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Home My WebLink AboutSubway Food Inspection Report - 1/31/25 - Inspection - 137 TURNPIKE STREET 1/31/2025 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#62704-0@ Inspection Date:01/31/2025 Number of P and PF Violations O Address: 137 Turnpike Street Time In/out: 01:55 pm /02:10 pm (Items 1 though 29): Phone: 978-258-6730 Permit No.: 54774 Number of Repeat P and PF O Email: Risk Category: 2 HACCP: No Violations(Items 1 though 29): Owner: Ranganarayan Narasimhan Type of operation: Food Service Person-in-charge: Isha Guraya Type of Inspection: Re-Inspection Previous Inspection Date: 01/13/2025 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/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 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 under cooked food FF 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered 17 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: X�J Page 1 of 3 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Subway#62704-0@ Date: 01/31/2025 Page 2 of 3 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#62704-0@ Date: 01/31/2025 Page 3 of 3 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 01/31/25 OBSERVATION: Observed PIC return from outdoors, put on single-use gloves, then begin to grab containers of food from the walk in refrigerator to load into sandwich cold holding rail without performing proper hand wash. Upon reviewing compliance responsibilities specified under FC 2-301.14, observed PIC perform proper hand wash. **RE-INSPECTION** PIC ABLE TO EXPLAIN WHEN A HAND WASH IS REQUIRED AND OBSERVED PIC PERFORM PROPER HAND WASHES DURING THE INSPECTION. 2-301 .14-P REGULATION: Item 08 Hands clean and properly washed -- Hands, When to Wash Verified 01/31/25 OBSERVATION: Observed hand sink behind point of sale without cleanser. PIC to ensure all hand sinks are provided with a supply of hand cleaning liquid, powder, or bar soap. **RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH CLEANSER. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Verified 01/31/25 OBSERVATION: Observed hand sink adjacent to three compartment sink without drying provisions. PIC to ensure all hand sinks are provided with a supply of drying provisions. **RE-INSPECTION** OBSERVED ALL HAND SINKS SUPPLIED WITH DRYING PROVISIONS . 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision Verified 01/31/25 OBSERVATION: Observed sandwich cold holding rail with elevated temperatures, egg patties at 430F; chicken strips at 450F; chopped chicken at 45°F; sliced ham at 47°F; tuna salad at 450F; shaved steak at 47°F. PIC states foods have been held for less than 4 hours. PIC to determine source of elevated temperatures and relocate elevated foods to rapid cooling equipment. PIC to routinely monitor temperatures with their food thermometer ensuring TCS foods are maintained at 41°F or below in cold holding. **RE-INSPECTION** OBSERVED SLICED TURKEY, SLICED HAM, AND CHICKEN STRIPS ALL AT 41OF IN THE SANDWICH COLD HOLDING RAIL. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold In Compliance Observed labeled bucket of QAC sanitizer measure 200 ppm via PIC's test strips. Observed meatballs and marinara in hot holding well at 1360F; sliced tomatoes in vegetable cold holding rail at 370F; roast beef at 40OF and sliced tomatoes at 370F both in walk in refrigerator. 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.