HomeMy WebLinkAboutFood Est - Anne Bradstreet - Inspection - 115 PHILLIPS BROOKS ROAD 9/18/2024 QTirwn
of North Andover
Board ofHealth FOOD ESTABLISHMENT INSPECTION REPORT R-10
Anne Bradstreet Early Childhood Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Center 6759F 9/18/24 9:40 AM Routine Daycare S.Pierce
115 PHILLIPS BROOKS ROAD 10:02 AM
NORTH ANDOVER, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
70928 4 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 N 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 I 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
.......... ...... .................................................................................................... I Preventing �ntiirni I:tat i 6i- aridi.................iI OUT......N.A IN.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
.................................................................................................................................
rce 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
........................................................................................................................................................................................................................................................................ ....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 constructed,&used
48: Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used strips
49. Non-food contact surfaces clean
36. Thermometers provided&accurate
........................................................................................................................................................................................................................................................................................................... Physical Facilities IN OUT NA N
O 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,maintained&clean
41.Wiping cloths;plroperly Used&stored 1 V J 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 Karen Keough-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Anne Bradstreet Early Childhood
Center Inspection Number Date Time In/Out Inspector
115 PHILLIPS BROOKS ROAD 6759F 9/18/24 9:40 AM S.Pierce
NORTH ANDOVER. MA 01845 10:02 AM
• - • _ • • • - • Emw
Repeat Violations Highlighted in Yellow
Protection From Contamination
Food-contact surfaces, cleaned & sanitized
16 4-501.114(A)-(C) Cern.San. Te p./p /Conoentr./ ard. -Warewashing-
COS Pr Sanitizer tested below required 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 75°F, 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.re. "stered..Label...use...instructions..........................................................................................................................................................................................................................................................................................................................
Prevention of Food Contamination
Wiping cloths: properly used & stored
41 4-101.16 Sponges-Warewashing -
/OS/ C Sponges observed in three bay. Code: Sponges may not be
used in contact with cleaned and sanitized or in-use food contact
surfaces.
Fell
,i
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Notes
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Page Number
3
Anne Bradstreet Early Childhood
Center Inspection Number Date Time In/Out Inspector
115 PHILLIPS BROOKS ROAD 6759F 9/18/24 9:40 AM S.Pierce
NORTH ANDOVER. MA 01845 10:02 AM
• - • _ • • • - • Repeat Violations Highlighted in Yellow
Notes
88 Notes -Kitchen -
N Hood overdue for service. Last serviced 10/19/2023. Sticker marked
r%
for 180 days.
- General Notes.
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u
/iit
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Area Equipment Product Notes Temps
Establishment Hot Box Cooked mixed veggies Holding 171 OF
Establishment Reach-In Cooler Whole milk 40 OF
Establishment Walk-in Cooler Chocolate milk Holding 32 OF
.............................................................................. .......................... �..................
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C