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Home My WebLink AboutJimmys Famous Pizza - Routine - Food Est - Inspection - 1591 OSGOOD STREET 11/4/2021 R-10 Izitet.ron4 MaRnSp 4i FOOD ESTABLISHMENT INSPECTION REPORT wonhAndmar h9A0180, Inspection Number Date Time In/Out Inspection Type Client Type Inspector Jimmy's Famous Pizza FA54B 11/4/21 11:30 AM Routine Retail M.Baldwin 1595 Osgood Street 12:02 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 1 0 7 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 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 V 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 1 ./ 6.Proper eating,tasting,drinking,or tobacco use V 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 a pre-approved 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 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 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 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 V45.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. VUtensils, Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 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 2 ./ 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 55.Physical facilities installed,maintained&clean 3 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J e/ Follow Up Required: Y Follow Up Date: M.Baldwin Nick -Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 2 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspector 1595 Osgood Street FA54B 11/4/21 11:30 AM M.Baldwin North Andover, MA 01845 12:02 PM • ' • • • • • Repeat Violations Highlighted in Yellow 98 - - RTE foods are date marked- good. J ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Allergen awareness statement posted - ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Time / Temperature Control for Safety Cooling 20 - 1.14 (A) Cooling Cooked Foods - Establishment - Pr Rice covered and on counter at 130T. Staff state it is cooling. Please cool rice rapidly, such as in a shallow pan that's open to air circulation. Code: Cooling cooked TCS foods shall be done within 2 hours from 135°F to 70°F and then within 4 hours from 70°F to 41IF. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Food Identification Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspector 1595 Osgood Street FA54B 11/4/21 11:30 AM M.Baldwin North Andover, MA 01845 12:02 PM • ' • • • • • Repeat Violations Highlighted in Yellow Food properly labeled; original container 37 3-602.11 (B)(1)-(4) Food Labels - Establishment - C Packaged cakes lacking label. Provide. Code:All Food packaged in the food establishment shall be labeled. The label information shall include: 1. the common name of the food, or absent a common name, an adequate descriptive identity statement; 2. if made with two or more ingredients, a list of ingredients and sub-ingredients in descending �`% order of predominance by weight including a declaration of ' artificial colors, artificial flavors and chemical preservatives if contained in the food; 3. an accurate declaration of the net quantity of contents; 4. the name and place of business of the manufacturer, packer, or distributor, and 5. the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Use 3-602.11(B)(5) for Pf designation). ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 37 3-602.11 (13)(1)-(4) Food Labels - Establishment - C Balaclava lacking label Code:All Food packaged in the food establishment shall be labeled. The label information shall include: 1. the common name of the food, or absent a common name, an adequate descriptive identity statement;2. if made with two or more ingredients, a list of ingredients and sub- ingredients in descending order of predominance by weight including a declaration of artificial colors, artificial flavors and chemical preservatives if contained in the food; 3. an accurate declaration of the net quantity of contents;4. the name and place of business of the manufacturer, packer, or distributor,• and 5. the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Use 3-602.11(B)(5) for Pf designation). ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Prevention of Food Contamination Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber 4 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspector 1595 Osgood Street FA54B 11/4/21 11:30 AM M.Baldwin North Andover, MA 01845 12:02 PM • ' • • • • • Repeat Violations Highlighted in Yellow Personal cleanliness 40 2-402.11 Hair Restraint Effectiveness - Establishment - C Provide Staff with hat or hair net 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. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Utensils, Equipment and Vending All contact surfaces cleanable, properly designed, constructed & used 47 4-501.11 Good Repair and Proper Adjustment- Establishment - C Repair or replace rusty wire shelves in walk in. Code: .' ; Equipment shall be maintained in a state of repair and condition that meets FDA Equipment ui requirements. E p q p components such as doors, seals, hinges, fasteners, and r kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Cutting or , piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. a ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspector 1595 Osgood Street FA54B 11/4/21 11:30 AM M.Baldwin North Andover, MA 01845 12:02 PM • ' • • • • • Repeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Outside - C Bottles around the dumpster. Clean up litter. 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. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 55 6-501.11 Repairing - Basement- C Wall over freezer has peeling paint. Code: The physical facilities shall be maintained in good repair. ID "- J ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 55 6-501.12 Cleaning. Frequency/Restrictions - Back hall - C Clean floor under back hall wire rack shelves 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. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... IN= In Compliance OUT' = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Jimmy's Famous Pizza Inspection Number Date Time In/Out Inspector 1595 Osgood Street FA54B 11/4/21 11:30 AM M.Baldwin North Andover, MA 01845 12:02 PM • ' • • • • • Repeat Violations Highlighted in Yellow • Area Equipment Product Notes Temps Tall Tru Freezer at 2°F Establishment BeverageAir 37 OF Establishment Pizza cooler 41 OF Establishment Cake case 38 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Re-inspection in two weeks to follow up on- Clean floor under back rack Proper rice cooling Hats Labels Town of North Andover- Health Department