HomeMy WebLinkAboutJade - Routine - Food Est - Inspection - 1 HIGH STREET 7/20/2021 R-10 Izitet.ro MaRn4p 4i lien''""I1r�ht FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Jade AB26E 7/20/21 12:02 PM Routine Retail M.Baldwin
24 High St 12:28 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 0 0 4
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 V
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 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 2 J V
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 2 ./
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 Kenny-Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Jade Inspection Number Date Time In/Out Inspector
24 High St AB26E 7/20/21 12:02 PM M.Baldwin
North Andover, MA 01845 12:28 PM
• ' • • • • • I NINE ME i Repeat Violations Highlighted in Yellow
88 - -
Garlic and oil in large bowl at wok area. Recommend putting out less garlic and oil -only what will be used
at lunch. Fresh garlic and oil needs temp controls to prevent botulism. Keep in fridge, and only take out
small quantities at a time and discard what's not used. -
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98 - -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
3
Jade Inspection Number Date Time In/Out Inspector
24 High St AB26E 7/20/21 12:02 PM M.Baldwin
North Andover, MA 01845 12:28 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
98 - -
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Jade Inspection Number Date Time In/Out Inspector
24 High St AB26E 7/20/21 12:02 PM M.Baldwin
North Andover, MA 01845 12:28 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Nonfood contact surfaces clean
49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean - Front of main kitchen -
C of ell uament shall s some )be kept free o an accumd up. Code:Nonfood oulation of dntact ust
1.
equipment p ,+
dirt, food residue, and other debris.
IMPON
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49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean - Establishment-
COS C Scale has grime build up. Code:Nonfood contact surfaces of equipment shall be kept free of an
accumulation of dust, dirt, food residue, and other debris.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - Front of main kitchen -
C Clean grease on floor under fry o lator. Code: The physical facilities shall be cleaned as often as
necessary to keep them clean. Except for cleaning that is necessary due to a spill or other accident,
cleaning shall be done during periods when the least amount of food is exposed such as after closing.
......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
5
Jade Inspection Number Date Time In/Out Inspector
24 High St AB26E 7/20/21 12:02 PM M.Baldwin
North Andover, MA 01845 12:28 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Floor behind door in dry storage room has debris, clean floor. Code: The physical facilities shall be
cleaned as often as necessary to keep them clean. Except for cleaning that is necessary due to a spill or
other accident, cleaning shall be done during periods when the least amount of food is exposed such as
after closing.
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Area Equipment Product Notes Temps
Sushi bar Three door Ambient 39 OF
Sushi bar Sushi display Ambient 40 OF
Kitchen Tru freezer Ambient 0°F
Kitchen Three door Ambient 40 OF
Kitchen Tru 2 door Ambient 39 OF
Kitchen Tru 2 door Ambient 37 OF
Kitchen Soup 154 OF
Kitchen 11,11,11,111,111,111,'ll""I'll""I'll",'ll""I'll""I'll",'ll"'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",lli��'ll""I'll""I'll",'ll""I'll""I'll"'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll"",',,""II.............
Tru freezer Ambient 0 F
Kitchen 11,11,11,111,111,111,'ll""I'll""I'll",'ll""I'll""I'll",'ll"'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""IIll""I'll"ll""",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'll""I'll",'ll""I'll""I'll",'ll,'ll""I'll""I'll""I'll",'ll""I'llI.............
Tru 2 door Ambient 41 OF
Kitchen Rice 145 OF
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Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Inspection notes-
Sanitizer available at all prep areas. All staff wearing hair restraints. All hand sinks have soap and
paper towels. All refrigeration is at proper temperatures.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT Page Number
6
Jade Inspection Number Date Time In/Out Inspector
24 High St AB26E 7/20/21 12:02 PM M.Baldwin
North Andover, MA 01845 12:28 PM
• ' • • • • • Repeat Violations Highlighted in Yellow
Town of North Andover- Health Department