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HomeMy WebLinkAboutJoe Fish - Food - Inspection - 1120 OSGOOD STREET 7/6/2023 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540-8640 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Joe Fish Restaurant Inspection Date:07/06/2023 Number of P and PF Violations Address: 1120 Osgood Street Time In/Out: 02:50 pm /05:28 pm (Items 1 though 29): Phone: 978-685-3663 Permit No.: 52320 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: No Violations(Items 1 though 29): Owner: Jim Dietz Type of Operation: Food Service Person-in-charge: Robin Morissette Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 07/16/2023 or After FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Supervision Protection from Contamination 1 Person-In-Charge present, Out 15 Food separated and protected In demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager Out 17 Proper disposition of returned, In Employee Health previously served, reconditioned 3 Management, food employee and In and unsafe food conditional employee; Knowledge, Time/Temperature Control for Safety responsibilities, and reporting 18 Proper cooking time &temperature n/o 4 Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o 5 Procedures for responding to vomiting In holding and diarrheal events 20 Proper cooling time and temperature n/o Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature Out tobacco use 23 Proper date marking and disposition In 7 No discharges from eyes, nose and In 24 Time as a Public Health Control n/a mouth Consumer Advisory Preventing Contamination by Hands 25 Consumer advisory provided for raw/ In 8 Hands clean and properly washed In under cooked food 9 No bare hand contact with RTE food Tn Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a 17 supplied and accessible foods not offered Approved Source Food/Color Additives and Toxic Substances 11 Food obtained from source In 27 Food additives; approved and n/a 12 Food received at proper temperature n/o properly used 13 Food received in good condition, safe, In 28 Toxic substances properly identified, In and unadulterated stored and used 14 Required records available, shellstock Out Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ n/a OFFICIAL ORDER FOR CORRECTION: Based on an inspection specialized process/HACCP plan today,the items marked"OUT'indicated violations to 105 CMR 590.000 and applicable sections of 2013 FDA Food Code.This report,when signed below by a Board of Health member or its agent constitutes an order of the Board of Health. Failure to correct violations cited in this report may result in suspension or revocation of the food establishment permit and cessation of food establishment operations. If you are subject to a notice of suspension, or non-renewal pursuant to 105 CMR 590.000 you may request a hearing before the board of health in accordance with 105 CMR 590.015(B). Inspector: Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Joe Fish Restaurant Date: 07/06/2023 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS In =in complaince Out =out compliance n/o =not observed n/a =not applicable Cos =corrected on-site r =repeat violation Compliance Status IN OUT N/A N/O COS R Compliance Status IN OUT N/A N/O COS R Safe food and Water 48 Warewashing facilities: installed, Out 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized n/a 50 Hot and cold water available; processing methods adequate pressure Food temperature control 51 Plumbing installed; proper 33 Proper cooling methods used; n/o backflow devices adequate equipment for 52 Sewage and waste water properly temperature control disposed 34 Plant food properly cooked for hot n/o 53 Toilet features; properly, holding constructed supplied,and cleaned 35 Approved thawing methods used n/o 54 Garbage and refuse properly 36 Thermometer provided and accurate disposed; facilities maintained Food Identification 55 Physical facilities installed, 37 Food properly labeled: original maintained, and clean container 56 Adequate ventilation and lighting; Prevention of Food Contamination designated areas used 38 Insects, rodents, and animals not Massachusetts Requirements present M1 Anti-choking procedures in food 39 Contamination prevented during service establishment food prepa ration,storage and M2 Food allergen awareness Out display M3 Caterer 40 Personal cleanliness M4 Mobile Food Operation 41 Wiping cloths: properly used and M5 Temporary Food Establishment stored M6 Public Market; Farmers Market 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- Proper Use of Utensils Breakfast Operation 43 In-use utensils properly stored M8 Residential Kitchen: Cottage Food 44 Utensils, equipment and linens: Operation properly stored,dried, and handled M9 School Kitchen; USDA Nutrition 45 Single-use/single-service articles: Program properly stored and used M10 Leased Commercial Kitchen 46 Gloves used properly M11 Innovation Operation Utensils, Equipment and Vending M12 Frozen Desert 47 Food and non-food contact surfaces Local Requirements cleanable, properly designed, L1 Local law or regulation constructed and used L2 COVID-19 L3 Reserved Joe Fish Restaurant Date: 07/06/2023 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Unable to verify a CFPM certificate at time of inspection. PIC to ensure a valid CFPM certificate is posted in public view adjacent to copy of food permit. 2-102 .12 REGULATION: Item 02 Certified Food Protection Manager -- Certified Food Protection Manager OBSERVATION: Observed multiple netted bags of both clams and mussels in refrigeration in kitchen area without corresponding tags attached to them. PIC to ensure shellstock in refrigeration units remain with their corresponding tags. 3-202 .18-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock Identification OBSERVATION: Observed ice machine with accumulation of what appears to be mold around chute area. PIC to ensure ice machine is emptied, cleaned, and sanitized. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Equipment Cleaning FCS Frequency OBSERVATION: No irreversible registering temperature indicator available to test high-temperature warewashing machine at time of inspection. Discussed options of temperatures indicators with PIC such as 160°F temperature strips/stickers, dish plate thermometer, etc. 4-703.11-P REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Sanitizing Hot Water and Chemical-Methods OBSERVATION: Observed raw steak, raw ground beef patties, and raw salmon all in two drawer refrigerator below grill between 47-48°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed sliced sausage and jambalaya both in top section of top section of in-line refrigerator across from stove between 52-53°F. Observed mashed potatoes, sauteed vegetables, and fresh linguine all in cabinet section of unit at 54°F, 55°F, and 60°F respectively. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed raw haddock, raw chicken, and raw calamari all in top section of in-line refrigerator across from fryers at 51'F, 54'F, and 53°F respectively. Observed raw shrimp in cabinet section of unit at 53°F. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed potato salad, blue cheese, coleslaw, mashed potatoes, and pepperoni all in large walk-in refrigerator downstairs at 44°F, 45°F, 55°F, 48°F, and 45°F respectively. 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold OBSERVATION: Observed raw jumbo shrimp and crab dip both in additional walk-in refrigerator at 44°F and 43°F. Crab dip with a date mark of 6/30 . 3-501 .16 (A) (2) (B) -P REGULATION: Item 22 Proper cold holding temperature -- Holding TCS Food, Cold Joe Fish Restaurant Date: 07/06/2023 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Discussion PIC states refrigeration repair personnel is scheduled to service affected units mentioned above. During time of inspection, temperature abused foods were voluntarily discarded and ice started to be used as a short-term coolant. PIC to send status updates or repair slips for refrigeration units mentioned above to health office within 24 hours. OBSERVATION: Unable to locate quaternary sanitizer testing strips at time of inspection. PIC to ensure testing strips are readily available to accurately test concentration of sanitizer. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Unable to verify an allergen training certificate at time of inspection. PIC to ensure a valid certificate is posted in public view adjacent to food permit. 590.011.3 REGULATION: Item 58 Allergen Awareness (509.011) -- Training OBSERVATION: Due to number and nature of violations cited above, it appears PIC is not performing their duties. 2-101 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- Assignment PIC In Compliance Observed salsa and sliced tomatoes both in top section of in-line refrigerator closest to entrance to kitchen at 38°F. Observed mac and cheese, lobster salad, and salsa all in cabinet section of unit at 36°F, 41°F, and 40°F respectively. Observed green beans, rice, and mashed potatoes all in steam table at 167°F, 164°F, and 150°F respectively. Observed high-temperature warewashing machine operating at 179°F via inspector' s dish plate thermometer. Observed quaternary sanitizer in labeled bucket at 200ppm via inspector's testing strips. Closing Correct Priority Item and Priority Foundation Item violations immediately; Core Item violations within 10 days. Correct all violations in entirety and maintain. Train and supervise staff. Failure to correct all violations and maintain corrections may result in administrative action and or fines. The text in this report is an unofficial version of the state regulations. Official version of the state regulations may be found at www.mass.gov/dph/fpp or by contacting the State House Book Store.