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Home My WebLink AboutStarbucks 1264 Osgood St Food Re-Inspection Report - Inspection - 1264 OSGOOD STREET 11/19/2024 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: Starbucks#70945@ Inspection Date: 11/19/2024 Number of P and PF Violations O Address: 1264 Osgood Street Time In/Out: 10:50 am / 11:11 am (Items 1 though 29): Phone: 978-378-4693 Permit No.: 72645 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): Owner: Starbucks Coffee Corporation Type of operation: Food Service Person-in-charge: Marissa Gilbert Type of Inspection: Re-Inspection Previous Inspection Date: 11/08/2024 Inspector: T.Adell Date of Re-Inspection: 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 In 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 n/a 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/a 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature n/a 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In 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 Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered 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: Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Starbucks#70945@ Date: 11/19/2024 Page 2 of 3 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, Out 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/a 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 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 Out 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 Starbucks#70945@ Date: 11/19/2024 Page 3 of 3 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed wiping cloths stored in labeled bucket of QAC sanitizer stored directly on the floor of the service line. PIC to ensure wet wiping cloths that are held between uses in sanitizer are stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, or single-use articles. **RE-INSPECTION** OBSERVED WIPING CLOTHS STORED IN LABELED BUCKET OF QAC SANITIZER STORED DIRECTLY ON THE FLOOR OF THE SERVICE LINE. PIC TO ENSURE WET WIPING CLOTHS HELD BETWEEN USES IN SANITIZER ARE STORED OFF OF THE FLOOR. 3-304 .14 REGULATION: Item 41 Wiping cloths : properly used and stored -- Wiping Cloths, Use Limitation OBSERVATION: PIC unable to provide irreversible temperature measuring device. Reviewed examples with PIC, including 160°F sensor stickers, dish plate thermometers, and water-proof maximum registering thermometers. PIC to supply and routinely monitor utensil surface temperatures. **RE-INSPECTION** PIC UNABLE TO PROVIDE IRREVERSIBLE TEMPERATURE MEASURING DEVICE. REVIEWED EXAMPLES WITH PIC. PIC TO SUPPLY. 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing Verified 11/19/24 OBSERVATION: PIC unable to verify an employee on site that is trained in choke-saving procedures. PIC to ensure there is at least one choke-safe certified employee on site at all times during the hours food is being served. **RE-INSPECTION** OBSERVED EMPLOYEE'S VALID CHOKE-SAFE CERTIFICATE. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment In Compliance Observed wiping cloths stored in QAC sanitizer measure 150 ppm via PIC's test strips; high temperature dish machine achieve a utensil surface temperature of 163.2°F via inspector's dish plate thermometer. Observed sausage and bacon wraps in "True" single door refrigerator at 39°F; gallons of milk in "True" two door refrigerator at 370F; bacon egg and cheese sandwich in low swinging refrigerator at 41°F; veggie egg bites in low swinging refrigerator at 37°F; open face refrigerator holding commercially packaged prepared foods operating at 35°F. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.