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HomeMy WebLinkAboutJ&M Food Inspection Report - 2-11-2025 - Inspection - 69 MAIN STREET 2/11/2025 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: J&M Subs Seafood & Pizza Inspection Date:02/11/2025 Number of P and PF Violations Address: 69 Main Street Time In/Out: 10:00 am / 11:10 am (Items 1 though 29): Phone: 978-682-1481 Permit No.: 77952 Number of Repeat P and PF w Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): II Owner: Chris Vasilopoulos Type of Operation: Food Service Person-in-charge: Anne Dlnatale Type of Inspection: Routine Previous Inspection Date: Inspector: T.Adell Date of Re-Inspection: 02/21/2025 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, In 15 Food separated and protected Out 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 Out 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 n/o 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/o mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly cos 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: (0 Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: J&M Subs Seafood & Pizza Date: 02/11/2025 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, Out 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 n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate Out 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 Out 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: 02/11/2025 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion No pizza slices observed during the inspection, therefore Time as a Public Health Control (TPHC) not observed. Discussed with PIC to ensure a copy of their procedure has been sent to the health office for review, and ensure a copy is also maintained on site for future inspections. PIC to ensure they are marking or identifying discard times of pizza slices in compliance. OBSERVATION: Inspector unable to verify if food employees are trained on their responsibility to report focdbcrne illness symptoms and other medical diagnoses to the PIC. Reviewed compliance responsibilities with PIC. Provided PIC with employee illness agreement document during the inspection. 2-201 .11-Pf REGULATION: Item 03 Management, food employee and conditional employee -- PIC Responsibility, Conditional Employee Correct On Site OBSERVATION: Observed hand sink adjacent to fryers without cleanser. PIC provided cleanser during the inspection. PIC to ensure all hand sinks are provided with a supply of hand cleaning liquid, powder, or bar soap. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Correct On Site OBSERVATION: Observed hand sink adjacent to meatball warmer and adjacent to fryers without drying provisions. PIC provided paper towels for both hand sinks during the inspection. PIC to ensure all hand sinks are provided with drying provisions. 6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Drying Provision OBSERVATION: Observed container of raw hamburgers stored above containers of ready to eat (RTE) foods in the "True" refrigerator adjacent to the grill. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed black single-door refrigerator with elevated temperatures, raw breaded chicken at 44°F; raw chicken at 45°F; hot dogs at 47°F; raw shrimp at 45°F; cole slaw at 46°F. No ambient thermometer observed and PIC unable to provide. PIC identified all foods as remaining in refrigerator since last night. PIC to determine source of elevated temperatures. PIC to call a repair service if needed and provide the health office with a status or repair slip within 24 hours. PIC to ensure TCS foods are maintained at 41°F or below. PIC to discard all TCS foods out of time and temperature control. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: PIC unable to locate ambient thermometer for black single-door refrigerator. PIC to ensure all mechanically refrigerated or hot food storage units are supplied with an accurate and easily readable ambient thermometer. PIC to ensure the supplied ambient thermometer for the black single-door refrigerator is located in the warmest part of the refrigerator. 4-204 .112 REGULATION: Item 36 Thermometer provided and accurate -- Thermometers, Placement J&M Subs Seafood & Pizza Date: 02/11/2025 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed multiple food employees preparing exposed foods without wearing hair restraints. PIC to ensure all food employees wear a compliant hair restraint, such as a hat or hair net, while preparing exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. PIC to re-train staff. 2-402 .11 REGULATION: Item 40 Personal cleanliness -- Hair Restraints OBSERVATION: Observed PIC's QAC sanitizer test strips with an expiration date of 3/15/2024. PIC to supply un-expired test strips. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices Discussion Observed in line refrigerator that is unplugged and not in use in kitchen. PIC identified in line refrigerator as new since the last routine inspection. PIC states the sandwich cold holding rail, holding non-TCS sandwich toppings, may be removed and are planning to use new in line refrigerator. Inspector able to verify in line refrigerator is NSF approved. Discussed with PIC to contact the health office when there are changes in equipment or the establishment' s floor plan. Discussion Hood sticker dates 11/11/2024, in compliance. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. 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. In Compliance Observed QAC sanitizer in the three compartment sink measure 200 ppm via inspector's test strips. Observed sliced ham in the top rail of the sandwich in line refrigerator at 40°F; cooked peppers in the "True" refrigerator at 390F; diced tomatoes in the cabinet of the pizza in line refrigerator at 41°F; cooked chicken wings and cooked sausage both in walk in refrigerator at 40°F.