HomeMy WebLinkAboutJoe Fish - Food - Inspection - 1120 OSGOOD STREET 7/25/2023 TIIF,C'C:)Mfvl(>Pylhal?'Al-TH OF MA SAC'llUSE"l"l'S
TOWN OF NORTH ANDOVE� _. ,. � 1,20 Main Stre
et
1 I.Ttt North Andover,Massachusetts01845
Division rrt Food and Drugs Phone-978.688.9 40
FOOD ESTABLISHMENT INSPECTION REPORT PORT Fax - 978.6 8.9,542
e-tnail: healtlricte atr(�'tnortliandoverma.rcry
l ante of[^stabl shy nt t) ..,e O eraec tr "s T),�jae of Inspection
FiRetail
�caod Service R Routine
,Address � _ Risk Level Vic-inspection
on
Elltr Residential Kitchen Pres"/Data 'Us� �ne�ri�,
obile
.. .. t'rc a rs
tivvner lf.�t.,.C.p; lernpor�a iy ra
Iness
❑ Bed & Breakfast ❑ General C�`omplaint
Eerson-in-Charge(PIC��`) l'inae ❑ II,AC'CP
i lnslaecto in: 3: nl Ce [�C)the r
r
Each violation checked recfulre, an explanation on the narrative page(s)and a citation of specific provision(s)violated.
Nary-c9MpjLgnce wlth:
VWaflons Related to F°oodbor nqllllwness interventions and Risk Factors Anti-Choking 5K009 fE1 El
Violations marked may pose an imminent health hazard and require immediate corrective action as Tobatco 590,009(F) ll
determined by the Board of Health. Allergen Awareness 5go.009 (G)C�1
FOOD PROTECTION MANAGEMENT F 12. Prevention of Cori teamination frorn Haii ds
� ] t. PICt Assigned/ rrowv(,)dgeabl eJl ittler,
EMPLOYEE HEALTH i.. °t . IIancaoaslalua Fae;�lllt'les
PROTECTION FROM CHEMICALS
. R¢al ortln of Diseases by N oa�,id Ernploye�e� and PIC .. 1 14. Approved Food or Color Additives
_.. 3. Personnel wlth Infec cons Restnccted/Excludeed
EJ 15. "f"oaeac C""Iacemaalcals
FOOD FROM APPROVED SOURCE
[.,] 4�, Food and Water frorn Approved Source TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods)
0 5, Receiving/Condition [._.1 '16, Cooking Temperatures
.. 6. Tarts/Records/Acciauracy of ingredient Statements L.'j 17. Reheating
0.._. 7. Conformance w4h Approved Pi°oced uiees/HACC`t,P Plans 118 coofing
PROTECTION FROM CONTAMINATION L] "1 , I°°of and Cold Ho&rg
Ft. Seeparation/Se rePation/Protecbtion E,C 20."t"lume as a Public Health Crair°ufto�
RpE�IQUIREMENTS FOR HIGHLY-SUSCEPTIBLE-POPULATIONS(HSP)
�... tD. Food Contact Surfaces Clceairturir7 and Sariutli lia L_..V 1. Food and Food Preparation for FI P
El 10. Piopei° Adeefu.uatee Handwa°ashin
�.. CONSUMER ADVISORY
"11, Good iiye)le"nlc Piractices C....� . Posting of Cons urner Advisories
Violations Related to Good Retail Practices(Blue items) Number of Violated Provisions Related To
(critical ) violations marked must be corrected immediately Foodborne Illnesses Interitentiorts .and Risk
or within 10 days as determined by the Board of Health. Factors Red her s 72 W
Edon-critical N violations must be corrected immediately or Official Order for Correction.Based on an inspection today,the items
within 90 days as determined by the Board of Health. checked indicate violations of 105 CMR 590.0001federal Food Code.This
t p g y Health member or its agent
�2 u�rr�acfi��.aeuaient a.�iiirf Nac�o�:�a,cno�roi �I / "))t"�,aarr aiitaa> report,when signed below b a Board of
14 . IFood and Food Ih ei teuc;fiion J r., 3)(590 004( constitutes an order of the Board of Health. Failure to correct violations
25, Equrut°irurent and l uter,s0s (o: 4}(590 005) cited in this re Dort may result in suspension or revocation of the food
26. Water I:"li umbiing and ,,isle (rc 5tt590 aunia,( establishment permit and cessation of food establishment o erations. If
aggrieved by this order„you have a right to a hearing.Your request must
27. P6 pyeaka ai F- adky J u-6)l590 007) be in writing and submitted to the Board of Healthy at the above address
28 Floiscr no us m Toxu c I arteii als (i�rc r((59o,oO8) within 10 days of receipt of this order.
29, Spedal Rc� q uRO"irn'ients (a90'0s'D9r) hartIF 0F'RE-1'N"aP/sC""K°Nf,N:
SIC), t.tthei,
Inspector's twiguatar Plint.
PICs Signature � Print: " , � Pal e.V. aN".. ,,.rages,
7 11, V Irl
cx
Iliolations Related to Foodborne IffiteAs Interventions and Risk Factors
('Red Iteimv 1-22)
FOOD PROTECTION MANAGEMENT
L.L_ 590M3(A)— Assitintent of Responsibility* PROTECTION FROM CONTAMINXFION
590.093(B) Demonstration 8 Cross-containination
2-103.11 Pemm in charge--duties 3-302.11(A)(1) Raw Animal,Foods Separated frown
Cooked and RU.Foods*
ENIPLOVEE HEALTH Contamination from Raw bigredienCs
590,003(c) Responsibility
11 e 11 sponsibilit),of the person in charge to 3-302.11(A)(2) Raw Animal Foods Separated front Rach
require reporting by food employees avid Othur*
apEficants* — Contamination front the Environment-
590,003(F) Responsibility OrA Food Enployee Or An 3.30111(A) Food Protection*
Applicant To Report'To The Person In 3-302.15 Washing Fruits and Vm!alnles
Charge* 3-304.11 Food Contact with Equipment and
590,003(0) RSL)orting by Person in Charge* Utensils*
3 590.003Q?) Exclusions and Rcstrictions* Contamination from the Consumer
5901003LI) Removal of Exclusions and Restrictions 3-306.14(A)(B) Returned Food and Reservice of Pood*
Disposition ofAdullerated a)-
FOOD FROM APPROVED SOURCE CanlapntnatedFood
4 Food and Water From Regulated Sources 3-70L 11 DiscArding or Reconditioning Unsafe
590,004(A-B) Cornphance with Food Law* 1- FOOKI,
3-201.12 Food in a I-lermeNcall),Sealed Conta 0 iner* Food Contact Surfam
3-201,13 Fluid Milk and Milk Products* 4-50 L I I I Marand Warewashing-Hot Water
3-202.13 Shell f!"gys* Sanitization Temperatures*
3-20,2J4 Lg s and Milk Products,Pasteurized* 4-501.112 Mechanical Warewasbing-Hot Water
3-20116 lee Matte From Potable Drinking Water* Sanifization Temperatures*
5-101 1-I Drinking Water front an Approved System* 4-501.114 Chemical sanitization-ternp,P11,
590,026UA Bottled Drinking,Watcr* concentration and hardness.*
4-601AI(A) Equipment Food Contact Surfaces and
590. Water Meets Standards in 310 CIAR 22.0* Utensils Clean*
Shellfish and Fish Frout an Approved S di-601 I I Cleaning Frequency of'Equipincia Food-
rce Contact Surfaces and Utensils*
3-201,14 F Source
and Recreationally Caught Molluscan Shellfish* 4-70111 Frequency of Sanitization of Utensils avid
rood Contact Surfaces of Equipment*
3-201.15 Molluscan Shellfish firom NSSP Listed Sources* 4-70111 Methods of Sanitization—Hot Water caul
Chemical*
Gan I i I e and fflild Mushrooms Appros-ed by Proper,Adeg tate I-landwasbin
lie 9
3-202.18 Shellstock Identification Present* 2-301.11 Clean Condition—Hands and Arms*
590,024(C Wild Mushrooms* 2-301.12 CleinI121%Procedurc*
3-20 1.17 Game Animals* 2-301.14 When to Wash*
5 Reeek,ing/condithm II Good II° ienic Practices
3-202,11 PliPs Received at flroLerfern Leralurcs* 2-401,11 Eatht lDriinkin cur Using Tobacco*
3-20115 Package IntegTity* 2.401,12 Discharges From the byes,Nose and
3-101,11 Food Safe and Unadulterated Mouth*
6 _ Tags/Rccords:Shellstock 3-301,12 prevsntiaa oaxtaatniatation Win Tastian *
3-202A8 Shellstock Identification* llm,entlon of Contamination from
3-203,12 Shellstock Identification Maintained*' Hands
EM�-ds:Fish-Producty 590,004(E) Preventing Contamination front
3-402.11 Parasite Destruction* Employees*
3-40112 Re cords,Creation and Retention* 1=3 — 11andwash Facilities
590,004(j) Conveniently Located and Accessible
5-20111 Nombers an([Capacities*
Labeling of Ingredients* 5-204,11 Location and Placement*
7 Conformance with Approved 5-205,11 Acce.": ibffity,Operation and Mainternmice,
Promfores/11ACCP Plaits Supplicowith Soap and Hand Drying
3-502,11 Specialized Processing Methods* Devices
3-502.12 Rcdt!Le4ja&can Ecka� criteria* 6-301.11 11andwashing Cleanser Availability
8-103,12 Confbtrarince with Approved procedures* 6-301.12 lland,2y-! Provislon
Denotes critical item in the federal 1999 FmW Code or 105 CMR 590.0M
Establishment Name: Date: Page: of
Item Code C—Critical item DESCRIPTION OF VIOLATION 1 PLAN OF CORRECTION Date
No. Reference R—Rest Item PLEASE�PPJNT CLEARLY Verified
Vt
es
Discussion With Person in Charge: Co #i,re Action Required: No 0 Yes
Voluntary Compliance 0 Employee Restrictions 1
Exclusion
0 Re4nspection Scheduled Q Emergency Suspension
0 Embargo ❑ Emergency Closure
13 Voluntary Disposal 0 other:
..................
Violations Related to F'oodbornell/ness Interventions and Risk
Eactors(Red Items 1-22) (Cart!.) REQUIREINIENTS FOR,HIG 11LY SUSCEPTIBLE,
POPULATIONS(lfSP)
1'110'1'11X-rI-ON FROM CI JEM I CA LS 21 3.90 1.11(A) Unpasteurized Pre-packaged Juices and
LL4_ Food or Color Additives Beverages with Warning Labels*
3-202.12 Additives* 3-80 1.11(B) Use of Pasteurized Eggs*
3-302.14 Protection from Unapproved Additives* 3-80 1A I(D) Raw or Partially Cooked Animal Food and
E 1-1 Poisonous or Toxic Substances Raw Seed Sprouls Not Served.
7-101.11 ldcntifying Infornialion-Original Containers* _T_
-SOLLI(C) I LlnopenedFood Package Not Re-served,7
7-102.11 Common Name-Working Containers*
7-20 1,I I- Sepiration--Storage* CONSUNIE11 ADVISORY
-7-202,11 Restriction-Presence and Use* 22 3-603.11 Consumer Advisory Posted for Consumption of
7-202.12 Conditions oruze.* Animal Foods That tire Raw,Undercooked or
7-203.11 1 foxic Containers--Prohibitions* Not Otherwise Processed to Eliminate
7-204.11 Sanitizers,Criteria-Chemicals* Pathogens.*'ffe4t"11112M'
7-204.12 Chemicals for Washing Produce,Criteria* 3-30113 Pasteurized Eggs Substitute for Raw Shell Eggs*
-7-2 04.14 Drying Agents,Criteria*
7-205.11 Incidental rood Contact,Lubricants* SPECIAL ItEQ RENIENTS
7-206,11 Restricted Use Pesticides,Criteria* 590.009(A).(D) Violations of Section 590A09(A)-(D)in
7-206.12 Rodcnt Bait Stations* entering,mobile food,temporary and residential
7-206.13 Tracking Powders,Post ontrol an(] kitchen operations should be debited under the
Monitoring* appropriate sections above if related to
foodborne illness interventions and risk factors,
'n,Nq.em4.mPERATURE CONTROLS Other 590.009 violations relating to good retail
LL Proper Cooking Temperatures for Piffs practices should he debited under 1129--Special
340 1,11 A(l)(2) Eggs- 155°F 15 Sec. Requirements.
E s-Immediate Service 14501-'15seco
3-401.11(A)(2) Comminuted Fish,Meats&Game
Animals- 1550F 15 sec.* VIOLA 77ONS RELATED TO GOOD REIAIL PRAC77CFS
3-401,1 t(13)(1)(2) Pork and Beef Roast. 130OF 121 min* (Blue Items 23-30)
-3 4 0 1.11(A)(2) Ratites,Injected Meats- I55°F"15 see, Critical(indmn-crilical violations,iphich do not relate to fliefoodhorne
3-4 0 1.11(A)(3) poultry,Wild Game,Stuffied PHFs, illness,interventions and riskfetclors listed above,curt be found in the
Stuffing Containing Fish,Meat,Poultry or Jbilosving sections of the Food Code anal 105 CAIR 590,000.
Ratites-16511115 sec.
-3 401.11(C)(3) Whole-musele,Intact Beef Steaks 1451' ReLy__ GoodRelaitilrodleev FC 39a OiFo--
3-401.12 Raw Animal Foods Cooked in a ?3. LTE1 Nia &�LnTit and Personnel FC-2 .003
_
Microwave 1651F 24. 1 Food and Food Protection FC--3 .004- __.-
3401.11(A)(1)(b) All Other P11Fs-145OF IS sec, 25. �.Auipm at and Utensils FC-4 '005
17 Reheating for flat Holding
k71-Water,E!u1al±!&and Waste FC-5 �006
L
27. Plly sisal±Ej!jty FC--6 .007
-3 403.11(A)&(I)) PIIFs 16597 15 sec, 28, Poisonous or,roxic Materials FC-,7__ 0,0,8
3-403,11(B) Microwave- 165'F2 Minute Standing 29. b3aecaal Rec
30, Other
3.40111(C) C onnercially Processed RTB Food-
1400F*
3-403.11(R) Remaining Unsliced Portions of Beef Denotes critical item in the federal 1999 Food Code or 105 CMR 590J000.
Roasts*
Proper Cooling of Pilles
3-501.1,1(A) Cooling Cooked PlIFs rroni HOT to 70°F
Within 2 Hours and From 70°F to
41'P/45'F Within 4 lJoum*
3-501,1,1(B) Cooling PHFs Made From Ambient
Temperature Ingredients to4 I'F/450F
Within 4 Hours*
3-50LH(C) Pill's Received at Temperatures
According to Law Cooled to 411F/451F
Within 4 Hours,*
3-501.15 Cooling Methods for Pliffs
PlIF Ha(and Cold Holding
3-50LI6(B) Cold PIIFs Maintained at or below
590,004(F) 41'1/450 F*
-3-501,16(A) Hot PffF.q Maintained at or above 140°F.
3-501.16(A) Roasts field at or above 130°F.
F-20 Time as a Public Health Control
3-501.19 Time as a Public Ilealth Control*
_590.004(11) Variance RoTiiremcnt