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Home My WebLink AboutJade - Food - Inspection - 1 HIGH STREET 10/15/2022 "20,kagnSivt",I��:'�t. FOOD ESTABLISHMENT INSPECTION REPORT R-10 I zit�t.rou 4�p�4 i w�r�rk�Anrlotcr 5thOIF4dfir Inspection Number Date Time In/Out Inspection Type Client Type Inspector Jade 1302C8 10/15/22 2:25 PM Routine Retail M.Baldwin 24 High St 2:59 PM North Andover, MA 01845 Permit Number Risk Variance Rating Score Priority Pf Core Repeat 2 0 1 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(Cont'd) IN OUT NA NO COS 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 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 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 COS 10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food 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 V 14.Required records available:shellstock tags,parasite V 28.Toxic substances properly identified,stored&used Conformance with Approved Procedures IN OUT NA NO COS 29.Com liance with variance/s variance/specialized rocess/HACCP I I In Yellow � p p p V .R.e.peat..V�.°.�.ate.°.n.S...H...gh.�...ghtea....................................................... Safe Food and Water IN OUT NA NO COS Proper Use of Utensils IN OUT NA NO COS 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 3 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 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 1 V 41.Wiping cloths;properly used&stored 56.Adequate ventilation&lighting;designated areas use 42.Washing fruits&vegetables J �LL , Follow Up Required: Y Follow Up Date: M.Baldwin Kenny-Expires Certificate#: FOOD SAFETY INSPECTION REPORT Page Number 2 Jade Inspection Number Date Time In/Out Inspector 24 High St B02C8 10/15/22 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 88 - - Hood was cleaned July 2022- �> i i IB"Y9Ytih4A9i4 HtlgUYppy j ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Rice pH log Is updated M,11/ i,, w. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 3 Jade Inspection Number Date Time In/Out Inspector 24 High St B02C8 10/15/22 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 98 - - Rinse 180T on dishwasher - ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 98 - - Sanitizer available a� I� I �iIIIV'"i �uum' ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 4 Jade Inspection Number Date Time In/Out Inspector 24 High St B02C8 10/15122 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow 98 - - Very clear consumer advisory and allergen statement - 5tr ' e(anki)„ 94 g.^Mackerel(Saba) a5 to -Squid(1 ) ' 11.-Scallop(11 ab) 12.octopus � 13 Eel(Onagl) �i 14: Crab Stick.(Ke"00itlr�- 1,5,Tofu Skin IS. Egg 01 04004(T° ASin) � 17.Si( 1f) 1S,Arlying F4513 19,-salmon Rua(�a� 2E1.surf 00M( ;'s* 22: Ding C.Mb(Talafio,� Any of,the abov may, ill � ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Preventing Contamination by Hands Adequate handwashing sinks properly supplied and accessible 10 5-205.11 Using a Handwashing Sink-Sushi bar- Pf Cucumber located close to hand sink. Hand soap is behind cucumbers. Store open sliced cucumbers away from sink to avoid contamination and allow for easy hand washing while prepping sushi. Code:A handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Utensils, Equipment and Vending Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number 5 Jade Inspection Number Date Time In/Out Inspector 24 High St B02C8 10/15122 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • Repeat Violations Highlighted i hlW ` • n Yellow Nonfood contact surfaces clean 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Clean thermometer so numbers are visible Code: Nonfood contact surfaces of equipment shall be kept free ! of an accumulation of dust, dirt, food residue, and other debris. A r 1� ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 49 4-601.11 (C) Non-Food Contact Surfaces and Utensils Clean - - C Refrigerator doors for two door refrigerators along front of kitchen has debris build up. Clean all fridge doors. Code: Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... 49 4-601.11 (B) Non-Food Contact Surfaces and Utensils Clean - - C Tin foil on side of fryer. Remove and clean grease. Code: The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. ...................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................... Physical Facilities Physical Facilities installed, maintained & cleaned 55 6-501.12 Cleaning. Frequency/Restrictions - - C Grease on floor under wok area. PIC states this is cleaned weekly. 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 FOOD SAFETY INSPECTION REPORT Page Number 6 Jade Inspection Number Date Time In/Out Inspector 24 High St 1302C8 10/15/22 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow IN= In Compliance OU"T.= Out of Compliance NA= Not Applicable NO= Not Observed Permit up to date and posted? IN Certified Food Protection Managers Certificate posted? IN Written menus/signs present (allergen)? IN Allergen Certificate Posted? IN I 11119, 111 Staff trained in choke saver for every shift? IN Area Equipment Product Notes Temps Sushi bar Three door Ambient 40 OF Sushi bar Three door 40 OF Front of main kitchen Tru freezer 0°F Back prep Tru 2 door 40 OF Wok area Tru 2 door 41 OF .......................................................................................................................................................................................................................................................................................I............................................................................................................................................... Wok area Four door 41 °F ...................................................................................................................................................................................................................................................................................................................................................................................................................................... Walk in Refrigerator 38°F ..... ......................................1-...........................................1.-...........................�.............. Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details. Pest control company conducts service twice a month. Not currently using buffet. Obtain a vomit spill kit Town of North Andover- Health Department FOOD SAFETY INSPECTION REPORT Page Number Jade Inspection Number Date Time In/Out Inspector 24 High St B02C8 10/15/22 2:25 PM M.Baldwin North Andover, MA 01845 2:59 PM • ` • • • • ` • Repeat Violations Highlighted in Yellow Town of North Andover- Health Department