Loading...
HomeMy WebLinkAboutFood Est - Inspection - 490 MAIN STREET 4/21/2023 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: Name: Sals Pizza Inspection Date:04/21/2023 Number of P and PF Violations Address: 490 Main Street Time In/Out: 03:00 pm /03:53 pm (Items 1 though 29): 3 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: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 05/01/2023 or After 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, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager Out 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 Out holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature Out 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 FF 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Sals Pizza Date: 04/21/2023 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: 04/21/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code 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. 2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food Protection Manager 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 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. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipmnet Cleaning FCS and Non-FCS 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. 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) 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. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices 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. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices Sals Pizza Date: 04/21/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code 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. 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. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. 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.