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HomeMy WebLinkAboutNikis - Food - Inspection - 208 SUTTON 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: Nikis Roast Beef Pizza & Subs Inspection Date:06/26/2023 Number of P and PF Violations Address: 208 Sutton Street Time In/Out: 04:45 pm /05:44 pm (Items 1 though 29): Phone: 978-258-1355 Permit No.: 65104 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Harpreet Singh Type of operation: Food Service Person-in-charge: Harpreet Singh 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 Out 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out tobacco use 23 Proper date marking and disposition Out 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 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Nikis Roast Beef Pizza & Subs Date: 06/26/2023 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, 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 Out 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 Nikis Roast Beef Pizza &Subs Date: 06/26/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Unable to verify a CFPM certificate at time of inspection. PIC states they hold 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 written procedure or kit available at time of inspection for responding to vomiting and diarrheal events. Provided PIC with written procedure for how to respond to bodily spills at time of inspection. 2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal events -- Clean-up of Vomiting and Diarrheal Events OBSERVATION: No disposable paper towels available at either handwashing sink in kitchen area. PIC to ensure paper towels are supplied at handwashing sinks at all times. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision OBSERVATION: No handwashing signage available at handwashing sink adjacent to three bay sink. PIC to provide handwashing signage at handwashing sink. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage OBSERVATION: Observed container of raw chicken being stored on same shelf as multiple RTE (ready-to-eat) foods in walk-in refrigerator. Upon discussion of proper food storage hierarchy, PIC relocated container of raw chicken. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation OBSERVATION: Per discussion with PIC, food contact surfaces are washed and rinsed but not sanitized before being used. Bleach sanitizer available on site, reviewed proper warewashing procedures with PIC. PIC to ensure FCS (food contact surfaces) are properly washed, rinsed, and sanitized before being air dried. 4-702 .11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitized FCS Before Use After Cleaning OBSERVATION: Observed container of pizza sauce being stored in container of melted ice at 62'F. PIC added more ice to container during time of inspection. Discussed cold holding requirements with PIC. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed ice machine with slight accumulation of what appears to be mold on top of chute. 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 Nikis Roast Beef Pizza &Subs Date: 06/26/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed multiple RTE TCS foods that PIC states remain in refrigeration units for more than 24 hours without date marking. Discussed date marking requirements with PIC. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 3-501 .17-Pf REGULATION: Item 23 Proper date marking and disposition -- Date Marking RTE, TCS, OBSERVATION: No consumer advisory provided digtal menu board. PIC to ensure foods that may be served or ordered raw/undercooked or contain raw or undercooked ingredients (such as hamburger, steak tips, undercooked eggs, etc. ) are identified on menus by asterisking them to a footnote that states, "these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients" in addition to a reminder that states, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory OBSERVATION: No food thermometer available on site at time of inspection. PIC to ensure a food thermometer that is capable of taking hot and cold temperatures of foods is readily available to take accurate temperatures of foods . 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices OBSERVATION: Unable to verify an allergen training certificate at time of inspection. PIC states they hold 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 OBSERVATION: No allergen statement posted on digital menu at time of inspection. Provided PIC with allergen statement to post in public view. 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement In Compliance Observed tuna salad in top section of in-line refrigerator at 41°F. Observed jalapeno peppers and rice both in cabinet section of unit at 41°F. Observed pasta and raw chicken both in walk-in refrigerator at 41°F. Observed marinara sauce, pulled pork, and meatballs all in table-top hot holding unit between 145-150°F. Bleach sanitizer and testing strips available. 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.