HomeMy WebLinkAboutPizza Factory - Routine - Food Est - Inspection - 535 CHICKERING ROAD 9/9/2021 R-10 &orthAmlowr II`althDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Pizza Factory CE6FC 9/9/21 10:37 AM Routine Retail M.Baldwin
535 Chickering Road 10:55 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 3
... !
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 CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V
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 V
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 V
6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures
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
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved ,�
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 V26.Pasteurized foods used;prohibited foods not offered
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 V27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p
......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea...................................
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 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 ,t 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,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 1 J
55.Physical facilities installed,maintained&clean 2 V1
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
Follow Up Required: Y Follow Up Date:
M.Baldwin Juan Morales-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road CE6FC 9/9/21 10:37 AM M.Baldwin
North Andover, MA 01845 10:55 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98
Certificates posted
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road CE6FC 9/9/21 10:37 AM M.Baldwin
North Andover, MA 01845 10:55 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Chips within expiration date- good
�I
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Prevention of Food Contamination
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness- Establishment -
C Provide effective hair restraints while preparing food. Code:Food employees shall wear hair restraints
such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed
and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens;
and unwrapped single-service and single-use articles. This section does not apply to food employees such
as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if
they present a minimal risk of contaminating exposed food;clean equipment, utensils, and linens;
unwrapped single-service and single-use articles.
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Establishment -
C Deep clean floor under three bay sink Code: The physical facilities shall be cleaned as often as
necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident,
cleaning shall be done during periods when the least amount of food is exposed such as after closing.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road CE6FC 9/9/21 10:37 AM M.Baldwin
North Andover, MA 01845 10:55 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
55 6-501.12 Cleaning. Frequency/Restrictions - Establishment -
C Cardboard litter in back alley. Code: The physical facilities shall be cleaned as often as necessary to
keep them clean. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be
done during periods when the least amount of food is exposed such as after closing.
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IN= In Compliance OUT= Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Area Equipment Product Notes Temps
Establishment Beverage Air unit Two door 38 OF
Establishment Advanced edge 2 Ambient 40 OF
Establishment Freezer Ambient 25°F
Establishment Arctic Air Ambient 40°F
Establishment Beverage Air unit 41 °F
Establishment Cake case Ambient 38 F
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
PIC able to explain proper temperature check procedures for chicken (Cooked to 165' F, regularly
check batches to confirm time cooked reaches temp.)
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Pizza Factory Inspection Number Date Time In/Out Inspector
535 Chickering Road CE6FC 9/9/21 10:37 AM M.Baldwin
North Andover, MA 01845 10:55 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department