The URL can be used to link to this page

Home My WebLink AboutJade North Andover - Food Est Inspection Report - Inspection - 1 HIGH STREET 11/25/2019 R-10 &onhAndtnamSin,t',ut,n. FOOD ESTAB SHMENT INS TION REPORT Ind\lain Icalt \unh an&aa•r.NIA 111N 15 Inspection Number Date YTime Inspection Type Client Type Inspector Jade, North Andover opened April 9132DD 11/25/19 11:54 AM Routine Retail M.Baldwin 2018 Permit Number Person In Charge Variance Priority Priority f Core 24 High St 1 0 3 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 COE 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 IN OUT NA No COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting J Time/Temperature Control for Safety IN OUT NA NO CO: 4. Proper use of restriction and exclusion V 18.Proper cooking time&temperatures 5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature 6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures ,/ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition 8. Hands clean&properly washed V 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 COE 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 V27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite V 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COE Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP V ... Retail Practices Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE 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 V45.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. VUtensils,Equipment and Vending IN OUT NA NO COS 47.All contact surfaces cleanable,properly designed, 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 54.Garbage&refuse properly disposed;facilities maintained 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 1 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 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). r ZLL 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 Jade, North Andover opened April 2018 Inspection Number Date Time Inspector 24 High St 91321DD 11/25/19 11:54 AM M.Baldwin Inspection • •rt (Continued) NNMRepeat Violations Highlighted in Yellow Protection From Contamination Food-contact surfaces, cleaned & sanitized 16 4-703.11 Methods-Hot Water and Chemical -Back prep - Pr Obtain a maximum registering thermometer to confirm internal dish surface temp reaches 160 deg Max. 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 160T as measured by an irreversible registering temperature indicator;or chemical(manual or mechanical) for times specified the EPA-registered label use instructions. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-602.13 Nonfood -Contact Surfaces -Back prep - COS C Door of low two door unit near wok area has grime on surface. Code:Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean -Back prep - C Flour bin has light debris on lid. Code:Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Physical Facilities Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Jade, North Andover opened April 2018 Inspection Number Date Time Inspector 24 High St 962DD 11/25/19 11:54 AM M.Baldwin Inspection - • •rt (Continued) jjjjjRepeat Violations Highlighted in Yellow Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions -Back prep - C Drains have debris. Clean drains frequently to prevent build up and pest infestation. Code: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This does not apply to cleaning that is necessary due to a spill or other accident. ` � II Notes Notes 88 Notes -Establishment- N One choke saver on file soon to expire. Train one staff per shift in choke saving. Crew to be trained in January. - General Notes. " g � 3 r � -Z F I f i Town of North Andover- Health Department e R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 4 Jade, North Andover opened April 2018 Inspection Number Date Time Inspector 24 High St 9132DD 11/25/19 11:54 AM M.Baldwin Inspection • •rt (Continued) Violations Highlighted in Yellow 88 Notes -Establishment- N Hood cleaning up to date- General Notes. 88 Notes - Establishment- N Lab results for sushi rice pH -great. -General Notes. Check List IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Town of North Andover- Health Department t R-10 FOOD SAFETY INSPECTION REPORT p�9eNumber 5 Jade, North Andover opened April 2018 Inspection Number Date Time Inspector 24 High St 962DD 11/25/19 11:54 AM M.Baldwin Inspection - • •rt (Continued) Highlighted in Yellow Procedures for vomit/diarrhea event available? Temperatures Area Equipment Product Temps Back prep I Rice cooker I Rice 1150 Back prep I Rice cooker I Rice 1152 Salad bar I I Chicken legs 1148 Salad bar I I Scallops 1155 Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Food contact surfaces very clean. Hand sinks are all stocked with soap and towels. Dish rinse internal temp is 170 deg F by my thermometer- good. Sanitizer glass washer 50 ppm. Town of North Andover- Health Department