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HomeMy WebLinkAboutBertuccis Brick Oven Pizza Food Est Inpsection 1-21-25 - Inspection - 435 ANDOVER STREET 1/21/2025 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:01/21/2025 Number of P and PF Violations Address: 435 Andover Street Time In/Out: 10:55 am / 12:26 pm (Items 1 though 29): 3 Phone: 978-685-4498 Permit No.: 52473 Number of Repeat P and PF ^ Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): 1 Owner: Earl Enterprises Type of operation: Food Service Person-in-charge: Luis Ramos Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 01/31/2025 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 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 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 Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 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 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: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Bertuccis Brick Oven Pizza Date: 01/21/2025 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 r 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, 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 Out 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 Out 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 Date: 01/21/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed cart and metal table stored directly in front of hand sink left of pizza oven. PIC to ensure all hand sinks are maintained accessible and are used for handwashing only. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed hand sink at bar without cleanser, PIC unable to provide. PIC to ensure all hand sinks are provided with a supply of hand cleaning liquid, powder, or bar soap. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Repeat 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 or mold. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Repeat OBSERVATION: Observed multiple knives stored in wall mounted rack on pasta line with accumulation of what appears to be food debris on the blades. PIC to ensure knives are cleaned and sanitized prior to storage. 4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Cleanliness of FCS and Non-FCS Repeat OBSERVATION: Observed "Refrigeration Everest" refrigerator with slightly elevated temperatures, raw bacon at 44°F; cooked meatballs at 43°F; grilled chicken at 43-44°F; and cooked potatoes at 41-42°F. PIC to call a repair service if needed and provide the health office with a status or repair slip within 24 hours. PIC to discard TCS foods out of time and temperature control and ensure TCS foods are maintained at 41°F or below. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed what appeared to be an accumulation of droppings that look consistent with mice on the floor below rack holding pizza boxes in basement. PIC provided pest control report from "Ecclab" dating 1/14/2025 . Report states capturing 9 mice during service, observing physical facilities that need to be repaired, and suggesting drains get cleaned. PIC to clean and sanitize affected areas and continue to work with pest control company to prevent and eliminate evidence of pest activity. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of OBSERVATION: Observed in-use utensils stored in still water at 91°F on pasta line. PIC to ensure if in-use utensils are stored in water between uses that the water is maintained at 135°F or above. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Repeat OBSERVATION: PIC unable to provide QAC sanitizer test strips during the inspection. 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 Date: 01/21/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed missing floor tiles on basement stairs, missing tiles appears to be exposing unfinished material. PIC to ensure flooring is smooth, easily cleanable, and nonabsorbent. 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 OBSERVATION: Observed door leading outdoors adjacent to basement stairs with gap in bottom left 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 Discussion Hood sticker on pasta line dates 12/14/2024, in compliance. Hood sticker adjacent to pizza oven indicates past due. PIC to correct immediately and contact the 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 high temperature dish machine achieve a utensil surface temperature of 180°F via PIC's sensor stickers. Observed meatballs and marinara in steam table at 159°F; grilled chicken in top rail of left pizza in line refrigerator at 41°F; cooked meatballs in pizza cold holding rail at 40°F; cooked onions in low refrigerator across from pizza oven at 37°F; raw steak in drawer refrigerator below grill at 36°F; cooked pasta in top rail of pasta in line refrigerator at 39°F; sliced tomatoes in top rail of salad in line refrigerator at 39°F; cocked pasta in cabinet of entree in line refrigerator at 38°F; cooked zucchini in top rail of burger in line refrigerator at 41°F; mac and cheese in walk in refrigerator at 40'F.