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HomeMy WebLinkAboutJade - Food - Inspection - 1 HIGH STREET 8/14/2023 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: Jade of North Andover Inspection Date:08/14/2023 Number of P and PF Violations Address: 1 High Street Time In/Out: 02:45 pm /04:47 pm (Items 1 though 29): Phone: 978-286-8416 Permit No.: 52694 Number of Repeat P and PF O Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): Owner: Ken Wong Type of Operation: Food Service, HACCP Person-in-charge: Ken Wong Type of Inspection: Routine Previous Inspection Date: Inspector: C.Lachendro Date of Re-Inspection: 08/24/2023 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 Out demonstrates knowledge, and 16 Food contact surface; cleaned Out performs duties and sanitized 2 Certified Food Protection Manager In 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 Out holding and diarrheal events 20 Proper cooling time and temperature In Good Hygienic Practices 21 Proper hot holding temperature In 6 Proper eating, tasting, drinking, or In 22 Proper cold holding temperature In tobacco use 23 Proper date marking and disposition n/o 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/ Out 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food Tout Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly 26 Pasteurized foods used; prohibited n/a supplied and accessible foods not offered 17 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 In Conformance with Approved Procedures tags, parasite destruction 29 Compliance with variance/ Out 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 5 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jade of North Andover Date: 08/14/2023 Page 2 of 5 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 Out 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 Out service establishment food prepa ration,storage and M2 Food allergen awareness In 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: Out 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 Jade of North Andover Date: 08/14/2023 Page 3 of 5 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: No written procedure or kit available for responding to vomiting and diarrheal events. Provided written procedure for how to respond to bodily spills at time of inspection. 2-501 .11-Pf REGULATION: Item 05 Procedures for reponding to vomiting and diarrheal events -- Clean-up of Vomiting and Diarrheal Events OBSERVATION: Observed multiple handwashing sinks within establishment with containers and other articles being stored directly inside of sinks. PIC to ensure handwashing sinks are used for handwashing only and remain empty and accessible for use at all times . 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance OBSERVATION: Observed containers of raw chicken stored above raw, whole cabbages in walk-in refrigerator. Discussed food storage hierarchy with PIC. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation OBSERVATION: Observed ice machine with accumulation of what appears to be mold on front and back of plastic chute guard and around chute area itself. PIC to ensure 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. PIC to obtain temperature indicator to accurately test surface temperature of warewashing machine. Discussed options of irreversible registering temperature indicators including 160°F temperature testing 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 consumer advisory statement on menus missing footnote that states *these items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. " PIC to ensure footnote is added to consumer advisory statement already present on menu. 3-603.11-Pf REGULATION: Item 25 Consumer advisory provided for raw / under cooked food -- Consumer Advisory OBSERVATION: No pH log currently being used to record pH levels of sushi rice. PIC to ensure pH level of sushi rice is recorded on log each time a new batch of sushi rice is made and tested. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content OBSERVATION: Observed sushi rice lab testing results last conducted in 2019 according to documentation on site at time of inspection. PIC to ensure sushi rice is tested yearly to ensure compliance with HACCP plan. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Conformance with Approved Procedures OBSERVATION: According to HACCP plan, establishment needs 7.0 buffer solution to properly calibrate pH meter used, however 7.0 buffer solution not available on site. PIC to obtain solution to properly calibrate pH meter. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Variance Conformance with Approved Procedures Jade of North Andover Date: 08/14/2023 Page 4 of 5 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed distilled water jug used to calibrate pH meter with a "best by" date of 4/2020. Discussed with PIC to obtain new jug of distilled water to accurately calibrate pH meter. 8-201 .14-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- HACCP Plan, Content OBSERVATION: No food thermometer on site at time of inspection. PIC to ensure a food thermometer that is capable of taking accurate temperatures of hot and cold foods is readily available. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices OBSERVATION: Observed multiple boxes and buckets of foods being stored directly on floor of walk-in refrigerator and walk-in freezer at time of inspection. PIC to ensure foods are stored at least 6 inches off of floor to prevent potential contamination. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises OBSERVATION: Observed expired quaternary sanitizer testing strips at time of inspection. PIC to obtain new testing strips 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: No bleach sanitizer testing strips available at time of inspection. PIC to obtain testing strips to accurately test concentration of sanitizer used in low-temperature warewashing machine at bar. 4-302 .14-Pf REGULATION: Item 48 Warewashing facilities : installed, maintained, and used; test strips -- Sanitizing Solutions, Testing Devices OBSERVATION: Observed handwashing sink behind sushi counter in close proximity to food preparation area. Discussed with PIC to install a splash guard to prevent potential contamination of food from washing hands at sink. 4-903.12 REGULATION: Item 44 Utensils, equipment and linens : properly stored,dried, and handled -- Storage, clean, sanitized Equipment Prohibitions OBSERVATION: Due to number and nature of violations cited above, suggestive of poor managerial control, it appears PIC is not performing their duties. 2-102 .11-Pf REGULATION: Item 01 PIC present, demonstrates knowledge, and perform duties -- PIC Demonstration Discussion Discussed with PIC to post copy of allergen certificate in public view adjacent to CFPM certificate and food permit. Jade of North Andover Date: 08/14/2023 Page 5 of 5 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed CFPM certificate posted in public view. Observed kani salad and seaweed salad both in two door low-boy refrigerator behind sushi counter at 40°F. Observed raw tuna and crab sticks both in glass display refrigerator at sushi bar at 38°F. Observed raw beef and shrimp both in top section of in-line refrigerator across from wok station at 41°F. Observed cooked chicken and beef both in cabinet section of unit at 41°F. Observed noodles and raw chicken both in walk-in refrigerator at 41°F. Observed egg drop soup and misc soup both in steam table at 165°F and 185°F respectively. Observed white rice in thermal rice pot at 140°F. Observed high-temperature warewashing machine operating at 167.3°F via inspector's dish plate thermometer. Observed low-temperature warewashing machine dispensing 50ppm of bleach sanitizer via inspector's testing strips. Observed prepared sushi rice with a pH of 4.3 via inspector' s testing strips. Discussion Observed hood sticker in compliance, next service due in September 2023. 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.