HomeMy WebLinkAboutJ&M - Routine - Food Est - Inspection - 69 MAIN STREET 8/24/2021 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
J&M Subs, Seafood & Pizza 3292B 8/24/21 10:41 AM Routine Retail M.Baldwin
69 Main Street 11:04 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 1 2 1
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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 J
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 J Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed 1 J
24.Time as a Public Health Control;procedures&records J
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 J 25.Consumer advisory provided for raw/undercooked food J
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
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 J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p J
......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea...................................
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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
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 1 J
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
x -L) �\ Follow Up Required: Y Follow Up Date:
M.Baldwin Chris Vasilopoulos-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector
69 Main Street
North Andover, MA 01845 3292B 8/24/21 1 :41 AM M.Baldwin
11:04 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
88 - -
Walk in freezer defrost cycle appears to defrost food product. Bread appears defrosted, pepperoni is 13'
F. -
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88 - -
White four and clam bins have build up. Clean. -
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98 - -
4
Hood cleaned 8/2021. -
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4
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Preventing Contamination by Hands
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector
69 Main Street
North Andover, MA 01845 3292B 8/24/21 1 :41 AM M.Baldwin
11:04 AM
• ' • • • • ' • I i I IN IN i Repeat Violations Highlighted in Yellow
Hands clean and properly washed
8 2-301.15 Where to Wash - Back storage area -
Pf Hand sink faucet disconnected. Code:Food Employees shall clean their hands in a handwashing sink or
approved automatic handwashing facility and may not clean their hands in a sink used for food preparation
or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and
similar liquid waste.
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Prevention of Food Contamination
Personal cleanliness
40 2-402.11 Hair Restraint Effectiveness- Establishment -
C Provide effective 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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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing -Back storage area-
C Back screen door torn. Repair screen. Code: The physical facilities shall be maintained in good repair.
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Area Equipment Product Notes Temps
Establishment One door fridge Ambient 41 OF
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
J&M Subs, Seafood & Pizza Inspection Number Date Time In/Out Inspector
69 Main Street
North Andover, MA 01845 3292B 8/24/21 1 :41 AM M.Baldwin
11:04 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Establishment Meatballs 138 OF
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Establishment Walk in Ambient 41 OF
Back storage area Walk in freezer Pepperoni 13 OF
Establishment True refrigerator Ambient 40 OF
Establishment Chicken 200 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Prepped tuna has open date- good
Town of North Andover- Health Department