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Home My WebLink AboutFood Est Inspection Report - Bertuccis - Inspection - 435 ANDOVER STREET 8/25/2020 R-10 FOOD ESTABLISHMENT INSPECTION REPORT North NIA 0 1 tt Inspection Number Date Time In/Out Inspection Type Client Type Inspector Bertucci's Brick Oven Pizza 999FC 8/19/20 1:13 PM Routine Retail M.Baldwin 435 Andover Street 1:50 PM North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Melissa- 1 0 1 IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited 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 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee 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 apre-approved Consumer Advisory IN OUT NA NO COS 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 ................................................................................................................................................. Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP Mill 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 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 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, s&animals not present53.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 �ZL Follow Up Required: Y Follow Up Date: Inspector PIC `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 2 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Hand sink is properly set up with soap and towels. - fftjf f ,�sfyio sf�wn�cr^tilf� //9 �� r /�/; ,"�a�dylwl/G///uGdlfotrf�V�%��I��p�06dlYl��d�(U✓'/!/f /% o17" Ji r/o r/rr/M�rwuJvir/eJ l// � 1 //F/wg/1!q/SYNUllk4fB M ADI wnl IXN�V/utl04,l �ma,vmwsr 9 �/r�/rilrnr 1111`/1r M '111 1fi r�r�aJ�^N�Aauwr,y / J i f 88 - - Area under pizza ovens appears clean and free of pests. - f t `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 3 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Catering area appears free of pests near phone. - 88 - - Hood appears clean. - f f i I � r `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 4 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Hand sink is accessible. - 88 - - Floors appear clean. - a r `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 5 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Bakery area floor free of pests. - �, i Ii�iw� •soil u Wi l III you��mV 4,, p II u lu I VIIIIIIIIIIIII u r uv y m�7�ll��uillll uu�� 0�� rr �I uu"" p1J III u ry i� �u VV4YIG iuudui� �h�rd� ��iV Vuipuu iuulpgllpllVVV �uutl uu uV�III uu V I V 88 - - Cold holding storage in proper order. - °�� II YYYY /f'° PI �� „��1161pllllprri i �yr. `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 6 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Covid signage posted on walk in. - ,9f/ l W' wry*Pil "A/ 01 l itucc � 6uu r 88 - - Back storage room neat) sealed, no evidence of pests. - g Y p /I i M, %aa o- `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 7 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow 88 - - Antibacterial products available. - I i ' ,,, �iI ii;o''Yrni4�1 ii�V'G,Yun Sioui' r rdl "�1W niialu,yJllo9LJ1;,? � y Time / Temperature Control for Safety Cold Holding Temperature 22 ® -Server area - Pr Server area fridge is 43 deg F. Maintain at 41 deg F or less. Code:Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) and in paragraph (C) of this section, TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. Prevention of Food Contamination `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 8 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow Insect, rodents & animals not present 38 6-501.111 (A)(B)(D) Controlling Pests - Bar area- C Several fruit flies observed at the bar area. Melissa nmy advised they are addressing the issue with their pest control company. Maintain free of pests. 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; and eliminating harborage conditions. oayr s, r .ww it I J 4. y IN= In Compliance OUi,,,,,,, = Out of Compliance NA= Not Applicable NO= Not Observed Ventilation hood inspection sticker up to date? IN Food Employee Reporting Agreement in place? IN `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 9 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow -------------------------------- Area Equipment Product Notes Temps Pizza prep First unit on left 40 OF Pizza prep Catering fridge 41 OF Grill area DeIfieId Cheese 40 OF Grill area Second unit from the 38 OF Grill area Cheese 40 OF Grill area Pasta 38 OF Server area Small fridge Holding 43 OF Basement Walk in refrigerator 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. I MEN Inspection conducted per COVID inspection guidelines. Pre- inspection phone interview conducted 8/10/20, on site physical inspection completed on 8/15/20 and report was completed and emailed to P I C on 8/19/2 0. Pre-inspection interview revealed- Bertucci's is open for indoor dining, take out and delivery through third party drivers. Most people are doing take out. All staff must wear a face mask. They provide masks or staff can bring their own. For pick up 3 customers can come in and stand in spaced line, others must stay outside. They also have a curbside pick up system. Inside most larger tables have been removed to allow for 6 ft separation. Employees health is monitored daily through a tracking sheet. Staff temps are `own of North Andover- Health Department R-10 Page Number FOOD SAFETY INSPECTION REPORT 10 Bertucci's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street 999FC 8/19/20 1:13 PM M.Baldwin North Andover, MA 01845 1:50 PM ` Repeat Violations Highlighted in Yellow taken at start and end of shift. For disinfection they use a peroxide product to disinfect tables and chairs. Railings and doorknobs sanitized every 30 min. Front door is propped open. Bathrooms are cleaned 3x a day. They have a new hand washing scanner. Using paper single use menus. `own of North Andover- Health Department