HomeMy WebLinkAboutFood Est - Inspection - 490 MAIN STREET 5/3/2023 North Andover Health Department
Food Establishment Inspection Report 120 Main Street, North Andover MA 01845
Tel. (978) 688-9540-8640 Fax (978) 688-9542
Email: twolfenden@northandoverma.gov
Name: Sals Pizza@ Inspection Date:05/03/2023 Number of P and PF Violations w
Address: 490 Main Street Time In/Out: 01:30 pm /02:07 pm (Items 1 though 29): 'I
Phone: 978-689-7374 Permit No.: 52730 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29):
Owner: Sal Lupoll Type of Operation: Food Service
Person-in-charge: Denny Gonzalez Type of Inspection: Re-Inspection Previous Inspection Date: 04/21/2023
Inspector: C.Lachendr0 Date of Re-Inspection:
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Supervision Protection from Contamination
1 Person-In-Charge present, Out 15 Food separated and protected In
demonstrates knowledge, and 16 Food contact surface; cleaned In
performs duties and sanitized
2 Certified Food Protection Manager In 17 Proper disposition of returned, In
Employee Health previously served, reconditioned
3 Management, food employee and In and unsafe food
conditional employee; Knowledge, Time/Temperature Control for Safety
responsibilities, and reporting 18 Proper cooking time &temperature n/o
4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o
5 Procedures for responding to vomiting In holding
and diarrheal events 20 Proper cooling time and temperature n/o
Good Hygienic Practices 21 Proper hot holding temperature In
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition In
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
mouth Consumer Advisory
Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a
8 Hands clean and properly washed In under cooked food
9 No bare hand contact with RTE food Tn
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a
17
supplied and accessible foods not offered
Approved Source Food/Color Additives and Toxic Substances
11 Food obtained from source In 27 Food additives; approved and n/a
12 Food received at proper temperature n/o properly used
13 Food received in good condition, safe, In 28 Toxic substances properly identified, In
and unadulterated stored and used
14 Required records available, shellstock n/a Conformance with Approved Procedures
tags, parasite destruction 29 Compliance with variance/ n/a
OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan
today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed
below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in
suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension,
or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B).
Inspector: �r Person In Charge: ����G��
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Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Sals Pizza@ Date: 05/03/2023 Page 2 of 4
GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS
In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation
Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R
Safe food and Water 48 Warewashing facilities: installed, Out
30 Pasteurized eggs used where n/a maintained, and used; test strips
required 49 Non-food contact surfaces clean
31 Water and ice from approved source Physical Facilities
32 Variance obtained for specialized n/a 50 Hot and cold water available;
processing methods adequate pressure
Food temperature control 51 Plumbing installed; proper
33 Proper cooling methods used; n/o backflow devices
adequate equipment for 52 Sewage and waste water properly
temperature control disposed
34 Plant food properly cooked for hot n/o 53 Toilet features; properly,
holding constructed supplied,and cleaned
35 Approved thawing methods used n/a 54 Garbage and refuse properly
36 Thermometer provided and accurate Out disposed; facilities maintained
Food Identification 55 Physical facilities installed, Out
37 Food properly labeled: original maintained, and clean
container 56 Adequate ventilation and lighting;
Prevention of Food Contamination designated areas used
38 Insects, rodents, and animals not Massachusetts Requirements
present M1 Anti-choking procedures in food
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness Out
display M3 Caterer
40 Personal cleanliness M4 Mobile Food Operation
41 Wiping cloths: properly used and M5 Temporary Food Establishment
stored M6 Public Market; Farmers Market
42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and-
Proper Use of Utensils Breakfast Operation
43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food
44 Utensils, equipment and linens: Operation
properly stored,dried, and handled M9 School Kitchen; USDA Nutrition
45 Single-use/single-service articles: Program
properly stored and used M10 Leased Commercial Kitchen
46 Gloves used properly M11 Innovation Operation
Utensils, Equipment and Vending M12 Frozen Desert
47 Food and non-food contact surfaces Local Requirements
cleanable, properly designed, L1 Local law or regulation
constructed and used L2 COVID-19
L3 Reserved
Sals Pizza@ Date: 05/03/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 05/03/23 OBSERVATION: Observed expired CFPM (certified food protection manager)
certificate posted in public view with an expiration date of 8/15/2022 .
PIC to ensure at least one employee who has management responsibility and
the authority to direct and control food preparation and service holds a
valid CFPM certificate.
**RE-INSPECTION** VALID CFPM CERTIFICATE POSTED IN PUBLIC VIEW AT TIME OF
RE-INSPECTION.
2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food
Protection Manager
Verified 05/03/23 OBSERVATION: No written procedure or kit on site for responding to
vomiting and diarrheal events. Provided PIC with written procedure for
how to respond to bodily spills.
2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal
events -- Clean-up of Vomiting and Diarrheal Events
Verified 05/03/23 OBSERVATION: Observed deli slicer with accumulation of food particles on
back of blade. PIC and employees state slicer is not used in
establishment. Discussed with PIC to remove slicer if not used in
operation.
**RE-INSPECTION** DELI SLICER HAS BEEN REMOVED FROM ESTABLISHMENT AT TIME
OF RE-INSPECTION.
4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Equipmnet Cleaning FCS and Non-FCS
Verified 05/03/23 OBSERVATION: Observed pizza slices sitting out at room temperature upon
arrival to inspection. PIC states establishment uses TPHC to maintain
pizza slices, but no written procedure or method being used. Provided PIC
with written procedure template to complete and keep on file in
restaurant as well as send a copy to health office for review. PIC to
cease and desist TPHC until health office has reviewed completed written
procedure. PIC to use temperature control for maintaining slices until
procedure is reviewed by health office. Discussed methods for recording
time that is 4 hours past the point in time when pizza is removed from
temperature control.
**RE-INSPECTION** TPHC NOW BEING USED FOR MAINTAINING PIZZA SLICES.
WRITTEN PROCEDURE HAS BEEN REVIEWED BY HEALTH OFFICE. OBSERVED TPHC
METHOD IN COMPLIANCE AT TIME OF RE-INSPECTION.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
OBSERVATION: Observed expired allergen training certificate posted in
public view. Provided contact information for allergen certificate
providers below.
MA Restaurant Association (www.themassrest.org) or the Berkshire Health
(www.berkshireahec.org)
**RE-INSPECTION** OBSERVED SAME ALLERGEN CERTIFICATE AS MENTIONED ABOVE
AT TIME OF RE-INSPECTION. REVIEWED REQUIREMENT WITH PIC.
590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training
OBSERVATION: No quaternary sanitizer testing strips available to test RTU
(ready to use) quaternary sanitizer on site. PIC to obtain testing strips
to ensure sanitizer is maintained at proper concentration.
**RE-INSPECTION** NO QUATERNARY SANITIZER TESTING STRIPS AVAILABLE AT
TIME OF RE-INSPECTION. PIC STATES STRIPS HAVE BEEN ORDERED BUT UNABLE TO
VERIFY.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
Sals Pizza@ Date: 05/03/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: No food thermometer available at time of inspection at time
of inspection. PIC states intention to obtain food thermometer to take
accurate temperatures of foods.
**RE-INSPECTION** NO FOOD THERMOMETER AVAILABLE AT TIME OF RE-INSPECTION.
PIC STATES INTENTION TO PURCHASE.
4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature
Measuring Devices
OBSERVATION: Observed accumulation of water with apparent film substance
present on floor of basement. Bottled beverages stored away from water.
PIC to identify source that is causing water accumulation. PIC to clean
accumulation using approved methods and materials. Discussed with PIC to
contact licensed plumber if needed.
**RE-INSPECTION** OBSERVED ACCUMULATION OF WATER WITH APPARENT FILM
SUBSTANCE ON FLOOR IN BASEMENT. BOTTLED BEVERAGES STORED AT OPPOSITE END
OF BASEMENT. PIC STATES WATER IS COMING FROM THREE BAY SINK AND FILM
SUBSTANCE IS FROM RESIDUAL GREASE FROM TRAP. PIC TO CLEAN ACCUMULATION
USING APPROVED METHODS AND MATERIALS AND CONTACT A LICENSED PLUMBER IF
FOUND TO BE NECESSARY.
6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Repairing-Premises, Structures, Attachments, and Fixtures-Methods
In Compliance Observed allergen statement posted on digital menu board.
Observed cooked chicken and shredded cheese both in top section of
in-line refrigerator at 41°F. Observed sliced tomatoes and eggplant both
in cabinet section of unit at 40°F. Observed raw chicken and pepperoni
both in walk-in refrigerator at 40°F. Observed bleach sanitizer and
testing strips available. Observed foods in freezer units to be frozen
solid. Observed handwashing sink in compliance. Observed dry storage in
compliance. No pest activity observed.
OBSERVATION: Due to number of unverified violations cited above and
evidence of poor managerial control, it appears PIC is not performing
their duties.
2-102 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform
duties -- PIC Demonstration
***2ND RE-INSPECTION HAS BEEN SCHEDULED FOR FRIDAY (5/5) . ALL
UNVERIFIED VIOLATIONS ARE TO BE CORRECTED IMMEDIATELY.***
Closing Violations marked "Verified" have been corrected. Violations not marked
"Verified" remain uncorrected. Uncorrected violations are to be corrected
immediately. Uncorrected violations may result in additional
Re-inspections and fees, fines and or administrative action including
possible suspension of permit. The text in this report is an unofficial
version of the state regulations. Official version of the state
regulations may be found at www.mass.gov/dph/fpp or by contacting the
State House Book Store.