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HomeMy WebLinkAboutFood Est - Merrimack College - Sparkys - Inspection - 315 TURNPIKE STREET 9/11/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Merrimack College-Sparkys Place Inspection Date:09/11/2024 Number of P and PF Violations Address: 315 Turnpike Street Time In/Out: 09:05 am / 10:27 am (Items 1 though 29): Phone: 978-837-5390 Permit No.: 52725 Number of Repeat P and PF ^ Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 1 Owner: Sodexo Type of Operation: Food Service Person-in-charge: James Reidy Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 09/21/2024 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O 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 Employee Health previously served, reconditioned 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 In 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature Out cos r Good Hygienic Practices 21 Proper hot holding temperature Out cos 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos r tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly Out cos 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered 17 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 n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a 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 applicable sections of 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, 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). Inspector: Person In Charge: C Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Merrimack College-Sparkys Place Date: 09/11/2024 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 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; In 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 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food Out 39 Contamination 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 stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- 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 M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Merrimack College -Sparkys Place Date: 09/11/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Correct On Site OBSERVATION: Observed fan stored in basin of hand sink adjacent to dish machine. PIC removed fan during the inspection. PIC to ensure all hand sinks are maintained accessible at all times and are used for handwashing only. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed ice machines with accumulation of what appears to be mold in the interior. PIC to fully empty ice machines and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil or mold. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Repeat COS OBSERVATION: Observed container of couscous in walk in refrigerator #5 date marked with a preparation date of 9/10 at 38OF on the edges and 460F in the center. PIC states they believe couscous remained in refrigerator overnight. It appears the couscous did not cool within time and temperature parameters. Upon reviewing cooling time and temperature requirements, PIC voluntarily discarded foods. PIC to re-train staff on cooling methods. 3-501 .14-P REGULATION: Item 20 Proper cooling time and temperature -- Cooling Correct On Site OBSERVATION: Observed Canadian bacon below heat lamp in grill area at 118-124°F. Upon reviewing hot holding requirements, PIC voluntarily discarded foods. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 135°F or above in hot holding. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Repeat COS OBSERVATION: Observed cut honeydew melon at 48OF and cut cantaloupe at 45°F both in cold holding rail in "Mongolian" station. Upon reviewing cold holding requirements, PIC instructed employees to rapidly cool foods. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: PIC unable to verify any employee on site that is trained on choke saving procedures. PIC to ensure there is at least one employee that is trained in choke saving procedures on site at all times during the hours food is being served. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment Discussion Hood stickers date 6/24/2024, in compliance. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store. Merrimack College -Sparkys Place Date: 09/11/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 160OF via PIC's sensor stickers, wiping cloths stored in sanitizer measure 1875 ppm lactic acid via PIC's test strips. Observed final cooking temperature of omelette at 1860F; scrambled eggs below heat lamp in grill area at 139°F; roasted potatoes in standing warmer in "Simple Servings" area at 1460F; alfredo sauce in two door warmer in kitchen at 149°F; chicken salad in "Continental" refrigerator in prep area at 40°F; raw haddock in two door refrigerator in prep area at 39°F; sliced tomatoes in low refrigerator in pizza / deli area at 41°F; diced tomatoes near omelette station at 41°F; cooked beef in produce walk in refrigerator at 38°F; fried shrimp in walk in refrigerator #5 at 37°F.