The URL can be used to link to this page

Home My WebLink AboutJoe Fish - Food - Inspection - 1120 OSGOOD STREET 4/12/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel. (978) 688-9540 Fax (978) 688-9542 Email: twolfenden@northandoverma.gov Name: Joe Fish Restaurant@ Inspection Date:04/12/2024 Number of P and PF Violations O Address: 1120 Osgood Street Time In/Out: 11:20 am / 11:45 am (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: Joey Deslmone Type of Inspection: Re-Inspection Previous Inspection Date: 03/26/2024 Inspector: T.Adell Date of Re-Inspection: 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, In 15 Food separated and protected demonstrates knowledge, and 16 Food contact surface; cleaned 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 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 In 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 In 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 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: 04 Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Joe Fish Restaurant@ Date: 04/12/2024 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, 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; In 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 In 39 Contamination prevented during 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: 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: 04/12/2024 Page 3 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code Verified 04/12/24 OBSERVATION: Observed hand sink behind bar with spray bottle and steel wool stored in basin. PIC to ensure hand sinks are maintained accessible at all times and are used for handwashing only. **RE-INSPECTION** OBSERVED ALL HAND SINKS MAINTAINED ACCESSIBLE. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Verified 04/12/24 OBSERVATION: Observed shellstock identification tags not maintained in chronological order correlated by the date of the shell sold on the tag. Reviewed shellstock identification tag maintenance with PIC. PIC to re-train staff and use approved record keeping system. **RE-INSPECTION** OBSERVED SHELLSTOCK IDENTIFICATION TAGS MAINTAINED IN CHRONOLOGICAL ORDER. 3-203.12-Pf REGULATION: Item 14 Required records available, shellstock tags, parasite destruction -- Shellstock, Maintaining Identification Verified 04/12/24 OBSERVATION: Observed ice machine with accumulation of what appears to be mold in the interior. PIC to sully empty ice machine and clean and sanitize at a frequency specified by the manufacturer or as frequently needed to preclude accumulation of soil or mold. **RE-INSPECTION** OBSERVED ICE MACHINE IN CLEAN CONDITION. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Verified 04/12/24 OBSERVATION: Observed employee water bottle stored in ice that PIC identified as used for drinks at bar. Reviewed with PIC that ice used as an exterior coolant may not be used as food. PIC instructed employee to remove water bottle during inspection. **RE-INSPECTION** ICE USED FOR DRINKS NOT USED AS AN EXTERIOR COOLANT OBSERVED. 3-303.11-P REGULATION: Item 39 Contamination prevented during food preparaticn, storage and display -- Ice Used as Exterior Coolant, Prohibited as Ingredient Verified 04/12/24 OBSERVATION: Observed raw shelled eggs stored above RTE foods in walk in refrigerator #1 . PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. PIC relocated eggs during inspection. **RE-INSPECTION** OBSERVED RAW ANIMAL FOODS PROPERLY STORED IN EQUIPMENT. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Verified 04/12/24 OBSERVATION: PIC unable to provide irreversible temperature measuring device. Reviewed examples with PIC, including dish plate thermometer, water-proof maximum registering thermometer, and 160°F sensor stickers. PIC to supply and ensure irreversible temperature measuring device is readily accessible for monitoring utensil surface temperatures. **RE-INSPECTION** OBSERVED WATER-PROOF MAXIMUM REGISTERING THERMOMETER READILY AVAILABLE. 4-302 .13-Pf REGULATION: Item 48 Warewashinq facilities : installed, maintained, and used; test strips -- Temperature Measuring Devices, Manual and Mechanical Warewashing Discussion Hood sticker indicates past due. PIC to correct immediately and contact fire department for compliance responsibilities. **RE-INSPECTION** HOOD STICKER INDICATES PAST DUE. PIC TO CORRECT IMMEDIATELY. Joe Fish Restaurant@ Date: 04/12/2024 Page 4 of 4 Date Verified DESCRIPTION OF VIOLATION Fail Code In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 160. 1°F via inspector' s dish plate thermometer. Observed mashed potatoes in hot holding well at 159°F; rice in hot holding well at 159°F; pico de gallo in top rail of sandwich in line refrigerator at 39°F; cooked potatoes in cabinet of entree in line refrigerator at 41°F; crab dip in walk in refrigerator #1 at 360F; scallops in walk in refrigerator 02 at 36°F; salmon in drawer refrigerator below grill at 40°F; coleslaw in ice well adjacent to bar at 41°F. Closing Violations marked "Verified" have been corrected. Violations not marked "Verified" remain uncorrected. Uncorrected violations are to be corrected immediately. Uncorrected violations may result in additional Re-inspections and fees, fines and or administrative action including possible suspension of permit. 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.