HomeMy WebLinkAboutJimmys Famous Pizza - Food Est - Routine - Inspection - 1591 OSGOOD STREET 11/12/2022 6sio� ✓
"nh 120% ',trmi "`'" FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Jimmy's Famous Pizza 10378 11/12/22 2:36 PM Routine Retail M.Baldwin
1595 Osgood Street 3:02 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 0 2
Foodborne illness Risk Factors and Public Health Interventions
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
u` wYlt @NlSlon IN OUT NA NO COS Protection from Contamination Cont�d) IN Ott a _
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1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected ✓ ���
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized ✓ �t
Employee Health IN17.Proper disposition of returned,previously served, i
3. Management,food employee and conditional employee ✓ -
knowledge,responsibilities and reporting `� Time/Temperature Control for Safety IN
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures ,� 4 00'q 5. Procedures for responding to vomiting and diarrheal events ✓ 19.Proper reheating procedures for hot holding ✓ 11
Good Hygienic Practices IN OUT'NA No COS 20.Proper cooling time and temperature ✓
6.Proper eating,tasting,drinking,or tobacco use -1000
V 21.Proper hot holding temperatures 1 ✓ 1
7. No discharge from eyes,nose,and mouth ✓
22.Proper cold holding temperatures 1 �/
Preventing'Contamination by Hands IN os 23.Proper date marking and disposition t"I
8. Hands clean&properly washed ✓ ✓ t_ 0
24.Time as a Public Health Control;procedures&records 1
9. No bare hand contact with RTE food or a pre-approved V ✓ I
Consumer Advisory IN OUT NA NO Ce<
10.Adequate handwashing sinks supplied and accessible V 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 ✓ 26.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 ✓ 27.Food additives:approved&properly used ✓
14.Required records available:shellstock tags,parasite ✓ 28.Toxic substances properly identified,stared&used ✓
Conformance with Approved Procedures IN OUT NA NO CO:
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ✓
.. Retail Practices -i I
.
e 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
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32.Variance obtained for specialized processing methods ✓ 45.Single-use/single-service articles:properly stored&used E
A 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. ✓t + `, a �- ��
'OUT NA NO COS
34.Plant food properly cooked for hot holding
47.All contact surfaces cleanable,properly designed, 1 ✓
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35. Approved thawing methods used
48. Warewashinq facilities:installed,maintained&used;test
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36. Thermometers provided&accurate 9. Non-food contact surfaces clean
Ph sical 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
-- 55.Physical facilities installed,maintained&clean 1 ✓
41.Wiping cloths;properly used&stored Ej® 56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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' Follow Up Required: Y Follow Up Date:
M.Baldwin Nick -Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page N imb r
3
Jimmy's Famous Pizza
1595 Osgood Street Inspection Number Date Time In/Out Inspector
North Andover, MA 01845 10378 11/12/22 2:36 PM M.Baldwin
3:02 PM
- Repeat Violations Highlighted in Yellow
98
Desserts on display have complete label -
-i
Time / Temperature Control for Safety
Hot Holding Temperature
21 3-501.16(A)(1) Proper Hot Holding Temps. -Front kitchen -
Pr The temperature of the Sauce warmer red sauce in the was 104 degrees. Code:All hot TCS foods shall
be held at 135°F or above except roasts cooked to a temperature and time as specified in 3-403.11 (B).
22 3-501.16(A)(2)(B) Proper Cold Holding Temps. -Front kitchen -
Pr The temperature of the Raw beef in deli top left in the Beverage Air two door was 51 degrees. Code:
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified
under section 3-501.19, and except as specified under paragraph (B) and in paragraph(C) of this section,
TCS food shall be maintained at 41°F or less. Eggs that have not been treated to destroy all viable
Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 450F or
less.
Utensils, Equipment and Vending
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Jimmy's Famous Pizza Inspection Number Date Time In/Out
1595 Osgood Street Inspector
North Andover, MA 01845 10378 11/12/22 2:36 PM M.Baldwin
3:02 PM
Repeat violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Front kitchen Tall Tr Freezer at 0 OF
Front kitchen Beverage Air two Raw beef in deli top left 51 OF
Front kitchen Sauce warmer red sauce 104 OF
Front kitchen Deli Refrigerator Low 38 OF
Front kitchen Pizza station - sauce 41 OF
Rear prep True fridge 35 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Repair deli fridge and provide 41°F or less cold holding for food items in the unit. Provide update
on actions taken in 24 hrs.
Reheat sauce to 165°F before holding at 135°F or more.
Town of North Andover- Health Department