The URL can be used to link to this page

Home My WebLink AboutHokkaido Rest - Food Inspection Report - Inspection - 1250 OSGOOD STREET 12/12/2019 Y7V R-10 FOOD ESTABLISHMENT INSPECTION REPORT 120%lain 40tirnxr \unh Mnl ,ow NIA 01&15 Inspection Number Data Time Inspection Type Client Type Inspector Hokkaido Restaurant (inspect 3xs a 84777 12/12/19 12:35 PM Routine Retail M.Baldwin year) Permit Number Person In Charge Variance Priority Priority f Core 1250 Osgood Sam 2 1 5 Foodborne Illness Risk Factors and Public Health Interventions IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow Supervision IN OUT NA NO COS I Protection from Contamination Cont'd IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties V 15.Food separated and protected V 2. Certified Food Protection Manager V/ 16.Food-contact surfaces;cleaned&sanitized 1 Employee Health 17.Proper disposition of returned,previously served, J 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures V 5. Procedures for responding to vomiting and diarrheal events 1 V 19.Proper reheating procedures for hot holding V Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V Preventing Contamination by Hands JN OUT NA NO COS 23.Proper date marking and disposition V 8. Hands clean&properly washed 24.Time as a Public Health Control;procedures&records V 9. No bare hand contact with RTE food or a pre-approved V Consumer Advisory IN OUT NA NO CO: 10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food V Approved Source _ _ IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO! 11.Food obtained from approved source V 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature V Food/Color Additives and Toxic Substances IN OUT NA No COS 13.Food in good condition,safe&unadulterated J 27.Food additives:approved&property used V 14.Required records available:shellstock tags,parasite ✓ 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP 1 J ..• Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO£ 30.Pasteurized eggs used where required V 43.In-use utensils:properly stored 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used Food Temperature Control IN OUT NA NO COS 46.Gloves used properly 33.Proper cooling methods used;adequate equip.for temp. V Utensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 1 34.Plant food properly cooked for hot holding 35. Approved thawing methods used 48. Warewashinq facilities:installed,maintained&used;test 49. Non-food contact surfaces clean 2 36. Thermometers provided&accurate Physical Facilities IN OUT NA NO COS Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO Cos 52.Sewage&waste water properly disposed 38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned 39.Contamination prevented in prep,storage&display 1 V 54.Garbage&refuse properly disposed;facilifies maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 1 � 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations V Official Order for Correction:Based on an inspection today,the items marked"OUT'indicated violations of 105 CMR 590.000 and applicable sections of the 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,revocation,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). e t Is Follow Up Required: Y Follow Up Date: Inspector PIC 1 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 2 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Employee Health Procedures for Responding to vomiting and diarrheal events 5 2-501.11 Clean-up Vomiting &Diarrheal Events -Establishment- Pf Provide a "Vomit Cleanup kit'or"bodily fluid cleanup kit' Plan and a spill kit. Code:A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-703.11 Methods-Hot Water and Chemical -Establishment - Pr Provide a "maximum registering thermometer"for dishwasher. Code:After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in:hot water manual operations for at least 30 seconds;hot water mechanical achieving surface temperature of 160OF as measured by an irreversible registering temperature indicator;or chemical(manual or mechanical) for times specified the EPA- registered label use instructions. Conformance with Approved Procedures Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Conformance with variance/specialized process/HACCP 29 8-103.12 Confirmation with Approved Procedures/HACCP -Sushi area - Pr PH log updated through 11/30. Maintain daily. Keep up to date daily to be checked in 30 days at re-inspection, Code: If the RA grants a variance or a HACCP plan is otherwise required, the permit holder shall comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver. Prevention of Food Contamination Cont. prevented during food prep., storage & display 39 3-305.11 Food Storage -Establishment - C Store 6 in up off the floor in freezer. Code: Food shall be � ; protected from contamination by storing food: in a clean ► dry location; where it is not exposed to splash, dust, or ` other contamination;and at least 6 inches off the floor. i 1 S� Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 4 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • •rt (Continued) hlighted in Yellow Utensils, Equipment and Vending Food & Nonfood contact surfaces cleanable, properly designed, constructed 47 4-101.19 Nonfood-Contact Surfaces -Main kitchen - C Microwave handle soiled in front of main kitchen. Code:Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 49 4-601.11 (B) Non- Food Contact Surfaces and Utensils Clean -Sushi area - C Toaster on lowest shelf has debris build up. Code: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. $ 6 Town of North Andover- Health Department R 10 FOOD SAFETY INSPECTION REPORT Page Number 5 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean -Main kitchen - C Build up of coffee at coffee station. Clean drain and table F � IN L V'r of coffee station. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. t c _ Physical Facilities Adequate ventilation & lighting 56 6-303.11 Lighting. Intensity -Establishment- C Very low light in back dry storage room. Replace bulbs to provide adequate lighting. Code: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;at least 20 foot candles at a surface where food is provided for consumer self-service or packaged foods are sold or offered for consumption, inside equipment such as reach-in and under-counter refrigerators, and in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms;and at least 50 foot candles at a surface where a food employee is working with food or working with utensil or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Notes Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • •rt (Continued) IIllllllllllRepeat Violations 11031111 in Yellow Notes 88 Notes -Main kitchen - N Hood appears clean. - General Notes. .._ :ice...... Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted? IN Temperatures Area Equipment Product Temps Main kitchen I Rice cooker I Rice 1170 Main kitchen I I Soup 1140 Main kitchen I I Raw chicken 138 Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT P�9e Number 7 Hokkaido Restaurant (inspect 3xs a year) Inspection Number Date Time Inspector 1250 Osgood 84777 12/12/19 12:35 PM M.Baldwin Inspection • • • • Repeat Violations Highlighted in Yellow Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Floors appear clean throughout. No evidence of pests. Re-inspection in 30 days. Town of North Andover- Health Department