approved thawing methods used n/o 54 Garbage and refuse properly __ ...._.... ... __ .... _....... _...._. . 35 Thermometer provided and accurate disposed facilities maintaine:,d _._.............__._� _.._. .___ ..._._ ....w ......_w. ....._. ._..___._... ........_............ .......... ...... ...... Food Identification 5 Physical facilities installed, 3 Food properly Labeled: origiI°aal rnaintained, and clean r,ontairaer 5Ci ..._._.... Adequate v .....__ ._._.._....__...._._ _......... ....._.... entilation and lighting; Prevention of Food Contamination designated areas used .38 Insects, rodents, and animals not Massachusetts Ro Wrennents present M1 Anti-choking procedures in food 39 Contanaination prevented during service establishment _.. ..... . _........ ....._.... ......... _............ food prepa ration,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 ......_... _ rnro stored M(a Public Market, Faers Market __. . .. ............. _ .....we ._.... _... .... _._.... __...... _... 42 Washing fruits and vegetables M7 Residential Kitchen; E3ed-ancl- ...... _..__ .. _..w.... .._.. ...... ......._.__. _.._. „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 Mg School Kitchen, USDA Nutrition ..... _ .. ..._.._ _. ........ _......r. 45 Single-use/single-service articles: Program properly stared an(] used M1Cl Leased Coraame;rcial Kitchen _.. __.._._. __m..._...... ...._.__.._ __ _.__- ----- __. ._ _..... 45 Gloves used properly M11 Innovation Operation _Utensils, gyilament and Vender g M12 Frozen Desert 47 Food and nova-food contact surfaces Local Requirements _ _....., cleanable, properly designed, L1 Locallaw or regulation _._._ .... ... .. .. _..... .._......_. ............ ......_... constructed and used L2 COVID-1g L3 .. Re set-ve<i The Friendly Toast Date: 01/23/2024 Page 3 of 3 .................... ........... DESCRIPTION OF VIOLATION Fail Code .......... ........... OBSERVATION: PIC unable to Wcarn ArrevorNiblo req: merinrg emperame indicalo; at time of inspoct.Wn . PIC fn ensure indicator is kept rcadhly accossihio for use. will vvirify compliance aL new xout,ine Anpection. REGUTATION: Itnm 16 Mod contacl surface; Kearred and sanikizad Sanitizing W We.. , and Cherrical -MeLhod,,; ...............11,11-11--------- !n Mmpliance, (Wsurvcd fruit na! Hd in Lable-Lop cold Wd&q anK at 41 "F Merved coaWA patat-ous in Iwo door low boy Wr iqorat or wL 41 "F. Obseived salna Hnd black M ans bth o in Md holding tablo ,ire. 40"K. (Tserved smoked salmon in cabinet nectior of unK at 41 "F. Observed ham and _raw u& ckrn both in Wo diawor reef itlqeravoi under flat - ! op 117 at 40% and 37"J respewively. C&Qrved cookod poi atoos and panta holh W walk-in refKqeraLar at. 390. obsorved uncooked haron in add! WoW walk -in refriqui at:or at 41 "F. OhNerved breakfast poLatons in tablo-lop hot holding unit at 135"F. Obsorvvd high-lempnratarn warewashing machinc� apniaAng at MAN via ! nspecnor ' s Mnn plate thermommer. Obsurve(J quaLernary sainhVizer and WsQnq suips availahl". Observed foods in freezer units to he trnzen solid. ............. ............................... 1)i Jon 0d-scrvnd hood al icknr in comp: jdrco, next seyvirc dric is Maxch 2024 . .................... Kurrect FriorfTy lHom dnd P& nrlky Foundal- lar Dom vjolaWons immediately, Core Hom viWarions winhin 10 days. Corraci all WoWions in cnilrety and mainLain. Train and supervive siaff . Failure to corrock all Holalions and maintain corrections may rpsult in administrative acl- ton and a- fines. The lnexL in Lhin ruporL in an unofficial vermion nf Line st,atc requMionv . MIKKL ersion of UP NLaiv regulations may ho found at www.ma ss.gov/dph/If pip errs` by cont act 1 nq t he Mat n Mono Bonk Starp . ..........