HomeMy WebLinkAboutAmic's Pizza & Subs - Food Est - Routine - Inspection - 127 WAVERLY ROAD 11/12/2022 s�.36� ✓
oniAnrtt,ccrrlicalthDept.120 Main Sinn FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Amici's Pizza & Subs 1E96F 11/12/22 12:08 PM Routine Retail M.Baldwin
127 Waverley Road 12:22 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 0
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
17777 Supervision IN OUT NA NO COS I Protection from Contamination(Cont'd) IN OUT NA NCI €7E
1.PIC present,demonstrates knowledge,and performs duties ✓ 15.Food separated and protected V
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized
Employee Health N oUT NA No Co 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee N
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN O'
4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V
",'
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 ;:V
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 'y
8. Hands clean&properly washed V 7 ;=--
9. No bare hand contact with RTE food or apre-approved V24.Time as a Public Health Control;procedures&records �/ 171�`
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 V 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 V
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO COF
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
... Retail Practices
Safe Food and Water IN OUT NA NO COSLGIoves
Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V ils:properly stored
31.Water&ice from approved source uip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods single-service articles:properly stored&used
Food Temperature Control IN OUT NA NO COS properly
33.Proper cooling methods used;adequate equip.for temp. V ; ,� ensils,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 E3 _
56.Adequate ventilation&lighting;designated areas use ,
42.Washing fruits&vegetables ® j`
Follow Up Required: Y Follow Up Date:
M.Baldwin Frank-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
3
Amici's Pizza & Subs Inspection Number Date Time In/Out Inspector
127 Waverley Road 1E96F 11/12/22 12:08 PM M.Baldwin
North Andover, MA 01845 12:22 PM
nspection Report • ' • Repeat Violations Highlighted in Yellow
98 - -
Serve safe is posted -
Preventing Contamination by Hands
Adequate handwashing sinks properly supplied and accessible
10 5-202.12 (A)(B) Handwashing Sink, Installation -Kitchen -
Pf Back hand sink to the right of the walk in-hot water not operating. PIC states plumber is coming. Code:A
handwashing lavatory shall be equipped to provide water at a temperature of at least 100OF through a mixing
valve or combination faucet. A steam mixing valve may not be used at a handwashing sink.
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
Town of North Andover- Health Department