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Home My WebLink AboutFood Est - Jaime's - Inspection - 25 HIGH STREET 12/23/2020 R-10 °rrh^20%1 .iSm,iil)r," FOOD ESTABLISHMENT INSPECTION REPORT 1211\lain anri Nonh An&%vr.%[X a 11;1.. Inspection Number Date Tjme In/Out Inspection Type Client Type Inspector Jaime's Restaurant 504139 12/23/20 1:11 PM Routine*' Retail M.Baldwin 25 High Street 5:16 PM North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat Violation Summary: 0 0 1 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 Employee Health IN CUT NA No COS 17.Proper disposition of returned,previously served, V 3. Management,food employee and conditional employee knowledge,responsibilities and reporting i� Time/Temperature Control for Safety IN OUT NA NO CO' 4. Proper use of restriction and exclusion KV 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 V 6.Proper eating,tasting,drinking,or tobacco use �/ 21.Proper hot holding temperatures V 7. No discharge from eyes,nose,and mouth I❑❑El22.Proper cold holding temperatures ,/ Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition ®❑ 8. Hands clean&properly washed �/ 1771 24.Time as a Public Health Control;procedures&records 9. No bare hand contact with RTE food or apre-approved �`/ 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 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 V 14.Required records available:shellstock tags,parasite V 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 V ... Retail Practices Safe Food and Water 7NANO Proper Use of Utensils IN OUT NA NO CO: 30.Pasteurized eggs used where required 43.In-use utensils:properly stored 31.Water&ice from approved source44.Utensils,equip.&linens:property stored,dried&handled 32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used , Food Tem erature Control INOUTNAN 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, 34.Plant food properly cooked for hot holding 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used 36. Thermometers provided&accurate 49. Non-food contact surfaces clean 1 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 Our 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 El 11 40.Personal cleanliness 55.Physical facilities installed,maintained&clean 41.Wiping cloths;properly used&stored r ❑ 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables El W❑❑®® " r/ Follow Up Required: [" Y Follow Up Date: M.Baldwin Walid-Expires Certificate#: R-10 FOOD SAFETY INSPECTION REPORT Page Number 2 Jaime's Restaurant Inspection Number Date Time In/Out Inspector 25 High Street p North Andover, MA 01845 504B9 12/23/20 1:11 PM M.Baldwin 5:16 PM Inspection ' • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hand sanitizer available at entrance- rs _a Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 3 Jaime's Restaurant Inspection Number Date Time In/Out Inspector 25 High Street 50489 12/23/20 1:11 PM M.Baldwin North Andover, MA 01845 5:16 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Mask signage posted - i .At., v 3 '>5 98 - - Allergen, serve safe and permit posted - Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT page Number 4 Jaime's Restaurant Inspection Number Date Time In/Out Inspector 25 High Street 504B9 12/23/20 1:11 PM M.Baldwin North Andover, MA 01845 5:16 PM Inspection - • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - Hood appears clean sy. 98 - - Disinfectant in use - NVI 3 s, Utensils, Equipment and Vending Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 5 Jaime's Restaurant Inspection Number Date Time In/Out Inspector 25 High Street 504B9 12/23/20 1:11 PM M.Baldwin North Andover, MA 01845 5:16 PM Inspection " • •rt (Continued) Repeat Violations Highlighted in Yellow Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Interior sill of ice machine has buildup. Clean inside sill. Code: Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Certified Food Protection Managers Certificate posted? ' Allergen Certificate Posted? Staff wearing face coverings? Tables six feet apart? Employees covid screened on each shift? Frequently touched surfaces regularly disinfected? Social distancing measures in place throughout establishment? Temperatures Equipment Product Notes Temps Bar Beer cooler Ambient 37 OF Bar Beer cooler 2 Ambient 37 OF Kitchen Turbo cooler Ambient 32 OF Kitchen EV Air Ambient 36 OF Kitchen Superior 2 door Ambient 38 OF Kitchen Cheese drawer Ambient 39 OF Kitchen Turbo Air Salad Ambient 36 OF Kitchen Ttirho 1 Amhient 41 OF Town of North Andover- Health Department R-10 FOOD SAFETY INSPECTION REPORT Page Number 6 Jaime's Restaurant Inspection Number Date Time In/Out Inspector 25 High Street p North Andover, MA 01845 504B9 12/23/20 1:11 PM M.Baldwin 5:16 PM Inspection ' • •rt (Continued) lllllIlllllllRepeat Violations Highlighted in Yellow Kitchen Turbo 1 Ambient 41 OF Kitchen Refrigerator Salad dressing 40 OF Basement Beverage Air Ambient 38 OF Basement Turbo air freezer Ambient 9°F Basement Walk in refrigerator Ambient 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Inspection completed following coved policies Including 1) phone Interview completed with Walid on 12/8/20. And site inspection completed on 12/12/20 at 10:00 am. Phone interview reveals- Jaime's is open for indoor dining and take out. Bar has high tops pushed against it for six ft social distancing. Menu has been reduced. All staff wear masks and they have a box of masks for guests. Temps are taken daily and staff complete screening sign in sheet provided. Using Refresher care solution hand sanitizer and Envirotech BacStop E-USDA disinfectant. On site inspection on 12/12/20 revealed- All seating appears properly spaced. Staff temp and screening log is available. Clear directional guidance on the floor. All staff wearing face coverings. Jaimie and Walid asked for further guidance on the change in mask guidance while seated. I spoke to Steve Casey for clarification. He is reviewing this with his department and we will get back to you soon. The intent in the change is to have customers wear masks as much as is practical to reduce the risk of covid transmission. Town of North Andover-Health Department