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HomeMy WebLinkAboutFood Est - Jimmys - Inspection - 1593 OSGOOD STREET 12/6/2023 North Andover Health Department 120 Main Street, North Andover MA 01845 Food EstablishmentInspectionReport _ _ Tel. (978) 688 9540 Fax (978) 688 9542 Email: twolfenden@northandoverma.gov Name: Jimmys Famous Pizza Cork Stop Inspection Date: 12/06/2023 Number of P and PF Violations Address: 1595 Osgood Street Time In/Out: 03:00 pm /03:47 pm (Items 1 though 29): 3 Phone: 978-571-5553 Permit No.: 65106 Number of Repeat P and PF Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Nick Papantonakis& Frank Stamos Type of Operation: Food Service Person-in-charge: Roger Zouein Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 12/16/2023 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-I n-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 In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/o mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ Out 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited n/a 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, Out 28 Toxic substances properly identified, Out r 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: ov Person In Charge: 4� Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jimmys Famous Pizza Cork Stop Date: 12/06/2023 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 r 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 Out 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 M 1 Anti-choking procedures in food 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness Out 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 M 10 Leased Commercial Kitchen 46 Gloves used properly M 11 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: 12/06/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed cheesecake slices in open-face refrigerator not packaged in a way that protects food from potential contamination and tampering. PIC to ensure foods are packaged in a way that does not pose opportunity for potential contamination and tampering. 3-202 .15-Pf REGULATION: Item 13 Food reviceived in good condition, safe, and unadulterated -- Package Integrity OBSERVATION: No consumer advisory available on digital menu board at time of inspection. PIC states steak tips and hamburgers have the option to be ordered other than fully cooked. PIC to ensure foods that may be served or ordered raw/undercooked or contain raw or undercooked ingredients (such as hamburger, steak tips, etc. ) are identified on menus by asterisking them to a footnote that states, *these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients" in addition to a reminder that states, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. " 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Repeat 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. 7-204 .11-P REGULATION: Item 28 Toxic substances properly identified, stored and used -- Sanitizers, Criteria-Chemicals OBSERVATION: Observed grilled chicken in the process of cooling sitting out of temperature control near three bay sink between 79-80°F. Upon discussion of proper cooling methods, PIC placed chicken in walk-in refrigerator to continue cooling. 3-501 .15-Pf REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods OBSERVATION: Observed packaged slices of cheesecake missing labels. Discussed labeling requirements with PIC. Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. 3-602 .11 REGULATION: Item 37 Food properly labeled original container -- Food Labels Repeat OBSERVATION: Observed shelves containing pizza boxes with accumulation of soil residues. PIC to ensure shelf is cleaned at a frequency necessary to decrease such accumulation. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Repeat OBSERVATION: Observed shelves and fan in walk-in refrigerator with accumulation of food particles and dust respectively. PIC to ensure interior of unit is cleaned at a frequency necessary to decrease such accumulations. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Jimmys Famous Pizza Cork Stop Date: 12/06/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: No allergen statement available on digital menu board at time of inspection. PIC to ensure statement "Before placing your order, please inform your server if a person in your party has a food allergy" is posted in public view. 590.011.2 REGULATION: Item 58 Allergen Awareness (509.011) -- Statement Discussion Observed hood sticker stating service was due in November 2023. PIC to contact hood cleaning company to schedule/verify service. In Compliance Observed pizza sauce, meatballs, and pepperoni all in top section of pizza in-line refrigerator at 41°F. Observed fresh mozzarella cheese in cabinet section of unit at 41°F. Observed raw chicken in walk-in refrigerator at 41°F. Observed raw ground beef patties and cooked onions and peppers both in top section of additional in-line refrigerator at 40°F. Observed marinara sauce and grilled chicken both in table-top hot holding unit at 1350F and 1370F respectively. Observed foods in freezer units to be frozen solid. Closing Correct 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.