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HomeMy WebLinkAboutFood - Amicis - Inspection - 15 FIRST STREET 1/23/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9,540 Fax (978) 688-9542 Ernail�twolfoiideii@rlortliandoveriiia.gov .................. ........... .............._.. --------------------- " N�,arne: Arnicis Pizzeria Inspection Date:0 1/23/2024 Number of PandPFViolafions Address: 15 First Street Time In/Out: 11:35 am /12:52 prn (Items 1 though 29): _ 4 ............ . ........ _............... .... .......... Phony 978-725-9339 Pwn,lit No.: 58366 Number of Repeat P and PI" .................... ................ EinaW Risk Gategory, 0 HACCP: No violafions(Iterns i.though 29), 2 ­ ­­­­­­­­­­............. Owlier: Leo Altovino, Type of Operatk)n�! Food Service ....................... ............ ................. Pem,on-in-charge: Frcink Cloyd 'Type of Inspection: Routine PreviOUS In-4)ection Data: .......................... .............. ................ ......... Insiawctor: C.Lachendro Date of Re-inspection: 02/02/2024 or After ........................ FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............. .... ......... In in complaince Out =Out r;onipliance We not cable ived n/a =not applicable cos =corrected on-site r repeat violation . ........... ................ . ...... -------------- ..........................................­.­..­­....­ ]K._...­_­­­ ­..1.11111.11111 Compliance Status JT Wix OUT NA N/0 COS R x. N/0(�OS R Compliance Status ........... ---------- ........... ,� � � __� _ __L__ I t _1- L. Supervision Protection from Contamination I Person-In-Charge present,, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out cos performs duties arid sanitized ................. 2 Certified Food Protection Manager Out 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 tir-ne &temperature III ..................... .................. --—----___ 4 Proper use of restriction and exclusion_ln 19 Proper reheating procedures for not n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/O .................................. .................. Good Hy ienic Practices 21 Proper hot holding temperatUre .... In ......................... ............................. 6 Proper eating, tasting, drinking, or 111 22 Proper cold holding ternperature Out r .... ......................... tobacco use 23 Proper date marking arid disposition ,In .......... .. . .................. ..................................__ _................. 7 No discharges frorn eyes, nose and In 24 Time as a Public Health Control Out r 111OLIth Consumer Advisory Contamination b Hands 25 Consumer advisory provided for ravel ......................8 Hands clean and properly washed In Under cooked food 9 No bare hand contact with RTE food In R Uirements for Highly Susegy ........ ... _tble Po ulations supplied and accessible foods 10 AdeqUate handwashing sinks properly Out 26 Pasteurized foods used; prohibitedods not offered .......... Approved Source Food/Color Additives and Toxic Substances ........... ............. ............... Ira _11 t�oc acf obtained from Source ................____............. 27 Food additives; approved arid n1a 12 Food received at proper ternperature 11/0 properly Used ............... ....... ....... 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used ­­­­­­­­11-.-1-1­11.-_ 11"I'll"I—­ ­1.­..­.­­__.._.._­. — _ - _...L----L............ 14 Required records available, shellstock Conformance with Approved Procedures __.............. ...... tags, parasite destruction 29 Cornpliance with variance/ ].n OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCI" today,the itenns marked"OUl"indicated viOafions to 105 CMR 590,000 and applicable sections of 2013 FDA Food(.;ode.1"his report,when signed beflow by a Board of Health inember or its agent consfitutes an order of the Board of Health.Failure to correct vi(flations 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)as notice Of SL1Sp(,MSion, or note-renewal PUI-SlJant to 105 C MR 590,000 you may request as I ioar ing before ti w board of ecildn in accordance with 105 CMR 590.01 5(B), ­ __ ___. ­­. ...���,� �_.... ..­11 �1� _.._ ____----------------- ............ -qe I 1:)�� o ................... Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC ................ Estahlishment: Arnicis Pizzeria Date: 01/23/2024 Page 2 of 4 .......... ...... GOOD OD R ETA I.L-P-RACTI.0 E'S.A.ND....MA,.S.S.,ACHIIU,SIETT..S-.0 NLY1­SECTIONS -­".... ................ Ira dry corn plainc�i Out OW COMPHance n/o not observed n1a =not appkcable COS =corrected on-site r repeat violafion .............. ........ - ------- . ............ . Compliance S(atUS rain NK)C0S R Compliance Status .................. N OUT N/A N1()' 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 specralizecl n/a 50 Hot and cold water available; processing methods adequate pressure 51 Plumbing installed-, proper .......... ........... Food temperature control 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 11/0 53 Toilet features; properly, holding constructed supplied,and cleaned ...................­­1111.................... ................. 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 "T"'hermometer provided arid accurate disposed; facilities maintained .......... ­— L I ....... ---­- ............-- Food Identification 55 Physical facilities installed, 37 Food properly labeled: original rnaint,.iined, and clean container 56 Adequate ventilation and lighting; - -—-­­­--- ................ ....... Prevention of Food Contamination designated areas used .................... 38 Insects, rodents, and animals not Massachusetts Re L11rern nts present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food are pa ration,storage and V12 Food allergen awareness In ........................... display M3 Caterer ................ .......... ....... 40 Personal cleanliness M4 Mobile Food Operation .......... ............. ......... 41 Wiping cloths: properly used and M5 Temporary Food Estat',)lishment stored M6 Public Market; Farmers Market ......-- -------------------------­..... ............ ............. 42 Washing fruits and s M7 Residential Kitchen; Bed-and vegetable - ............... ------­­­­- � ............­­ _ L Pro per_Pse­qf Utensils Breakfast Operation ............... . ... ..... ........... 43 in-use utensils properly stored M8 Residential Kitchen, Cottage Food . -111­11.1111.......... ............... 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 M111 Leased Commercial Kitchen ....a__............ ...... 46 Gloves used properly M I I Innovation Operation Utensils,_Equipment and Vendin M12 Frozen Desert .......... 47 Food and non-food contact surfaces Out Local uirements cleanable, properly designed, .-L 1 Local law or regulation constructed and used 1-2 COVID-19 L3 Reserved ................... Amicis Pizzeria Date: 01/23/2024 Page 3 of 4 __...__-.._____.______._..._. _._._._.._...._.__........_........,._.....,....._......................................_.._...._......__...._.._.........._..-._... .._._.....___.... _..___..._.-_._....,_. DESCRIPTION OF VIOLATION Fail Cade _.__.....__........._........ ...... __.._ ___._ __.__ _.__. ....... _..__ OBSERVATION: Unable to verify if at least one employee rsea le s air valid C l PM1 (certified food protection manager) certificate. PIC to ensure valid c•er t:i f:W.a6.ee is posted in public view. 2--1.02. :1-2 REGULATION: Item 02 Certified 1."crod Protection c .r, n Manager -- Cer L i f :i.ed Food Protection Manager OBSERVATION: No hatandw,a hi nc:p soap available at Yaandwash n ng sank behind frontal counter at time of inslrarc on. PIC to r.raoa;r. ie t,andwars'I'ting :.'serail :is supplied at ha:andwal.-sh i ng sink aL all Limes. 6--30 1 . 1 1 --Pf I2}ia,PJUaA"l'�ION: I Lr:m ltl Adequate e haanclwa:rlrt.ng sinks properly supplied coed and accessible ssi_bl c"e -- Haarrdw rssh'rai.ng t']..oaraser-, Availability Correct On Site l>I3Fh1rRVA`:C.ION: Observed bleach sss-ani_t.ize:rr in labeled bucket ;at: C1ppm a.ap:>on arrival vaal t c_r i.n,.p eca^tsl.on, P C was able La correct t s an t t i.reer 's c.errrcenLrataa.on during time of inrMlac-acl..ion. PIC to use Lr.°,Linq strips to rYnsure anii::_i.xe-- iss maintained at proper concentration ion levels. 4-502 . 1.1e4-P psaEf.ULA"C"LON: Item 16 ]°'taco contact surface; cleaned ;-,anti ;ssarril..isecl -- Wa^areewashing Chemical fparrtlq, -✓�aat_ie�n-Tempre5raa9.,a;u:r.e, pHC,err`teaearrtr:-�aata.an fpeapcc:eat CGS OBSERVATION: t..,ksservea<,l ewr7r•rL aa.rr!°r o sliced rccl r « ~r uLtc not completelyesaly sLored inside of top section of pizza in-line reCriye1r.a.Lor aL `_iai"P. Llf,r.~n discussion of cold holding reequ r reme-n as, P W relocated pr o sr i aat.t:n to cabient section of unit.. 3- <2 � � l .at�1 .a.� (A) (d) (p3) ...p, kCEfC�]_lLAT'1C?N: l:t.erts�al pa�.-ascr<��wr aa.crlcl l�real<l�f.rr � t.cr�rrarar.-af.rrre -- llo].< i.nc J"t'., F"'racrrl., C eaa l cl Repeat. OBSERVATION : Observed pizza slices kept under [F IL] marked w i Lh Lime slices were removed from fsa;rrupor:aa r°.ra:re. central�r:al but r'oL the Lime that is f:ou r hours past, that Lime. Discussed `1']1HC method requirements e me nt s whir PI . (2) The Pr'l)ClD shall be m"arRed or otherwise i.cienLi.f .iecl t_ca 3ndic.-at_ea, the Lime t:.hlrTat. si.s 4 hours past t:.hce poi nk in t_ imemb wlrc,',n e he I"r.sC D .i a rc11arroved f resreu temperature conL.r'ol; 3-501 . '1 9-p"f REGULATION: Item 24 Time as a Public ffa.eaa t.lr r"ear L t of -•- Time as a Public Health ConLrol. OBSERVATION: Observed bulk deli tarr.ke,ys t r !el in ire originally containing bread. PIC; to ensure; foods are sLorod in approved containers and pans. 4-101 .1t, ll}i'fCiLllaZa,'f:ION: Item 0 fa"crod and non - food contact surfaces r.cle.Panaab e,p r-operl.y designed, constructed and used -. - FCS 4"haratc t.e:^r .a.sLics-MaLeri.alx for r;r.,nst rsucc�f ion ;and Repair Repeat, C7NSERVA'1'LON: Observed wal.l behind flat--Lop grill and Lop? :-ecstw:i.eacr of i_n-➢ i ne rnf ricpe;r..artor- behind t r-r,r-aL ce,a.rrrL er with accumulation of food and soil residues. PTC; to nnsur:e surfaces are cleaned at <a frequency necessary to decrease such accumulation. d--602 .13 REGULATION: 1Lem 49 Non - .f`csaod contac 'C. surfaces clean .... lvczrrCood C;esrnLaacrrt Arnicis Pizzeria Date: 01/23/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed pas La in "Coca Cola" branded single-door refrig ear aLor at 41F. Observed chopped tomatoes, ham, and salami all in top section of in-line refrigerator bee End front counLer. at 41 "F. observed uncooked mozzarella sticks in cabinet section of unit at 40"F. observed raw chicken in "NorLh American" branded two door refrigerator at, 37%. observed pizza sauce, pepperoni, and sliced tomatons all in top section of pizza in-line rnfrigerator at 40'F. nbserved uncooked broccoN Ln cabinct section of unit at 41M. Observed sliced provolone cheese and deli turkey both in walk- in refrigeraLor at 410F. Observed meatballs in marinara sauce in thermal soup pat at 14M. Observed final cookine.-4 tempnraLura of grilled chicken aL 171"F. Observed foods in freezer unhws to be frozen solid. Discussion observed hood sticker in compliance, nexL service Marc, in February 2024 . ........................ ................... ------- ...... ........ Cloning Correct Priority Ttem and Priority Foundation item violations immediately; Care Item violations within 10 days. Correct all violations in entirety and mainLain. Train and nupervise sfaCf. Failure to correct all vioLations and maintain corrections may re sulL A administrative action. and or fines. The text in this report in an unofficial version of the state requMions . Official version of the state regulaLlons may be found aL www.mass.gov/dph/fpp or by conLacLing the State House Book More. .............. ----------- ............_.-...................................... .......................................... ------ ...................... ...................