HomeMy WebLinkAboutPizza Factory - Reinspection - Food Est - Inspection - 535 CHICKERING ROAD 4/24/2021 R-10 I20it,ket.ron Sire4i'""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
wonhAndmar h9AIt180,
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Pizza Factory 73D9C 4/24/21 3:01 PM Re-inspection Retail M.Baldwin
535 Chickering Road 3:23 PM
North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
Violation Summary: 0 1 0
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 I Protection from Contamination(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
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 J Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures
5. Procedures for responding to vomiting and diarrheal events J 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 V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved J
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food I/
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA NO Cos
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
.......................Re.Peat..V..°.�.at..°.n.S...H...........................................................................................
...
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 J 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. J 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 1 J 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
J
Ll'�L - -
Follow Up Required: Y Follow Up Date:
M.Baldwin Mario-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road 73D9C 4/24/21 3:01 PM M.Baldwin
North Andover, MA 01845 3:23 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 -In order to train staff on procedures for taking cooking temperatures, please post a chart indicating proper
cooking time and temperatures. See email for example. -
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Food Temperature Control
Thermometers provided & accurate
36 4-302.12 (A) Food Temperature Measuring Devices - Establishment -
Pf Cooking staff do not have a stem thermometer. Please provide stem thermometer for checking that meats
and other items are cooked to the proper temperature. Code: Food temperature measuring devices shall
be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
IN= In Compliance OU'U" = Out of Compliance NA= Not Applicable NO= Not Observed
Staff wearing face coverings? IN
Area Equipment Product Notes Temps
Establishment Beverage Air unit Ambient 35°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Re-inspection from 4/10/21 inspection to follow- up on 1) front refrigerator temp, 2) grease barrel
cleaning, 3) cook must have stem thermometer.
Re-inspection revealed-
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road 73D9C 4/24/21 3:01 PM M.Baldwin
North Andover, MA 01845 3:23 PM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
- Front corner refrigerator is running at 35 °F - great
- Chef does not have a stem thermometer today
- Grease barrel out back has been cleaned since last inspection, however still some build up on the
outside.
Please provide your cooking staff with a stem thermometer. Train them to routinely check cooking
temperatures such as chicken must be cooked to 165°F.
Post a chart of cooking time and temperatures near the cook line- see email.
Conduct a deeper cleaning of grease barrel and the pavement around the grease barrel.
Town of North Andover- Health Department