Here's What Health Inspectors Found at Food Establishments in Peabody

Each week Peabody Patch will be publishing health inspection reports on food establishments in Peabody. These reports are public records and can be obtained from the city Health Department.

The information contained in the report looks at the entire food handling operation at the business in question. Routine inspections are conducted randomly during the year, not just in response to complaints, and also prior to new businesses opening.

The types of operations inspected include food service, retail, residential kitchens, mobile, temporary, caterers and bed and breakfasts.

Each inspection reviews food protection management, employee health, food from approved sources, protection from contamination, protection from chemicals, time/temperature controls, requirements for highly susceptible populations and consumer advisory.

The following reports are from Sept. 30 - Oct. 4. Here's what the city inspector found:

D'Angelo, 210 Andover St.
One critical violation was found and voluntarily corrected at the time of inspection.

• (CR) Observed employee handle raw steak with gloved hands then resume working with food including handling Ready to Eat food (bread). After handling raw food, remove gloves, wash hands and put on new gloves.
• Temperature controls adequate. Sliced tomatoes (salad unit) 41 degrees, cooked chicken (walk-in refrigerator) 39 degrees, raw chicken (cooks line) 37 degrees.
• Hot holding adequate -- rice at 165 degrees.
• Sanitizing adequate at three-compartment sink.
• Quaternary sanitizing solution at 200 ppm.
• Hand-washing facility maintained properly.
• Grease trap -- internal cleaned every three months.

• Observed self-service creamer (bulk) with internal temperature of 43 degrees. Discussed proper procedure for maintaining temperature -- shall be discarded every four hours, temperature of product shall be 41 degrees.
• Observed proper cold holding of all refrigeration units at or below 41 degrees.
• Observed proper hot holding of soup at 160 degrees.
• Observed proper sanitizing solution concentration of 200 ppm.
• Grease trap (internal) is cleaned monthly.
• Pest control operator reports for past three months show no activity.

• (NC) Observed clear plastic bins used for food storage stored under workbench, bins were visibly soiled. Store clean equipment in clean, dry location.
• Observed proper hand-washing by employees at appropriate times.
• Observed proper cold holding temperatures and hot holding temperatures. Cooked chicken (walk-in) 38 degrees, lettuce (service area) 41 degrees and soup at 180 degrees.
• Automatic dish machine and glass washer operating properly -- high heat final rinse at 160 degrees or above, chemical sanitizer at bar 100 ppm chlorine.
• Grease traps interior and exterior cleaned monthly.

• Inspection found sanitary conditions.
• Three-compartment sink clean and properly set up for clean -- rinse -- sanitizing. Sanitizing solution concentration at 50 ppm chlorine.
• Observed proper cold holding of foods at or below 41 degrees.
• Observed proper hot holding of food. Chicken at 150 degrees, rice at 160 degrees.
• Hand-wash facilities properly maintained, clean and accessible.
• Internal grease traps cleaned out weekly.

• Observed pump and hose for sanitizing solution at three-compartment sink broken -- repair hose and pump to easily dispense sanitizing solution concentrate.
• (CR) Observed salad merchandise at front counter operating at 47 degrees -- salads shall be kept at or below 41 degrees. Enclosed refrigerator may be necessary to maintain temperature.
• (CB) Observed many fruit flies in prep area, especially attracted to uncovered trash -- keep trash receptacles closed to prevent harborage for flies. Consult with PCO.

• (NC) Observed single-use spoons at front service area soiled -- employee discarded spoons, cleaned and sanitized holder and refilled.
• (CR) Observed ice machine door with food spill -- employee cleaned door.
• Observed proper setup of three-compartment sink, sanitizing solution tested at 200 ppm quaternary.
• Observed proper cold holding temperatures: soft-serve machine at 40 degrees and refrigerator at 36 degrees.

• Conducted pre-operation inspection of mobile food truck. Truck is properly equipped with refrigeration, freezer, full cooking appliances and potable water at three-compartment sink and hand-wash facility.
• Operator has provided proof of food safety and food allergen certifications.
• Base of operations is at a licensed food establishment in Peabody (Sunrise Pizza on Newbury Street).
• Application and fee paid.
• Permit may be issued.

• Conducted final pre-operation inspection before opening.
• Operator has provided proof of food safety and food allergen certification, has provided written procedures for cleaning and sanitizing food contact equipment.
• Facility is properly equipped with hand-wash facilities and manual dishware washing three-compartment sink.
• All refrigeration is operating at or below 41 degrees.
• Establishment is in clean, sanitary conditions.
• Permit to operate may be issued.

• Conducted inspection in response to general complaint from adjacent business regarding clogged drain pipes.
• Discussed need to maintain grease trap in working condition and clean out regularly (monthly).
• Observed working plumbing and drains in all restrooms -- toilets flushing, three-compartment sink draining properly.
• Did not observe any clogged drains at time of inspection.