HomeMy WebLinkAboutDen Rock Inspection - Inspection - 50 PETERS STREET 12/11/2024 oov Town of North Andover
Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Den Rock wine &spirits 39EE5 12/11/24 11:16 AM Routine Retail Market S.Pierce
50 PETERS STREET 11:41 AM
NORTH ANDOVER, MA 01845 Permit Number Risk Variance Estab.Type
52293 0 Retail Market
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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 NA NO COS Protection from Contamination ConYd IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties J 15.Food separated and protected J
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served,
3. Management,food employee and conditional employee reconditioned&unsafe foods J
knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events 1 J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature J
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved
alternative procedure properly allowed J Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA NO COS
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
destruction,
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP J
NONE=
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required 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 J 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. 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 J 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,maintained&clean 1 J
41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
60.105 CMR 590 violations/local regulations J
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 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).
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Priority Pf Core Risk Factor Repeat Risk Factor
0 2 1 2 1
S.Pierce vick jain-Expires
Certificate#: Follow Up Required: Y Follow Up Date:
FOOD SAFETY INSPECTION REPORT Paae Number
2
Den Rock wine &spirits
50 PETERS STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 39EE5 12/11/24 11: AM S.Pierce
11:41 AM
• - • - • • • - • Repeat Violations Highlighted in Yellow
Employee Health
Procedures for Responding to vomiting and diarrheal events
5 2-501.11 Clean-up Vomiting & Diarrheal Events - Establishment-
Pf No procedures for clean up of vomit and diarrhea. PIC ordered kit during inspection. Code:A food
establishment shall have procedures for employees to follow when responding to vomiting or diarrheal
events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The
procedures shall address the specific actions employees must take to minimize the spread of contamination
and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
In accordance with Section 8-405.11 this violation must be corrected within 10 days
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-202.12 (A)(B) Handwashing Sink, Installation -Establishment-
Pf Hot water at handwashing sink measured at 41*F. Code:A handwashing lavatory shall be equipped to
provide water at a temperature of at least 100°F through a mixing valve or combination faucet. A steam
mixing valve may not be used at a handwashing sink.
In accordance with Section 8-405.11 this violation must be corrected within 10 days
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Establishment-
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C Condenser fans and the ceiling above observed with accumulation
of debris. Code: The physical facilities shall be cleaned as often
D �Jr�f f
as necessary to keep them clean. Except for cleaning that is
necessary due to a spill or other accident, cleaning shall be done
during periods when the least amount of food is exposed such as
after closing.
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In accordance with Section 8-405.11 this violation must be corrected within 90 days
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Paae Number
3
Den Rock wine &spirits
50 PETERS STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 39EE5 12/11/24 11: AM S.Pierce
11:41 AM
• - • - • • • - • Repeat Violations Highlighted in Yellow
Notes
Notes
88 Notes - Establishment-
N Employee restroom observed blocked by equipment. In conversation
with PIC, employees use the bathroom at the adjacent Panera Bread.
- General Notes.
ENSURE
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ill
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Area Equipment Product Notes Temps
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
No Ti food observed during inspection.
Vipboston70@gmaii.com
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C
FOOD SAFETY INSPECTION REPORT Paae Number
4
Den Rock wine &spirits
50 PETERS STREET Inspection Number Date Time In/Out Inspector
NORTH ANDOVER, MA 01845 39EE5 12/11/24 11: AM S.Pierce
11:41 AM
• - • - • • • - • Repeat Violations Highlighted in Yellow
North Andover Board of Health: 120 Main Street, North Andover, MA o1845 (978) 688-954C