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HomeMy WebLinkAboutBertuccis - Food - Inspection - 435 ANDOVER STREET 6/26/2023 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: Bertuccis Brick Oven Pizza Inspection Date:06/26/2023 Number of P and PF Violations Address: 435 Andover Street Time In/Out: 11:20 am /01:07 pm (Items 1 though 29): 3 Phone: 978-685-4498 Permit No.: 52473 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Earl Enterprises Type of operation: Food Service Person-in-charge: Shyana Luna Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 07/06/2023 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 In holding and diarrheal events 20 Proper cooling time and temperature In 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/ Out 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered 17 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 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Bertuccis Brick Oven Pizza Date: 06/26/2023 Page 2 of 5 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, 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; Out 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 Out Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Bertuccis Brick Oven Pizza Date: 06/26/2023 Page 3 of 5 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Unable to verify a CFPM certificate at time of inspection. PIC states general manager holds a valid certificate. PIC to ensure certificate is posted in public view adjacent to food permit. 2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food Protection Manager OBSERVATION: No handwashing signage available at handwashing sink closest to grill/salad prep area at time of inspection. PIC to ensure all handwashing sinks are provided with handwashing signage. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage OBSERVATION: Observed several knives in knife holder closest to salad prep area with slight accumulation of food particles on blades. PIC to ensure knives are thoroughly cleaned and sanitized before being stored in holder. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipmnet Cleaning FCS and Non-FCS OBSERVATION: No irreversible registering temperature indicator available to test high-temperature warewashing machine at time of inspection. Discussed options of temperatures indicators with PIC such as 160°F temperature strips/stickers, dish plate thermometer, etc. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods OBSERVATION: Observed ice machine with significant amount of what appears to be mold around chute area. PIC to ensure machine is emptied, cleaned, and sanitized. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency OBSERVATION: Observed anchovies, pizza sauce, pepperoni, and diced tomatoes all in three door refrigerator in pizza prep area at 59°F, 59°F, 59°F, and 55°F respectively. PIC states pepperoni and pizza sauce have both remained in refrigerator overnight and have not been used today. PIC voluntarily discarded TCS foods in unit that have remained for more than 4 hours. PIC to call for service on unit and send status update or repair slip to health office within 24 hours. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed mac and cheese and potatoes both in top section of pasta in-line refrigerator at 48°F and 50°F respectively. PIC states both food items have remained in unit overnight. Both foods were voluntarily discarded during time of inspection. PIC to ensure unit's thermostat is set to compensate for heat coming from pasta boiler adjacent to unit. PIC to ensure temperatures are monitored in unit. PIC to send status update or repair slip to health office within 24 hours if found to be necessary. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed proper consumer advisory statement and footnote on menus but no asterisks placed next to applicable food items. Discussed consumer advisory requirements with PIC. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Bertuccis Brick Oven Pizza Date: 06/26/2023 Page 4 of 5 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed large container of pasta in the process of cooling in cabinet section of in-line refrigerator in salad prep area. Discussed proper cooling methods with PIC. 3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods OBSERVATION: Observed pasta in the process of cooling in prep sink in salad prep area in warm water. Employee states pasta was cooling with ice previously. Discussed proper cooling methods with PIC and employee. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods OBSERVATION: Observed walk-in freezer with frost accumulation specifically on left side of unit. PIC states freezer is scheduled to be repaired but no date set on when repair will take place. PIC to send repair slip to health office once obtained. 4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- Good Repair and Proper Adjustment-Equipment OBSERVATION: Observed filtration piece attached to filtration system leaking water onto basement floor during time of inspection. PIC states system is scheduled to be repaired but no date set on when repair will take place. PIC to send repair slip to health office once obtained. 4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,properly designed, constructed and used -- Good Repair and Proper Adjustment-Equipment OBSERVATION: Unable to verify an allergen training certificate at time of inspection. PIC states general manager holds a valid certificate. PIC to ensure certificate is posted in public view adjacent to food permit. 590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training Discussion Establishment is a ghost kitchen for Mr. Beast Burgers, Barstocl Bites, Nascar Refuel, and Mariah' s Cookies. In Compliance Observed cooked chicken and broccoli both in cold holding table in pizza prep area at 41oF. Observed meatballs in two drawer refrigerator at 37'F. Observed meatballs and pepperoni both in additional cold holding table at 41'F. Observe pasta in cabinet section of unit at 38°F. Observed diced tomatoes and watermelon both in top section of salad prep cold holding table at 41°F. Observed raw chicken wings and raw meatballs both in two drawer refrigerator under flat-top grill at 41°F. Observed raw chicken in walk-in refrigerator at 41°F. Observed meatballs and sauce both in steam table at 158°F and 179°F respectively. Observed high-temperature warewashing machine operating at 161°F via inspector's dish plate thermometer. Observed quaternary sanitizer in labeled bucket at 200ppm via readily available testing strips. Bertuccis Brick Oven Pizza Date: 06/26/2023 Page 5 of 5 DESCRIPTION OF VIOLATION Fail Code 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.