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HomeMy WebLinkAboutFood Est - J&M Subs Seafood & Pizza - Inspection - 69 MAIN STREET 9/4/2024 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: J&M Subs Seafood & Pizza@ Inspection Date:09/04/2024 Number of P and PF Violations w Address: 69 Main Street Time In/Out: 10:45 am / 11:13 am (Items 1 though 29): 'I Phone: 978-682-1481 Permit No.: 77952 Number of Repeat P and PF O Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): Owner: Chris Vasilopoulos Type of Operation: Food Service Person-in-charge: Anne Dlnatale Type of Inspection: Re-Inspection Previous Inspection Date: 08/19/2024 Inspector: T.Adell Date of Re-Inspection: 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, In 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/o 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/o Good Hygienic Practices 21 Proper hot holding temperature 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature 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/ Out 8 Hands clean and properly washed In under cooked food FF 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: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: J&M Subs Seafood & Pizza@ Date: 09/04/2024 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/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used 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 J&M Subs Seafood & Pizza@ Date: 09/04/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion Observed current food permit displayed in compliance, but food establishment permit number not listed on permit. PIC to contact health office regarding current food permit. **RE-INSPECTION** OBSERVED ESTABLISHMENT PERMIT NUMBER LISTED ON CURRENT FOOD PERMIT. Verified 09/04/24 OBSERVATION: Observed cheese pizza slices held inside turned off display warmer at 76°F. PIC states pizza slices are only held from 10 am - 2 pm. PIC unable to provide Time as a Public Health Control (TPHC) procedure or time logs . Provided PIC with TPHC sample procedure. Reviewed TPHC compliance responsibilities with PIC, including having a written procedure submitted to the health office for review, maintaining a copy of the procedure on site for future inspections, and a method for marking or identifying the time that is four hours past when the foods were removed from temperature control. If PIC does not wish to use TPHC, PIC to ensure pizza slices are maintained at 135OF or above or 41OF or below. **RE-INSPECTION** NO PIZZA SLICES OBSERVED DURING THE INSPECTION. PIC PROVIDED TIME LOGS FOR MONITORING THE TIME THAT PIZZA SLICES WILL BE DISCARDED. PIC UNABLE TO VERIFY IS PROCEDURE WAS SUBMITTED TO HEALTH OFFICE FOR REVIEW. PIC TO ENSURE TPHC PROCEDURE IF SUBMITTED TO HEALTH OFFICE, A COPY OF THE TPHC PROCEDURE IS MAINTAINED ON SITE, AND LOGS ARE MAINTAINED IN COMPLIANCE. 3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot Verified 09/04/24 OBSERVATION: Observed sliced tomatoes at 50°F; cooked onions at 45°F; cooked peppers at 43°F; steak tips at 440F; and hamburger patties at 460F all in "True" refrigerator. Reviewed cold holding requirements with PIC. PIC to rapidly cool foods and routinely monitor temperatures with food thermometer ensuring TCS foods are maintained at 41OF or below. **RE-INSPECTION** OBSERVED COOKED ONIONS AT 40°F; COOKED PEPPERS AT 41OF AND STEAK TIPS AT 41OF ALL IN "tRUE" REFRIGERATOR. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: PIC identified hamburgers and steak tips as being offered raw or undercooked. Observed applicable animal derived foods without asterisks on digital menu and paper menu. IN ADDITION to existing consumer advisory, PIC to asterisk foods to the footnote that states that the items are served raw or undercooked. **RE-INSPECTION** OBSERVED CONSUMER ADVISORY ON DIGITAL MENU IN COMPLIANCE. PIC STATES ONCE THEY PRINT NEW PAPER MENUS, THEY WILL INCLUDE COMPLIANT CONSUMER ADVISORY. WILL VERIFY AT NEXT ROUTINE. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory Verified 09/04/24 OBSERVATION: Observed partially frozen raw chicken held without temperature control on prep table, PIC identified chicken as thawing. Upon reviewing compliant thawing methods, PIC relocated thawing foods to walk in refrigerator. PIC to discontinue thawing TCS foods without temperature control. **RE-INSPECTION** NO THAWING FOODS OBSERVED DURING THE INSPECTION. PIC STATES THAWING FOODS ARE PLACED IN REFRIGERATION. 3-501 .13 REGULATION: Item 35 Approved thawing methods used -- Frozen, Thawing J&M Subs Seafood & Pizza@ Date: 09/04/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 09/04/24 OBSERVATION: Observed what appeared to be an accumulation of droppings that looked consistent with mice on basement floor and on lowest shelf of wooden table in basement. PIC unable to provide most recent pest control reports. PIC to clean and sanitize affected areas and continue to work with pest control company to prevent and eliminate evidence of pest activity. PIC to ensure most recent pest control reports are maintained on site for future inspections. **RE-INSPECTION** NO EVIDENCE OF PEST ACTIVITY OBSERVED. PIC PROVIDED MOST RECENT PEST CONTROL REPORT FROM "Al EXTERMINATORS" DATING 8/26/24. REPORT STATES REPLACING TRAPS AS NEEDED, OBSERVING EXTERIOR STATIONS WITH BAIT CONSUMED, AND SUGGESTING DOORS BE SUPPLIED WITH DOOR SWEEPS AND BULK HEAD BE SEALED AT BOTTOM. PIC TO CONTINUE TO WORK WITH PEST CONTROL COMPANY TO PREVENT AND ELIMINATE EVIDENCE OF PEST ACTIVITY. 6-501 .111 REGULATION: Item 38 Insects, rodents, and animals not present -- Pests Free of Verified 09/04/24 OBSERVATION: Observed hoses at three compartment sink submerged in sanitizer and soap and water solutions. PIC to create air gap between liquid solutions and hoses to prevent potential contamination of interior of hoses . **RE-INSPECTION** OBSERVED AIR GAPS BETWEEN HOSES AND LIQUID SOLUTIONS AT THREE COMPARTMENT SINK. 4-501 .18 REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Warewashing Equipment, Clean Solutions Discussion Hood sticker dates 7/18/2024, in compliance. In Compliance Observed QAC sanitizer in three compartment sink measure 150 ppm via PIC's test strips. Observed meatballs in marinara at 137°F; tuna salad in top rail of sandwich in line refrigerator at 40°F; raw fish in black single-door refrigerator at 41°F; cooked peppers in cabinet of pizza in line refrigerator at 38°F; sliced ham in walk in refrigerator at 41°F. 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.