HomeMy WebLinkAboutSubway - Routine - Food Est - Inspection - 137 TURNPIKE STREET 8/11/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Subway 04EF6 8/11/21 4:19 PM Routine Retail M.Baldwin
137 Turnpike Street 4:32 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 2
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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
Supervision IN OUT NA NO COS Protection from Contamination(Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected V
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
Employee Health IN OUT NA NO COS 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting Time/Temperature Control for Safety IN 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 19.Proper reheating procedures for hot holding
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use V21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth
22.Proper cold holding temperatures V
Preventing Contamination 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 �
9. No bare hand contact with RTE food or a pre-approved ,�
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 V26.Pasteurized foods used;prohibited foods not offered
12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA No COS
13.Food in good condition,safe&unadulterated V27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite V28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 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 ,t 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. ,� Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding
35. Approved thawing methods used �
48. Warewashinq facilities:installed,maintained&used;test
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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 1 J
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
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-- C Follow Up Required: Y Follow Up Date:
M.Baldwin Shreya-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Subway Inspection Number Date Time In/Out Inspector
137 Turnpike Street 04EF6 8/11/21 4:19 PM M.Baldwin
North Andover, MA 01845 4:32 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
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Allergen advisory is posted -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT 1�9eNumber
3
Subway Inspection Number Date Time In/Out Inspector
137 Turnpike Street 04EF6 8/11/21 4:19 PM M.Baldwin
North Andover, MA 01845 4:32 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Serve safe certificates posted. Please post allergen
awareness certificate.
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98 - -
Allergen poster visible-
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Subway Inspection Number Date Time In/Out Inspector
137 Turnpike Street 04EF6 8/11/21 4:19 PM M.Baldwin
North Andover, MA 01845 4:32 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Bodily fluid kit -
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Food Temperature Control
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Subway Inspection Number Date Time In/Out Inspector
137 Turnpike Street 04EF6 8/11/21 4:19 PM M.Baldwin
North Andover, MA 01845 4:32 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Approved thawing methods used
35 3-501.13 (A)-(D) Thawing - Establishment -
9 completelysubmerged CO C Defrost under runningwater Code: TCS food shall be
thawed: 1. under refrigeration;or 2. com letel
under running water at a water temperature of 70°F or
below, with sufficient water velocity to agitate and float off
loose particles in an overflow, and for a period of time that
does not allow thawed portions of RTE food to rise above
41°F, or for a period of time that does not allow thawed
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portions of a raw animal food requiring cooking as to be
above 41°F, for more than 4 hours including:the time the
food is exposed to the running water and the time needed
for preparation for cooking, or the time it takes under
refrigeration to lower the food temperature to 41°F,or 3. as M
part of a cooking process, or 4. thawed in a microwave
oven and immediately transferred to conventional cooking
equipment, with no interruption in the process.
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Prevention of Food Contamination
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness- Establishment -
COS C Provide hat or hair restraint for staff preparing food. Code: Food employees shall wear hair restraints
such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed
and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens,
and unwrapped single-service and single-use articles. This section does not apply to food employees such
as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if
they present a minimal risk of contaminating exposed food;clean equipment, utensils, and linens;
unwrapped single-service and single-use articles.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
6
Subway Inspection Number Date Time In/Out Inspector
137 Turnpike Street 04EF6 8/11/21 4:19 PM M.Baldwin
North Andover, MA 01845 4:32 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Area Equipment Product Notes Temps
Front line & Register Refrigerated deli Tomatoes 41 OF
Front line & Register Ham 41 OF
Front line & Register Refrigerated deli Meatballs 148 OF
Walk in Refrigerator Walk in Ambient 35 OF
Walk in freezer Freezer Ambient 3°F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Staff observed washing hands before preparing food- excellent.
Town of North Andover- Health Department