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HomeMy WebLinkAboutFood Est - Orzo Trattoria - Inspection - 1085 OSGOOD STREET 10/27/2023 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: 10/27/2023 Number of P and PF Violations Address: 1085 Osgood Street Time In/Out: 02:30 pm /04:04 pm (Items 1 though 29): Phone: 978-686-6921 Permit No.: 52444 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): V{ Owner: Michael Reppucci Type of operation: Caterer, Food Service Person-in-charge: Al Qulroz Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 10/30/2023 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 r 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 In Good Hygienic Practices 21 Proper hot holding temperature Outl r 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out r 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 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/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: � Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Orzo Trattoria Date: 10/27/2023 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; 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 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 Out 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: 10/27/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed container of raw chicken being stored behind container of sliced lemons in top section of in-line refrigerator adjacent to stove/grill area. Observed raw salmon filets being stored above bags of cooked rice in cabinet section of unit. Discussed food storage hierarchy with PIC. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed dish plate thermometer appearing to have dead batteries . PIC to replace batteries in dish plate to ensure it is readily available to test dish surface temperature in high-temperature warewashing machine. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods Repeat OBSERVATION: Observed marinara sauce in thermal pot adjacent to pizza oven at 106°F. Upon discussion of hot holding requirements, PIC took sauce out of container to be reheated to 165°F prior to placing back in thermal pot. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Repeat OBSERVATION: Observed elevated food temperatures in walk-in refrigerator upon arrival to inspection. Observed raw ground beef patties, cooked pasta that PIC states has not been used/taken out of refrigerator today, an un-opened jar of mayonnaise that PIC states was placed in refrigerator yesterday, and tomato juice all between 46-47°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed sliced tomatoes and pepperoni both in top section of pizza in-line refrigerator at 54°F. PIC states both food items have remained in refrigerator for more than 2 hours. Discussed cold holding requirements with PIC. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed sliced cherry tomatoes, raw chicken, and raw shrimp all in top section of in-line refrigerator adjacent to stove/grill area at 50°F. Observed bags of cooked rice and raw salmon both in cabinet section of unit at 45'F. Employee started placing affected foods on ice during time of inspection. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Discussion Per health office, PIC is to call for repair and send status updates or repair slips to health office within 24 hours for refrigerator units mentioned above. PIC to discard TCS foods that have remained in refrigerators for more than 4 hours. OBSERVATION: Observed container of sausages sitting out of temperature control in the process of cooling at 82°F upon arrival to inspection. Upon discussion of cooling methods and requirements, employee placed container of sausages in walk-in refrigerator to continue cooling. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods Orzo Trattoria Date: 10/27/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed container of utensils sitting in container of water at 100°F. Discussed proper in-use utensil storage methods with PIC. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed fan in walk-in refrigerator with accumulation of dust and what appears to be mold. PIC to ensure fan is cleaned at a frequency necessary to decrease such accumulations. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces In Compliance Observed sliced cherry tomatoes and bags of cooked ground beef both in stop section of in-line refrigerator closest to entrance to kitchen at 41°F. Observed artichoke hearts in cabinet section of unit at 39°F. Observed salsa in cabinet section of pizza in-line refrigerator at 41°F. Observed bags of pasta on ice adjacent to stove at 41°F. Observed marinara sauce and mashed potatoes both in steam table at 174'F and 153°F respectively. Observed high-temperature warewashing machine operating at 170.1°F via inspector's dish plate thermometer. Observed foods in freezer unit to be frozen solid. Discussion Observed hood sticker in compliance, next service due in January 2024 . Closing Item 0 Closing 9.0085 Closing 9.008Ccrrect 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.