The URL can be used to link to this page

Home My WebLink AboutHokkaido - Food Est - Inspection - Inspection - 1250 OSGOOD STREET 6/17/2022 5� -?q q VP "nh 120ManSimi'"`'". FOOD ESTABLISHMENT INSPECTION REPORT R-10 12O Main titan A(nh.1UKkAer.NIA 11181:i Inspection Number Date Time Ir Out Inspection Type Client Type Inspector Hokkaido Restaurant 41008 6/17/22 3:20 PM Routine Retail M.Baldwin 1250 Osgood Street 3:43 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score ELriL Pf Core Repeat 0 1 4 Foodborne Illness Risk Factors and Public Health Interventions 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(Cont'd) IN OUT NA NO CO: 1.PIC present,demonstrates knowledge,and performs duties 1 �/ 15.Food separated and protected 2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized Employee Health IN OUT NA-Mo COS 17.Proper disposition of returned,previously served, 3. Management,food employee and conditional employee knowledge,responsibilities and reporting Tim' joWlature 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 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 �/ 21.Proper hot holding temperatures ./ 7. No discharge from eyes,nose,and mouth 22.Proper cold holding temperatures V Preventing>Contamination by Hands IN OUT NA NO Cos 23.Proper date marking and disposition 8. Hands clean&properly washed V 24.Time as a Public Health Control;procedures&records V 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 Approved Source IN OUT NA No COS I Highly Susceptible Populations IN OUT NA No CO: 11.Food obtained from approved source 26.Pasteurized foods used,prohibited foods not offered 12.Food received at proper temperature Food/Color Additives and Toxic Substances IN OUT NA NO COS 13.Food in good condition,safe&unadulterated ® 27.Food additives:approved&properly used 14.Required records available:shellstock tags,parasite f r ioo 28•Toxic substances properly identified,stored&used I t t� Conformance with Approved Procedures IN OUT NA NO CO: Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP ... Retail Practices Safe Food and Wa w our NA No cos Proper Use of Utensils w OUT NA NO Co: 30.Pasteurized eggs used where required 43.In-use utensils:properly stored i 31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled L 32.Variance obtained for specialized processing methods V 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 111,141 NO COS 47.All contact surfaces cleanable,properly designed, j 1 34.Plant food properly cooked for hot holding 1 ❑❑❑ 48. Warewashinq facilities:installed,maintained&used;test i 35. Approved thawing methods used (-) 49. Non-food contact surfaces clean 2 � 36. Thermometers provided&accurate Physical Facilities ii -TIN OUT NA NO Cos Food Identification IN OUT NA NO COS 50.Hot&cold water available;adequate pressure 37.Food properly labeled;original container o 0 51.Plumbing installed;proper backflow devices Prevention of Food Contamination IN OUT NA NO COS 52.Sewage&waste water properly disposed El ❑ 38.Insects,rodents&animals not present II " 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 Q ❑ 41.Wiping cloths;properly used&stored ❑ ® ❑ ❑ ❑ ® 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables Follow Up Required: Y Follow Up Date: M.Baldwin` Sam -Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Hokkaido Restaurant Inspection Number Date Time In/Out Inspector 1250 Osgood Street North Andover, MA 01845 41008 6/17/22 3:20 PM M.Baldwin 3:43 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 98 - - June 2022 hood cleaned-great- S `r ��• TOM'3 HOOD CEEANINO D '. MUW fao.. HA"MAY Em„.dui 91i3H3tU /16opa� im CFA!;IXt98 ]16ew� wv DEC OCI + x x a • a x e s+e r++x+.a+s�, ffff n +•r te�ujxa xTu7n u xs xf rr xf z9,xa ,` mm. Supervision PIC present, demonstrated knowledge & performs duties 1 2-102.11 (A)(B) &(C)(1), (4)-(16) Demonstration of Knowledge -Sushi area - Pf HACCP log not updated. Update log daily for acidified rice. Email a copy of updated log within 24 hours. Code: The person in charge demonstrate to the RA knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code. The person in charge shall demonstrate knowledge by having no violations of priority items during the current inspection;being a certified food protection manager;or responding correctly to the inspectors questions as they relate to the specific food operation. Utensils, Equipment and Vending Nonfood contact surfaces clean 49 4-601.11 (B) Non-Food Contact Surfaces and Utensils Clean -Kitchen - C Small white freezer near wok area has build up Code: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Hokkaido Restaurant Inspection Number Date Time In/Out Inspector 1250 Osgood Street p North Andover, MA 01845 41008 6/17/22 3:20 PM M.Baldwin 3:43 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Walk in has buildup on door and side. Clean. 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 - - C Front microwave has build up 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. 55 6-501.12 Cleaning. Frequency/Restrictions - - C Heavy grease buildup under fryer on mainline 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. IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? Certified Food Protection Managers Certificate posted? Mks Written menus/signs present (allergen)? Temperatures Area Equipment Product Notes Temps Kitchen Coca Cola case 40 OF Kitchen Soup 151 OF I Kitchen M3 two door 34 OF 3 Kitchen Leader 36 OF Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Hokkaido Restaurant Inspection Number Date Time In/Out Inspector 1250 Osgood Street North Andover, MA 01845 41008 6/17/22 3:20 PM M.Baldwin 3:43 PM Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow Kitchen Leader 36 OF 1 Back prep and Walk in Fridge 40 OF Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Routine inspection today. Bar area is closed. No evidence of pests. Please conduct a deep cleaning of all areas noted within 7 days. Email updated HACCP log within 24 hrs Town of North Andover-Health Department