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HomeMy WebLinkAboutFood - Inspection - 1085 OSGOOD STREET 7/28/2023 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: Orzo Trattoria@ Inspection Date:07/28/2023 Number of P and PF Violations Address: 1085 Osgood Street Time In/Out: 10:05 am / 10:40 am (Items 1 though 29): 3 Phone: 978-686-6921 Permit No.: 52444 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Michael Reppucci Type of operation: Caterer, Food Service Person-in-charge: Michael Reppucci Type of Inspection: Re-Inspection Previous Inspection Date: 07/18/2023 Inspector: C.Lachendro Date of Re-Inspection: 08/07/2023 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 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/ 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, Out and unadulterated stored and used 14 Required records available, shellstock n/o 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: 1-4 Person In Charge: Page 1 of 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Orzo Trattoria@ Date: 07/28/2023 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 Orzo Trattoria@ Date: 07/28/2023 Page 3 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: No irreversible registering temperature indicator available to high-temperature warewashing machine. Discussed options of temperatures indicators with PIC such as 160°F temperature strips/stickers, dish plate thermometer, etc. **RE-INSPECTION** NO TEMPERATURE INDICATOR AVAILABLE FOR HIGH-TEMPERATURE WAREWASHING MACHINE AT TIME OF RE-INSPECTION. REVIEWED OPTIONS OF INDICATORS LISTED ABOVE WITH PIC. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Verified 07/28/23 OBSERVATION: Observed two containers of mashed potatoes in steam table between 118-122°F. Observed water in well at 110°F. Discussed hot holding requirements with PIC. Instructed PIC to reheat containers of mashed potatoes to 135°F during time of inspection. **RE-INSPECTION** OBSERVED MARINARA SAUCE AND CLAM CHOWDER BOTH IN STEAM TABLE AT 1420F AND 135OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 07/28/23 OBSERVATION: Observed one container of mashed potatoes on shelf above stove top at 118°F. Instructed PIC to reheat potatoes to 135'F. **RE-INSPECTION** NO FOODS BEING HOT HOLD ON SHELF ABOVE STOVE AT TIME OF RE-INSPECTION. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 07/28/23 OBSERVATION: Observed buckets containing bleach sanitizer not labeled with common name of chemical. PIC to ensure working containers of chemicals are labeled with their common name. **RE-INSPECTION** OBSERVED LABELED SANITIZER BUCKETS AVAILABLE AT TIME OF RE-INSPECTION. 7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used -- Common Name-Working Containers Verified 07/28/23 OBSERVATION: Observed ice machine with slight accumulation of what appears to be mold. PIC to ensure machine is emptied, cleaned, and sanitized. **RE-INSPECTION** OBSERVED ICE MACHINE TO BE CLEAN AT TIME OF RE-INSPECTION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency OBSERVATION: Observed cooked carrots, raw shrimp, and egg wash all in top section of in-line refrigerator adjacent to wire rack near stove tops at 50°F, 57°F, and 52'F respectively. Observed raw steak, raw chicken, and raw haddock all in cabinet section of unit at 51°F. Unit appears not to be operating properly. PIC to call for service and send status update or repair slip to health office within 24 hours. PIC to discard TCS foods that have remained in unit for more than 4 hours. **RE-INSPECTION** OBSERVED COOKED PEPPERS IN TOP SECTION OF IN-LINE REFRIGERATOR AT 41°F. OBSERVED COOKED SALMON TIPS AND RAW SALMON BOTH IN CABINET SECTION OF UNIT AT 440F AND 45OF RESPECTIVELY. PIC STATES BOTH FOODS HAVE REMAINED IN REFRIGERATOR OVERNIGHT. PIC TO DISCARD BOTH FOODS . PIC ADJUSTED THERMOSTAT IN UNIT DURING TIME OF RE-INSPECTION. PIC TO MONITOR TEMPERATURES. 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 Orzo Trattoria@ Date: 07/28/2023 Page 4 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed bleach sanitizer in buckets above 200ppm. According to manufacturer's instructions, bleach sanitizer solution not to exceed 200ppm. PIC to ensure testing strips are used to maintain sanitizer concentrations. **RE-INSPECTION** OBSERVED BLEACH SANITIZER IN BUCKETS ABOVE 200PPM. PIC TO ENSURE TESTING STRIPS ARE USED TO MAINTAIN PROPER SANITIZER CONCENTRATIONS. 7-204 .11-P REGULATION: Item 28 Toxic substances properly identified, stored and used -- Sanitizers, Criteria-Chemicals Verified 07/28/23 OBSERVATION: Observed food thermometer with dead batteries. PIC to ensure batteries are replaced to ensure thermometer can be used to take accurate temperatures of foods. **RE-INSPECTION** OBSERVED FOOD THERMOMETER IN COMPLIANCE AT TIME OF RE-INSPECTION. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices Verified 07/28/23 OBSERVATION: Observed elevated food temperatures in walk-in refrigerator upon arrival to inspection. Observed cooked carrots at 44°F, raw steak at 48°F, and raw chicken at 44°F. PIC states delivery of produce items took place this morning and door to walk-in was open during time of delivery. Instructed PIC to keep door to walk-in refrigerator closed until end of inspection. Upon conclusion of inspection, food temperatures were observed to be decreased. Observed cooked carrots at 42°F, raw steak at 46°F, and raw chicken at 42°F. PIC to ensure doors to walk-in refrigerator are kept closed as often as possible during deliveries especially on days that are above 90°F and humid to maintain proper food temperatures. **RE-INSPECTION** OBSERVED COOKED CARROTS, COOKED GROUND BEEF, AND COOKED CHICKEN CUTLETS ALL 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 Discussion Discussed with PIC to post CFPM and allergen certificates in public view adjacent to copy of food permit. **RE-INSPECTION** OBSERVED CFPM AND ALLERGEN CERTIFICATES POSTED IN PUBLIC VIEW AT TIME OF RE-INSPECTION. In Compliance Observed valid copies of both CFPM and allergen certificates. Observed sliced cherry tomatoes and tortellini both in cold holding table adjacent to stove at 41°F. Observed pasta in cabinet section of unit at 41°F. Observed sliced tomatoes and fresh mozzarella both in top section of cold holding table across from pizza ovens at 40°F. Observed eggplant rollatini in cabinet section of unit at 41°F. Observed marinara sauce in soup warmer kettle at 144°F. Observed high-temperature warewashing machine operating at 180°F via inspector' s dish plate thermometer. Discussion Observed hood sticker in compliance, next service due in October 2023. Orzo Trattoria@ Date: 07/28/2023 Page 5 of 5 Date Verified DESCRIPTION OF VIOLATION Fail Code ***2ND RE-INSPECTION HAS BEEN SCHEDULED. OUTSTANDING VIOLATIONS TO BE CORRECTED IMMEDIATELY.*** Closing Item 0 Re-Inspection closing 9.009379 Re-Inspection closing 9.009 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.