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HomeMy WebLinkAboutFood - Amicis Pizzeria - Inspection - 15 FIRST STREET 2/2/2024 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA01845 Tel. (975)688-9540 Fax (978) 688-9542 Email: N rra7e Arrarc l _... _:....___ _.._ .,,,..... _ ... . . _. .. ..._ _ ._.... __....... __....._t.wc.ma l..f..eradeti@..__.r�ao._r.t..._h_aVraidolcpve_r naa,gov __ , llle lc rr c /� ( r7ter ct r'arid�F Violations . 0Address: 15� First Street Tirne>„ In/out; 11:35 ana /12:04 pm (Iferns a thOUgh 29): _. Prionr 78 72 93 9 Permit No 58366 hwduMber of Repeat art P and P ......... _ ....... . . ......_. ........ Email: Risk Category: 9 HAC,CP: No Vjolations(Items 1 though 29) Owner: Leo Altovino Type,of Operation: Food Service .._... .._. ..... . Pe"r�sonr n charge: Frank C�loyd rypc of lnspe�ctkon Re Inspectrora �6 revicrus hispa�c,tion Caaate� 01/23/2024 _....., ... .. _..._... _ ................ _. _ ....._ ._._ _._.... Inspector C.Lachendro Date of Re-Inspection: _w....... .. ....._.w.._..._.. ......... ._......__. ----------- __._.... _. _...........__— ... ,,.......,._. ... ........ ...._ _ .. FOODBORNE ILLNESS RISK FACTORS ARID PUBLIC HEALTH INTERVENTIONS .......... .... _..._ __.. ._ . ...... In ''° err tcomPla ince1, Out `erupt conarrtiance ra/o not obsc.�ar�vead n/a not aarapHcable C.tas =conected on�-.ante r repeat violratwc.an Compliance Status _.1�N tOLV Nin aN10 is c�.R_ _-—_Ciompli ance Status .__..a.�1 ..._.t....... t ....t.'. IN our NSA NlC)C'C1.�r� W ..w_ 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 Marva g e...raa.....or..a...t.,_, fcz.od..... or rraC .l eoa:;rand..y .m__........ Ir.a.. _. ...._ _._. _..__..e � and unsafe food conditional employe;; Knowledge, Time/Temperature Control for Safety I C gProper ._..... .. . . . . .. _.__...._ __..uu. __.. .w._,.... temperature responsibilities,ilities, grad reporting 1£1 F roper cooking tinge x In 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for heat n/o Procedures for responding to vomiting In taoIding and diarrhea)events 20 Proper cooling time and temperature We _. Good H cgrenlc Practice; 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In _ .� .___._.. _....._._ _._ _... .........._. . tobaccep use 23 Proper date narking and disposition In __..... .... ...._........ ... _.._ _. ....... ..._.._.... ...._... .... ....... ...._. ... _........,. _....._ 7 No discharges frorn eyes, nose; and In 24 Time as a Public Health Control In mouth Consumer Advisory _. . __ ._ ._w... _ ..._... .._...... .._ . _ ........ ._.....ww_ . _ _...... _ Preventiracl Contamination by Hands 25 Consumer advisory provided for raw/ ra/a ..3.... Hands clean and.,. ___..._._._._...._._.._� ...._..._... ............___....... properly washed In under cooked food 9 No buret hand contact with R1 L food In Requirements for Hrclhly Susc eptble Po talatlons .._.._.. w w_ _.. ...m ... _..... . . ......_. . ._._... . _. _ . .._. .... _._. . . ... ._,.. _...._ 10 Adequate handwashing sinks properly In 26 Pasteaarize�d foods used prohibited supplied sand accessible foods not offered .._...... _. .........._.__. __...... __.._ _.. ....__..__ __ .. . ...., ...._... ...._. .....­. Approved Source Food/Color Additives and Toxic Substances _. 11 Food obtained from source Ira 27 Food additives; approved and n/a... ......... .. . ....._..__. .... ...... _ ._.... _._ _. 12 Food received at proper temperature n/o properly used _-----__. ____.._ .,..__. _._......... _... .._. _.Y.____.......... .. ..... �_ ....... .. ....v. __......... __ w. .� _....... ..._.._............. _ ,.._.__ .......... .... 13 Food received in good condition„ safe, In 28 TOXic substances properly identified, In and unadulterated stored and used _.._ __. ....__.... ................_ _ .___. _... ..._. ... .. ...._. .. .... _._.a .__ ............ _ _.__ ..._..... 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 2c3 Compliance with vrari{arts el rpla OFFICIAL ORDER FOR CORRECTION: Based on an spe,c:tion saoclalized process/EIACCP plan C I� today,the ite'arris rnarked`°Oi,J'T""indicated vuaala;atuc>ns to'105 C MR 590.000 and<adara@oc able sections of 2013 FDA Food Code. This n,,uiaort,when signed beVow by a➢Board of Health iner�nber or its agent constotutes an carder of the Board of Health,Failure to correct vVolraf'ions cited in this report may result in suspension or revocation of the food establishment rrerrnit arid cessation of food wAablishnae�nt operations. If you are subject to a notice of susracen ion, or non-renewal pursuant to 105 C MR: 590.0 y y � before ffie�board of health in accordance with 10 '' 590.015(B). eau rr°�;a roar„ucast�a `reraru°rt, a�C.� Cra Sf r.r':°I cr -son Ir _._..._,_ ._... ...._...,_ . Page 1 of 4 Food Establishment Inspection Report MoJiN"WILAtions,tr_C Establishment /midi Pizzeria(fx) Date: ...._.____.. ........ 02/02/2024 Page 2 of 4 C OOD DETAIL PI ACTICES ACED MAS ACHU ETT -O LY SECTIONS In in r;�ompWnce Out =OUt c,OrtrpPHance n/ca not observed n/a =rnc t ap phcaWe c,os =cor meted can--site: r •- repeat violation _._ .. .., ._..... t ...._ ...l...........� A ..... ... ....., Compliance Status C�orrnpali�ance. status I � c IN OUT ra��, rr�o r�.cn,l�a Safe food and Water 48 Warewashing facilities: installed, ..... ............. _......_... ._..._... _ .... .. 39 Pasteurized eggs used where n/a maintained, and used test strips ..... _.._ ...- ._ _-.. ..... .... _..._._..... required 49 Non-food contact surfaces clean 31 Water and Ire frorra approved source Physical Facilities 32 Variance obtained for specialized n/a 50 blot and cold water available; processing methods adequate pressure Food temperature eie�ntrol-.. �......_. .-..... _. _. ... _ .. ...... _ ._ .......... .......... —.. 11. 6 Plumbing installed; proper 33 Proper cooling methods uses.._ . _... p � f .... n/01 backflcaw devices adegt.aate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly rooked for hsat. rnJc .. -........ 3 3 .... . _...... __......_ Toilet features; properly, holding constructed supplied,arnd cleaned _..... ................ ... 35 Apparove:d tlnrawirag methods used rn/o 54 Garbage:and refuse properly ...__....____ ....-....._ _... _.. .... .. ................ _.._ ......__ 36 Thermometer provided and accurate disposed; facilities rnnaintzained Food Identification 55 Physical facilities installed, 37 Food properly labeled- original ranairrtainead, and clean ._A'dequate„verntnlatrc.a..._and lighting;­-, ... _ containern andRghtrrnci„ Prevention of Food Contamination designated areas used 33 Insects, rodents, and animals not MassachUs�etts Pe talrernents ....... . . ........ _ ....._. ...__.. .......__. _ ......... ._......._.. present..._ M1 anti-choking procedures infood 39 Contamination prevented during i service establishment ...... _...-....._..... ....,.. _ food prepa ration,storage and M2 Food allergen awareness In -.. ....... display M.3 Caterer __.. . .._.. _. ..,....., _...... ... __...._w_ _...-... _. 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths properly used and I M5 'Temporary Food Establishment stored M6 Public Market; Farmers Market _.........._..... ..... .. .. ... —._ 42 fruits and vegetables Residential Kitchen, Bed-and- Washing Prosser Use of Utensils Breakfast Operation ..- .. ._..�_._... 43 In-use utensils properly stored 14f3 Ftesiderrntral Kitchen; Ccattage Fooc:1 44 Utensils, equipment and linerns, Operation properly stored„dried„ and handled M9 School Ktchen; USDA Nutrition 45 Single-use/single-service articles: Prograran properly stored and used M10 Leased Commercial Kitchen __..... __.'. _..... _._..._.. .... ..... ..__ ------- _.. 46 Gloves used properly M11 Innovation Operatiorn ..., ..., ....... ...,... ..,. ...., .._.._... .. ._........ ..,... ...__.._.�... ... .. ...,. .. .__._ ..... .... ._.,. .,.._ ._w�,._.q .. _ Utensils � ul_mers.t...arad �Cendinc ..... _ M�12 Frozen Desert.. ._... _ ._ -- ..... ......... ._ 47 Food and morn-food contact surfaces Looal e uirernonts cleanable, properly designed, L 1 Local laws or re Vu tion .......... ....._.. _ . .rv__.. ........_._ constructed and used L2 C OVID 19 1-3..._. Reserved �... ....._�._.. _... Amicis Pizzeria@ Date: 02/0212024 Pay;3 of 4 ............. ............... ____............... ............. Date Verified DESCRIPTION OF VIOLATION Fail Code ............ .......­______............ Ver ] f'J(,,d 02/02/24 OBSERVATTON: Unable to verify if at least one employee holds a valid CFPM (cerLified food protection manager) cerLificate. PIC to ensure valid certificate is posted in public view. "BE-INSPECTION" VALID CFPM CERT[FlCATE POSTED IN PUBLIC VIEW AT TIME OF BE-INSPECTION. 2-102 . 12 REGULATION: Item 02 Car0fled Food Protection Manager -- Certified Food Protection Manager ...... .......... ..........................- ..........____....................... ...................... —- ----- Verified 02/02/24 OBSERVATION: No handwashing soap available at handwashing sink behind front counter at time of inspection. PIC Lo ensure handwashinng soap is supplied at handwashing sink at all limes. AARE-INSPECTJON" HANDWASHING SOAP AVAILABLE AT HANDWASHING SINK BEHIND FRONT COUNTER AT TEME OF RE-INSPECTION. 6-301 . 11-Pf REGULATION: TLem 10 AdequaLe handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability .............. ............................................ Verified 02/02/24 OBSERVATION: Observed bleach sanitizer in labeled bucket at Oppm upon arrival to inspeuLon, PIC was ablo to corrnct sanitizer 's concenLraLion during timn of inspecLion. PIC Lo use testing strips to ensure sanhLizer is maintained at proper concontraLlon levels . "RE-INSPECTION" OBSERVED BLEACH SANITIVER IN LA3ELED BUCKET BETWEEN `if?-100PPM VIA READILY AVAILABLE TFSTTNG STRIPS AT TIME OF RE-iNSPECTION. 4-501 . 114-P REGULATTON: Item 16 Food contact. surface; cleaned and sanitized Warewashing Chemical Sanitization-TemperaLure, pH Concnntration ............ ............. VerLfied 02/02/24 OBSERVATION: Observed conLainer of sliced prosciwLc nor completely stared inside of Lop section of pizza in-line refrigerator aL 540. Upon discussion of cold holding requirements, PTC relocated prosciutlno to cabient section of unit. "RE-INSPECTION" FOODS STORED PROPERLY IN REFRIGERATLON UN AT TIME OF RE-INSPECTION. 3-501 .16 (A) (2) (B) -P REGULATION: ILem 22 Proper cold holding temperature -- HoldLng TCS Food, Cc]d ...................................... .................. ................. ........... Verified 02/02/24 OBSERVATION: Observed pizza slices kepL under TPHC marked with time slices were removed from Lemperature control but not the time that is four hours past QaL Lime. Discussed TPHC method requirements with PIC. (2) The FOOD nhall be marked or otherwise Adontifind to indicaLe the Lime that is 4 hours past the point in Lime when Lhe FOOD is removed from nempexature control ; "RE-iNSPECTION" OHSERVED TPHC TIME LOG FOR PIZZA SLICES IN COMPLIANCE AT TIME OF RE-iNSPECTION. 3-501.19-Pf REGULATION: Item 24 Time as a Public Health Control -- Time as a Public Health Control ...............------- Vcrifind 02/02/24 OBSERVATION : Observed bulk deli turkey storrd in bag aiighnally conLaining bread. PLC to ensure foods are stared in approved onntainers and pans. "RE-TIMSPECTION" OBSERVED—"OODS STORED IN APPROVED FOOD CONTAINERS AND PANS AT TIME OF RE-INSPECTION. 4-101 .1"1 REGULATION: Item 47 Food and non - food contact surfacn.,,s cleanable,pimperly designed, constructed and used -- FCC: CharacLariskics-MaLurials ior Const.ruction and Rapair ................. ......................_­­.............. .............................................. ........... ...................... ....... ...............................................__......................... Arnicis Pizzeria@ Date: 02/02/2024 Ply,4 of 4 ............ ..................... Date Verified DESCRIPTION OF VIOLATION Fail Code ........... ............. Verified 02/02/24 OBSERVATION: Obsvrvod wall behind flat-top grill and lop section of in- line ref rigntahn; behLnd front tmunLer wLLh accumulaMon of food and soil residues. PIC to ensure surfaces mra cleaned at a frequency twcussary to deurpaso Nuch accumulation. * 'RK-TNSPFCTT0N1 * OBSERVED WAM BEHIND FKAT-TOP GRIK!, AND 70P SECTION OF IN-LINE REFRWERATOR BEHIND FRONT COUNTER TO HE CLEAN AT T7MF 01' W-JKSPECTION. � 4 602 . 13 REGULATI'ON: Item 49 Non - food conLaW surfaces cloan Nonfood Contact Surfaces ............................... In Compliance Observed pa"-La in "Win Cola" larandod single-door refrIgerator at 410. Observed chupped tomatoes, ham, and nalami all in Lop section of in- line refrigoranor behind front counter at 410F. Merved uncooked mozzarella sticks in cabinet section of unit at 400F. Obanrved raw chicken in Myth Amoricar" b d two r raned o donr ref a or t MIS. observed pizza sauce, popperani , and sliced tornatous all in top nnclinn of pizza in-line refrigerator at 40%. Ohserved uncooked brualrali in cabinet section of unit, at 4M. Obsprved sliced provolone cheese ak('i sell turkey both ain walk-in refrigerator aL 41 "P. Observed meathaJin in marinara sauce in thermal soup pot at IMF. Obsnrvnd final rookhng Lenqwranre nY gr! I led chicken at 171"F. observeJ foods in freozer units Cc he frozen solid. ........... . .. ........... ------- Discussion obseEved hood Mcker in compliance. next_ service due K Mr wary 2024 . ....... .. ........ ............... ......... CloWng Violations maiked "Verified" have boon corrected. WoMions not maikod "Verified" remain Nncorret;Lnd. Uncayrect-ed QuIaKons aye tn be rnrrerLud immedMely. Uncorrected violatlens may rnsWt in addlLicna-1 Winspect-jons and fees, fines and or aWnistrativc actkuE inclLding Imssible suspenMen of permit . The text in this rpipori is an unofficial version of the state regulatiors. Official version of the Mate regnlahjann may he found aL www.mass .gov/dph/`Cpp n, by contacting Lhe.! MaLe House Rook More. .......... ............ ........... --------------_-