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HomeMy WebLinkAboutFood Est - Jade - Inspection - 1 HIGH STREET 1/19/2024 North Andover Health Department Food Establishment Inspection Report 120 Main Street, North Andover MA 01845 Tel, (978) 688-9540 Fax (978) 688-9542 Email:twolfen(Jen@northaridovei'p,i,ia.gov ---------- .................. ....... ------ Name,: Jade of North Andover@ Inspection Date�0 1/19/2024 Nurnbor of P and PF violations .......... ------ ........... Address, 1 High Street Time In/Out: 0340 pm /04:22 pin (Iterus 1 though 29)� 0 ........... ......... ............ ........... Phone� 978-286-8416 Permit No: 52694 Number of Repeat P and PF Ernaik Risk Category 0 HA(',CP: Yes Violk"Ifions(items I though_tea) � Owner: Ken Wong Type of Operaflow Food Service, HACCP ........... e s !i ection Date: 01/08/2024 Person-ln-char'ge. Ken Wong Type of Inspection: Re-inspection ............ Inspcxtor: C,Lachendro Date of Re-Inspection: ............ ............ FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS .......................... �' n­(­;�o­nirslaince Out out cornpliance II/o riot observed n/a riot applicable Cos =corrected on-site r repeat violation ............ ............... ................ C o,m-p"I"ia-n-c.e-S,ta,tL1 S IN N/.A...N/0 C 1 0 1 S R ------------ urn 6.0Y."K"�X ,WO COS R Compliance StatLIS ---------- ------ Supervision Protection from Contamination ...................................................... 1 Person-In-Charge present, It) 15 Food separated and protected In dernonstrates knowledge, and 16 Food contact surface; cleaned In performs duties and sanitized .......... ........ 2 Certified Food Protection.. Manager In 17 Proper disposition of returned, In ............ ............... ................................. Employee Health I)reViOLJSIY served, reconditioned .... ....................... ------'i i�anagement, food employee and In and unsafe food ...... ------- conditional employee; Knowledge, Time/Temperature Control for Safety ----------------- ........................... responsibilities, and reporting 18 Proper cooking time &ternperatUre 11/0 ............. -—-------------------- 4, Proper use of restriction and exclusion In 19 Proper reheating procedures for hot n/o ............ .......... 5 Procedures for responding to vorrifting 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 Tirne as a Public Health Control n/a mouth Consumer Advisory .......... 8 Hands clean and property washed In under cooked food Preventing Contamination by Hands 25 Consurrier advisory provided for raw/ In 9 Nc I a re hand contact with RTE food In Re�—jire-me'n is,--f'o'r H i f i�y' S'u's"c e .................... ................ pt.9.. '_bIe P lations ................ 10 Adequate handwashing sinks properly In 26 Pasteurized foods used; prohibited SLI[)Plied and accessible foods riot offered Approved Source Food/Color Additives and Toxic Substances ................. . PP-2- .. ............................... 1 Food obtained frorn source 111 27 Food additives; approved and n/a -.1111111-- .. ........ ................ 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 CornpIiance with variance/ In OF FIC IAL ORDER FOR CORRECTION: Based carp aninspe(;fion specialized process/HA(,CP p4arl today,the,items marked"OLYT"indicMed violaficins to 105("WR 590 000�.md applicaNe sections of 2013 FDA Food Code,This rerwrt,when signed below by a Board of Health member oi its agent constitutes an order of tire Board of Health, faHure to correct violations citrvad in this report may result in suspension or revocation of the food establishment permit and GOSSAtion of food establishment operations. If you aw sut)ject to a notice ofsusperision, or non-renewal pursuant to 105 CMR 590,000 you inay reque-sl a hearing before the board ofhecilth in accordance with 105 CMR 590 015(B) ------------ ...................... Page 1 of 4 Food Establishment Inspection Report MoJiN solutions, LLC ­"_" ......................... — —­-- ­­­­------ .. ...... .................. ........... -­­-­­ ........ ---------- Establishment: Jade of North Andover@ Date: 01/19/2024 Page 2 of 4 GOOD RETAIL PRACTICES AND MASSACHUSETTS-ONLY SECTIONS .......... in =in cornplaince ()Ut out cornpHance n/o not observed n/a -, riot appHciible 1 C,()S correcled on-site rf,,,peat vidation­­­­.­­­ .. - - .......................... ...................... ................. .................. .............. ............. Compliance Status N' OUJ N/W N/0 COS R Compliance Status N OUT N/A NIO'COS R ............ Safe food and Water 48 Warewashing facilities: installed, Out r 30 Pasteurized eggs used where n/a rnaintairied, 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 In 50 Hot and cold water available; processing methods adequate pressure .. ......­_11....................................... Food temperature control tat Plumbing installed, proper ... 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 _--l-I.-_ .............. ...................._­____......._­- ------1­_­­­­­_1_.1-1-11,. ...... 35 Approved thawing methods u /o 54 Garbage and refUse properly 36 Thermorneter 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 ;........... S not .......M. a,ssach-u.s.eft.s Re uirern nts .......... 38 Insects, rodents, and animal _,N present M1 Anti-choking procedures in food ............. 39 Contamination prevented during service establishment food preparation,storage and M2 Food allergen awareness In ............. display M3 Caterer .. ................ 40 Personal cleanliness M4 Mobile Food Operation .................... ............ 41 Wiping cloths: properly used and M5 'I"ernporary Food Establishment stored M6 Public Market; Farmers Market .. ............................... 42 Washing fruits and vegetables M7 Residential Kitchen; Bed-and- ------------ Propqr Use of Utensils Breakfast Operation 43 In-use Utensils properly stored M8 Residential Kitchen: Cottage Food ................ 44 Utensils, equipment and linens: Operation 1.­_­_­�--------- ....... properly stored,d ri ed, and handled M9 School Kitchen; USDA Nutrition ................................ 45 Single-use/single-service articles: Program properly stored and US(,XI M10 I-eased Commercial Kitchen 46. G.19ves used ..properly. _M1,,.1I,nno.va,ti'o,i,i, Operatl.ori_', -------------- Utensils .Equipment and Vendirl M12 Frozen Desert ..............-! I . ................__------- .. .......... 47 Food and non-food contact Surfaces Local FeCluiremeilts cleanable, properly designed, L I Local law or'..regulation constructed and used L2 (.',OVID-19 1-3 Reserved -­­­ . .......... ................ .............................. .................. Jade of North Andover Date: 01/19/2024 QW913 of 4 ... ............- ­................. Data Verified DESCRIPTION OF VIOLATION Fail Code .......... ...........-............. ................. Verified 01 /19/24 OBSERVATION: Observod sponge being stored inside of handwaNhinq Wnk at'. mush bar . PIC Lo a sure handwashiny Wnks are used for handwashing onLy and remain empty and arcessibin for use W all times. kkRE. LNSPECTION" OBSERVED HANDWASALNG SINKS TO RE EMPTY AND ACCESSIRIA'' FOR USE AT TIME OF RE-INSPECT:ON. 5-205. 11-Pf REGULATION: lLem 10 Adequate handwashAng sinks pyaporly muppl&d and accas0ble Handwashing Sink-Opoyation and Mainicnance ..................... Wrifind 01 /19/24 OBSERVATION: Observed cont,ainers of raw chicken heinq Ntured above heads nf Wlnucc and cobbage Ln walk-in YefrigeraLar. Upon discussion of food storage hierarchy, employee relocated containers of raw chicken . 1- 102 . 71-P REGULATFON: Itrim 15 Food separa%od and protnctod -- Packaged and Unpackaged Food SeparaLion, Packaging, and SegregaLiun ................................ Verlflvd 01 /19/24 OBSEPVATFON: Obseived ice machine with dccumjLation of WWI appuars to hra muld iround chuto ayea . VIC I n ensure marhire is empLivd, cleared, andi sarri Lized. "RE INSPECTION" OBSERVED ICE MACHINE CO BE CLEAN AT TIMP OF' RE-INSPECTION, 4-602. 11 REGUIATTON: Ttem 16 Food conLact vurfare; cleaned and saniLized Equipment Cleaninq FCC 0equency ------------------- VerifLed 01 / 19/24 OBSERVATION: Cbserved prepared while sushL rice that PI C sLaLos was ma do today 00 p,H level n n t:. recorded on pH Ing on sita prjoy Lo inspection. PIC Lo WsUre Sushi rice is tnsnod and pH is recorded on logs an a daily hanis or whenever new havch at sushi rice is madr . "WINSPECTION" OBSERVED pH ON SIKH! RICT MADE %DAY WRITTEN IN pH 101 AT TIME OF RE- INSPECTION. R- 103 . 12 -0 REGULATEON: Item 29 Compliance Mh variance / specialized proccan / HACCP plan Conformance with Approved Procedures ................. .................. Vurlf [ed 01 /19/24 OBSERVATION: WerW ice scoop stored in ice lain ad )acenl to irn machine with handle makinq direct- contaqt with ice. Discussed propor swraqo methods of in- use utensils winh PIC . 3-304 . 0 REGULATION: Item 41 in - use utens ls properly storod -- : n-Use Uicnails, Wwoen-use Stowe ...... ............................ Hope a at (0,13EP1,AIATI Otl: No In I(a ch s an 1 Li x v to s L J,n g n L r i ps a va i I abl e t o L e s t low Wmperature warewashing nochine hohind bar at himo ni &Npeclltan . PIC Lo obtain Leslinq sLrips to acrniaLuly tusL conconLration of sanILWY . "RE-INSPECTION" PFC STATES THEY ORDWRED BhEAKH SANITWER TFSTINU STRIPS HUT UNABLE TO VERIFT AV TIME OF RE-INSPECTIAN. Wlkh VEHIFY AT NEXT ROUTINE INSFEC00N. 4- 302 . 14-PE REGULATION: Item 48 Wdrewashing larilitins : Arsfalled, maintained, anci used; test strips -- Sanitizing SoWiaNs, ToWng Invicrs .............. Vorilled 01/19/24 OBSERVATION: (Weived door 7ram"s of W41ple iuw-boy refrigerators and cabinnh nerrinnn of W- line refriyerahor with accumulation of soli] residues . PIC to ensurc door frames on unjins are WeNned at a frequenry necesNary to dPcrraNv such accumulation. * 'RE-INSPECTION" WKERVED DOOR FRAMES ON REFEWERATUR UNITS MENTIONEI), ABOVY TO BE CLEAN AT TIME OF WINSPECTWN, 4-M . 11` JAWWATION: li,nm 4q Non - fraid (n)nthct Nurfaces pledn -- Nurfond Cnnlact. Nnrfaucs .......... .................... ................... .......... ............ ------- Jade of Forth Andover Coate; 01/19/2024 Page 4 of 4 _-.w..-. _._.,_........ ......_.._-__..,_... _....... - _..._.... ___... ........... Date Verified DESCRIPTION OF VIOLATION Fail Code Discussion 10 tecrUng strips being usr°d to Vest pH of: ."trshi rice. HAC::'(::P plan stales Ic use pH 7 t er. }.'IC t o con( act hrnalt h n1 f ice to update ."acr.;hi K., n wnring methods in hfl§.i."r;P plan . ";.t -I:NSPEC!:'ICN" R"°VI}:,Irtt°D WITH PLC TO CONTACK iiEA10H OFFICE TO 1Ih. N,faTE SUSHI RICE TESTING METHODS 7N HACCP PkAN. In Compliance observed crab sticks in three door low-boy r of rl_geratol kboh i nd sushi r.dburlt er at 4 1 "F. observed dumplings in two door low-boy refrigerator rad fra+root to ice machine at, 40"P. Observed cooked chicken wings and raw hnef m.f.t/saki. hoLh in additional two door low-boy ref Ngerat,i,a,r oaf 4'.1 "F. Observed C:<::YokeS":f pC71:'k and chicken both in top sec1 :an of in-- I inn : efr rpa r.,at-r;r ddjacnrt to wok w at i.;: n aL 4I "f1r', Observed d :ado..ed noodles in r,<ahl rr, t_ section "„f unit at 4 . " F. 'rbser crr=d cooked rrcar„l,c s and cooked chicken n wings both in walk-in rrfrigeratar at 41 'E'. fak:s , verd hot: ,and sour soup and rdrr_„c., soup }.otw"r in steam t.a..rtb.l.+ at 4 'I" and 180""° re apC1ct1vo-'^.f.y. C}fM'':'erveC„h }l.Cqh-.1 "-,11i'tperatuYe warewashing machine cyorani_ng at 164 .2" P via dish p atea thermometer . dlkkaexcbed lraw--t.e,mpseerat.¢are w'r c washring rws,-achra.ne dispensing between 50-- 100pp:m of hbll.ea<achs sanitlzcr via L.I'l.ah".+k'¢.Lor-' s 'CEt"JV.Lr,'g "t.rtps. r.Jh)::+e1::ved f`7(rChs in f:r4.a`^r"er units Lu be t1:or'en solid. PACassion o bd,t.'1""vda 1's!;bnd M.d;`kpr in cd'>mp ] ,ar e, r"rex, service C'1YYe in Matc.°ft 2024 . (".1.nsinq Violations maarke, r;;h, "Verified" have (I'dc'- a^n c"II;Yre'c;ti3d. V1ulaLld„)ns not: marked "VoY Y R..e, <.h" remain uncorrected. t.)C"lcor rec"t. -,'d 'violations „ir o to he corrected G.m lodta'1ely. II:IC"i}:krrec.tfed vinl "rt ' ons may rC`asutit in addit, son&al Re inspect-ions and r eH, fines and tdl9_ ac.°C` i ni st;P'at i ` e action Lon including posAhlo suspinsinn of Ga(`Y"mil . °."ke text in this report. .,t ca.r w`.,,.o` t i r' r.";aa.. a/'('''I1Ion of the s at_C regulations. Official version of nhe RcI. -a" e'."r reqUaLions may `C,ari found an www.mass.gov/dph/fpp or by i";¢.1flia Ang BP'le� State House Book Store.