HomeMy WebLinkAboutFood Est - Middle School - Inspection - 495 MAIN STREET 6/10/2024 Fown of North Andover
Board ofHealth FOOD ESTABLISHMENT INSPECTION REPORT R-10
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
North Andover Middle School 1 D413D 6/10/24 8:59 AM Routine Institution S.Pierce
495 MAIN STREET 9:27 AM
NORTH ANDOVER, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
70906 2 Violation Summarv: 1 0 1
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
............
Supervision IN OUT T"N'A IN 0 Protection from Contamination(Cont'd) IN OUT NA IN COS
...............
1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V
2. Certified Food Protection Manager V 16.Food-contad surfaces;cleaned&sanitized
------------ ........................... E, ploy 17 Proper disposition of returned,previously served,
m ........................................ ...
reconditioned&unsafe foods V
3. Management,food employee and conditional employee .................................................................................................................................................................................................................................................................................... c
knowledge,responsibilities and reporting V Time/Temperature Control for Safety IN OUT NANO
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
...........................................................................................................................................................................................................................................................................................................
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V
.......... ...... .................................................................................................... .Preventing �ntiirni I:tat i 6i- �ridi.................iI OUT......N.A N.0 COS....
23.Proper date marking and disposition
8. Hands clean&properly washed V
24.Time as a Public Health Control;procedures&records V
9i No bare hand contact with RTE food or a pre-approved
a alternative procedure properly allowed Consumer Advisory IN OUT m NO COS
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V
....................................................................................................................... i�W Source.................................................................................................................................
IN OUT NA NO COS iqw usceptue PopUlatlonS IN OUT NA NO COS
11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered V
........................................................................................................................................................................................................................................................................ ....12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA N cos
13.Food in good condition,safe&unadulterated V 27.Food additives:approved&properly used V
14.Required records available:shellstock tags,parasite V 28.Toxic substances properly identified,stored&used V
destruction,
Conformance with Approved Procedures IN OUT NA11066s]
............Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
NONE=
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO C�OS
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 V 45.Single-use/single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. J f Utensils,Equipment and Vending IN OUT NA NO COS
control 47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding J
constructed,&used
48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used V strips
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
........................................................................................................................................................................................................................................................................................................... Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices
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,maintatned&dean V
41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60. 105 CMIR 590 violations/local regulations
Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMIR 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 CIVIR 590.000 you may request a hearing before the board of health in accordance with 105 CIVIR 590.015(B).
Follow Up Required: Y Follow Up Date:
S.Pierce Heidi Hood-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
North Andover Middle School Inspection Number Date Time In/Out Inspector
495 MAIN STREET 1 D413D 6/10/24 8:59 AM S.Pierce
NORTH ANDOVER, MA 01845 9:27 AM
• - • _ • • • - • EMW
Repeat Violations Highlighted in Yellow
Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-501.114( )-(C) Cern.San. Te p./p /Conoentr./ ard. - Establishment-
COS Pr San itizer tested at Oppm. COS to 200ppm. Code:A chemical sanitizer used in a sanitizing solution for a
manual or mechanical operation at contact times specified under paragraph 4-703.11(C) shall meet the
criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the
EPA-registered label use instructions, and shall be used as follows:A chlorine solution shall have a
temperature of 55°F-120°F, depending on water hardness, and concentration range of 25ppm to 100ppm. An
iodine solution shall have a minimum temperature of 68°F with a concentration range of 12.5ppm to 25ppm.
A quaternary ammonium compound solution shall have a minimum temperature of 75T, have a
concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions
included in the labeling, and be used only in water with 500 MG/L hardness or less or in water having a
hardness no greater than specified by the EPA-registered label use instructions.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing -Establishment-
C Gaps observed at delivery door may allow for the entry/travel of
pests. Code: The physical facilities shall be maintained in good aU �
repair. ,l
i ,L
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North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Page Number
3
North Andover Middle School Inspection Number Date Time In/Out Inspector
495 MAIN STREET 1 D413D 6/10/24 8:59 AM S.Pierce
NORTH ANDOVER, MA 01845 9:27 AM
• - • _ • • • - • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Establishment Misc. Chicken taco-hot 165 OF
Establishment Misc Lite Cesar salad walk 38 0 F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Chemical dispenser reportedly not working properly, mixing sanitizer by hand.
Hoods last serviced October 18, 2023 - 180 days
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C