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HomeMy WebLinkAboutFood - Tripoli - Inspection - 542 TURNPIKE STREET 1/23/2024 North Andover Health Department Food Establishment Inspection Repoft 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolferiden@riorthandoveriTia.gov ... ................ ...... ................ ........... Name Tripoli Bakery and Pizza Inspection Date:01/23/2024 Number of F1 and PF Violations ...... .. ........... ......... Address,: 542 Turnpike Street Time ln/Out: 03:00 pin /03:42 prn (Items 1 though 29)� Phone 978-682-0003 Permit No.: 52994 Number of Repeat P and F,11"' ............. --——__ .................___.. ....... Ernail: Risk Category: 0 HACCP: No Violations(Iterns 1 though 29): ............ .................... ............. C)wner: Matteus& Rosario Zappala Type of Operation: Food Service s Person-in-charge� Mia Antincro Type of Inspection: Routine evkxjs In pecfion Date� ............. . . ........ ............ .. .......... lnspect(x: C.Lachendro Date of Re-4rispectiom 02/02/2024 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS ............... ......................- -­­----­ ­ —----------------- .....................In n crgnplaince out -out compliance n/O :z not observed n/a not applicable COS =corrected can r =relpeat violation .....................-------- .. ................... .................. ........... Compliance Status iN 06-F W51 N10 CX)S R Cornpliance Status .......... .................................................. Supervision Protection from Contamination.. .................. ..... ............. .. ........ I Person-In-Charge present, I n 15 Food separated and protected n/o ............... demonstrates knowledge, and 16 Food C0fItaCt Surface; cleaned III perf'orins duties and sanitized .......... ..............__­­­_­.......................... 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee eared Ir1 and unsafe food ............... ........... ................. conditional employee; Knowledge, Time/Temperature Control for Safety ............. ............. responsibilities, and reporting 18 Proper cooking time &temperature n/o . ........... ...... Pro ...................... ............ 4 Proper use of restriction and exclusion In 19 per-reheating procedures for hot 11/0 1.1-1. ... _................................... 5 Procedures for responding to vomiting In holding ­.......... .......... and diarrheal events 20 Proper cooling time and temperature n/o ........ ...... ........... Good_�A!enic Practices 21 Proper hot holding temperature n/a ...... ....... ................................ - - -—__- ............. ...... 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date r'narking and disposition Out ­_­­........... ........... .......... —----------- 7 No discharges from eyes, nose and 111 24 Titine as a Public Health Control n/a ................... riiOUth Consumer Advisory .............. ......... Preventing Contamination b Hands 25 Consumer advisory provided for raw n/a 8 Hands clean and properly washed III Linder cooked food —-------- ....... ............. ...... 9 No bare hand contact with RTE food lit R!��jire�nents for Hig y Sq§ceptble P I tions tyl n ....................... supplied and accessible foods riot offered 10 Adequate handwashing sinks properly In 26 Pasteurized foods used,, prohibited ..1'..._­_­­­­___..-_ ..­__­­11­_ ...-L ......................... r AP..p ved Source Food/Color Additives and Toxic Substances ...2._ .................. .......... 11 Food obtained frorn source In 27 Food additives; approved and ii/a 12 Food received at proper temperature 11/0 properly Used ........... ...... ...... 13 Food received in good condition, safe,. Out r 28 Toxic Substances properly identified, In and unadulterated stored and used . ....................... ....... L 14 Required records available, shellstock] n/a Conformance with Approved Procedures .... ......... ............. /a tags, parasite d(,'Stl'Liction 29 Compliance with variance/ .............. . ........ OFFICIAL ORDER FOR CORRECTION, Based on all inspect on specialized process/HACCP plan today,the items,marked"OUT"indicated vi0afiorls to 105 CMR 590.000 arid C_o_d_­e."'"T"his' report,wfwn Signed below by as Board of Health member or,its agent constitutes an order of the Board(,J Health. FailUre to correct violations cited in this report may result in suspension or revocation of ffie food establishnnent peimit and cessation of food est,,iblishment operations. If you aro subJect to a notice Of SUSPOOSion, or norr-renewal pursuant to 105 CMR 59(1.000 YOU may n:IqUeSt H IM,arirq before the board of heafth in accordance with 105 CMR 59MI5(B), ............................. . .......... .......... . ...... n ..........___........ Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions,IA.C, .. .. ............................. .......... ............. ............ Establishment: Tripoli Bakery arid Pizza Date: 01/23/2024 Pa..Paw 2 of 4 ............ GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS ....... ------­1­1­...........I n -En cornplaince Out OUt COrnrfliance n/o =not observed n/a =riot aj)j.Ai(,aWe COS =corrected(xi-site r =repeat violation ............ ...................... . "I'I'—'Or N�AN/0 I R p____ __­Complance Status liance Status IN 0UI N/A N/0 COS R .... .... .... -- Safe food and Water 48 Warewashing facilities: installed, .......... ................30 Pasteurized eggs used where n/a r"naintairied, and used" test strips . .............-..... ..... required 49 Non-food contact Surfaces clear) Out ................... .................—------ ......... 31 Water and ice frorn approved source Physical Facilities ............­­­.-.................. ......................... --------- _ ____. . ................ 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure .........._.- _­._.1_­.. - ,.......____ . ............ ........... -----------......... Food temperature control 51 Plumbing installed; proper .................... -----------33 Proper cooling methods used; n/0 backflow devices ­­­­11.......... . ............. adequate equipment for 52 Sewage arid waste water properly temperature control disposed ................... .............. ............. ........ 34 Plant food properly cooked for not n/a 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used nfo 54 Garbage arid refuse properly 36 Thermometer provided and accurate disposed; facilities maintained ........... �ood 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 .................... _. ................. _ww .............. ............. 38 Insects, rodents, and animals not Massachusetts Peqt.lirern nts present M1 Anti-choking procedures in food .......... 39 Contamination prevented during service establishment food prepa ration,storage and M2 ,Food a,llei-,g.era....awareness---... In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation .......... 41 Wiping cloths: properly used and M5 Temporary Food Establishment ..............-................... stored M(5 Public Market; Farmer's 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/sire g le-service articles: Program ........... properly stored and used M10 Leased Commercial Kitchen MI I Innovation Operation 46 Gloves used properly ........... ............ Utensils, Equipment and V ing end M12 Frozen Desert .......... 47 Food and non-food contact Surfaces Local Re uirements cleanable, properly designed, Ll Local law or regulation... constructed and used L2 COVID-19 .. ..... .. .. L3 Re ser v ed .... .. ....... —--------- ............. ........... ............ .................... ........... Tripoli Baker, and Pizza Date: 01/2312024 Page3of4 .. ........ ........... .....................11-1-1-1-11....... .............- ....I....... DESCRIPTION OF VIOLATION Fail Code ........... .......... ------ ....... .............................. ..... ............. ............... Repeat, OBSERVATION : Observed packaged frozen cupcakes and whoople pates fron't "Something Sweet Without Wheat" packaged in a way that does noL protect food from poLenLial conLaminaKan and/or tampering. PIC to ensure packaged food LLems sold in establishment are packaged to protect food's integrity. 3-202 . 15-Pf REGULATION: Item 13 Food revceived in good condition, safe, and unadulterated -- Package Integrity .............................. ......... ...... OBSERVATION : Observed slices of cheesecake and other TCS desserts in glass display refrigeraLay that PJC states remains in refrigerator for more than 24 hours missing date marking. Discussed date marking roquhremen&-, with PIC. refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and hold in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5"C (410) or less l7or as maximum W 7 days . The day of preparaLion shall he counted as Day 1 . 3-501 . 17-Pf REGULATION: Item 23 Propor daLo marking and disposition -- Date Maiking STE, TCS, Repeat. OBSERVATION: Observed packaged pizzolle cookies missing laboling requirements. Discussed labeling requirements with PiC. Labei information shall include: (] ) The common name of the FOOD, or absenL as common name, an adequately descriptive LdenKLy sLaLement; (2) If made from Kwo or more ingred- enLs, a list K 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 conten= (4) The name and place of business of the manufacturer, packer, or disLribuLor. 3-602 . 11 REGULATION: Ttem 37 Fond propeily laboled : original container -- Food be!r:; ...................--.......... ........... ........... .......... OBSERVATION: Observed hood vent FLILers with accumalaHon or dust . PJC Lo ensure hood vent filters are cluaned aL a frequency necesnary to decrease such accumulation. 4-602 .1','3 REGULATION: Item 49 Non - food conLacL surfaces clean -- Nonfood ConLact. S u r f a ce"; ...........---............................................... .................................... ........... ................ .......... ............ ............................................... In Compliance Observed cheosecake slices in glass display refrigerator at. 41"F. Observed sausage and provolone cheese both in walk-in re&LgeraLcr at 410F. Observed pepperoni in single-door infrignraLor Lo right of pizza ovons at 42Q. Observed quaternary saniLizer and tesHng styips available. observed foods in freezer units to be frozen solid. .................................................... ................. Discussion Observed hood st i.c::ke in compliance, next service due in February 2024. ...................................... ............ ........... ............. ........... ---------------........ ................ Tripoli Bakery and Pizza _ _ Date: 01/23/2024 Page 4 of 4 �------ DESCRIPTION OF VIOLATION Fail Code C:i osi ng Cc:arrcjc:.t P i.csr i f_y :I t.rrrn and Pr i or i t.y round at.ton ft.em v:i_< I zat.u.ons, :i.rrrmedi.at.ol.y; cleore tt:.(,trn va_o1,a1.a.oriss wi.thi.n IO c:lraycss. carrsc.ct.. all arJo1,s:atic,ns .I1"1 e n t_J 3,e< 1.:y and maintain. Tj, a:i n and supervise ,.st',�s C',�f. 1�"s .l.sarc to corr�E;C'L s�ll vialat. i.ora,s <arsci rna�i.rstain cor.i:ec;t-i.cris rrsasy result. in racl.mira.ir.strrat.Avc>� 4ac:ti.crn and c)r :fines. 'llic,, t-.e.xt. in 'i:.la i s resporl:, is an nc.>ff. r cri gal. version of the st�tregulation,,.,­a, � t f l __<,a< . v_ :wsre of tacs _cc al at:.irrts may e found at.. or by contacting tl'ie St.ate fliouse f3crok Si -.ore.