HomeMy WebLinkAboutThe Friendly Toast - Inspection - 550 TURNPIKE STREET 4/23/2026 North Andover Health Department
120 Main Street, North Andover MA 01845
Food EstablishmentInspectionReport
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Tel. (978) 688 9540 Fax (978) 688 9542
Email: twolfenden@northandoverma.gov
Name: The Friendly Toast Inspection Date:04/23/2026 Number of P and PF Violations
Address: 550 Turnpike Street Time In/Out: 07:50 am /09:13 am (Items 1 though 29):
Phone: 978-655-4245 Permit No.: 2025-87978 Number of Repeat P and PF
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Eric Goodwin &Scott Pulver Type of Operation: Food Service
Person-in-charge: Kaelin Nelson Type of Inspection: Routine Previous Inspection Date:
Inspector: G.Greystone Date of Re-Inspection: 05/03/2026 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-I n-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/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature In
Good Hygienic Practices 21 Proper hot holding temperature In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out COS
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control In
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a
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: The Friendly Toast Date: 04/23/2026 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,
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/o 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 Out Massachusetts Requirements
present M1 Anti-choking procedures in food In
39 Contamination prevented during service establishment
food preparation,storage and M2 Food allergen awareness In
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 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 M 10 Leased Commercial Kitchen
46 Gloves used properly M 11 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
The Friendly Toast Date: 04/23/2026 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Observed smashed potatoes stored outside of temperature
control at time of inspection, PIC stated one of the three sheet trays
was in cooling but the bottom two sheet trays had come from the walk-in
and held out for service: Smashed Potatoes-51F. Reviewed with PIC that
TCS items in cold holding are to be maintained at 41F or below. PIC
stated they may add the potatoes to the list of items the establishment
uses for TAPHC for. Corrective Action: PIC instructed an employee to
place the potatoes in the walk-in cooler to rapidly chill
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
OBSERVATION: Observed two gaps in the rear exterior door that were large
enough to allow daylight to shine through. PIC to ensure outer openings
are protected against the entry of insects and rodents by: (1) Filling or
closing holes and other gaps along floors, walls, and ceilings; (2)
Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting
doors. Corrective Action: PIC stated they have the parts needed to
install a door sweep, verify sweep is installed at re-inspection.
6-202 .15 REGULATION: Item 38 Insects, rodents, and animals not present -- Outer
Openings, Pest Protection
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 a posted hood sticker that stated the unit was last
cleaned 3/10/2026 and is to be cleaned every 90 days
In Compliance Observed: Bar Low Temperature Warewashing Unit: 100ppm
(chlorine) , test strips expire- 4/1/2027; Handwashing sinks stocked with
drying provisions, hand cleanser, signage, and hot water that tested at
115F; Bar Display Cooler: Oat Milk-40F, Whipped Cream-41F; [Line] Service
Line Coldwell: Whipped Cream-41F, Cut Pineapple-40F; Mini Fridge: Whipped
Cream Cheese-41F, Ambient Air Thermometer-36F; Smashed Potatoes in
Cooling for approximately 30 minutes-78F; All items in freezer units
frozen solid; Waffle Maker Lowboy: Waffle Mix-40F; Left Line Prep-top:
Guacamole-38F, Diced Tomatoes-37F; Middle Left Prep-top: Smoked
Salmon-40F; Right Middle Prep-top: Pooled Eggs-41F, Diced Tomatoes-40F;
Right Prep-top: Pancake Batter-40F, Coleslaw-38F; Left Cooler Drawers:
Feta-39F, Raw Chicken-40F; Left Middle Cooler Drawers: Ground Beef-40F;
Middle Right Cooler Drawers: Shell Eggs maintained at 37F; Right Cooler
Drawers: Sausage Links-40F, Sausage Patties-39F; Sanitizer Bucket: 200ppm
(quat) , test strips- 8/15/2027; Steam Table: Sausage Gravy-145F;
[Kitchen] High Temperature Warewashing Unit: irreversible puck
thermometer provided, Plate surface temperature-169. 9F; Three bay SInk:
200ppm (quat) ; Front Walk-in Cooler: Whole Milk-41F, Corned Beef-40F;
Rear Walk-in: Pork Belly-40F, Maple Breakfast Sausage-41F; Bathrooms
equipped with self closing door, closed receptacle