HomeMy WebLinkAboutFood Est - Edifer Pizzeria - Inspection - 1814 TURNPIKE STREET 6/11/2024 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: Edifer Pizzeria Inspection Date:06/11/2024 Number of P and PF Violations
Address: 1814 Turnpike Street Time In/Out: 01:40 pm /02:33 pm (Items 1 though 29):
Phone: 978-984-5624 Permit No.: 71712 Number of Repeat P and PF w
Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): II
Owner: Fernando Lopez Type of operation: Food Service
Person-in-charge: Fernando Lopez Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 06/21/2024 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 Outi cos
demonstrates knowledge, and 16 Food contact surface; cleaned Out r
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 n/o
Good Hygienic Practices 21 Proper hot holding temperature Out cos
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out cos
tobacco use 23 Proper date marking and disposition n/o
7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a
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 FF
9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly Out cos 26 Pasteurized foods used; prohibited n/a
supplied and accessible foods not offered
17
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: -fin Person In Charge:
Page 1 of 3
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Edifer Pizzeria Date: 06/11/2024 Page 2 of 3
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
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 n/a
39 Contamination prevented during service establishment
food prepa ration,storage and M2 Food allergen awareness In
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
Edifer Pizzeria Date: 06/11/2024 Page 3 of 3
DESCRIPTION OF VIOLATION
Fail Code
Correct On Site OBSERVATION: Observed hand sink on chef's line with no hot water available
when knob was turned on, PIC states turning off hot water prior to
inspection. PIC to ensure all hand sinks dispense hot water at 100OF or
above. PIC turned on hot water during the inspection.
5-202 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sinks, Installation
Correct On Site OBSERVATION: Observed raw chicken stored directly adjacent to produce and
above sauces in walk in refrigerator. PIC to ensure raw animal foods are
properly stored in equipment to prevent cross contamination. PIC
relocated raw chicken during the inspection.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Repeat OBSERVATION: Observed deli slicer with accumulation of food debris on
bottom of blade. PIC identified deli slicer as last used this morning.
PIC to ensure deli slicer is cleaned and sanitized after each use.
4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Cleanliness of FCS and Non-FCS
Correct On Site OBSERVATION: Observed black beans at 1160F and tomato sauce at 121°F in
table top warmer. Upon reviewing hot holding requirements with PIC, PIC
began to rapidly reheat foods. PIC to routinely monitor temperatures with
food thermometer ensuring TCS foods are maintained at 135°F or above in
hot holding.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Correct On Site OBSERVATION: Observed meatballs at 50°F; grilled chicken at 46°F; and
sausage at 470F all in top rail of in line refrigerator. Upon reviewing
cold holding requirements, PIC relocated elevated foods to walk in
refrigerator to rapidly cool. PIC to routinely monitor temperatures with
food thermometer ensuring TCS foods are maintained at 41OF or below.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Discussion Hood sticker indicates past due. PIC to correct immediately
and contact fire department for compliance responsibilities.
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 QAC sanitizes in three compartment sink measure 150
ppm via PIC's test strips. Observed rice in table top warmer at 144°F;
raw chicken in cabinet of in line refrigerator at 41°F; sliced cheese in
drawer refrigerator below grill at 41°F; sour cream in single door
refrigerator at 38°F; cooked meatballs in walk in refrigerator at 39°F.