HomeMy WebLinkAboutHokkaido - Routine - Food Est - Inspection - 1250 OSGOOD STREET 8/24/2021 R-10 &orthAmlowr IIvalthDept.120%4iti S,ct FOOD ESTABLISHMENT INSPECTION REPORT
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Hokkaido Restaurant 8E66E 8/24/21 11:33 AM Routine Retail M.Baldwin
1250 Osgood Street 1:05 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
2 1 8
... !
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 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 J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events J 19.Proper reheating procedures for hot holding J
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature V
6.Proper eating,tasting,drinking,or tobacco use J 21.Proper hot holding temperatures J
7. No discharge from eyes,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 J
8. Hands clean&properly washed 2 J
24.Time as a Public Health Control;procedures&records J
9. No bare hand contact with RTE food or a pre-approved ,�
Consumer Advisory IN OUT NA NO COE
10.Adequate handwashing sinks supplied and accessible J 25.Consumer advisory provided for raw/undercooked food J
Approved Source IN OUT NA NO COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source J 26.Pasteurized foods used;prohibited foods not offered J
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 J 27.Food additives:approved&properly used
14.Required records available:shellstock tags,parasite J 28.Toxic substances properly identified,stored&used J
Conformance with Approved Procedures IN OUT NA NO CO:
29.Com liance with variance/s variance/specialized rocess/HACCP In Yellow p p p 1
......................Repeat..V.�.�.�.ati.�.n.S...H...g.h.�...g.htea...................................
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Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 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 ,t 45.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. ,� Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed, 4 J
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 1 J
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 1 J 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 V1
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables
J
7 Follow Up Required: Y Follow Up Date:
M.Baldwin Sam -Expires
Certificate#:
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
2
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
88 - -
Hot water heater -
1
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Preventing Contamination by Hands
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • I i I IN IN i Repeat Violations Highlighted in Yellow
Hands clean and properly washed
8 2-301.12 (B) Cleaning Procedure -Sushi area -
Pr Sushi hand sink not operating- hot water is turned off.
Warm water is required for hand washing. Code:Food
Employees shall use the following cleaning procedure in
the order stated to clean their hands and exposed portions �e
of their arms, including surrogate prosthetic devices for
hands and arms: (1) Rinse under clean, running warm
water; (2)Apply an amount of cleaning compound '
recommended by the cleaning compound manufacturer, (3)
Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from
underneath the fingernails during the cleaning procedure,
and(b) Creating friction on the surfaces of the hands and
arms or surrogate prosthetic devices for hands and arms,
finger tips, and areas between the fingers; (4) Thoroughly
rinse under clean, running warm water, and(5)
Immediately follow the cleaning procedure with thorough
drying using a method as specified under section 6-301.12.
F.
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8 2-301.12 (B) Cleaning Procedure - -
""i�l,pllllllllll`� ,,'
Pr Back hand sink has no hot water. Warm water is required
for proper hand washing. Code:Food Employees shall i
use the following cleaning procedure in the order stated to
clean their hands and exposed portions of their arms,
including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; (2)Apply an
amount of cleaning compound recommended by the
cleaning compound manufacturer; (3) Rub together
vigorously for at least 10 to 15 seconds while: (a) Paying f "
particular attention to removing soil from underneath the
fingernails during the cleaning Procedure, and(b) Creating
f�
friction on the surfaces of the hands and arms or surrogate
r
prosthetic devices for hands and arms, finger tips, andareas between
M1�
under
clean, running arm water; and fingers; (4) Immediately followthe °, f
g ( ) y
i
cleaning procedure with thorough drying using a method as
specified under section 6-301.12.
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
4
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Conformance with Approved Procedures
Conformance with variance/specialized process/HACCP
29 8-103.12 (B) Confirmation with Approved Procedures/HACCP -Sushi area-
Pf Provide updated sushi rice recipe lab report per HACCP Plan to confirm that rice pH is within approved
limits. Code:If the RA grants a variance as specified in section 8-103.10, or a HACCP plan is otherwise
required as specified under section 8-201.13, the permit holder shall maintain and provide to the RA, upon
request, records specified under section 8-201.14 (D) and(E)(3) that demonstrate that the following are
routinely employed: (1) Procedures for monitoring the CCP's, (2) Monitoring of the CCP's, (3) Verification of
the effectiveness of the operation or process, and(4) Necessary corrective actions if there is failure at a
CCP.
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Prevention of Food Contamination
Insect, rodents & animals not present
38 6-501.111 (A)(B)(D) Controlling Pests - -
C Evidence of mice in corner basement bar- several
droppings, chewed materials and a hole in corner of wall.
Retain licensed pest control operator. Provide reports.
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 pests; and eliminating harborage
conditions. ,
J
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Utensils, Equipment and Vending
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
All contact surfaces cleanable, properly designed, constructed & used
47 4-101.19 Nonfood-Contact Surfaces- Back prep and storage-
C Walk in shelves have buildup. Clean shelves. Code:Nonfood-contact surfaces of equipment that are
exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a
corrosion-resistant, nonabsorbent, and smooth material.
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47 4-101.19 Nonfood-Contact Surfaces- Back prep and storage-
C Out of service fridge has build up Code:Nonfood-contact
surfaces of equipment that are exposed to splash, spillage,
or other food soiling or that require frequent cleaning shall
be constructed of a corrosion-resistant, nonabsorbent, and
smooth material.
,e
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT 1�9eNumber
6
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • I I IN IN i Repeat Violations Highlighted in Yellow
47 4-101.19 Nonfood-Contact Surfaces- Back prep and storage-
C Build up on wall over dish machine Code:Nonfood-
contact surfaces of equipment that are exposed to splash,
spillage, or other food soiling or that require frequent
cleaning shall be constructed of a corrosion-resistant, ,,; ,
nonabsorbent, and smooth material.
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47 4-101.19 Nonfood-Contact Surfaces- Kitchen -
C Microwave has buildup. Clean interior. Code:Nonfood-contact surfaces of equipment that are exposed
to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a
corrosion-resistant, nonabsorbent, and smooth material.
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49 4-601.11 (C) Non- Food Contact Surfaces and Utensils Clean -Back prep and storage -
C Clean small bins containing orange skins Code:Nonfood contact surfaces of equipment shall be kept
free of an accumulation of dust, dirt, food residue, and other debris.
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Physical Facilities
Physical Facilities installed, maintained & cleaned
55 6-501.12 Cleaning. Frequency/Restrictions - -
C Grime buildup in interior sill of ice machine. 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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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
7
Hokkaido Restaurant Inspection Number Date Time In/Out Inspector
1250 Osgood Street 8E66E 8/24/21 11:33 AM M.Baldwin
North Andover, MA 01845 1:05 PM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
55 6-501.11 Repairing -Back prep and storage -
C Light broken in dry storage room, no light available. Repair light. Code: The physical facilities shall be
maintained in good repair.
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•
Area Equipment Product Notes Temps
Kitchen Coke 41 OF
Kitchen Dessert fridge 41 OF
Kitchen Walk in Fridge 37 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Food establishment has no hot water at this time due to a hot water heater in disrepair. I called
Health Inspector Steve Casey and he came out to inspection to determine next steps. Warm water
is required for hand washing and proper sanitizer operation.
Sam advises he will attempt to turn on hot water heater despite the heater leak to provide hot water
at the hand sinks. Plumber will be on site at 6:00 pm. Basement water heater display stating
"Flame Sensor Short", but is not turning on.
Health Inspector Steve Casey is advising establishment close until hot water can be provided.
Contact Steve as soon as hot water is available at hand sinks for re-inspection.
Town of North Andover- Health Department