HomeMy WebLinkAboutFood Est Inspection Report - Meggimack College Hissho - Inspection - 315 TURNPIKE STREET 5/7/2019 North Andincr
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Inspection Number Date Time In Time Out Inspection Tvoe Inspector:
Merrimack College - Hissho BCOOOE63- 5/7/19 10:13 AM 10:21 AM Routine Megan Baldwin
Sushi Permit Number Client Tvoe Variance Priority Priority f Core
315 Turnpike St Retail 0 0 0
Foodborne Illness Risk Factors and Public
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 Protection from Contamination Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager J 16.Food-contact surfaces;cleaned&sanitized J
Employee Health IN OUT NA No COS 17.Proper disposition of returned,previously served, J
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 V
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding V
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 eves,nose,and mouth J
22.Proper cold holding temperatures V
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition
8. Hands clean&properly washed J J
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved J
COf1SUmef 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 V
12.Food received at proper temperature / Food/Color Additives and Toxic Substances IN OUT NA NO cos
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used J
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted in Yellow 29.Compliance with variance/Specialized process/HACCP
... Retail Practices
Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COf
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored V
31.Water&ice from approved source V 44.Utensils,equip.&linens:property stored,dried&handled J
32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used V
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly J
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, J
34.Plant food properly cooked for hot holding J
35. Approved thawing methods used V48. Warewashinq facilities:installed,maintained&used;test V
49. Non-food contact surfaces clean V
36. Thermometers provided&accurate V
Physical Facilities IN OUT NA No cos
Food Identification IN OUT NA No COS 50.Hot&cold water available;adequate pressure V
37.Food properly labeled;original container J
51.Plumbing installed;proper backflow devices J
Prevention of Food Contamination IN OUT NA No COS 52.Sewage&waste water properly disposed V
38.Insects,rodents&animals not present J 53.Toilet facilities:properly constructed,supplied,&cleaned V
39.Contamination prevented in prep,storage&display V 54.Garbage&refuse properly disposed;facilities maintained
J
40.Personal Cleanliness J 55.Physical facilities installed,maintained&clean J
41.Wiping cloths;properly used&stored J
56.Adequate ventilation&lighting;designated areas use V
42.Washing fruits&vegetables V
60.Additional/Local Requirements J
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).
Follow Up Required: Y Follow Up
Megan Baldwin c
Town of North Andover- Health Department
page Number
FOOD SAFETY INSPECTION REPORT 2
Merrimack College - Hissho Date Time Inspected bv;
Sushi
315 Turnpike St 5/7/19 10:13:36 AM Megan Baldwin
Inspection - . • •
Positive Notes
Proper Food Safety Practices
98 98 Proper Food Safety Practices -Establishment
N - Excellent.
Temperatures
Area Equipment Product Temps
No evidence of pests, however recommend pest control company regularly survey back
storage room. Large volume of storage and food, so good to be pro-active in pest prevention.
Serve Safe is recommended but not required in retail bookstore. Only packaged food sold
here,
No expired items observed.
Town of North Andover- Health Department