HomeMy WebLinkAboutFood Est - Starbucks - Inspection - 562 TURNPIKE STREET 1/22/2024 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540 Fax (978) 688-9542
Email:twoIfenden@nortl,iaridoverma.gov
Name: St rbucks#7773 Inspection Date 01/22/2024 Nurnbe r of P and PF Violations
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Address: 562 Turnpike Street Time In/out 03:30 pm /04:26 pm (Items 1 though 29):
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Phone: 978-975-7229 Permit No.: 58095 Number of Retreat P and PF
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Email Risk Category: 0 HACCP: No I Violations(Items '1 though 29):
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Owner: S tarbucks Type of Operation: Food Service
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Person-in r iiarg Ryan Letendre Type of Inspection: Routine Pre;vrotrs Inspection Datc
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inspector: C.Lachendro Date of Rednspection: 02/01/2024 or After
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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In _in conaplaince Out =out compliance n/o =not observed n/a =not applicable cos corrected on-site r = repeat violation
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Compliance Status IN our NrA N/o c,os R Compliance Status IN OUT N/A N/o COS R
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___.._._._.........._._._._._._..__._.._Supervision .-.._..-_ Protection from Contamination
1 Person-In-Charge present, In 15 Food separated and protected n/a
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
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Employee Health previously served„ reconditioned
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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/a.
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4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
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5 Procedures for responding to vomiting In holding
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and diarrhea[events 20 Proper cooling time and temperature n/a.
G92d_Hy ienic Practices 21 Proper hot holding temperature n/a
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition n/a.
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7 No discharges from eyes, nose and I11 24 Time as a Pub 11 lic Health Control rr/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw[ nfa
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food
.._._...__.. n/o __ Re u_.r_e_men_t_sf_o_r_H_9.h._.l. Susceptible Populations
uate
washing
10 supplied eg and accessible�slnks properly Out „2q6 foods riot Pasteurized foodsused; prohibited n/a
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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 nfo properly used
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13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
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14 Required records available, she[Istock n/a Conformance with Approved-Procedures__..
tags, parasite destruction 29 Compliance with variance/ nia
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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 applrCable sections of 2013 FDA Food Code.This report,when signed
below by ca 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).
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ans1_1csc.,I or; �'� r:s�c-era rr r"la�.ararae
Pagel of 3
Food Establishment Inspection Report MoJiN SOILItions, LLG
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Establishment: Stal-bucks#7773 Date:.. 01/22/2024 Page 2 of 3
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GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
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in in complaince out out cornphance n/o = not observed n/a not applicable Cos =corrected on-site r =repeat violation
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Compliance Status -IN 0 N/A N/O COS R Compliance Status IN OUT N/A N/0 COS R
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Safe food and Water 48 Warewashing facilities: installed,
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30 Pasteurized eggs used maintained, and used; test strips
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required 49 Non-food contact surfaces clean
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31 Water and ice from approved source Physical Facilities
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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/a backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/a 53 Toilet features; properly,
holding constructed supplied,and cleaned
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35 Approved thawing methods used n/o 54 Garbage and refuse properly
36 Thermometer provided and accurate ...........disposed; facilities maintained
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Food Identification 55 Physical facilities installed,
maintained and clean
container -5-6 Adequatelighting;
ventilation and
37 Food properly labeled: original ,, -----------..............'---- Lt.. -- -
Prevention of Food Contamination designated areas used
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38 Insects, rodents, and animals not ........... Massachusetts Requirements
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present M1 Anti-choking procedures in food
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39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness In
..............display M3 Caterer
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40 Personal cleanliness M4 Mobile Food Operation
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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-
roper Use of Utensils Breakfast Operation
43 In-use Utensils properly stored M8 Residential Kitchen: Cottage Food
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44 Utensils, equipment and linens: Operation
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properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
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45 Single-use/single-service articles: Program
properly stored and Used M10 Leased Commercial Kitchen
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Inn-ovation 46 Gloves used properly Operation
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Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, Ll Local law or regulation
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constructed and used L2 COVID-19
L3 Reserved
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Starbucks#7773 Crate: 01/22/2024 Page 3 of 3
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DESCRIPTION OF VIOLATION
Fail Code
rbR;,+Elr"`Jfa.'] l.t:N: No hlr°ndwaa;alrinq soap available at haandwashing sink in harIsLa.
area azt time of ,_r'r. ye ct: on. Pic rn ensure 'ha.4ndwa.ua h' re;:r sinks are aaappl_re d,
vdl_, lr , sandw'ashinq .;nap at & I 1 a.rl✓^s .
e.a.. 01_ . ].l...a,f f€yM U"f:,e.rtud t l t aum 10 lerac qi.u.at o t.,.radw a..;lr _alrg :, .r ks g r opa r::l y supplied ant ,
-acc ss i.'b e ....... H andwn;•fr:i nq C,:1e arano r, Avu i l abi , a t.y
Mpe.''a1:. eliEf,Ef' Jr'a I€ltad; No Are,ve,a.Afrlau rr, ; ;._.,lwer_;_e ,l La,,ile _a;tarc indicaLor -; r„r . ,-sble
to t ono °ili,.'r„r.. t. wryer avurre waitrn a. t irg machine at 't r"ei of rlY gaoci inn. P1 `
Lo Wain L¢viPljwr a'rui e i nd icat or t n arruravely t nc surface f empe.",at ure of
wa.,rew,arahing rrleachine. D! ncussud opt ions of 1 rrever0ble ra gistera_raal
t ��:^rclieral7are indicators including IF0"F LcmywraLuru strips,
at'... , kor:"s, C.:l,h 1p aat e therncomewr, e zv
l t , arl 1 6 Food �:��nt a � f. �s�r•e� ware d and s 1 4._ f,)'r. 1_ I ...�� I L',er afaas,7 . re;lt � r r ee � :„ <.:+'� all ! zed _.
l a n r ,. . A rang Hol Water and Ch rrt r caal - Me.t:rle dsr
Repeat: (ASE,E VVa.T f(lT : Observed ved e e machine wa f h Might aac<°.!mu l.,a t !rrn of what whaL appeard
to be llu,"ild s:arn,nd AM!! area. P l.. no s9'nsurc machine is a rlei'w "✓1d, cleaned,
and sanitized.
,g...602 . :L.l RE'�`GU l la I Clsal: a M m 16 Mad contact: nu r f�,ac e,,; r:'.l a.aar",nd ,and sanitized ......
}:qurg_srrrnf_ r'lcaning T:'CM Frequency
Discussion Discussed wit.,. PIC ` u pt7sL copy n f c E :..erg n cer k i . Y e` at e t.Il
Dubl rc vLe w adjacent to C f PV and copy of food permit .
1Compliance Observed k1!kaCfa breakfasL sandwiches I P low-hay
refr ,e, vtaL_ Y f o ow worming C„b"aen at e9a'el . Mseived egg blips r °. -:dddt..:r..l.a...e. '.,.
. aw Imy ,rm r i sger ai.t;.C,r., ca'L "F. Observed 11 T rrl:a0." " branded Iwo d a°)I'...
refrigeratni r.eaaaLaan , ng a<-it:1_tens of MA and egg hit.os <,,rwrai ing a L 40'F.
(Dl;;nel 'sed high-k ,"YdFaa, Y'at ure anXria.rnwa.'"nh1..ng machine C igrrai"I ,it.1.nq at 169.5"F rll_a:;4,
inspector's dish plain t 1%ehI19.s+Cila kor. a,rb s✓ i ; od quaternary `ba9.n t : r"or i n
labeled d a us.'ke <a! ,'t.;Opprn. l"fur'" a g s, r l s avda ' 1abl . Observed Mods in
frnvxor unit. : to be frozen n a?., lid.
rin an,„ °'c„r roct. Pr lo; r ' y `Ctgar. and Prior Ay y ; tarda irr a violations rcr * a�. . a a a el.y;
Core f1a:.t. vir:+la ,.r;n(s wlthtn . 0 dayn. C:eetr'Pcc all A! nl_,a1 inns in N°`,* 7rE'_k.y
and tcid�M.as.tl. Train and slape vi v >t.aff .. E ,az.rl rare t c,a cor r paL a1.71.
Kralar1.:Cuns and lrralrrt.r. l.ar rur.:r:ee_ut. rons may a ..sult in a aaefmirrrtsir.at .vc action
and or 'fines. s.ho t.exi in r.his ioperL in an `,ne,f f inial "vwrMnn M Up,
s I;rf r r gu. a't. ons . U f:YNa,l. vernM of the sst a n regulatinns nay he 'found
at www.mass.gov/dph/fpp „r.. by cont.aar.t_inq the ate House look Koxe.