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Home My WebLink AboutBertucci's - Reinspection - Food Est - Inspection - 435 ANDOVER STREET 10/8/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9AIt180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Bertucci's Brick Oven Pizza A58E8 10/8/21 12:18 PM Re-inspection Retail M.Baldwin 435 Andover Street 12:38 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 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(Cont'd) 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 J 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 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 Follow Up Required: Y Follow Up Date: M.Baldwin Melissa-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Bertuccl's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street A58E8 10/8/21 12:18 PM M.Baldwin North Andover, MA 01845 12:38 PM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - 4i„��MP.,M SYbUkIT SY'Y991P YA tiµ5 apse ie re a�rry� ara„e%MkmJ�l{wX /// cum 1uW an wwwu ra�a�+mrawr tFvro auaawum am aKre / uuawr dmrraymw �u'whp��p'pµM �� I� N.J." unn�ai��j�dv { r M.m1 ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Bertuccl's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street A58E8 10/8/21 12:18 PM M.Baldwin North Andover, MA 01845 12:38 PM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - i Eco Lab receipt from last night shows some activity however making improvement. Baiting in walls. - u'Yi'I°igMi �E, ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Area Equipment Product Notes Temps Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Re-inspection to follow up on mouse evidence reveals- Catering area is cleaned Mondays no evidence today Pizza station- no evidence of pests Basement dough prep - no evidence of pests. Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Bertuccl's Brick Oven Pizza Inspection Number Date Time In/Out Inspector 435 Andover Street A58E8 10/8/21 12:18 PM M.Baldwin North Andover, MA 01845 12:38 PM • ' • • • • • Repeat Violations Highlighted in Yellow Eco Lab comes once a week and continues to seal holes. Continue to work with Pest control to maintain free of pests. Town of North Andover- Health Department