HomeMy WebLinkAboutFood Est - Jimmys - Inspection - 1593 OSGOOD STREET 9/5/2023 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: Jimmys Famous Pizza Cork Stop@ Inspection Date:09/05/2023 Number of P and PF Violations O
Address: 1595 Osgood Street Time In/Out: 04:45 pm /05:09 pm (Items 1 though 29):
Phone: 978-571-5553 Permit No.: Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Nick Papantonakis & Frank Stamos Type of operation: Food Service
Person-in-charge: Nick Papantonakis Type of Inspection: Re-Inspection Previous Inspection Date: 08/24/2023
Inspector: C.Lachendr0 Date of Re-Inspection:
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 In
tobacco use 23 Proper date marking and disposition n/o
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 FF
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: 0 Person In Charge: _
Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Jimmys Famous Pizza Cork Stop@ Date: 09/05/2023 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 Out
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
Jimmys Famous Pizza Cork Stop@ Date: 09/05/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 09/05/23 OBSERVATION: Observed whole pizza used for slices sitting on top of pizza
oven at 118°F. Upon discussion with owner, TPHC (Time as a Public Health
Control) is of interest to maintain pizza 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 use temperature
control for maintaining 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 AVAILABLE AT TIME OF RE-INSPECTION.
WRITTEN PROCEDURE AVAILABLE AND COMPLETE. WRITTEN PROCEDURE HAS BEEN SENT
VIA EMAIL TO HEALTH OFFICE.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Verified 09/05/23 OBSERVATION: Observed bleach sanitizer in labeled buckets at a
concentration above 200ppm. Per manufacturer' s instructions,
concentration is not to exceed 200ppm. PIC to use testing strips to
ensure sanitizer is maintained at proper concentration levels.
**RE-INSPECTION** OBSERVED BLEACH SANITIZER SOLUTION AT 20OPPM VIA
INSPECTOR'S TESTING STRIPS AT TIME OF RE-INSPECTION.
7-204 .11-P REGULATION: Item 28 Toxic substances properly identified, stored and used
-- Sanitizers, Criteria-Chemicals
Verified 09/05/23 OBSERVATION: No bleach sanitizer testing strips available at time of
inspection. PIC to obtain testing strips to accurately test concentration
of sanitizer.
**RE-INSPECTION** OBSERVED ONLINE CONFIRMATION THAT BLEACH SANITIZER
TESTING STRIPS HAVE BEEN ORDERED AT TIME OF RE-INSPECTION.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
Verified 09/05/23 OBSERVATION: Observed handwashing sink next to in-line refrigerator behind
front counter in close proximity to cutting board on top of refrigerator
unit. Discussed with PIC to install a splash guard to prevent potential
contamination of food from washing hands at sink.
**RE-INSPECTION** OBSERVED ONLINE CONFIRMATION THAT SPLASH GUARD HAS BEEN
ORDERED AT TIME OF RE-INSPECTION.
4-903.12 REGULATION: Item 44 Utensils, equipment and linens : properly
stored,dried, and handled -- Storage, clean, sanitized Equipment
Prohibitions
OBSERVATION: Observed wire racks in walk-in refrigerator with accumulation
of soil residues. PIC to ensure racks are cleaned at a frequency
necessary to decrease such accumulations.
**RE-INSPECTION** OBSERVED WIRE RACKS IN WALK-IN REFRIGERGATOR WITH
SLIGHT ACCUMULATION OF SOIL RESIDUES. PIC TO ENSURE RACKS ARE CLEANED TO
SIGHT AND TOUCH.
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 copy of permit to post
in public view adjacent to CFPM and allergen certificates.
**RE-INSPECTION** PIC TO OBTAIN COPY OF FOOD PERMIT AND POST IN PUBLIC
VIEW ADJACENT TO CFPM AND ALLERGEN CERTIFICATES.
Jimmys Famous Pizza Cork Stop@ Date: 09/05/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
In Compliance Observed pizza sauce, pepperoni, and meatballs all in top
section of pizza in-line refrigerator at 41°F. Observed pizza dough in
cabinet section of unit at 41°F. Observed diced tomatoes and salami both
in walk-in refrigerator at 41°F. Observed meatballs and raw chicken all
in top section of in-line refrigerator to right of grill at 41°F.
Observed marinara sauce and grilled chicken both in table-top hot holding
unit at 147°F and 142°F respectively. Observed foods in freezer units to
be frozen solid.
Discussion Observed hood sticker in compliance, next service due in
November 2023.
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.