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HomeMy WebLinkAboutJimmys Famous Pizza - Food - Inspection - 1591 OSGOOD STREET 5/2/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Jimmys Famous Pizza Cork Stop Inspection Date:05/02/2024 Number of P and PF Violations Address: 1595 Osgood Street Time In/Out: 11:00 am /12:10 pm (Items 1 though 29): 3 Phone: 978-571-5553 Permit No.: Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Nick Papantonakis & Frank Stamos Type of operation: Food Service Person-in-charge: Nick Papantonakis Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 05/12/2024 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-In-Charge present, In 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out 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 In Good Hygienic Practices 21 Proper hot holding temperature n/o 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control Out mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 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, 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 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jimmys Famous Pizza Cork Stop Date: 05/02/2024 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 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; In 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 Out 36 Thermometer provided and accurate disposed; facilities maintained Food 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 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food Out 39 Contamination prevented during service establishment food prepa ration,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 M10 Leased Commercial Kitchen 46 Gloves used properly M11 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: 05/02/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion PIC states all animal foods are fully cooked. OBSERVATION: Observed labeled bucket of chlorine sanitizer measure above 200 ppm via PIC's test strips. PIC to routinely monitor sanitizer concentrations with test strips to ensure sanitizer is maintained at 50-200 ppm. PIC to re-train staff. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Correct On Site OBSERVATION: Observed sliced ham at 45°F and sliced mortadella at 490F both in top rail of salad / sandwich in line refrigerator. PIC to determine source of elevated temperatures . Reviewed cold holding requirements with PIC. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41°F or below. PIC placed elevated foods in rapid cooling equipment during inspection. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Correct On Site OBSERVATION: Observed bagged portions of steak tips in top rail of grill in line refrigerator at 40OF on bottom and at 44OF towards top. Bagged portions of steak observed overfilled. Reviewed cold holding requirements with PIC. PIC to not overfill pans and routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. PIC placed foods in rapid cooling equipment during the inspection. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed slices of cheese pizza held without temperature control on top of oven at 136°F. Observed PIC's logs to indicate the time that is 4 hours past the point in time when the food is removed from temperature control in compliance, but PIC unable to provide Time as a Public Health Control (TPHC) procedure. Provided PIC with TPHC sample procedure. PIC to submit procedure to health department for review and ensure copy of the TPHC procedure is maintained on site for future inspections . 3-501 .19-Pf REGULATION: Item 24 Time as a Public Health Control -- Time as a Public Health Control OBSERVATION: Observed receptacles in outdoor refuse area maintained open and exposing refuse. Reviewed with PIC that exposed refuse could be potential attractant for pests. PIC to ensure receptacles are maintained closed when not in use. 5-501 .113 REGULATION: Item 54 Garbage and refuse properly disposed; facilities maintained -- Refuse, Covering Receptacles OBSERVATION: PIC unable to verify any employee on site that is choke-safe certified. PIC to ensure there is at least one choke-safe certified employee on site at all times during the hours food is being served. 590.111 REGULATION: Item 57 Anti-choking (509.009 [E] ) -- Anti-choking procedures in food service establishment OBSERVATION: Observed employee's allergen awareness training certificate with an expiration date of 1/28/2024. PIC unable to provide a valid certificate during the inspection. PIC to ensure there is at least one employee that is allergen awareness trained and PIC to display their certificate in compliance. 590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training Jimmys Famous Pizza Cork Stop Date: 05/02/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion Observed food permit with an expiration date of 3/l/2024. PIC to obtain current food permit and display in public view adjacent to the CFPM certificate. Discussion Hood sticker dates 1/13/2024, in compliance. 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. In Compliance Observed sliced tomatoes in top rail of salad / sub in line refrigerator at 40°F; meatballs in top rail of pizza in line refrigerator at 41°F; shaved steak in top rail of grill in line refrigerator at 41°F; "True" refrigerator holding produce items operating at 35°F; sliced turkey in walk in refrigerator at 41°F.