HomeMy WebLinkAboutJoe Fish Restaurant - Routine - Food Est - Inspection - 1120 OSGOOD STREET 9/16/2021 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
Joe Fish Restaurant D7C78 9/16/21 11:34 AM Routine Retail M.Baldwin
1120 Osgood Street 11:59 AM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 0 1
... !
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 1 ./
Preventing Contamination by Hands IN OUT NA NO COS 23.Proper date marking and disposition J
8. Hands clean&properly washed
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 J
......................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,
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 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
41.Wiping cloths;properly used&stored
56.Adequate ventilation&lighting;designated areas use 1 J
42.Washing fruits&vegetables
J
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 D7C78 9/16/21 11:34 AM M.Baldwin
North Andover, MA 01845 11:59 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 - -
Allergen advisory noted. -
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Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
3
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street D7C78 9/16/21 11:34 AM M.Baldwin
North Andover, MA 01845 11:59 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
98 -Shellfish to-
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available.
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Time / Temperature Control for Safety
Cold Holding Temperature
22 -501.16 (A)(2) ( ) proper Cold Holding Temps. -Main kitchen -
Pr The temperature in the Dukers fridge was 50 degrees. Maintain fridge at 41°F. Staff state they just stocked
the unit for lunch. Monitor unit to confirm it is maintained under 41°F. Code:All cold TCS foods shall be
held at 41°F or below. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less.
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Physical Facilities
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 D7C78 9/16/21 11:34 AM M.Baldwin
North Andover, MA 01845 11:59 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Adequate ventilation & lighting
56 4-204.11 Ventilation Hoods Drip Prevention -Main kitchen -
C Hood cleaned 4/2021, due for cleaning. Some visible
grease build up. Charlie is calling the company during
inspection now to follow up. Code:Exhaust ventilation
hood systems in food preparation and warewashing areas
including components such as hoods, fans, guards, and
ducting shall be designed to prevent grease or ,i,,,%�
condensation from draining or dripping onto food,
i
equipment, utensils, linens, and single-service and single- w
use articles.
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45
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Area Equipment Product Notes Temps
Main kitchen Bison fridge Ambient 5°F
...................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,...............
Main kitchen Bison fridge Ambient 34 OF
...................................................................................................................................................................................................................................................................................................1.................,..,..,,..,,..,...............
Main kitchen Bison fridge Ambiant 38 OF
..................................................................................................................................................................................................................................................................................................................................................
Main kitchen Dukers Ambientv 50 OF
Basement Walk in Ambient 38 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Town of North Andover- Health Department
R-10 FOOD SAFETY INSPECTION REPORT P�9eNumber
5
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street D7C78 9/16/21 11:34 AM M.Baldwin
North Andover, MA 01845 11:59 AM
• ' • • • • ' • Repeat Violations Highlighted in Yellow
Kitchen floors and equipment appear clean.
No evidence of pests.
Notes-
Booth barriers are still in place
Town of North Andover- Health Department