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.