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HomeMy WebLinkAboutPizza Factory - Food - Inspection - 535 CHICKERING ROAD 7/6/2023 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: Pizza Factory@ Inspection Date:07/06/2023 Number of P and PF Violations ^ Address: 535 Chickering Road Time In/Out: 11:00 am / 11:30 am (Items 1 though 29): 1 Phone: 978-682-0088 Permit No.: 58819 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Juan Morales Type of Operation: Food Service Person-in-charge: Franchesca Cocoa Type of Inspection: Re-Inspection Previous Inspection Date: 06/21/2023 Inspector: C.Lachendro Date of Re-Inspection: 07/16/2023 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 cos 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 In 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 Out 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/ In 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Pizza Factory@ Date: 07/06/2023 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/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 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 Pizza Factory@ Date: 07/06/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/06/23 OBSERVATION: Observed containers of raw, marinated chicken being stored above boxes of shredded cheese in walk-in refrigerator. Discussed food storage hierarchy with PIC. **RE-INSPECTION** OBSERVED FOODS STORED PROPERLY IN WALK-IN REFRIGERATOR AT TIME OF RE-INSPECTION. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Correct On Site OBSERVATION: Observed quaternary sanitizer in labeled sanitizer bucket near point of sale with concentration reading Oppm on testing strips. PIC corrected solution's concentration to 200ppm during time of inspection. Discussed proper quaternary sanitizer concentrations with PIC. **RE-INSPECTION** OBSERVED QUATERNARY SANITIZER IN LABELED SANITIZER BUCKET NEAR POINT OF SALE WITH CONCENTRATION READING OPPM VIA INSPECTOR'S TESTING STRIPS. PIC STATES SANITIZER WAS LAST CHANGED 2 HOURS AGO. PIC TO ENSURE THE USE OF TESTING STRIPS TO MAINTAIN PROPER SANITIZER CONCENTRATION. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration OBSERVATION: Observed container of sliced salami and turkey both in top section of sandwich in-line refrigerator between 44-45°F. Container lined with paper and stacks of deli meats observed to be high which may be attributing to elevated temperatures. PIC to monitor temperatures in unit and ensure TCS foods remain at 41°F or below. **RE-INSPECTION** OBSERVED CONTAINER OF SLICED SALAMI AND SLICED AMERICAN CHEESE IN TOP SECTION OF SANDWICH IN-LINE REFRIGERATOR AT 48°F. CONTAINER LINED WITH PAPER WHICH MAY BE ATTRIBUTING TO ELEVATED TEMPERATURES. DISCUSSED WITH PIC TO REMOVE PAPER AND MONITOR TEMPERATURES IN UNIT. WILL VERIFY COMPLIANCE AT 2ND RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/06/23 OBSERVATION: Observed sliced turkey, cucumber salad, tuna salad, raw chicken breats, sliced cheese, and tomato sauce all in walk-in refrigerator between 44-46°F. PIC states tomato sauce has remained in refrigerator for more than 4 hours and has not yet been used today. PIC called for service on unit during time of inspection and service is scheduled for later this afternoon. PIC started voluntarily discarding TCS foods that have remained in refrigerator for more than 4 hours during time of inspection. PIC to send repair slip to health office within 24 hours. **RE-INSPECTION** OBSERVED SLICED DELI HAM AND ROAST TURKEY BOTH IN WALK-IN REFRIGERATOR AT 41OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/06/23 OBSERVATION: No food thermometer available at time of inspection. PIC to obtain a food thermometer that is capable of taking accurate temperatures of hot and cold foods. **RE-INSPECTION** FOOD THERMOMETER AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices Pizza Factory@ Date: 07/06/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/06/23 OBSERVATION: Observed several employees not wearing approved hair restraints such as a hat or hair net while conducting open-food handling at time of inspection. PIC to ensure employees conducting open-food handling wear an approved hair restraint while doing so. **RE-INSPECTION** EMPLOYEES OPEN-FOOD HANDLING WEARING HATS AT TIME OF RE-INSPECTION. 2-402 .11 REGULATION: Item 40 Personal cleanliness -- Hair Restraints OBSERVATION: Observed expired quaternary sanitizer testing strips at time of inspection. PIC to obtain new testing strips to accurately test concentration of sanitizer. **RE-INSPECTION** NO QUATERNARY SANITIZER TESTING STRIPS AVAILABLE AT TIME OF RE-INSPECTION. PIC TO OBTAIN TESTING STRIPS TO ACCURATELY TEST CONCENTRATION OF SANITIZER. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Observed expired allergen certificate posted in public view at time of inspection. PIC states they have a new valid certificate but unable to verify. PIC to post valid allergen certificate in public view. **RE-INSPECTION** OBSERVED SAME ALLERGEN CERTIFICATE POSTED IN PUBLIC VIEW AT TIME OF RE-INSPECTION. PIC TO POST VALID ALLERGEN CERTIFICATE. 590.011.3 REGULATION: Item 58 Allergen Awareness (509. 011) -- Training Discussion PIC states they received a delivery of refrigerated items this morning between 9:30-10:00am in which time door to walk-in refrigerator was left open which may be attributing to elevated temperatures. Reviewed with PIC to keep door to walk-in refrigerator closed as often as possible to avoid temperature abuse. In Compliance Observed CFPM certificate posted in public view. Observed shredded cheese and sliced ham both in top section of pizza in-line refrigerator at 41°F and 39°F respectively. Observed cooked chicken and sliced tomatoes both in cabinet section of unit at 40°F. Observed raw ground beef patties and raw steak tips both in top section of additional in-line refrigerator next to grill at 41°F. Observed raw chicken in "Coca Cola" branded three door refrigerator at 36°F. Observed rice in thermal rice pot at 145'F. Observed meatballs in marinara sauce at 135°F. Observed final cooking temperature of grilled chicken at 175'F. Discussion Observed hood sticker in compliance, next service due in September 2023. ***2ND RE-INSPECTION HAS BEEN SCHEDULED. ALL OUTSTANDING VIOLATIONS 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.