HomeMy WebLinkAboutNikis Roast Beef Food Insp Report 02-19-2025 - Inspection - 208 SUTTON STREET 2/19/2025 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: Nikis Roast Beef Pizza & Subs Inspection Date:02/19/2025 Number of P and PF Violations
Address: 208 Sutton Street Time In/Out: 11:10 am / 12:31 pm (Items 1 though 29):
Phone: 978-258-1355 Permit No.: 70774 Number of Repeat P and PF ^
Email: Risk Category: 3 HACCP: No Violations(Items 1 though 29): VC
Owner: Harpreet Singh Type of operation: Food Service
Person-in-charge: Harp Singh Type of Inspection: Routine Previous Inspection Date:
Inspector: T.Adell Date of Re-Inspection: 03/01/2025 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 Outi r
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 Out r
6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In
tobacco use 23 Proper date marking and disposition n/o
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 Tout
Requirements for Highly Susceptble Populations
10 Adequate handwashing sinks properly r 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:
vV Page 1 of 4
Food Establishment Inspection Report MoJiN Solutions, LLC
Establishment: Nikis Roast Beef Pizza & Subs Date: 02/19/2025 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,
30 Pasteurized eggs used where 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 disposed; facilities maintained
Food Identification 55 Physical facilities installed, Out r
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 Out Massachusetts Requirements
present M1 Anti-choking procedures in food n/a
39 Contamination prevented during Out r 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
Nikis Roast Beef Pizza &Subs Date: 02/19/2025 Page 3 of 4
DESCRIPTION OF VIOLATION
Fail Code
Discussion Observed a container of meatballs and container of tomato
sauce in table top warmer in process of reheating per discussion with
PIC. Observed far right portion of warmer empty and uncovered. Discussed
with PIC to place an empty container or cover to facilitate rapid
reheating. PIC placed cover during the inspection.
Discussion Per discussion with PIC, they state Greek house dressing is
made on site and contains raw egg. PIC states they normally use
pasteurized eggs as ingredient in Greek house dressing, but PIC unable to
provide during the inspection and states they only have raw shelled eggs .
Discussed with PIC to include Greek house dressing in consumer advisory
on all menus.
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
Repeat OBSERVATION: Observed hand sink in kitchen without drying provisions. PIC
to ensure all hand sinks are supplied with: individual disposable towels,
a continuous towel system that supplies the user with a clean towel, or a
heated-air hand drying device, or a hand drying device that employs an
air-knife system that delivers high velocity, pressurized air at ambient
temperatures.
6-301 .12-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and
accessible -- Handwashing Drying Provision
Repeat OBSERVATION: Observed raw shelled eggs and raw chicken stored above ready
to eat (RTE) foods in the walk in refrigerator. PIC to ensure raw animal
foods are properly stored in equipment to prevent cross contamination.
PIC to re-train staff.
3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and
Unpackaged Food-Separation, Packaging, and Segregation
Repeat OBSERVATION: Observed roast beef held on deli slicer without temperature
control throughout the inspection at 81°F. PIC states roast beef is held
on slicer for less than 4 hours. PIC unable to provide method for marking
discard times or a Time as a Public Health Control (TPHC) procedure.
Reviewed compliance responsibilities with PIC, including submitting a
completed copy of the TPHC procedure to the health office for review and
maintaining a copy on site for review, and developing a method to
identify the time that is 4 hours past the point in time when the foods
were removed from temperature control. Reviewed with PIC that unmarked
foods are considered for consumption. Provided PIC with TPHC sample
procedure.
3-501 .16 (A) (1) -P REGULATION: Item 21 Proper hot holding temperature -- Holding TCS Food, Hot
Nikis Roast Beef Pizza &Subs Date: 02/19/2025 Page 4 of 4
DESCRIPTION OF VIOLATION
Fail Code
OBSERVATION: Observed incomplete consumer advisory on paper menus and
digital menu board. PIC identified beef products and Greek house dressing
as containing raw ingredients or able or able to be served raw or
undercooked. In ADDITION TO existing reminder statement, PIC to add
disclosure to foods that may be served or ordered raw/undercooked by
asterisking (*) them to a footnote that indicates they are cooked to
order or states "*these items are served raw or undercooked, or contain
(or may contain) raw or undercooked ingredients". PIC to include complete
consumer advisory on all menus.
3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food
-- Consumer Advisory
OBSERVATION: Observed what observed to be a few droppings that looked
consistent with mice on the nonfood-contact surface portion of the dough
mixer. PIC provided most recent pest control report from "Pest End"
dating 1/10/2025. Report states observing many unsanitary structures /
conditions, and observing a few devices missing. PIC to clean and
sanitize affected areas and continue to work with their 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
Repeat OBSERVATION: Observed flooring and walls throughout kitchen and food prep
areas with accumulation of soil. PIC to ensure physical facilities are
cleaned as often as necessary to keep them clean.
6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean
-- Cleaning Frequency, Restrictions
Discussion Hood sticker dates 2/13/2025, in compliance.
Repeat OBSERVATION: Observed multiple containers of food stored directly on the
floor of the walk in refrigerator and the walk in freezer. PIC to ensure
foods are stored at least 6 inches above the floor.
3-305.11 REGULATION: Item 39 Contamination prevented during food
preparation, storage and display -- Storage, Food-Preventing Contamination
from the Premises
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 chlorine sanitizer in the three compartment sink
measure 50 ppm via PIC's test strips. Observed Greek house dressing in
low refrigerator at point of sale at 41°F; cooked rice in the cabinet of
the sub in line refrigerator at 41°F; cooked peppers in the top rail of
the pizza in line refrigerator at 390F; raw shaved steak in the drawer
refrigerators below the grill at 37°F; cooked pasta in the "Pepsi"
refrigerator at 40°F; sliced ham in the walk in refrigerator at 39°F.