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HomeMy WebLinkAboutFood Est - Amicis Pizza - Inspection - 15 FIRST STREET 9/17/2024 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: Amicis Pizzeria Inspection Date:09/17/2024 Number of P and PF Violations ^ Address: 15 First Street Time In/Out: 11:25 am /12:18 pm (Items 1 though 29): 1 Phone: 978-725-9339 Permit No.: 58366 Number of Repeat P and PF ^ Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 1 Owner: Leo Altovino Type of Operation: Food Service Person-in-charge: Frank Cloyd Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 09/27/2024 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 cos 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 In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In 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 r 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 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: A Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Amicis Pizzeria Date: 09/17/2024 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; Out 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, Out 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, Out 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 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 Out cos 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 Amicis Pizzeria Date: 09/17/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat COS OBSERVATION: Observed chlorine sanitizer in labeled bucket measure less than 50 ppm via PIC's test strips. PIC made new sanitizer concentration measuring 50 ppm. PIC to routinely monitor sanitizer concentrations with applicable test strips ensuring chlorine sanitizer is maintained at 50-200 ppm. 4-501 .114-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Warewashing Chemical Sanitization-Temperature, pH Concentration Repeat OBSERVATION: Observed slices of pizza and arancini held without temperature control at point of sale. PIC provided logs indicating when foods will be discarded in compliance, but PIC unable to provide Time as a Public Health Procedure (TPHC) . Provided PIC with TPHC sample procedure during the inspection. PIC to obtain copy of their original procedure, or submit new TPHC procedure to health office for review, and also maintain a copy on site for future inspections. PIC to ensure TPHC procedure is followed in compliance. if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or ser-vice: (1) Written procedures shall be prepared in advance, submitted to the REGULATORY AUTHORITY for review, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon re-quest 3-501 .19-Pf REGULATION: Item 24 Time as a Public Health Control -- Time as a Public Health Control OBSERVATION: Observed plastic containers of pasta in walk in refrigerator at 59-61°F. PIC identified pastas as cooling. Observed containers tightly covered. Reviewed cooling methods with PIC. PIC to ensure cooling foods are loosely covered ,or uncovered if protected from overhead contamination, ensuring foods cool within time and temperature parameters. PIC to re-train staff on cooling methods. 3-501 .15 REGULATION: Item 33 Proper cooling methods used; adequate equipment for -- Cooling Methods Correct On Site OBSERVATION: Observed knife stored with handle making contact with deli meats in top rail of sandwich in line refrigerator. Reviewed compliant in-use utensil storage with PIC. PIC removed knife during the inspection. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed employee toilet room and men's public toilet room not supplied with self-closing door. Reviewed with PIC that all toilet rooms located on the premises shall be completely enclosed and provided with a tightfitting and self-closing door. 6-202 .14 REGULATION: Item 53 Toilet features; properly constructed, supplied,and cleaned -- Toilet Rooms, Enclosed OBSERVATION: Observed screen door leading outdoors in rear of restaurant with large gap on bottom of door. Reviewed with PIC that gap could be potential entry point for pests. PIC to repair using approved methods and materials . 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods Amicis Pizzeria Date: 09/17/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: PIC unable to verfiy any employee on site that is choke-safe certified. PIC to ensure there is a 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 Discussion Hood sticker dates 8/11/2024, 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 marinara sauce in warming pot at 142°F; diced tomatoes in top rail of sandwich in line refrigerator at 41°F; cooked pasta in "Coca-Cola" refrigerator at 40°F; sausage in top rail of pizza in line refrigerator at 38°F; beef and cheese arancini in two door refrigerator at 37°F; ham in walk in refrigerator at 40°F.