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HomeMy WebLinkAboutHeavenly Donuts Food Inspection Report - 2-11-2025 - Inspection - 46-50 MAIN STREET 2/11/2025 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: Heavnly Donuts Inspection Date:02/11/2025 Number of P and PF Violations w Address: 46-50 Main Street Time In/Out: 11:20 am / 12:17 pm (Items 1 though 29): 'I Phone: 978-688-6890 Permit No.: 52629 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): Owner: Effie Kombouras Type of Operation: Food Service Person-in-charge: Caroline Crowe Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 02/21/2025 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 cos 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/o 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 FF 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: n Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Heavnly Donuts Date: 02/11/2025 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/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 Out 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 n/a 39 Contamination prevented during Out service establishment food prepa ration,storage and M2 Food allergen awareness Out 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 Out 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 Heavnly Donuts Date: 02/11/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion PIC and inspector calibrated their food thermometers during the inspection using the ice point method. Both thermometers read 32°F. OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine 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 Correct On Site OBSERVATION: Observed QAC sanitizes in the three compartment sink measure well over 400 ppm via PIC's test strips . PIC instructed employee to make new QAC sanitizer concentration during the inspection that measured 200 ppm via PIC's test strips. PIC to routinely monitor QAC sanitizer concentrations with their test strips ensuring it is maintained at 150-400 ppm. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration OBSERVATION: Observed packages of hard boiled eggs in open face retail refrigerator missing labeling components. PIC to ensure all packaged foods for retail sale include the following components: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, in-cluding a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; 3-602 .11 REGULATION: Item 37 Food properly labeled : original container -- Food Labels OBSERVATION: Observed multiple containers of food stored directly on the floor of the walk in freezer and walk in refrigerator. PIC to ensure foods are stored at least 6 inches above the floor. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparaticn, storage and display -- Storage, Food-Preventing Contamination from the Premises OBSERVATION: Observed allergen statement on digital menu board that does not match the wording in the Food Code. PIC to include statement on all menus, "Before placing your order, please inform your server if a person in your party has a food allergy" . In lieu of placing the notice directly on the menu board itself, the food establishment may post the notice adjacent to the menu board or at each point of service where food is ordered. 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement Discussion Hood sticker dates 10/10/2024, in compliance. OBSERVATION: Observed fork that PIC identified as used for scrambling eggs stored in container of still water at 68°F. PIC to ensure if in-use utensils are stored in water between uses, that the water is maintained at 135OF or above. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Heavnly Donuts Date: 02/11/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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. In Compliance Observed employee illness agreement document available. Observed open face retail refrigerator holding yogurts, cheese, hard boiled eggs, and drinks operating at 39°F; sliced tomatoes in the top rail of the in line refrigerator at 38°F; tuna salad in the cabinet of the in line refrigerator at 390F; butter in the walk in refrigerator at 37°F.