The URL can be used to link to this page

Home My WebLink AboutFood Est - Service - Inspection - 490 MAIN STREET 11/22/2022 ophn0 a1.i��strcrr uctrrlt<allht)trp`. 12o FOOD ESTABLISHMENT INSPECTION REPORT R-10 Nonh Andy wt,MA 018 t:i Inspection Number Date Time In/Out Inspection Type Client Type Inspector Sal's Just Pizza B78CA 11/22/22 12:34 PM Routine Retail F.Garcia 490 Main Street 1:10 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 0 1 4 Foodborne Illness Risk Factors and Public 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(Corl IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties �/ 15.Food separated and protected 2 Certified Food Protection Manager �/ 16.Food-contact surfaces;cleaned&sanitized ' x ' Employee HealthIN 01 IT I 17.Proper disposition of returned,previously served, 3 Management,food employee and conditional employee J 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 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 6.Proper eating,tasting,drinking,or tobacco use �/ 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 apre-approved � Consumer Advisory IN OUT NA NO CO5 10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food A proved Source IN OUT NA NO COS I Highly Susceptible Populations IN OUT NA NO CO 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature �/ Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used 14.Required records available:shelistock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ... Retail Practices 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 \/ 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT-NANO COS 46.Gloves used property 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 1 J 36. Thermometers provided&accurate 2 49. Non-food contact surfaces clean Physical Facilities IN OUT NA NO COS Food IdentificationIN 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 ` 41.Wiping cloths;properly used&stored 55.Physical facilities installed,maintained&clean 1 El 42.Washing fruits&vegetables 56.Adequate ventilation&lighting;designated areas use 111� Follow Up Required: v Y Follow Up Date: 1 112 9/2 02 2 F.Garcia Nick-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Numb r 3 Sal's Just Pizza 490 Main Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 B78CA 11/22/22 12:34 PM F.Garcia 1:10 PM . - M I U Repeat Violations Highlighted in Yellow Approved thawing methods used 35 3-501.13 (A)-(D) Thawing -Kitchen - C Thawing should be done under refrigeration or running water at temperature of 70f or below Code: TCS food shall be thawed: 1. under refrigeration;or 2. completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of RTE food to rise above 41°F, or for a period of time that does not allow . thawed portions of a raw animal food requiring cooking as '� . to be above 41°F, for more than 4 hours including:the time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes4 under refrigeration to lower the food temperature to 41°F, ^� or 3. as part of a cooking process, or 4. thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. 36 4-204.112 (A)(B)(D) Temperature Measuring Devices -Kitchen - C Thermometer need for the True walk in cooler Code:Ina mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display. The device shall be designed to be easily readable. 36 4-204.112(A)(B)(D)Temperature Measuring Devices -Kitchen - C Thermometer needed in the Migali low boy reach in for pizza ingredients next to pizza oven Code:In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Cold or hot holding equipment used for TCS foods shall include at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display. The device shall be designed to be easily readable. Physical Facilities Town of North Andover-Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 Sal's Just Pizza 490 Main Street Inspection Number Date Time In/Out Inspector North Andover, MA 01845 B78CA 11/22/22 12:34 PM F.Garcia 1:10 PM Le M01 - Repeat Violations Highlighted in Yellow Notes 88 Notes -Basement- N Please snow blower from basement and pump pump out water from basement -General Notes. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted? IN Procedures for vomit/diarrhea event available? IN Staff trained in choke saver for every shift? IN Temperatures Area Equipment Product Notes Temps .. _ _. Lli+nh�n 2 hnv c�nL z I I r.OC Town of North Andover-Health Department