HomeMy WebLinkAboutBertucci's Food Inspection Report - 1/31/2025 - Inspection - 435 ANDOVER STREET 1/31/2025 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:01/31/2025 Number of P and PF Violations O
Address: 435 Andover Street Time In/Out: 11:40 am / 12:08 pm (Items 1 though 29):
Phone: 978-685-4498 Permit No.: 52473 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Earl Enterprises Type of operation: Food Service
Person-in-charge: Melissa Surber Type of Inspection: Re-Inspection Previous Inspection Date: 01/21/2025
Inspector: T.Adell Date of Re-Inspection:
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
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 FF
9 No bare hand contact with RTE food T
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 10055 CMR 590.015(B).
Inspector: Person In Charge:
Page 1 of 5
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Bertuccis Brick Oven Pizza@ Date: 01/31/2025 Page 2 of 5
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 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: 01/31/2025 Page 3 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 01/31/25 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.
**RE-INSPECTION** OBSERVED ALL HAND SINKS MAINTAINED ACCESSIBLE.
5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Sink-Operation and Maintenance
Verified 01/31/25 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.
**RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH CLEANSER.
6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Cleanser, Availability
Verified 01/31/25 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.
**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 01/31/25 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.
**RE-INSPECTION** OBSERVED STORED KNIVES IN CLEAN CONDITION.
4-601 .11 (A)-Pf REGULATION: Item 16 Food contact surface; cleaned and sanitized --
Cleanliness of FCS and Non-FCS
Verified 01/31/25 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.
**RE-INSPECTION** PIC STATES CALLING A REPAIR SERVICE AND IS STILL WAITING
FOR REPAIRS TO BE COMPLETED FOR "REFRIGERATION EVEREST" REFRIGERATOR.
OBSERVED REFRIGERATOR EMPTY AND TURNED OFF AND MARKED WITH SIGN TELLING
EMPLOYEES TO NOT USE. PIC TO PROVIDE COPY OF REPAIR SLIP TO HEALTH OFFICE
ONCE COMPLETED.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Verified 01/31/25 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 "Ecolab" 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.**RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED.
6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests
Free of
Bertuccis Brick Oven Pizza ac Date: 01/31/2025 Page 4 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 01/31/25 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.
**RE-INSPECTION** OBSERVED IN-UTENSILS STORED IN COMPLIANCE.
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.
**RE-INSPECTION** PIC UNABLE TO PROVIDE QAC SANITIZER TEST STRIPS, BUT
PROVIDED DOCUMENTATION INDICATING QAC SANITIZER TEST STRIPS WERE ORDERED
ON 1/26/25. WILL VERIFY AT NEXT ROUTINE.
4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and
used; test strips -- Sanitizing Solutions, Testing Devices
Verified 01/31/25 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 nonabscrbent. 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 .
**RE-INSPECTION** OBSERVED DOOR IN SAME STATE OF REPAIR. PIC STATES
CALLING A REPAIR SERVICE SINCE ROUTINE INSPECTION. WILL VERIFY AT NEXT
ROUTINE.
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.
**RE-INSPECTION** HOOD STICKER INDICATES PAST DUE. PIC TO CORRECT
IMMEDIATELY.
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; cooked
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.
Bertuccis Brick Oven Pizza ac Date: 01/31/2025 Page 5 of 5
Date Verified DESCRIPTION OF VIOLATION
Fail Code
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.