HomeMy WebLinkAboutJoe Fish - Routine - Food Est - Inspection - 1120 OSGOOD STREET 4/2/2021 R-10 I20it,ket.ron Sire4i'""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Joe Fish Restaurant B4CB 4/2/21 11:28 AM Routine Retail M.Baldwin
1120 Osgood Street 2:11 PM
North Andover, MA 01845 Permit Number Risk Variance Priority Pf Core Repeat
Violation Summarv: 0 0 2
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(Coned) IN OUT NA NO COE
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected V
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized
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 Time/Temperature Control for Safety IN OUT NA NO CO:
4. Proper use of restriction and exclusion 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
24.Time as a Public Health Control;procedures&records �
9. No bare hand contact with RTE food or a pre-approved
Consumer Advisory IN OUT NA NO CO:
10.Adequate handwashing sinks supplied and accessible V 25.Consumer advisory provided for raw/undercooked food I/
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source V26.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 V28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN OUT NA NO COE
29.Com liance with variance/s variance/specialized rocess/HACCP I I Highlighted in Yellow p p p V
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COE
30.Pasteurized eggs used where required ./ 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
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 1V 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
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Follow Up Required: Y Follow Up Date:
M.Baldwin Charlie-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Bin lacking label - provide label Code: ��
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
3
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
88 - -
Bar area has plexiglass dividers between seats-
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98 - -
Mask signage clearly posted. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
Hood was cleaned 3/2021 -
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Prevention of Food Contamination
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT EageNumber
5
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • EMW
Repeat Violations Highlighted in Yellow
Insect, rodents & animals not present
38 6-501.111 (A)(B)(D) Controlling Pests- Basement -
C Evidence of mouse droppings behind toilet in women's
batbroom. Clean floor. Code: The premises shall be
maintained free of insects, rodents, and other pests. The
presence of insects, rodents, and other pests shall be
controlled to eliminate their presence on the premises by:
routinely inspecting incoming shipments of food and
supplies;routinely inspecting the premises for evidence of
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pests; and eliminating harborage conditions.
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Physical Facilities
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT page Number
6
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Physical Facilities installed, maintained & cleaned
55 6-501.11 Repairing - Basement -
C Basement dining area floor is in disrepair. Code: The
physical facilities shall be maintained in good repair. w
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IN= In Compliance OU F = Out of Compliance NA= Not Applicable NO= Not Observed
Staff wearing face coverings? IN
Tables six feet apart? IN
Employees covid screened on each shift? IN
Frequently touched surfaces regularly disinfected? IN
Social distancing measures in place throughout establishment? IN
Area Equipment Product Notes Temps
Bar Beer cooler Ambient 41 °F
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street B4CB 4/2/21 11:28 AM M.Baldwin
North Andover, MA 01845 2:11 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Bar Three door black Ambient Holding 50 OF
Bar Freezer Ambient 9°F
Bar Dessert cooler Ambient 38°F
Main kitchen True fridge Ambientb 41 °F
Main kitchen Potatoes 157°F
Main kitchen Two door fridge Ambient 41 °F
Main kitchen Fry top fridge Ambient 39°F
Main kitchen Astora drawers Ambient 38 F
..................................................................................11,11,11,111,111,111,'ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll"'ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll""'ll"'ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll""'ll"'ll""I'll""I'll",lli��'ll""I'll""I'll",'ll""I..............."I'l""I'll""I'll'll""I'll""I'll",'ll""I'll""I'll'll""I'll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'l'll""I'll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'l'll""I'll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'l'll""I'll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'l'll""I'll""I'll""I'll""I'll",'ll""I'll""I'll",I.............
Main kitchen 11,11,11,111,111,111,'ll""I'll""I'll",'ll"'ll""I'll""I'll",'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll",'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll",'ll""I'll""I'll""I'll",'ll""I'll""I'll",'llI..............."I'l""I'll""I'll'll""I'll""I'll",'ll""I'll""I'l'll""I'll""I"ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I"ll""I'll""I"ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I"ll""I'll""I"ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I"ll""I'll""I"ll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I"ll""I'll""I"ll""I'll""I'll",'ll""I'll""I'll",I.............
Astora drawers Ambient 37°F
Basement Freezer 0°F
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Basement Walk in 30°F
Basement Pepsi 41 °F
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Bar seating is set up with plexiglass dividers between bar seats. No barriers observed between bar
chairs and bar work area at this time. Will review current layout with Health Dept and provide
guidance this week based on most recent state guidance.
Please provide a copy of the most recent pest control report.
Re-inspection in one week to confirm service area refrigerator temperature is under 41 OF, observe
that the area impacted by pests has been cleaned, and review bar seating set up.
Town of North Andover- Health Department