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Home My WebLink AboutCaptain Pizza - Food Est Inspection Report - Inspection - 733 TURNPIKE STREET 1/29/2020 ir R-10 `""'' I20sl`inStw''''"`'" FOOD ESTABLISHMENT INSPECTION REPORT I20 Main urrrt Nonh Amknvr.k1A 01845 Inspection Number Date Time In/Out Inspection Type Client Type Inspector Captain Pizza 59462 1/29/20 11:15AM Routine Retail M.Baldwin 733 Turnpike Street 11:28 AM o Permit Number Person In Charge Variance Priority Priori f Core North Andover, MA 01845 �'- t Soterios 0 1 2 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=comected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination Cont'd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for Safet IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures 1 ./ 5. Procedures for responding to vomiting and diarrheal events 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition ✓ 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible 25.Consumer advisory provided for raw/undercooked food V Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO: 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered 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 V 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO: 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 47.All contact surfaces cleanable,properly designed, 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 2 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/local regulations 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 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,revocation,or non-renewal i r�� l Follow Up Required: Y Follow Up Date: Inspector P I C Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT �g umber 2 Captain Pizza Inspection Number Date Time In/Out Inspector 733 Turnpike Street 59462 1/29/20 11:15 AM M.Baldwin North Andover, MA 01845 11:28 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Time / Temperature Control for Safety Cooking time & temp 18 3-401.11 (D) Raw Animal Foods - - Pf Hamburger on Dinner menu lacking * indicating this item maybe served raw or undercooked. Code:A raw animal food or a partially cooked animal food may be served or offered for sale upon a consumer request or selection in a RTE form if a consumer advisory is available. Raw or partially cooked animal foods may not be served in a highly susceptible population. A children's menu may not contain comminuted meat. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - Back prep - C White shelves have debris build-up. Clean or replace shelves. PIC states shelving is being replaced systematically. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Front freezer- C Light debris on shelf. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Notes Notes 88 Notes - Back prep - N Back screen door has been replaced and walls repaired. Additionally, new case freezer to improve on gasket issue, new paint in dining room. -General Notes. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Written menus/sinns nresent (aller(jen)? Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 3 Captain Pizza Inspection Number Date Time In/Out Inspector 733 Turnpike Street 59462 1/29/20 11:15 AM M.Baldwin North Andover, MA 01845 11:28 AM Inspection • •rt (Continued) in Yellow Written menus/signs present (allergen)? IN Allergen Certificate Posted? IN Certified Food Protection Managers Certificate posted? IN Staff trained in choke saver for every shift? NA Ventilation hood inspection sticker up to date? IN Procedures for vomit/diarrhea event available? IN Temperatures Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. PIC able to state meatballs reheated to 165 before holding at 135. Town of North Andover- Health Department A R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Captain Pizza Inspection Number Date Time In/Out Inspector 733 Turnpike Street 59462 1/29/20 11:15 AM M.Baldwin North Andover, MA 01845 11:28 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Town of North Andover- Health Department