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HomeMy WebLinkAboutFood - Nikis - Inspection - 208 SUTTON STREET 1/25/2024 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845 Tel. ('978) 688-9540 Fax (978) 688-9542 Email: twolfende ov n@tiorthariderriia.gov ................. -—------------- ........... ............ ...... ............... . ............... Narne: Nikis Roast Beef Pizza &Subs @ Inspection Date:01/25/2024 Number of P and PF Violatiorl'S ........... ........ Address: 208 Sutton Street Tirne IWOut: 11:3,15 arn , (Iterns I though 29)� pm .............. ........... ................... ......... -------- Phone: 978-258-1355 P(,N-rnjtM'),: 70774 t,7 Number of Repeat P and FIF -............. ........... ........... ........... --—------------------- Email: Risk Category 0 HACCID: No Violations(Items 1 though 29)- Owner: Haar preet Singh Type of Operation: Food Service ........... ................ V Person-�n,<;harge: Meghan Williams Fype of Inspectiory Fie inspection ie ous Inspection Date: 01/11/2024 ............................ ........... inspector: C,Lachendro, Date of Re-Inspection: 02/04/2024 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ................ .................... Ira = in complaince out =out cornpliance n/o not observed n/a not appHcable (,OS correct(KI on-sote r repeat violation ------- . ...... ....... ............ ............. Compliance Status N/O(110s R Compliance Status rT661 R i410 COS Supervision Protection from Contamination ........... .............1 Person-In-Charge present, In 15 Food separated and protected 1 ut r .......... demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized --------------- . .................. ......— 2 Certified Food Protection Manager In 17 Proper disposltion Of returned, In .................. Employee Health previously served, reconditioned .. ............ 3 Management, food employee and I and unsafe food .............. .................... ...................... conditional employee; Knowledge Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature In .......... -------- 1.--.- ............... ........... 4 Proper use of restriction and exclusion If) 19 Proper reheating procedures for hot ri/erl ..................................5 Procedures for responding to vomiting In holding .......... and diarrheal events 20 Proper cooling time and temperature n/o ............. . ................. Good ljyqienic 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 frorn eyes, nose and In 24 Time as a Public Health Control n/a ................... 1-111,11-1-..............................-,--—--------- Mouth Consumer Advisory, ............----............. ............. . ........ 8 Hands clean and properly washed In under cooked food Preventing Contamination by,Hanqs 25 Consumer advisory provided for raw/ Ira 9 No bare hand contact with RTE food In R uirements for Hi cept le Po ns .............. --—----------- __ghl us properly 10 Adequate handwashing sinks prope I In 26 Pasteurized foods Llsed� prohibited supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances - 11 Food obtained from source 111 27 Food additives; approved and n1a ...................- ........... —.11111111. ........... 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 Coaipliance with variance/ rile OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plat roday,the itenis marked"01,11"indicated vk.flations to 105 CMR 590('00 and appHcaWe sections of 2013 FDA ran od Code. This refwrt,when Signed below by as Board ref Health member or its agent constitutes an order of the Board of Health. Faftlk,'to correct violations cited in this report may resuft in suspension or revocation of the food establishment permit and cessation of food establishment operations. If YOU oM subject to as notice of Suspension, or non-renEIWEII pursuant to 105 CMR 590,000 you may request as hoaring before the board of health un accordance with 105 CMR 59(1015(B)' ............................................ .................. �n n C i sa I qe ............. .............. Page 1 of 4 Feed Establishment Inspection Report rvaca.J&N Solutions, t.LG _._ E.stablishmefit: Nikis (~toast Beef Pizza & SLIbS@ Date: 01/25/2024 Page 2 of 4.... . _.. _... ... ..... .... ... _........_ ......._.. __.._ .__... _.. _.__.. . . _.... ..__. __.___ .__..w........ GOOD DETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS Out -carat court hancr, n/o ..not ctbserva°art CO on-"site r �-r:'uta,rt t�Ga9 CAaaob ..... � . ....... Compliance Status tu r wv/A tarn COS R Compliance Status IN OUT N/A ra/0 COS rc Safe food and Water 48 Warewashing facilities: installed„ Out 30 Pasteurized eggs used where n/a maintained, and used; test strips ...... .....__... ......... ........... _ ..ww._ . _......... i requred 49 Non-food contact surfaces clean Out _............. _ ....._ _.. .w. _.._..... _ _ .._._. ..... _.._.__.,........31 Water and ice frorn approved source _ Physical Facilities ....._._, _ aI. ... ..._._ _ _ ......__. _...__..._.._..... __._..._. 32 Variance obtained for specialized � �n/ra. ..._ _ 50 Hot and cold water available„ processing methods adequate pressure __........._..._.__ ........... .._....__....w. m ..... .._._._.w.... __._..... .......... _ _ ...... ____ _.. _........ Feed temperature control 1 Plumbing installed; proper _ _._.._. .... _... _ _.... _.. 33 Prol.)er cooling methods used; n/o backflow caevices adequate equipment for 52 Sewage and waste water properly temperature control disposed _.. ...... ......_,. _ ...... .__ .._ _ _ __._... ........ .... _ _ .._ _....... ......... w 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,aand cleaned ......._.... _._. _.ww_. .______.__...------... ___...._....._._._w_..._......_. ......... ........._ 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: originalraaaintairacwd, and cleanww_.._..... ... ....,. ,_- _.. _......._.._. _.. _.. container 56 Adequate ventilation and lighting; _.. .__._..._ ..._.... ... _.... _. _.......__....... Prevention of Food Contamination designated areas used .38 Insects, rodents, and animals riot Mas .. ..... ......._ _._. _ _ .......... . . . ... present M1 Anti-choking procedures in food ..... C;caratar�rairaationm prevented� .......__......___... ....�...-----.... _...... ....w ........ .. ....... 3g during service establishment food preparation,storage and M2 Food allergen awareness In _.. _ ..... ... _ . ...,...... .. ....... _ _._...... display M3 C;aterer _ .......... . .._ .._ _._.. ..... _.... .m_....... _._.. ......_ ... ......... _ _ ._ ...... ........._.........._. _. ..- 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths. properly used and M5 Temporary Food Establishment stored M6 Public Market; Farm._.. _.___-.-�..... ..,..._ .. aes s Market 42 Wa~asNng 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 __....w_.. .... . ....... ......... .... .......... ... . ........ _.._. properly stored,dried, and handled Mg School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program _ _._ ..._.. ........ .._ .......__. properly stored and used M10 Leased Commercial Kitchen .......... . _w. ...._... _...._. .... . ....__........__. __.__w...__ ....... __ _........._... .. _ _ _._..._ ............_ _,.. .. W__. ._......... 46 Gloves used properly M11 Innovation Operation _ .... .__.. _w w _.... ....., Utensils, wqu�ment and Veradln. .... M12 Frozen [desert 47 Food and non-food contact Surfaces Local re uirements _.. .._...__. .__. _ _.._.............. ..... ... . .... .._. cleanable, properly designed, L 1 Local l aw or regulatrcan constructed and used L2 COVICt 10 1 3 Reserved Nikis Roast Beef Pizza & Subs, Date: 01/25/2024 Page 3 of 4 ............... - ___ ____....................... Date Verified DESCRIPTION OF VIOLATION -Fail Code--------,-,, - ............. ............. .. . ......... Vera iod 01 /25/24 OR RVATTON po paper SE : No di kowe s aa lvilable at.a fidndwash s ing 0k 01 lki,Lchen upon arrival- to inspection. PIC mupplied paper townis at handwashing sink during Lime of inspection. PIC to nnsurn paper Lawols are available for proper hand drying ai all timns at handwashing sinks. "RF- INSPECTION" PAPER TOWELS AVAILABnE AT HANIMASHING SINK IN 1,17CFEN AREA AT TIME Of HE- INSPECTION. 6-301 . 12-Pf REGiVATION: Item 10 Adu [uaLn handwaWng sinks pr"ycrly supplied an(ii, accessible -- Eandwashitarp Drying Provision .................... --------------- ................ VorillAod 01 /25/24 OBSERVATTON: No handwdshirag sign availablo aL handwashing sink in kitchen. PIC Lo provide handwashing sigriaqe aL handwashing sink . "RE- INS1ECT]'019" HANDWASHJNG SIGNAGE AVAILABIT AT DEDICATED HANDWASHIN(:,' SINK IN XITCHEN AT TIME OF RE- IKSPECTION. 6 307 , 14 REGULATION: Item 10 Adequate handwashing sinks pinparly si_ppl3ed and accessible Handwashing Slgnagc, .. ...................—----------- Relplat, OBSERVATION: Observud container of raw chicken slored on same shelf as, packaged salads i n wal k-IrE ref r j yerat or . D Lscussed f nod s Lorage hi e rarchy wi,th PIC. "RE-t[ASPECTION-1 -k OBSERVED CONTAINER OF RAW CHICKEN STORED ON SAME SHELF AS PACKAGED SALADS IN WAIX-TN REFRIGERATOR AT TIMN OF RE- INSPECTION. REVIEWED FOOD CC` (TAGE HIERARCHY WITH PIC. 3-302 . : I -P REGULATION: Item lb Food separated and protecLod -- Packaged and Unparkaged Food -SeparaQon, Packaging, and SegrogaLion ................ ------ -----------__.............. ....... Vorified 01 /25/24 OBSERVATION: Observad raasL beef in drawer warmer at 901F. 1nsLruc7cd PiC On icheat raasL beef to 165"F prior to placing back in warmer. Discussed hot h0distar„ requirements with PIC. RE INSPECTION" NO PTODS HOT HELD IN DRAWER WARMER AT TIME OF RRQNSPECTION. n0 ! . 16 (A) (1 ) -P REGULATI-ON: Itnm D Propnr huL holding temp a erture Hn n lddg TCS Po olod, H .................. ..................................... CONE14VATION: PIC could not locate Tile ach sanitizer LeBLIng sf:rips nI t1mo uf inspnction. PIC to ensure testing strips are kupt Q An accessihie 1(unit ! inn. 1 **RE [NSPECTIONI * PIC C01110 NOT KOCATE BLEACH SANIVIZVR TESTING S1R7PS A':' TIME OF RE-INSPECTION. PLC TO ENSIRE 7ESTING STRIPS ARE KEPT TN AT41 ACC ESSIBIX LOCATION AT Ahk TIMES. 4 -302 . 14. Pf HXGI1kATr0N: Item 48 Warewashing iacilitlees : inshallod, maintained, and used; Lest strips -- Sanitizing SolnblonN, TesUnq Devicr,,3 ............. ................ ................. 011SERVATTON: Obsorved interiors and nweriors of non-food contact surfdces with accumulation , Clear surfaces of NLI non-food cnn; an sarfaces includi-ng but not llmifQd Lo shelving insidn of walls, exterior of handwashing sink, Pic. "RE-JINSPECTION" OBSERVED SEFTNES IN WALK-IN REPRTGERATOR AND WALL I&HtNl) TABLE-TOP HOT HOLDING UNIT WITH ACCUMULATT(M OF DIED SPlL1& ANI', SU11, RESIDUES . PPM TO ENSURE SUFACEN ARE QAANED AT A FRKUUENCY NKCEASAR ' TO DECREASE SUCH ACCUMIJEATEON. 4-602 . h�1 REGUVATiGN: Item 49 Non food contact surfaces clean Nonfood Contact Sur f acor; ............. . ................. ........... ....................... .............. .....................­................ ..........................­­-­. ........­­­­­­_­­­........... Nikis Roast Beef Pizza & S�!bs@ Date: 01/25/2024 ­­­­­­­.­­.................................­.......... ........... Date Verified DESCRIPTION OF VIOLATION Fail Code ................ ........... .................. In Compliance (Arserved sliced ham, turkey, and raw chicken all En walk- in relrigeraLor at 41 "F. Observed spagheLLL and pizza Wls bolh in "Pops! '' branded singIc-door WrigeraLor at 410F. observed pizza sauce in loy� sucLion of in-line refrigeraLar at 41 "F. Observed raw bacon in cabinet, auction of unK at 40M. Chsctved raw, marinated chicken in two door rnfrigorntor below qrill at 38"F. Observed meatballs in table-Lop hot, holding unit at 146"F. Observed hlonrh sanKizei available. Observoci, foodH in freczvr units to be Razon Mid. ........................ D c,oss Lon observed hood stirker in compliance, nexL service due lawv Lhis monLh. .................. ....... ........ -- -_- - Discussion Provided PIC with TPHC wrintan proceduixe vemplatv for use on roast beef if wished Lo be utilized. Discussed TPHC requirements Mh PIM k1 k2ND R2-INSIlCTION H"S MEN SM"11"WO. W" OUTSTANOING VIOLATIONS TO HE CORRECTED iMMEDTATUY . k" Clusinq Vinlailons maiked "WrWed" have Wen corrected. WolahioNs nu marked "Wrifird" renair uncorrected. Unrorreckad violations are to hn corrmed KnedlaWly. tar corroctod vialathans may rosuil_ in addilional Re-Wspections and Mos, fines and or admintsfrative action including jassible suspension of perry A . The Lext A this teporL is an unofficial version of the NMe regulations. 0150A version of the sLate rogulmKons may he Mund at www.mass.gov/dph/fpp or by contacting Phe Mate House Hook Store, ------------ .... ... .......... ........ ................ ................