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Home My WebLink AboutJ&M Subs Seafoood & Pizza - Food Est Insp Report - Inspection - 69 MAIN STREET 11/2/2020 �. AonliAndourlhahhDept.R-10 120\,i„tii, t FOOD ESTABLISHMENT INSPECTION REPORT \urth,inJ�n cr.ALl n l it t i Inspection Number Date Time In/Out In e Client Type Inspector J&M Subs Seafood & Pizza B0869 11/2/20 8:54 AM Retail M.Baldwin 69 Main Street 9:54 AM ---_- North Andover, MA 01845 Permit Number Person In Charge Variance Priority Priority f Core Chris Vasilopoulos 1 0 0 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow ";�erl+tSion IN OUT NA NO COS Protection from Contamination(ConPd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager �/ 16.Food-contact surfaces;cleaned&sanitized Employee Health IN ottT NA No Co 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for SafetyIN OUT NA NO CO: 4. Proper use of restriction and exclusion 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA No COS. 20.Proper cooling time and temperature ./.. 6.Proper eating,tasting,drinking,or tobacco use ,/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth V 22.Proper cold holding temperatures V � „� f I ination by Hands IN OUT NA No COS:. 23.Proper date marking and disposition 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO COE 10.Adequate handwashing sinks supplied and accessible %/ 25.Consumer advisory provided for raw/undercooked food Approved Source IN OUT NA NO Cos Highly Susceptible Populations IN OUT NA No Co: 11.Food obtained from approved source �/ 26.Pasteurized foods used,prohibited foods not offered V 12.Food received at proper temperature jV Food/Color Additives and TOXIC Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated 27.Food additives:approved&properly used V 14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... Retail Practices I Safe.Food and Water IN OUT NA NO COS Proper Use of Utensils IN.OUT:NA NO cos 30.Pasteurized eggs used where required V 3` € 43.In-use utensils:properly stored 31.Water&ice from approved source ' 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods + 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. V Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used,test 49. Non-food contact surfaces clean 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification - IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned ❑ 39.Contamination prevented in prep,storage&display ❑ _ 54.Garbage&refuse properly disposed;facilities maintained ❑ 40.Personal cleanliness ❑ 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored ❑ 56.Adequate ventilation&lighting;designated areas useE El 42.Washing fruits&vegetables ElE �""� 60.105 CMR 590 violations/local regulations L.._3❑E1 Official Order for Correction:Based on an inspection today,the items marked"OUT"indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,or non-renewal Follow Up Required: ' t Y Follow Up Date: Inspector PIC Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT E39e Number - 2 J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector 69 Main Street B0869 11/2/20 8:54 AM M.Baldwin North Andover, MA 01845 9:54 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Pork cooking in fryolator. Equipment appears clean. ,e, g y t 98 - - Permits and serve safe posted Y• s., a X G Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector 69 Main Street p North Andover, MA 01845 B0869 11/2/20 8:54 AM M.Baldwin 9:54 AM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hood cleaned April 2020- INOF Utensils, Equipment and Vending All contact surfaces cleanable, properly designed, constructed & used 47 4-101.11 (A) Characteristics - - Pr Using cardboard to absorb oil from Honolulu pork after frying. Cardboard is not an approved food contact surface. Instead utilize a wire mesh tray over a sheet pan or other approved method. Code:Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be safe. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Certified Food Protection Managers Certificate posted? Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector 69 Main Street North Andover, MA 01845 B0869 11/2/20 8:54 AM M.Baldwin 9:54 AM inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Temperatures Area Equipment Product Notes Temps Establishment Walk in Ambient Holding 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Foodborne Illness complaint Inspection was conducted on Friday 10/30/20 at 1:15 PM with Chris V as PIC. Complaint was related to complaint#NA-4052 received by NA Health Dept on 10/28/20. Complainant stated they ate the Honolulu Pork last night and after 6 hrs had vomiting and diarrhea. Inspection revealed- Chris demonstrated the preparation and cooking process during the inspection. Observations included- Pork is purchased fresh from BJ's. They slice the pork, then bread it and freeze it. The pork in freezer appeared frozen and tightly wrapped in plastic at the time of inspection. They then take it Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector 69 Main Street B0869 11/2/20 8:54 AM M.Baldwin North Andover, MA 01845 9:54 AM Inspection • •rt (Continued) Highlighted in Yellow out of the freezer when a customer orders it. It is put in the fryolator (350 deg F) and cooked for several minutes until it turns brown and floats. The pork is then pulled out and let drip for a few minutes in the basket. Cardboard is used to absorb extra grease. It's changed daily. Chris cut the pork to demonstrate that it appeared cooked through. The thinly sliced pork meat did appear fully cooked to the eye. This pork is then plated and served with coleslaw and teriyaki glaze. Sauce is from a commercially prepared source. The coleslaw is prepared on site using cabbage, pineapple, banana peppers, carrots, mayo. It is dated and put in fridge. Walk in refrigerator was 40 deg F at time of inspection. In order to further reduce risk of any contamination of the Honolulu pork meal please make the following changes- 1) Cardboard is not an approved food contact surface as it is not cleanable or washable. Use only approved food contact equipment for food preparation. A good alternative would be to get a stainless wire mesh cooling rack over a sheet pan. Let the fried pork rest there and drip for a minute before transferring to a sanitized cutting board if further slicing is needed before plating. 2) Develop a more formal SOP for pork cooking. The current standard operating procedure for cooking appears to cook the pork all the way through. However, To validate that the final cooking temp of 145 deg F is reached, please complete a validation process. On a sheet of paper (or on a spreadsheet) note the time pork is cooked, cooking temp, and then take a final internal temperature of the pork using a meat thermometer equipped with a fine probe tip. Complete this validation regularly (for example, once a week) to ensure the standard operating procedures are achieving 145 deg F and staff are following the SOP. 3) Coleslaw prep was not observed at the time of inspection. Ensure all produce is thoroughly washed in a sanitized sink or container prior to preparation. Walk in was confirmed to be at proper temp. Please submit 1) an alternative procedure to the cardboard such as a picture of the above suggested mesh and sheet pan set up, and 2) an example of a validation temp log for the pork. Please submit these two items within 7 days of receipt of this report. Please call with any questions. Town of North Andover- Health Department