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HomeMy WebLinkAboutJade of North Andover Inspection Report - 11.13.2024 - Inspection - 1 HIGH STREET 11/13/2024 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: 11/13/2024 Number of P and PF Violations Address: 1 High Street Time In/Out: 12:50 pm /02:27 pm (Items 1 though 29): Phone: 978-286-8416 Permit No.: 52694 Number of Repeat P and PF ^ Email: Risk Category: 4 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: T.Adell Date of Re-Inspection: 11/23/2024 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 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/ In 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 cos 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: -r;- Person In Charge: Page 1 of 4 Food Establishment Inspection Report MoJiN Solutions, LLC Establishment: Jade of North Andover Date: 11/13/2024 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 Out disposed; facilities maintained Food Identification 55 Physical facilities installed, Out 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 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 Out cos r 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: Out 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: 11/13/2024 Page 3 of 4 DESCRIPTION OF VIOLATION Fail Code OBSERVATION: Observed hand sink adjacent to walk in freezer without cleanser. PIC to ensure each hand sink is provided with a supply of hand cleaning liquid, powder, or bar soap. 6-301 .11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Cleanser, Availability Repeat COS OBSERVATION: Observed hand sink behind bar and adjacent to walk in freezer with utensils stored in their basins. PIC removed items during the inspection. PIC to ensure all hand sinks are maintained accessible and are used for handwashing only. 5-205.11-Pf REGULATION: Item 10 Adequate handwashing sinks properly supplied and accessible -- Handwashing Sink-Operation and Maintenance Repeat OBSERVATION: Observed raw animal foods stored in front of ready to eat (RTE) foods in top rail of in line refrigerators, and above RTE foods in the walk in refrigerator. PIC to ensure raw animal foods are properly stored in equipment to prevent cross contamination. 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 accumulation of mold in the interior. PIC to fully 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. 4-602 .11 REGULATION: Item 16 Food contact surface; cleaned and sanitized -- Ice Machine Cleaning Frequency Repeat OBSERVATION: PIC provided sushi rice pH logs with "10/30" being the last date recorded. PIC to re-train staff on HACCP plan compliance responsibilities and ensure HACCP plan is followed in compliance. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures Repeat OBSERVATION: Observed PIC's annual sushi rice pH lab results with an analysis date of 8/16/2023. PIC unable to provide lab results for the last year. PIC to ensure HACCP plan is followed in compliance and provide health office with copy of updated annual lab results. PIC to ensure a copy is maintained on site for future inspections. 8-103.12-Pf REGULATION: Item 29 Compliance with variance / specialized process / HACCP plan -- Conformance with Approved Procedures Discussion PIC states using pH papers to measure pH of rice, but HACCP plan lists pH meter as being used. PIC to revise HACCP plan if needed and provide health office with revised copy. PIC to ensure entirety of HACCP plan is followed in compliance. OBSERVATION: PIC provided infrared thermometer and penetration probe thermometer with temperature range of 70-190°F, PIC to supply food thermometer capable of monitoring internal temperatures of cold foods. 4-302 .12 REGULATION: Item 36 Thermometer provided and accurate -- Food Temperature Measuring Devices OBSERVATION: Observed containers of food stored on floor of walk in freezer. PIC to ensure foods are stored at least 6 inches above the floor. 3-305.11 REGULATION: Item 39 Contamination prevented during food preparation, storage and display -- Storage, Food-Preventing Contamination from the Premises Jade of North Andover Date: 11/13/2024 Page 4 of 4 DESCRIPTION OF VIOLATION Fail Code Repeat COS OBSERVATION: Observed multiple ice scoops stored inside containers of ice used for drinks with handles making direct contact with the ice. PIC placed scoops in designated holders during the inspection. PIC to ensure if in-use utensils are stored inside the containers of food, that the handles are facing up. 3-301 .12 REGULATION: Item 43 In - use utensils properly stored -- In-Use Utensils, Between-Use Storage OBSERVATION: Observed multiple containers previously containing tofu and seaweed being reused to hold prepared foods throughout the establishment. PIC to discontinue reusing single-use articles and provide NSF approved containers . 4-502 .13 REGULATION: Item 45 Single - use / single - service articles : properly stored and used -- Single-Service and Single-Use Articles-Use Limitations OBSERVATION: Observed flooring and walls behind stove and fryers near appetizer refrigerators with accumulation of soil. PIC to ensure physical facilities are cleaned as often as necessary to keep them clean. 6-501 .12 REGULATION: Item 55 Physical facilities installed, maintained, and clean -- Cleaning Frequency, Restrictions Discussion Hood sticker dates 10/30/2024, in compliance. 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. In Compliance Observed high temperature dish machine achieve a utensil surface temperature of 160OF via PIC's sensor stickers; QAC sanitizer in three compartment sink measure 300 ppm via PIC's test strips. Observed white rice in warming pot at 192°F; tuna in top glass sushi refrigerator at 40°F; cooked pork in cabinet of appetizer in line refrigerator at 38°F; cooked noodles in cabinet of prepared foods in line refrigerator at 41°F; sliced tomato in top rail of vegetable in line refrigerator at 40°F; cooked chicken in top rail of meat in line refrigerator at 39°F; cooked chicken in walk in refrigerator at 41°F. Observed employee measure pH of sushi rice with a result of 4.1 via PIC's pH papers.