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HomeMy WebLinkAboutFood Est - Bertuccis - Inspection - 435 ANDOVER STREET 7/19/2024 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: Bertuccis Brick Oven Pizza@ Inspection Date:07/19/2024 Number of P and PF Violations w Address: 435 Andover Street Time In/Out: 02:05 pm /02:39 pm (Items 1 though 29): 'I Phone: 978-685-4498 Permit No.: 52473 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Earl Enterprises Type of operation: Food Service Person-in-charge: Matt Duffina Type of Inspection: Re-Inspection Previous Inspection Date: 07/09/2024 Inspector: T.Adell Date of Re-Inspection: 07/29/2024 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 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out r tobacco use 23 Proper date marking and disposition In 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/ In 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 In 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: n �� / Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Bertuccis Brick Oven Pizza@ Date: 07/19/2024 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, Out 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 In 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 Bertuccis Brick Oven Pizza ac Date: 07/19/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion PIC provided current food permit and certified food protection manager (CFPM) certificate via cellphone. PIC to display physical copies in public view. **RE-INSPECTION** OBSERVED CURRENT FOOD PERMIT AND CERTIFICATES DISPLAYED IN PUBLIC VIEW. Verified 07/19/24 OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to fully empty ice machine and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil residues. **RE-INSPECTION** OBSERVED ICE MACHINE IN CLEAN CONDITION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Verified 07/19/24 OBSERVATION: Observed two knives in wall mounted rack in pasta area with accumulation of food debris on blades. PIC to ensure knives are cleaned and sanitized prior to storage. **RE-INSPECTION** OBSERVED KNIVES IN CLEAN CONDITION. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Repeat OBSERVATION: Observed pizza cold holding rail with elevated temperatures, cooked zucchini at 45°F; cooked onions at 44°F; cooked garlic at 46°F; sausage links at 49°F; meatballs at 50°F. Upon reviewing cold holding requirements, PIC voluntarily discarded foods. PIC to call repair service if needed and provide health office with status or repair slip within 24 hours. PIC to ensure TCS foods are maintained at 41°F or below. **RE-INSPECTION** OBSERVED PIZZA COLD HOLDING RAIL WITH ELEVATED TEMPERATURES, SAUSAGES AT 74°F; COOKED GARLIC AT 450F; COOKED ZUCCHINI AT 470F; MEATBALLS AT 52°F. PIC TO DETERMINE SOURCE OF ELEVATED TEMPERATURES AND ENSURE TCS FOODS ARE MAINTAINED AT 41OF OR BELOW. PIC TO CALL REPAIR SERVICE IF NEEDED AND PROVIDE HEALTH OFFICE WITH STATUS OR REPAIR SLIP WITHIN 24 HOURS. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed cooked broccoli and grilled chicken both at 47°F in top rail of pizza in line refrigerator. Upon reviewing cold holding requirements with PIC, PIC voluntarily discarded foods. PIC to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41°F or below **RE-INSPECTION** OBSERVED MARINARA SAUCE AT 490F; GRILLED CHICKEN AT 480F AND COOKED BROCCOLI AT 50OF ALL IN TOP RAIL OF PIZZA IN LINE REFRIGERATOR. FOODS IN DRAWERS OF IN LINE REFRIGERATOR OBSERVED IN COMPLIANCE. PIC TO DETERMINE SOURCE OF ELEVATED TEMPERATURES AND ENSURE 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 OBSERVATION: PIC unable to provide QAC sanitizer test strips. PIC to supply. **RE-INSPECTION** PIC UNABLE TO PROVIDE QAC SANITIZER TEST STRIPS. PIC TO SUPPLY. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Bertuccis Brick Oven Pizza ac Date: 07/19/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code OBSERVATION: PIC unable to provide irreversible temperature measuring device. Reviewed examples with PIC, including 160°F sensor stickers. dish plate thermometers, and water-proof maximum registering thermometers. PIC to supply and routinely monitor utensil surface temperatures. **RE-INSPECTION** PIC UNABLE TO PROVIDE IRREVERSIBLE TEMPERTURE MEASURING DEVICE. PIC TO PROVIDE. 4-302 .13-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing Discussion Hood sticker dates 3/18/2024, in compliance. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 165.7°F via inspector' s dish plate thermometer; QAC sanitizer in labeled bucket measure 150 ppm via inspector's test strips. Observed meatballs in hot holding at 184°F; cooked broccoli in drawer of pizza in line refrigerator at 40°F; pizza sauce in low swinging refrigerator at 40°F; cooked spaghetti in top rail of pasta in line refrigerator at 41°F; sliced tomatoes in cabinet of salad in line refrigerator at 38°F; shrimp in drawer of grill in line refrigerator at 390F; mac and cheese in walk in refrigerator at 39°F. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.