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HomeMy WebLinkAboutStacheys Pizza - Food - Inspection - 21 HIGH STREET 7/18/2023 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: Stacheys Pizza@@ Inspection Date:07/18/2023 Number of P and PF Violations w Address: 21 High Street Time In/Out: 02:50 pm /03:47 pm (Items 1 though 29): 'I Phone: 978-683-1999 Permit No.: Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Terry Holland Type of Operation: Food Service Person-in-charge: Terry Holland Type of Inspection: Re-Inspection Previous Inspection Date: 07/06/2023 Inspector: C.Lachendro Date of Re-Inspection: 07/28/2023 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 In 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 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 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/ n/a 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: ny� Person In Charge: V Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Stacheys Pizza@@ Date: 07/18/2023 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; 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 In 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 Stacheys Pizza@@ Date: 07/18/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/18/23 OBSERVATION: Observed handwashing sink closest to three bay sink with a container and multiple sponges being stored directly inside of it upon arrival to inspection. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible at all times. **RE-INSPECTION** OBSERVED HANDWASHING SINK CLOSEST TO THREE BAY SINK WITH METAL POT BEING STORED ON TOP OF IT UPON ARRIVAL TO RE-INSPECTION. REVIEWED WITH PIC TO KEEP HANDWASHING SINKS ACCESSIBLE FOR USE AT ALL TIMES. ***2ND RE-INSPECTION*** OBSERVED HANDWASHING SINKS TO BE FULLY ACCESSIBLE FOR USE AT TIME OF 2ND RE-INSPECTION. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 07/18/23 OBSERVATION: No handwashing signage available at handwashing sink closest to point of sale. PIC to ensure all handwashing sinks are supplied with signage. **RE-INSPECTION** NO HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK CLOSEST TO POINT OF SALE. PIC TO ENSURE ALL HANDWASHING SINKS ARE PROVIDED WITH SIGNAGE. ***2ND RE-INSPECTION*** HANDWASHING SIGNAGE AVAILABLE AT HANDWASHING SINK CLOSEST TO POINT OF SALE AT TIME OF 2ND RE-INSPECTION. 6-301 .14 REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Signage Verified 07/06/23 OBSERVATION: Observed pizza slices sitting out at room temperature at time of inspection. No written procedure or method being used for pizza held under TPHC for slices. 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 mantaining 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 . **RE-INSPECTION** NO PIZZA SLICES BEING HELD AT ROOM TEMPERATURE AT TIME OF RE-INSPECTION. PIC UNSURE IF WRITTEN PROCEDURE FOR TPHC HAS BEEN COMPLETED. LEFT ADDITIONAL WRITTEN PROCEDURE TEMPLATE WITH PIC. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 07/06/23 OBSERVATION: Observed rice pilaf, pasta, seafood salad, tomato sauce, and meatballs all in "Coca Cola" branded three door refrigerator at 45°F at time of inspection. PIC voluntarily discarded TCS foods in unit that have remained for more than 4 hours. PIC to monitor temperatures in unit and send status update or repair slip to health office if found to be necessary. **RE-INSPECTION** OBSERVED RICE PILAF, COOKED CHICKEN, AND RAW CHICKEN ALL IN REFRIGERATOR UNIT MENTIONED ABOVE 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 Stacheys Pizza@@ Date: 07/18/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed bag of commerically pre-packaged meatballs and hotdogs both in "Coca Cola" branded single-door refrigerator at 45°F and 46°F respectively. PIC states both items have remained in unit for more than 4 hours. PIC voluntarily discarded both food items during time of inspection. PIC to monitor temperatures in unit and send status update or repair slip to health office if found to be necessary. **RE-INSPECTION** OBSERVED TWO BAGS OF COMMERCIALLY PRE-PACKAGED MEATBALLS, HOTDOGS, AND SLICED TOMATOES ALL IN REFRIGERATOR UNIT MENTIONED ABOVE BETWEEN 43-44°F, 47°F, AND BETWEEN 52-53°F RESPECTIVELY AT TIME OF RE-INSPECTION. PIC VOLUNTARILY RELOCATED AFFECTED FOODS DURING TIME OF RE-INSPECTION THAT HAVE REMAINED IN UNIT FOR LESS THAN 4 HOURS. PIC TO CALL FOR SERVICE ON UNIT AND SEND STATUS UPDATE OR REPAIR SLIP TO HEALTH OFFICE WITHIN 24 HOURS. ***2ND RE-INSPECTION*** OBSERVED BAG OF COMMERCIALLY PRE-PACKAGED MEATBALLS AND SLICED TOMATOES BOTH IN REFRIGERATOR UNIT MENTIONED ABOVE BETWEEN 44-45OF AND BETWEEN 47-48OF RESPECTIVELY. PIC STATES BOTH FOOD ITEMS HAVE REMAINED IN UNIT FOR MORE THAN 4 HOURS. DISCUSSED WITH PIC TO DISCARD BOTH FOOD ITEMS. REVIEWED COLD HOLDING REQUIREMENTS WITH PIC. PIC TO CORRECT IMMEDIATELY AND DISCARD ANY TCS FOODS THAT HAVE REMAINED IN UNIT FOR MORE THAN 4 HOURS. WILL VERIFY COMPLIANCE AT 3RD RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/18/23 OBSERVATION: Observed sliced deli turkey and ham both in top section of sandwich in-line refrigerator between 44-45°F. Container lined with paper 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 SLICED SALAMI AND SLICED DELI TURKEY BOTH IN TOP SECTION OF SANDWICH IN-LINE REFRIGERATOR AT 460F AND BETWEEN 47-48OF RESPECTIVELY AT TIME OF RE-INSPECTION. FOODS BEING STORED IN PLASTIC CONTAINER, DISCUSSED WITH PIC TO USE METAL PAN WITH LID TO MORE EFFECTIVELY COLD HOLD ITEMS. PIC TO MONITOR TEMPERATURES IN UNIT. WILL VERIFY COMPLIANCE AT 2ND RE-INSPECTION. ***2ND RE-INSPECTION*** OBSERVED DELI HAM, SLICED SALAMI, AND SLICED DELI TURKEY ALL IN TOP SECTION OF SANDWICH IN-LINE REFRIGERATOR AT 41OF AT TIME OF 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: No allergen certificate available on site at time of inspection. Provided contact information for allergen certificate providers below. PIC to post in public view once obtained. MA Restaurant Association (www.themassrest.org) or the Berkshire Health (www.berkshireahec.org) **RE-INSPECTION** OBSERVED VALID ALLERGEN CERTIFICATE AT TIME OF RE-INSPECTION. PIC TO POST CERTIFICATE IN PUBLIC VIEW. 590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training Verified 07/06/23 OBSERVATION: No quaternary sanitizer testing strips available at time of inspection. PIC to obtain testing strips to accurately test concentration of sanitizer. **RE-INSPECTION** QUATERNARY SANITIZER TESTING STRIPS AVAILABLE AT TIME OF RE-INSPECTION. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Stacheys Pizza@@ Date: 07/18/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 07/06/23 OBSERVATION: Observed exterior of pizza oven hood and ceiling adjacent with accumulation of dust. PIC to ensure surfaces are cleaned at a frequency necessary to decrease such accumulation. **RE-INSPECTION** OBSERVED SURFACES ABOVE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Verified 07/06/23 OBSERVATION: Observed interior of three door refrigerator with ample accumulation of flour. PIC to ensure interior of unit is cleaned at a frequency necessary to decrease accumulation. **RE-INSPECTION** OBSERVED INTERIOR OF THREE DOOR REFRIGERATOR TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Discussion No copy of food permit available on site at time of inspection. PIC to contact health office to obtain current copy of permit and post in public view. **RE-INSPECTION** NO COPY OF FOOD PERMIT AVAILABLE AT TIME OF RE-INSPECTION. PIC TO CONTACT HEALTH OFFICE TO OBTAIN COPY OF CURRENT PERMIT. POST IN PUBLIC VIEW ONCE OBTAINED. ***2ND RE-INSPECTION*** NO COPY OF FOOD PERMIT AVAILABLE AT TIME OF RE-INSPECTION. PIC TO CONTACT HEALTH OFFICE TO OBTAIN COPY OF CURRENT PERMIT. POST IN PUBLIC VIEW ONCE OBTAINED. In Compliance Observed CFPM certificates posted in public view. Observed tuna salad and chicken salad both in top right section of sandwich in-line refrigerator at 41°F. Observed raw ground beef patties and raw chicken both in two drawer refrigerator below grill at 35°F and 41°F respectively. Observed bag of pepperoni in three door low-boy refrigerator at 39°F. Observed chicken in fry baskets at 138°F. Observed meatballs in marinara sauce in table-top hot holding unit at 139°F. Observed quaternary sanitizer available. ****3RD RE-INSPECTION HAS BEEN SCHEDULED. OUTSTANDING VIOLATION 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.