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HomeMy WebLinkAboutFood Est - Subway - Inspection - 137 TURNPIKE STREET 7/9/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Subway@ Inspection Date:07/09/2024 Number of P and PF Violations w Address: 137 Turnpike Street Time In/Out: 11:25 am / 11:55 am (Items 1 though 29): 'I Phone: 978-258-6730 Permit No.: 54774 Number of Repeat P and PF w Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): II Owner: Ranganarayan Narasimhan Type of operation: Food Service Person-in-charge: Krish Sakamuri Type of Inspection: Re-Inspection Previous Inspection Date: 06/18/2024 Inspector: T.Adell Date of Re-Inspection: 07/19/2024 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized 2 Certified Food Protection Manager In 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/a 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/a Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out r tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ n/a 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock n/a Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 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, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: T Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Subway@ Date: 07/09/2024 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; In backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/a 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food n/a 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness In display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Subway@ Date: 07/09/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion Observed food permit with an expiration date of 3/l/2024. Permit holder to obtain current food permit and display in compliance. **RE-INSPECTION** OBSERVED CURRENT FOOD PERMIT DISPLAYED IN COMPLIANCE. Verified 07/09/24 OBSERVATION: Only employee on site unable to identify themselves as the person in charge. Permit holder to ensure there is asn assigned PIC on site at all times and ensures they are performing their duties specified under FC 2/103.11. **RE-INSPECTION** ASSIGNED PIC ON SITE DURING THE INSPECTION. 2-101 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- Assignment PIC Repeat OBSERVATION: Observed sliced tomatoes in top rail of vegetable and sauce cold holding rail at 44-46°F. Upon reviewing cold holding requirements, employee relocated elevated foods to walk in refrigerator. Permit holder to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41°F or below. **RE-INSPECTION** OBSERVED CONTAINER OF SLICED TOMATOES IN VEGETABLE AND SAUCE COLD HOLDING RAIL AT 47°F. PIC TO DETERMINE SOURCE OF ELEVATED TEMPERATURES AND ENSURE TCS FOODS ARE MAINTAINED AT 41°F OR BELOW. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Repeat OBSERVATION: Observed meat and cheese cold holding rail with elevated temperatures, roast beef at 45°F; egg patties at 150F; shaved steak at 460F; tuna salad at 470F; grilled chicken at 450F; pepperoni at 43°F; sliced turkey at 44°F; sliced ham at 45°F. Ambient thermometer reads 55°F. Upon reviewing cold holding requirements, employee relocated elevated foods to walk in refrigerator. Permit holder to call repair service if needed and provide health office with status or repair slip within 24 hours. Permit holder to routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED MEAT AND CHEESE COLD HOLDING RAIL WITH ELEVATED TEMPERATURES, HAM AT 430F; TURKEY AT 430F; ROAST BEEF AT 460F; MOZZARELLA CHEESE AT 160F; TUNA SALAD AT 470F; ROAST CHICKEN AT 45°F. AMBIENT THERMOEMTER READS 50°F. PIC TO DETERMINE SOURCE OF ELEVATED TEMPERATURES AND CALL REPAIR SERVICE IF NEEDED. PIC TO PROVIDE HEALTH OFFICE WITH STATUS OR REPAIR SLIP WITHIN 24 HOURS. PIC TO ENSURE TCS FOODS ARE MAINTAINED AT 41°F OR BELOW. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Verified 07/09/24 OBSERVATION: Observed soap dispenser at hand sink adjacent to three compartment sink covered with duct tape. Employee states using duct tape to "keep dispenser together" . Reviewed with PIC that duct tape is not an approved material for repair. PIC to ensure physical facilities are maintained in good repair using approved methods and materials. **RE-INSPECTION** OBSERVED SOAP DISPENSER IN SAME STATE OF REPAIR BUT MARKED WITH "DO NOT USE" SIGN. PIC STATES ORDERING A NEW SOAP DISPENSER AND IS WAITING FOR IT TO BE DELIVERED AND INSTALLED. 6-501 .11 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Repairing-Premises, Structures, Attachments, and Fixtures-Methods Discussion Reviewed with employee that if the establishment has over 25 seats that a choke-safe certified employee is required to be on site at all times during the hours food is being served. Subway@ Date: 07/09/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed meatballs and marinara in hot holding well at 154°F; jalapenos in low swinging refrigerator at 40°F; jalapenos in vegetable and sauce cold holding rail at 41°F; roast beef at 38OF and roast chicken at 39°F both in walk in refrigerator. Chlorine sanitizer and test strips available. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.