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Home My WebLink AboutFamily Sushi - Food Est Inspection - Inspection - 10/28/2020 R-10 FOlOO(EOSTABLISHMENT INSPECTION REPORT Inspection Number Date Time In/Out Inspection Type Client lyge Inspector Family Sushi OB346 10/28/20 9A5 AM Routine Restaurant M.8aldwin 350 Winthrop 9:28 AM North Andover, Permit Number Person In Charge Variance Priority Priority f Core August- -iiiilij 11 11 IN in compliance OUT-out of compliance N10 not observed NIA-not applicable COS=cruTecled tan-state during inspI Repast VIolations Highlited in Yellow Eg g,,, at,ra s'tg,, of 1.PIC present,demonstrates knowledge,and performs duties 15,Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces-,cleaned&sanitized 17.Proper disposition of returned,previously served, 3. Management,food employee and condflional employee knoWedge,responsibilities and reporting .........f ........18.Proper cooking time&temperatures 4. Proper use of restriction and eXCILIsion I" I ... ...........1, ........... 5. Procedures for responding to vomiting and diarrheai events 1. 1f pry......... 19 Proper reheating procedures for hot holding 20.Proper cabling time arid temperature 6.Proper eating,tasting,drinking,or tobacco use ✓ I................ 21.Proper hot holding temperatures 7 No discharge from eyes,nose,and mouth 22.Proper colt I holding temperatures rip I j 23,Proper date marking and disposition 8. Hands clean&properly washed J'll" 24.Time as i Public Health Contra procedures&records J 511y W11 9, No bare hand contact with FITE food or a pre-a,pproved J,L"A",L ME�2211 EM�- �011111�' WE 10,Adequate handwashing sinks supplied and accessible 25,Consumer advisory provided for raw/undercooked food 11.Food obtained from approved source 26.Pasteurized foods used;prohibited foods not offered 12.Food received at proper temperature 0, 01 13.Food in good condition,safe&unadulterated i 27.Food additives:approved&properly used ............ i �I 28.Toxic substances properly Identified,stored&used 14.Required records available:shellstock tags,parasite J J J!:!I�J Repeat Violation-,H ighilighted in Yellow 29,Compliance with variance/specialized processIHACCP r.................. ...................... Rif 1111 111M I'l, flnj,�111I 30.Pasteurized eggs used where required 43.In-use meats.properly stored 31.Water&ice from approved source f' 44.Utensils,equip.&linerI property stored,dried!&ha ndled I 32.Variance obtained for speciahzed processing methods 45.Single-uselsmgle-service articles;properly stored&used W 'ffy1j, 46,Gloves used properly 1111�11 �111 0 .........I 33.Proper roofing methods used;adequate equip.for temp. 47,All contact surfaces cleanable,property designed, 34.Plant food properly cooked for hot holding 48. Warewashinq facilities:installed,maintained&used;test 35. Approved thawing methods used t'_J 49. Non-food contact surfaces clean 36. Thermometers provided&accurate I= ILI J 50.Hot&cold water available;adequate pressure 37,Food property labeled;cdglnal container 51.Plumbing installed proper bIackflow devices 52.Sewage&waste water properly disposed 38.insects,rodents&animals not present 53.Toilet facflilres: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 41.Wiping cloths;properly used&stored J 56.Adequate ventilation&lighting:designated areas use 42.Washing fruits&vegetables 60.105 CMR 590 violations/local regulations L__J I JI Official Order for Correction;Based an 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 I iealth.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 Follow Up Required: _J Y FoIlow Up Date- Inspector PIC Town of North Andover-Health Department R 1Q FOOD SAFETY INSPECTION REPORT Page NumbeY Family Sushi Inspectdcn Number bate T e In/Out Inspector 350 Winthrop OB346 10/28/20 9:15 AM M.Baldwin, North Andover, 9:28 AM nclr r w w. Repeat Violations Highlighted in fellow 98 Serve safe, Allergen are posted. i 98 H t..o IS updated - iy)r✓�/�ri� ��jrG,($k +oaf„R Town of North Andover- Health Department R-10 Eaga-N.Un� FOOD SAFETY INSPECTION REPORT 3 Family Sushi Inspection Number Date Th,e In/Out Inspector 3510 Wlnthrop OB346 10128/20 9:15 AM' M,Baidwin North Andover, 9:28 AM ILL Rapeat Violations Highlighted'77,117 IN= In Compliance OUT= Out of Compliance NA Not Applicable NO= Not Observed Permit up to date and posted? Written menus/signs present (allergen)? Aliergen Certificate Posted? Certified Food Protection Managers Certificate posted? im IN Area Equipment Product Notes Temps 36" Sushi prep area Two door refrigerator Ambient °'F Sushi prep area Rice cooker Rice 173-F ............... .......... Temperatures in RED identify items in the ternperature danger zone. See the report notes for specific details. Town of North Andover-Health Department R-10 FOOD SAFETY INSPECTION REPORT i —---- 4 Farndy Slushi 1,nsLection Number Date Time In/Out Inspector 350 Wint h rop North Andover, 3B3 10/28/20 9:15 AM KBWdw n 9:28 AM Repeat"177tions Highil"g777 Yeilow'' ----------------------- Routine inspection completed 10/24/20 at 8:30 AM. August is PIC, and John Gordon from Market Basket are also present. All food contact surfaces appear clean. Facility appears clean. Hand sink has soap paper towels and hot water. Staff wearing hair restraints and masks, Report completed off site on 10/28 and emailed to August. Town of North Andover-Health Department