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HomeMy WebLinkAboutFood Est - Bertuccis - Inspection - 435 ANDOVER STREET 12/20/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Bertuccis Brick Oven Pizza@ Inspection Date: 12/20/2023 Number of P and PF Violations O Address: 435 Andover Street Time In/Out: 12:20 pm /01:06 pm (Items 1 though 29): Phone: 978-685-4498 Permit No.: 52473 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Earl Enterprises Type of operation: Food Service Person-in-charge: Ana Ortega Type of Inspection: Re-Inspection Previous Inspection Date: 12/06/2023 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 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In 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, 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: Bertuccis Brick Oven Pizza@ Date: 12/20/2023 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; In 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 Bertuccis Brick Oven Pizza ac Date: 12/20/2023 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/20/23 OBSERVATION: Observed pasta in marinara sauce in three door low-boy refrigerator adjacent to cold holding table at 48°F. Prep date on pasta was 12/4 . Upon discussion of cold holding requirements, PIC voluntarily discarded pasta. PIC to ensure temperatures are routinely monitored. **RE-INSPECTION** OBSERVED PASTA IN MARINARA SAUCE, PEPPERONI, AND CHOPPED TOMATOES ALL IN THREE DOOR LOW-BOY 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 Verified 12/20/23 OBSERVATION: Observed large container of pasta, cooked sausage, and cooked chicken all in two drawer low-boy refrigerator adjacent to pizza oven between 44-53°F, 58°F, and 62°F respectively. PIC voluntarily discarded temperature abused foods during time of inspection. 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. **RE-INSPECTION** OBSERVED COOKED ONIONS AND COOKED CHICKEN BOTH IN REFRIGERATOR UNIT MENTIONED ABOVE AT 40OF AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 12/20/23 OBSERVATION: Observed sliced cherry tomatoes, fresh mozzarella cheese, and salami all in salad cold holding table between 63-66°F. Unit was observed "off" . PIC turned unit "on" during time of inspection. PIC voluntarily discarded temperature abused foods during time of inspection. **RE-INSPECTION** OBSERVED SLICED CHERRY TOMATOES, FRESH MOZZARELLA CHEESE, AND SLICED SALAMI ALL IN COLD HOLDING TABLE AT 41°F AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 12/20/23 OBSERVATION: Observed cooked peppers and mac and cheese both in top section of in-line refrigerator adjacent to stove at 49°F and 54°F. Employee states peppers were placed in unit yesterday. Unit appears not to be operating properly. Temperature abused foods were voluntarily discarded. PIC to call for service on unit and send status update or repair slip to health office within 24 hours. **RE-INSPECTION** OBSERVED COOKED PEPPERS, DICED TOMATOES, AND MAC AND CHEESE ALL IN TOP SECTION OF IN-LINE REFRIGERATOR ADJACENT TO STOVE AT 37°F, 41°F, AND 39-F RESPECTIVELY AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed ice machine with accumulation of what appears to be mold on back of chute guard. PIC to ensure machine is emptied, cleaned, and sanitized. **RE-INSPECTION** OBSERVED ICE MACHINE WITH ACCUMULATION OF WHAT APPEARS TO BE MOLD AROUND CHUTE AREA. PIC TO ENSURE MACHINE IS EMPTIED, CLEANED, AND SANITIZED. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency Bertuccis Brick Oven Pizza ac Date: 12/20/2023 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 12/20/23 OBSERVATION: Observed two covered pans of lasagna in the process of cooling in single-door refrigerator adjacent to toilet rooms. Upon discussion of proper cooling methods and using rapid cooling equipment to properly cool foods, PIC relocated pans of lasagna to walk-in refrigerator. **RE-INSPECTION** NO FOODS OBSERVED TO BE IN THE PROCESS OF COOLING AT TIME OF RE-INSPECTION. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods Verified 12/20/23 OBSERVATION: Observed walk-in freezer door not able to close properly. PIC states freezer is scheduled to be repaired but no date set on when repair will take place. PIC to send repair slip to health office once obtained. **RE-INSPECTION** OBSERVED WALK-IN FREEZER DOOR IN GOOD REPAIR AT TIME OF RE-INSPECTION. 4-501 .11 REGULATION: Item 47 Food and non - food contact surfaces cleanable,prcperly designed, constructed and used -- Good Repair and Proper Adjustment-Equipment In Compliance Observed cooked broccoli and pizza sauce both in cold holding table adjacent to pizza oven at 41°F. Observed deli ham and meatballs both in cabinet section of unit at 41°F. Observed fresh mozzarella cheese, pepperoni, cooked sausage, and meatballs all in additional cold holding table at 40°F. Observed pasta in top section of in-line refrigerator to left of pasta boiler unit at 40°F. Observed breaded raw chicken in two drawer refrigerator below grill at 40°F. Observed raw chicken in walk-in refrigerator at 41°F. Observed marinara sauce and meatballs in steam table at 168°F and 173°F respectively. Observed high-temperature warewashing machine operating at 160°F via dish plate thermometer. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due August 2024 . 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.