ANDREW SQUARE HOUSE OF PIZZA
PASSTuesday, August 16, 2022 at 11:35 AM
Violations Cited
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives and pizza cutter wedged between food slicer - Remove and properly wash rinse sanitize equipment then air dry before storing. 8.8.22- Soiled or wet knives stored inside of clean knife rack- Remove all soiled knives properly wash rinse and sanitize then air dry before storing on clean rack.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
Individually wrapped Salami. Ham Cheese cut tomatoes all stored in walk in cooler with no labels or dates- Date mark all ready to eat foods that is stored in walk in cooler for 24 hour or more. 8.8.22- Individually wrapped Salami ham and cheese still have no label and nothing is date marked.- Date Mark all prepared or opened ready to eat that is stored in refrigerator for 24 hours or more.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled cloths are on counters - Store all cloths in sanitizer solutions. 8.8.22- Wiping cloths are still in ambient air and not in sanitizer solution no sanitizer bucket set up Staff showed me only hand sanitizer- Train staff to properly set up sanitizer buckets with appropriate amount of sanitizer to store soiled wiping cloths
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
I observed Staff Prepping cooked noodles inside of 3 bay sink wash bay- Discontinue rinsing noodles in 3 bay sink unless you ahve a written variance to do so inside the rinse bay not the wash bay. Rinse bay had soapy water next to wash bay.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.