HomeMy WebLinkAboutJoe Fish - Food Est - Inspection - Inspection - 1120 OSGOOD STREET 6/17/2022 ""'"`20Nfarwn Hcalt titrR t lrlk,".
I211\i FOOD ESTABLISHMENT INSPECTIa
ON REPORT R-10
Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Joe Fish Restaurant 447D6 6/17/22 2:42 PM Routine Retail M.Baldwin
1120 Osgood Street 3:12 PM
North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat
0 0 1
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
IN OUT NA NO COS I Protection from Contamination(Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties 15.Food separated and protected
2. Certified Food Protection Manager 16.Food-contact surfaces;cleaned&sanitized J
-Ivl iJ
Employee Health 17.Proper disposition of returned,previously served,
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 V 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 V
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth V 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
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved V - - --.
Consumer Advisory IN OUT NA NO COS
10.Adequate handwashing sinks supplied and accessible ,/ 25.Consumer advisory provided for rawiundercooked food V
Approved Source IN OUT NA NO Cos Highly Susceptible Populations IN OUT NA NO Co:
11.Food obtained from approved source V 26.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 i 27.Food additives:approved&properly used J EJ 1-1
14.Required records available:shellstock tags,parasite 28.Toxic substances properly identified,stored&used
Conformance with Approved Procedures IN ou Po ' MISI
Repeat Violations Highlighted in Yellow 29.Compliance with variance/specialized process/HACCP
•.. Retail Practices
Safe FOOd and Water IN our NA NO cos Proper Use of Utensils ` IN OUT NA NO CO;
30.Pasteurized eggs used where required 43.In-use utensils:properly stored
31.Water&ice from approved source i 44.Utensils,equip.&linens:property stored,dried&handled L
32.Variance obtained for specialized processing methods 45.Single-use/single-service articles:properly stored&used 1771
ood Temperature Control IN OUT NA NO COS 46.Gloves used properly !-1
33.Proper cooling methods used;adequate equip.for temp. V Utensils,Equipment and Vending IN OUT NA NO CO
34.Plant food properly cooked for hot holding
47.All contact surfaces cleanable,properly designed, t.._.r U "
35. Approved thawing methods used t
48. Warewashinq facilities:installed,maintained&used;test
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49. Non-food contact surfaces clean
36. Thermometers provided&accurate Physical Faciliti " w our NA No cos
1N OUT NA NO COS 50.Hot&cold water available;adequate pressure
37.Food properly labeled;original container
51.Plumbing installed;proper backflow devices
DUN 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 1
sn._ij 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness El
55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored
42.Washing fruits&vegetablesEl ❑ 56.Adequate ventilation&lighting;designated areas use L�
ZZ 1-7100El
9-2 Follow Up Required: Y Follow Up Date:
M.Baldwin Jay-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Rage Number
2
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street
North Andover, MA 01845 447D6 6/17/22 2:42 PM M.Baldwin
3:12 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
88 -Main kitchen -
Atosa two drawer unit reads 51 T. Beef inside reads 48°F. Staff state all proteins were just prepped.
Advise chilling prepped items before putting in to cold hold. Check this unit in one hour to confirm holding
under41°F. -
88 - -
Hood cleaned Dec 2021 so due for cleaning soon-
ONE CALL VENTtATON^+o.w+� C�J
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Town of North Andover-Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street
North Andover, MA 01845 447D6 6/17/22 2:42 PM M.Baldwin
3:12 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
98 - -
Advisories present on menu - salads
pr„
Off the `'
~" fried
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Prevention of Food Contamination
Cont. prevented during food prep., storage & display
39 3-307.11 Miscellaneous Sources -Basement -
C Walk in freezer has frost build up. Remove frost. Check products to confirm not freezer burn. Code:Food
shall be protected from contamination that may result from a factor or source not specified under Subparts
3-301 -3-306.
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
Permit up to date and posted? IN
R. Certified Food Protection Managers Certificate posted? IN
Written menus/signs present (allergen)? IN
Allergen Certificate Posted? IN
Town of North Andover-Health Department
FOOD SAFETY INSPECTION REPORT Rage Number
4
Joe Fish Restaurant Inspection Number Date Time In/Out Inspector
1120 Osgood Street 447D6 6/17/22 2:42 PM M.Baldwin
North Andover, MA 01845 3:12 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
Temperatures
Area Equipment Product Notes Temps
Main kitchen Dish washer Rinse temp 180 OF
Main kitchen Bison fridge 41 OF
Main kitchen Dessert cooler 8°F
Basement Walk in Ambient 40 OF
Basement Fish walk in 41 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine Inspection completed. Facility floors and equipment appear clean. No evidence of pests.
Restrooms appear clean.
Town of North Andover-Health Department