HomeMy WebLinkAboutSupreme House of Pizza Food Insp Report 02-19-2025 - Inspection - 162 SUTTON STREET 2/19/2025 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: Supreme House of Pizza@ Inspection Date:02/19/2025 Number of P and PF Violations O
Address: 162 Sutton Street Time In/Out: 01:15 pm /01:31 pm (Items 1 though 29):
Phone: 978-743-2100 Permit No.: 80489 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29):
Owner: Khans Ravioli 2 INC Type of Operation: Food Service
Person-in-charge: Sultan Salahuddln Type of Inspection: Re-Inspection Previous Inspection Date: 02/04/2025
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 In
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 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
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature
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 In
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: Person In Charge:
Page 1 of 3
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Supreme House of Pizza@ Date: 02/19/2025 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
Supreme House of Pizza@ Date: 02/19/2025 Page 3 of 3
Date Verified DESCRIPTION OF VIOLATION
Fail Code
Verified 02/19/25 OBSERVATION: Inspector unable to verify if food employees are trained on
their responsibility to report foodborne illness symptoms and other
medical diagnoses to the PIC. Reviewed compliance responsibilities with
PIC. Provided PIC with employee illness agreement document during the
inspection.
**RE-INSPECTION** OBSERVED EMPLOYEE ILLNESS AGREEMENT DOCUMENT POSTED IN
COMPLIANCE.
2-201 .11-Pf REGULATION: Item 03 Management, food employee and conditional employee --
PIC Responsibility, Conditional Employee
Verified 02/19/25 OBSERVATION: Observed marinara sauce in table-top warmer at 110-123°F.
Upon reviewing hot holding requirements, PIC began to reheat sauce. PIC
to routinely monitor temperatures with their food thermometer ensuring
TCS foods are maintained at 135°F or above in hot holding.
**RE-INSPECTION** OBSERVED MARINARA SAUCE IN TABLE TOP WARMER AT 144°F.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Verified 02/19/25 OBSERVATION: Observed walk in refrigerator with elevated temperatures,
cooked rice at 45°F; beans at 45°F; steak tips at W F; sliced ham at
45°F; ricotta cheese at 45°F; chicken fingers at 43°F; salsa at 45°F;
pickled jalapenos that PIC identified as remaining inside the walk in
overnight at W F. Ambient thermometer reads 43°F. Observed raw chicken
that PIC also identified as remaining inside the walk in overnight at
40°F. Per discussion with PIC, they state slightly increasing the
temperature of the walk in due to some produce items freezing. 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 any TCS foods out
of time and temperature control. PIC to ensure TCS foods are maintained
at 41OF or below.
**RE-INSPECTION** OBSERVED CHICKEN FINGERS AT 390F; TOMATO SAUCE AT 40OF
AND COOKED PASTA AT 40OF ALL IN THE WALK IN REFRIGERATOR. AMBIENT
THERMOMETER READS 39°F.
3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food,
Cold
Discussion Hood sticker dates 1/7/2025, in compliance.
In Compliance Observed QAC sanitizes in the three compartment sink measure
200-300 ppm via PIC's test strips. Observed sliced tomatoes in the top
rail of the in line refrigerator at 39°F; sliced sausage in the top rail
of the pizza in line refrigerator at 40°F; cooked rice in the drawer of
the pizza in line refrigerator at 41°F; raw chicken in the walk in
refrigerator at 40°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.