HomeMy WebLinkAboutTaki's Pizza - Food Est - Inspection - 701 SALEM STREET 9/18/2022 "20,kagnSivt",I��:'�t. FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Taki's Pizza DD61D 9/18/22 12:08 PM Routine Retail M.Baldwin
701 Salem Street 12:36 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 4
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(Corl IN OUT NA NO COS
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 J
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 COS
10.Adequate handwashing sinks supplied and accessible 1 J 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 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 J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COS
29.Com liance with variance/s variance/specialized rocess/HACCP I I In Yellow � p p p J
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS
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 1 J
55.Physical facilities installed,maintained&clean 3 J
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 Mike-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Taki's Pizza Inspection Number Date Time In/Out Inspector
701 Salem Street DD61 D 9/18/22 12:08 PM M.Baldwin
North Andover, MA 01845 12:36 PM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
98 - -
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Taki's Pizza Inspection Number Date Time In/Out Inspector
701 Salem Street DD61 D 9/18/22 12:08 PM M.Baldwin
North Andover, MA 01845 12:36 PM
• ` • ` • • • ` • M Repeat Violations Highlighted in Yellow
98 - -
Hood cleaned July 2022-
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Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-205.11 Using a Handwashing Sink- -
Pf Front area hand sink blocked and water is off. Code:A handwashing facility shall be maintained so that it
is accessible at all times for employee use and may not be used for purposes other than handwashing. An
automatic handwashing facility shall be used in accordance with manufacturer's instructions.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Prevention of Food Contamination
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness- -
C Provide hair restraint- hat or hairnet for staff 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.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Taki's Pizza Inspection Number Date Time In/Out Inspector
701 Salem Street DD61 D 9/18/22 12:08 PM M.Baldwin
North Andover, MA 01845 12:36 PM
• ` • ` • • • ` • Repeat Violations Highlighted in Yellow
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Slight debris in bottom of front Everest cooler. Code: The physical facilities shall be cleaned as often as
necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is
exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other
accident.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Grime on wall behind 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.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Debris on bathroom floor. Suggest raising bottom shelf to allow for easy cleaning. 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 OU-U I = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
Certified Food Protection Managers Certificate posted? IN
Allergen Certificate Posted? IN
Area Equipment Product Notes Temps
Front Everest 1 door 41 OF
Front Tru three door unit 41 OF
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Taki's Pizza Inspection Number Date Time In/Out Inspector
701 Salem Street DD61 D 9/18/22 12:08 PM M.Baldwin
North Andover, MA 01845 12:36 PM
• ` • ` • • • ` • M Repeat Violations Highlighted in Yellow
Front Tru three door unit 41 OF
Warmer Sauce 141 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Takis kitchen Fries freezer 8°F
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Back Walk in 33 OF
............................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Back Freezer -5°F
Back Pizza cooler 41 °F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
HAACP Vacuum packaged MWF. Complete log.
Town of North Andover- Health Department