HomeMy WebLinkAboutFood - Pizza Factory - Inspection - 535 CHICKERING ROAD 11/27/2023 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: Pizza Factory@ Inspection Date: 11/27/2023 Number of P and PF Violations O
Address: 535 Chickering Road Time In/Out: 10:55 am / 11:12 am (Items 1 though 29):
Phone: 978-682-0088 Permit No.: 58819 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29):
Owner: Juan Morales Type of Operation: Food Service
Person-in-charge: Juan Morales Type of Inspection: Re-Inspection Previous Inspection Date: 11/06/2023
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/ 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/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: Pizza Factory@ Date: 11/27/2023 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
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
Pizza Factory@ Date: 11/27/2023 Page 3 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 11/27/23 OBSERVATION: Observed containers of both sliced tomatoes and shredded
lettuce kept in larger container with ice packs between 51-54°F. PIC
states both food items were placed in container with ice packs at 11:30am
this morning. Upon discussion of cold holding requirements, PIC relocated
sliced tomatoes and shredded lettuce to single-door refrigerator.
**RE-INSPECTION** NO FOODS BEING STORED ON ICE PACKS AT TIME OF
RE-INSPECTION.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 11/27/23 OBSERVATION: Observed unlabeled spray bottle with chemical that PIC
identified as window cleaner. PIC to ensure working containers and spray
bottles filled with chemicals are labeled with their common name.
**RE-INSPECTION** OBSERVED LABELED SPRAY BOTTLE CONTAINING SANITIZER AT
TIME OF RE-INSPECTION.
7-102 .11-Pf REGULATION: Item 28 Toxic substances properly identified, stored and used
-- Common Name-Working Containers
Verified 11/27/23 OBSERVATION: Observed several employees not wearing approved hair
restraints such as a hat or hair net while conducting open-food handling
at time of inspection. PIC to ensure employees conducting open-food
handling wear an approved hair restraint while doing so.
**RE-INSPECTION** NO EMPLOYEES CONDUCTING OPEN FOOD HANDLING AT TIME OF
RE-INSPECTION.
2-402 .11 REGULATION: Item 40 Personal cleanliness -- Hair Restraints
Verified 11/27/23 OBSERVATION: Observed several wet wiping cloths sitting on countertops at
time of inspection. Upon discussion, PIC placed cloths in bucket with
sanitizer solution. PIC to ensure wiping cloths are held in sanitizer
solution in between uses.
**RE-INSPECTION** NO WIPING CLOTHS STORED ON COUNTERTOPS AT TIME OF
RE-INSPECTION.
3-304 .14 REGULATION: Item 41 Wiping cloths : properly used and stored -- Wiping
Cloths, Use Limitation
Verified 11/27/23 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
In Compliance Observed cooked broccoli, pepperoni, and sliced tomatoes all
in top section of pizza in-line refrigerator at 40°F. Observed
commercially pre-packaged fresh mozzarella cheese in cabinet section of
unit at 38°F. Observed sliced tomatoes, tuna salad, deli ham, and deli
turkey all in top section of sandwich in-line refrigerator at 41°F.
Observed sliced deli ham and salami both in cabinet section of unit at
41°F. Observed raw hamburger patties and cooked broccoli both in top
section of in-line refrigerator adjacent to grill between 40-41°F.
Observed raw chicken in cabinet section of unit at 41°F. Observed sliced
deli ham and tuna salad both in walk-in refrigerator at 40°F. Observed
meatballs in marinara sauce in table-top hot holding unit at 149°F.
Observed quaternary sanitizer available. Observed foods in freezer units
to be frozen solid.
Pizza Factory@ Date: 11/27/2023 Page 4 of 4
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed hood sticker in compliance, next service due in
January 2024 .
Discussion Establishment not open to public at time of re-inspection due
to floors in kitchen area being re-tiled.
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.