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HomeMy WebLinkAboutFood Est - Jade - Inspection - 1 HIGH STREET 1/8/2024 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: Jade of North Andover Inspection Date:01/08/2024 Number of P and PF Violations Address: 1 High Street Time In/Out: 04:30 pm /06:20 pm (Items 1 though 29): 3 Phone: 978-286-8416 Permit No.: 52694 Number of Repeat P and PF ^ Email: Risk Category: 0 HACCP: Yes Violations(Items 1 though 29): VC 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: 01/18/2024 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, In 15 Food separated and protected Outi r demonstrates knowledge, and 16 Food contact surface; cleaned Out r 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 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/ In 8 Hands clean and properly washed In under cooked food FF 9 No bare hand contact with RTE food In Requirements for Highly Susceptble Populations 10 Adequate handwashing sinks properly Out r 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 r 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: CL Person In Charge: _�C� Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jade of North Andover Date: 01/08/2024 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, Out r 30 Pasteurized eggs used where n/a maintained, and used; test strips required 49 Non-food contact surfaces clean Out r 31 Water and ice from approved source Physical Facilities 32 Variance obtained for specialized In 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 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 Out 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 Jade of North Andover Date: 01/08/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat OBSERVATION: Observed sponge being stored inside of handwashing sink at sushi bar. 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 Repeat OBSERVATION: Observed containers of raw chicken being stored above heads of lettuce and cabbage in walk-in refrigerator. Upon discussion of food storage hierarchy, employee relocated containers of raw chicken. 3-302 .11-P REGULATION: Item 15 Food separated and protected -- Packaged and Unpackaged Food-Separation, Packaging, and Segregation Repeat OBSERVATION: Observed ice machine with accumulation of what appears to be mold around chute area. 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 Repeat OBSERVATION: Observed prepared white sushi rice that PIC states was made today with pH level not recorded on pH log on site prior to inspection. PIC to ensure sushi rice is tested and pH is recorded on logs on a daily basis or whenever new batch of sushi rice is made. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures OBSERVATION: Observed ice scoop stored in ice bin adjacent to ice machine with handle making direct contact with ice. Discussed proper storage methods of in-use utensils with PIC. 3-304 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage Repeat OBSERVATION: No bleach sanitizer testing strips available to test low-temperature warewashing machine behind bar at time of inspection. PIC to obtain 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 Repeat OBSERVATION: Observed door frames of multiple low-boy refrigerators and cabinet sections of in-line refrigerator with accumulation of soil residues. PIC to ensure door frames on units are cleaned at a frequency necessary to decrease such accumulation. 4-602 .13 REGULATION: Item 49 Non - food contact surfaces clean -- Nonfood Contact Surfaces Discussion pH testing strips being used to test pH of sushi rice. HACCP plan states to use pH meter. PIC to contact health office to update sushi rice testing methods in HACCP plan. Jade of North Andover Date: 01/08/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code In Compliance Observed crab sticks in three door low-boy refrigerator behind sushi counter at 41°F. Observed dumplings in two door low-boy refrigerator adjacent to ice machine at 40°F. Observed cooked chicken wings and raw beef teriyaki both in additional two door low-boy refrigerator at 41°F. Observed cocked pork and chicken both in top section of in-line refrigerator adjacent to wok station at 41°F. Observed cooked noodles in cabinet section of unit at 41°F. Observed cooked noodles and cooked chicken wings both in walk-in refrigerator at 41°F. Observed hot and sour soup and miso soup both in steam table at 174°F and 180°F respectively. Observed high-temperature warewashing machine operating at 164 .2°F via dish plate thermometer. Observed low-temperature warewashing machine dispensing between 50-100ppm of bleach sanitizer via inspector's testing strips. Observed foods in freezer units to be frozen solid. Discussion Observed hood sticker in compliance, next service due in March 2024 . 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.