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Home My WebLink AboutDunkin Donuts Food Insp - Inspection - 535 CHICKERING ROAD 7/15/2025 �`'•Town of North Andover Board of Health FOOD ESTABLISHMENT INSPECTION REPORT R-10 Dunkin Donuts Inspection Number Date Time In/Out Inspection Type Client Type Inspector 535 CHICKERING ROAD CAC45 7/15/25 10:02 AM Routine Restaurant C.DeCosta NORTH AN DOVER/ MA 01845 10:58 AM Permit Number Risk Variance Estab.Type Permit Holder: Same 52835 1 Restaurant --------------------------------------------------------------------------- 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 Cont'd IN OUT NA NO COE 1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected 2. Certified Food Protection Manager �/ Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee reconditioned&unsafe foods knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records � 9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible �/ 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 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used destruction, Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP 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 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 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 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 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/ c s 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). Priority Pf Core Risk Factor Repeat Risk Factor LZ L2t�� 1 0 2 1 0 C.DeCosta Danielle Vickery-Expires Certificate#: Follow Up Required: Y Follow Up Date: FOOD SAFETY INSPECTION REPORT Page Number 2 Dunkin Donuts 535 CHICKERING ROAD Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 CAC45 7/15/25 10:02 AM C.DeCosta Permit Holder: Same 10:58 AM iuMe lam's LQ=@Repeat Violations.............................................................................................................................................................."I"I"I"I"I H"I"I"Ii"I"Ighlighted in Yellow Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 . - Kitchen - Cos Observed concentration of chlorine at 400 ppm advised to dilute solution. Code:A chemical sanitizer used Pr 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 68T 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--registered label use instructions. In accordance with Section 8-405.11 this violation must be corrected within 72 hours Prevention of Food Contamination Insect, rodents & animals not present 6-501.111 (A)(B)(D) Controlling Pests - Prep- C Observed what appears to be mouse droppings next the to stand up fridge in the prep room Effective measures were not used to control entry of pests/rodents. Evidence of pests found on inspection. Contact Pest Control t '/ company immediately for service and provide copy of pest control report to Health Department. I i rr111 illilI ii Code: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; andtr / eliminating harborage conditions.'`' In accordance with Section 8-405.11 this violation must be corrected within 90 days Compliance and Enforcement North Andover o d of Health: 120 Main Street, North Andover, MA o18457 - 4C FOOD SAFETY INSPECTION REPORT Page Number 3 Dunkin Donuts 535 CHICKERING ROAD Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 CAC45 7/15/25 10:02 AM C.DeCosta Permit Holder: Same 10:58 AM • - • iuMe • - • Repeat Violations Hi"I"I"I"I"I"I"I"I"I"I"Ighlighted.............................................................................................................................................................."I"I"I"I"Iin Yellow PERMIT TO OPERATE 59 8-304.11 (A) Responsibilities of the Permit Holder-Front of House- C The food establishment permit was not conspicuously posted at the time of inspection. Post current Food Permit where the public easily can see it. In addition please post allergen and food manager certifications. Code: Upon acceptance of the permit issued by the RA, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers. In accordance with Section 8-405.11 this violation must be corrected within 90 days • Area Equipment Product Notes Temps Kitchen Cheese 40 OF Front of House Bacon 33.1 OF OF Kitchen I I Bacon I I 32.1 OF Front of House I I Milk I I 38 OF Front of House I I Cream dispenser I I 37.1 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) 688-954a FOOD SAFETY INSPECTION REPORT Page Number 4 Dunkin Donuts 535 CHICKERING ROAD Inspection Number Date Time In/Out Inspector NORTH ANDOVER, MA 01845 CAC45 7/15/25 10:02 AM C.DeCosta Permit Holder: Same 10:58 AM iuMRepeat Violations Highlighted in Yellowe lam's .............................................................................................................................................................."I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I"I North Andover Board of Health: 120Main Street, North Andover, MA o1845 (978) 688-954C