HomeMy WebLinkAboutFood - East Campus Eats @ Merrimack College - Inspection - 315 TURNPIKE STREET 4/19/2024 rown of North Andover FOOD ESTABLISHMENT INSPECTION REPORT R-10
Board ot'Health
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
East Campus Eats at Merrimack 746EO 4/19/24 9:24 AM Routine Mobile S.Pierce
College 9:37 AM
315 Turnpike Street Permit Number Risk Variance Priority Pf Core Repeat
North Andover, MA 01845 2 0 0 1
NINE 1111111111111 iiiiiiiiii III!III!!
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlighted in Yellow
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Supervision IN OUT NA No cos I- Protection from Contamination(Cont'd) IN OUT N NO COS
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized V
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee recondi Ziried&unsafe foods V
knowledge,responsibilities and reporting V Time/Temperature Control for Safety IN OUT NA IN COST
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V
5. Procedures for responding to vomiting and diarrhea)events V 19.Proper reheating procedures for hot holding V
Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V
7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures
--------------------P- re v e n 1i ngContamiaio,n by Hands..................I.N...O�UT NA NO cos
23.Proper date marking and disposition V
8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved V
alternative procedure properly allowed Consumer Advisory IN OUT NA IN COS l
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V
..........................IN-OUT NANO COS Highly Susceptible Populations IN OUT NA NO COS]
--------------A, p p r o v ed, S o u rc,e...............................................................................................
11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered V
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used V
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
destruction, V
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Conformance with Approved Procedures IN OUT NA NO COSI
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
V
ME
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods J45.Single-use/single-service articles:properly stored&used
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---------------------------------------------------------------------F-o-o-d--Temperature- ----- - --Control---- ------------------------I-IN OUT IN-A N-0--COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. NANOOOS-1
V Utensils,Equipment and Vending IN OUT
control 47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding V constructed,&used
48: Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used Jstrips
49. Non-food contact surfaces clean
36. Thermometers provided&accurate -- Ph sical Facilities IN OUT NA NO COS
IN OUT NA NO COS
...............................................................................................Food, I'd e n t'ifi,c at'i o In.............................................................................................. 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices
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Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness 55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60. 105 CMR 590 violations/locall regulahons I V
Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 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 you are subject to a notice of suspension,revocation,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).
L- 2- Follow Up Required: Y Follow Up Date:
S.Pierce Vicente Carosella-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
East Campus Eats at Merrimack
College Inspection Number Date Time In/Out Inspector
315 Turnpike Street 746EO 4/19/24 9:24 AM S.Pierce
.. 9:37 AM
• - • _ • • • - • EMW
Repeat Violations Highlighted in Yellow
Additional Requirement
Violations Related to Good Retail Practices
60 MA 590.011 (C)(2) Allergy Awareness Regulations -Menu -Establishment-
f
C Code:Food establishments that cook, prepare, or serve food
intended for immediate consumption either on or off the premises
shall include on all printed menus and menu boards a clear and
conspicuous notice requesting a customer to inform the server
before placing an order, about the customer's allergy to a major _
food allergen. The notice shall state: Before placing your order,
please inform your server if a person in your party has a food
allergy.
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Area Equipment Product Notes Temps
Establishment Reach-In Cooler Cheese 38 OF
Establishment Flip Top Cut tomatoes 40 OF
.............................................................................. ........................... ..................
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Sanitizer lactic acid tested 272ppm.
North Andover Board of Health: 120 Main Street, North Andover, MA 11 (978) 688-954C